Taiwanese Beef Noodle Soup 🇹🇼 | Homemade Broth & Chili Oil 🥵| One of our FAVORITE ASIAN RECIPES 💯

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Today we are sharing the Recipe for one of our favorite Asian dishes, TAIWANESE BEEF NOODLE SOUP. While we were travelling through Taiwan in 2019, we had it on our very first night and kept craving for it.

As we make our Beef Broth and Chili Oil from scratch and marinate the Beef a day ahead, the process will take 2 days. Believe us, it is definitely worth the effort! This Recipe shines through simplicity in ingredients and explosion of flavors.

Video chapters:
0:00 Intro
00:26 Different Types and History of the dish
02:53 DAY 1: Preparation of the Marinade
04:57 DAY 2: Preparation of the Beef Broth
16:23 Cooking of the Beef
20:29 Making of the Chili Oil
24:07 Cooking of Noodles and Preparation of Garnish
24:38 Assembling and Tasting
28:52 Outro

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FIND HERE THE RECIPE FOR…
TAIWANESE BEEF NOODLE SOUP

Prep time: Marinate Beef overnight
Waiting time: Beef Broth will cook 4 to 5 hours
Cooking time: 1 hour

Ingredients Marinade for 2 portions:
-1 lb Beef Ribs
-½ tsp Salt
-½ tsp Pepper
-1/3 tsp MSG
-¼ tsp Onion powder
-¼ tsp Garlic powder
-1/3 Chili flakes
-2-3 Cloves
-½ Mace
-1 Cinnamon stick
-½ tsp Brown sugar
-3 tsp Soy sauce
Ingredients for Beef Broth 4 portions:
-800g Beef bones
-100ml Dark soy sauce
-200ml Cooking wine
-1 Tomato
-1 Carrot
-½ Onion
-1 Garlic head
-Salt to taste
-2 Star Anise
-4g Szechuan Pepper
-3g Fennel Seeds
-1 Beef Bouillon
-1.5 boiled Water
-2 tsp Brown sugar
Ingredients Garnish, Chili Oil 2 portions:
-1 lb Marinated Beef
-450g Shanghai Noodles
-60g Beef fat
-½ tsp Smoked paprika
-1/3 tsp Salt
-Black Pepper
-Chili powder

Marinade:
1.Cut up the Beef Ribs into chunks, add all the ingredients and mix well.
2.Once fully coated, place in a Ziploc bag, seal and place in the fridge overnight.

Beef Broth:
3.Heat up a pot, then roast the Beef bones until evenly browned following Chef Sha’s Top Tip.
4.Transfer the roasted Beef bones into a bigger pot. Keep the released Beef fat in the initial pot.
5.Cut the vegetables into bigger pieces.
6.Roast the vegetables in the Beef fat. Keep the peel on all vegetables for added flavor. Once browned, transfer them over to the big pot.
7.Now, toast the spices in the fat and transfer them to the big pot as well.
8.Dissolve the Beef bouillon in the pot and add the tomato, both will ensure to deglaze the pan. Once clear, transfer to the pot.
9.Finally use the Soy Sauce and Cooking wine for a final deglaze. Once simmering, add to the big pot.
10.Meanwhile, add boiled water and Beef stock to the big pot and bring to a boil.
11.Once boiling, turn down and simmer for 4 to 5 hours. Keep skimming impurities.
12.Chef Sha’s Top Tip: Add the traditional Brown sugar and Salt.
13.After 4 to 5 hours, strain the broth through a big strainer.

Meat, Noodles, Chili Oil and Garnish:
14.BBQ the Beef until evenly browned. Transfer into a Pressure cooker with 1 cup of Water. Heat up.
15.At the first whistle, turn it down and let it cook for 20 min.
16.Meanwhile, prepare the Chili Oil, use the Beef fat that was retrieved from the Beef broth.
17.Chef Sha’s Top Tip: In a small bowl combine with the special Spices.
18.Once tender, remove the Beef from pressure cooker, let cool and then slice.
19.Bring the rest of the Beef liquid with ½ cup of Water to a boil and then strain it into the main beef broth. Keep warm.
20.Cook the Noodles until al dente and cut up Green onions.
21.Assemble the dish like shown in the video. VOILÀ!! ENJOY!!

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