Chinese/Taiwanese Beef Soup
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Yields:
-
4-6 bowls
- Serves:
- 4-6
ingredients
- 1 beef shank
- 2 green onions
- 6 slices ginger
- 20 garlic cloves
- 1 sliced onion
- 2 teaspoons red pepper flakes
- 1 -2 tomatoes (optional)
- 3 teaspoons rice wine
- 3 teaspoons black bean sauce
- 1 cup soy sauce
- 1 teaspoon sugar
- 6 star anise
- 10 cups water
- 4 tablespoons oil
directions
- 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.
- Remove beef shank from the boiling water and cut into desired size.
- 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.
- Add the garlic and red pepper flakes and sauté until the garlic is fragrant.
- Add the sliced onions to the pan and sauté until the onions are transparent.
- 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).
- Add the beef back into the pot with the stir-fried ingredients.
- 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.
- 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.
- 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.
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