Taiwanese Beef Noodle Soup

Found on the menu of every single Taiwanese restaurant in America, the Beef Noodle Soup is a popular favorite (my husband’s favorite). The soup draws influences from the Sichuan province but the flavor is completely unique. There is no other Beef Noodle Soup that tastes like this.

Ingredients:

2 tablespoons of cooking oil

2 pounds of beef

1 inch ginger (peeled and cut into slices)

6 garlic cloves (cut into slices)

1 large tomato (coarsely chopped)

1 tablespoon of chili bean sauce

1 cup of rice wine

1/2 cup of light soy sauce

1/2 cup of dark soy sauce

3 quarts of water

1 star anise

Directions:

Heat 1 tablespoon of oil in a skillet over medium high heat. Once hot, add beef to the pan. Cook, flipping with tongs until both sides are gently browned about 6 minutes. Transfer the meat to a plate and set aside.

Heat another tablespoon of cooking oil in a large soup pot until hot. Add ginger, garlic, and tomato. Stir for a minute.

Return beef to the pan and stir in chili bean sauce. Stir in wine and bring to a boil. Let it boil for a minute.

Add light and dark soy sauces, water and star anise. Bring just to a boil and then reduce to low simmer. Cover and cook for at least 2 hours. Cook the noodles according to the package instructions. Divide noodles among bowls and ladle the soup into each bowl with beef, top with scallions.