Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This recipe, which focuses on the broth for beef noodle soup, was passed along by my Taiwanese father-in-law's friend. It's a slight twist on the original beef soup with the tomato but is arguably more delicious. I modified his recipe to use in a rice cooker or slow cooker to make it even easier! After you make this broth, you should add noodles and additional vegetables to eat with your meal.

Ingredients Nutrition

Directions

  1. While you are cutting vegetables, bring a pot of water to boil. Add the beef shank to the boiling water and simmer for about 10 minutes to remove any impurities.
  2. Remove beef shank from the boiling water and cut into desired size.
  3. In a stock pot (if you don't have a rice/slow cooker to use) or a wok (if you plan to transition to a rice/slow cooker), heat up the oil on medium-high heat.
  4. Add the garlic and red pepper flakes and sauté until the garlic is fragrant.
  5. Add the sliced onions to the pan and sauté until the onions are transparent.
  6. Add the black bean sauce, soy sauce, sugar, and rice wine and stir fry over medium heat for 1 minute. You can add the tomato at this point (optional).
  7. Add the beef back into the pot with the stir-fried ingredients.
  8. If you plan to use the stock pot, add the star anise, green onions, and ginger (ideally in a spice sachet so you can remove easily later) and ~10 cups of water to the pot, bring to a boil and simmer on low heat for at least an hour.
  9. If you are using a rice or slow cooker, transfer the contents to the rice/slow cooker container and add the star anise, green onions, and ginger (ideally in a spice sachet so you can remove easily later) and ~10 cups of water to the container. Cook on low heat for at least an hour.
  10. After broth is complete, let cool and store, or eat with noodles immediately. You can add additional water to taste. Tip: Cook noodles in a separate pot of water, then combine with the broth for best results.