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Cook1 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.
- 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.