Soup: Taiwan – 台灣牛肉麵 ▶ Taiwan Niu Rou Mian (Taiwanese Beef Noodle Soup)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

2 lb / 900 g beef shank or beef brisket, cut into 1½–2 inch (4–5 cm) chunks
1 lb / 450 g beef soup bones or marrow bones (optional, for richer broth)
2 tbsp (30 ml) vegetable oil
1 large onion, quartered
1 large tomato, about 8 oz (225 g), cut into wedges (optional but traditional in Taiwanese beef noodle)
2-inch (5 cm) piece ginger, smashed and sliced
6 cloves garlic, smashed
4 scallions (green onions), white and green parts separated, whites tied into a knot
3 tbsp (45 ml) light soy sauce
2 tbsp (30 ml) dark soy sauce (for color)
2–3 tbsp (30–45 ml) Shaoxing wine or dry sherry
1 tbsp (15 ml) oyster sauce or 1 tsp (5 ml) fish sauce/patis
1–2 tbsp (12–24 g) rock sugar or brown sugar (adjust to taste)
3 whole star anise
1 cinnamon stick
4 whole cloves
1 tsp (2 g) Sichuan peppercorns (optional)
8 cups (2 L) water or a mix of water and low-sodium beef broth
2 medium tomatoes, chopped (optional if already using 1 tomato above)
1–2 heads bok choy or pechay, trimmed and separated
Fresh egg noodles or fresh Chinese wheat noodles, enough for 4 servings (or dried ramen/egg noodles)
Pickled mustard greens (suan cai) or preserved vegetables, chopped (optional garnish)
Fresh cilantro and sliced scallion greens, for garnish
Chili oil or homemade chili crisp, for serving
Calamansi or lime wedges, for serving
Salt and freshly ground black pepper, to taste

Instructions

1) Prepare and blanch the beef and bones: Put the beef chunks and beef soup bones in a large pot. Cover with cold water and bring to a rolling boil over high heat. Boil 5–8 minutes until scum rises. Drain and rinse the meat and bones under running water; clean the pot. This removes impurities for a clearer broth.
2) Brown aromatics and tomatoes: In the cleaned pot or a heavy Dutch oven, heat 2 tbsp vegetable oil over medium-high heat. Add the quartered onion and smashed garlic and stir until fragrant and lightly browned, about 2–3 minutes. Add the sliced ginger and tied scallion whites; continue to sauté 1–2 minutes. Add the tomato wedges and cook until softened and starting to break down, 3–4 minutes. Browning builds flavor for the braising liquid.
3) Add beef, seasonings and liquid: Return the blanched beef and bones to the pot. Add the light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce (or patis if using), rock or brown sugar, star anise, cinnamon stick, cloves and sichuan peppercorns. Pour in 8 cups (2 L) water or a mix of water and low-sodium beef broth until the meat is mostly submerged. Bring to a simmer over medium-high heat.
4) Simmer and braise: Reduce heat to low so the liquid maintains a gentle simmer (not a hard boil). Cover partially and simmer for 1.5–2 hours, until the beef is fork-tender. Skim any surface fat or foam occasionally. If you prefer a very rich broth, simmer up to 3 hours. If using large bone pieces for marrow, you can break them near the end to add more depth.
5) Add chopped tomatoes mid-simmer (optional): If you included the additional chopped tomatoes for bright acidity, add them after the first hour of simmering so they break down and enrich the broth without becoming mushy.
6) Remove solids and strain the broth: When the beef is tender, remove the beef chunks and bones with a slotted spoon. Discard the bones, cinnamon stick, star anise pods and tied scallion whites. Strain the braising liquid through a fine mesh sieve into a clean pot to remove sediment and onion/ginger pieces. Taste and adjust seasoning with salt, pepper, a little more soy, sugar or a splash of fish sauce/patis for umami as needed.
7) Prepare noodles and greens: While finishing the broth, cook the noodles in a separate pot of boiling water according to package instructions until just al dente. Drain and rinse lightly with hot water to remove excess starch if desired. Blanch the bok choy or pechay briefly in boiling water (30–60 seconds) until bright green and tender-crisp, then drain.
8) Reheat beef into broth (optional): Slice larger beef chunks into serving-size portions. Return the beef to the strained broth and gently reheat together for a few minutes so the flavors fuse; keep warm over low heat.
9) Assemble bowls: Divide cooked noodles among bowls. Place beef pieces and a few blanched greens on top of the noodles. Ladle hot broth over the noodles and beef until the bowl is nearly full.
10) Garnish and serve: Top with sliced scallion greens, fresh cilantro, chopped pickled mustard greens if using, and a spoonful of chili oil or chili crisp. Serve with calamansi or lime wedges on the side for squeezing over each bowl. Offer extra soy, chili oil, or fish sauce at the table.
11) Storage and reheating: Refrigerate leftover broth and beef separately from noodles. Broth will keep 3–4 days chilled (fat may solidify on top and can be skimmed when reheating). Reheat gently on the stove and add fresh noodles and greens when serving for best texture.