Beef Noodle Soup


1 kg ​Mrs. Garcia’s Beef Shank

6 tbsp ​Vegetable Oil

6 cloves ​Garlic 

2 pcs ​​Scallions (cut into 1-inch) 

2 pcs ​Fresh Red Chilies

2 tbsp ​Ginger (peeled and sliced into coins)

1 tbsp ​Granulated Sugar

1 tbsp ​Gochujang

2 pcs ​Tomatoes (chopped)

1 cup ​Taiwanese Rice Wine

10 cups ​Water

¼  cup ​Light Soy Sauce

2 tbsp ​Dark Soy Sauce

1 tsp ​Kosher Salt

½ tsp ​Chinese Five spice

1 tbsp ​Sichuan Peppercorns

2 whole ​​Star Anise

500 g  Wheat noodles (cooked )


1. In a large pot, heat 3 tablespoons of the oil over medium-high heat for about 1 minute. Arrange beef slices in a single layer, and cook each side until brown. Once browned, transfer beef to a plate.

​2. Add the remaining 3 tablespoons of oil to the pot, then reduce heat to medium-low. Sauté garlic, scallions, chilies, and ginger until fragrant and garlic cloves are lightly browned.

​3. Stir in sugar and chili bean sauce stirring occasionally until sugar melts. Add chopped tomatoes, continue stirring until mixture thickens.

​4. Pour in rice wine and bring to a boil over medium-high heat, occasionally scraping any browned bits from the bottom of the pot. Add water, soy sauces, salt, and Chinese five spice. Place beef into the pot. Place Sichuan peppercorns and star anise in a muslin bag and add to the pot.

​5. Bring mixture to a boil over medium-high heat then reduce heat to medium-low. Cover pot and let it simmer until beef is tender while slices remain intact. This should take about 2 hours.

6. Remove the muslin bag and season the dish with additional light soy sauce.

7. To serve, divide noodles evenly among 6 bowls then ladle broth evenly over noodles. Arrange beef slices evenly on top then sprinkle with scallions, greens, and chili flakes for a finishing touch.

Your Dynamic Snippet will be displayed here... This message is displayed because you did not provided both a filter and a template to use.