Chinese/Taiwanese Beef Soup

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READY IN: 1hr 45mins
SERVES: 4-6
YIELD: 4-6 bowls
UNITS: US

INGREDIENTS

Nutrition
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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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