Taiwanese Beef Noodle Soup Recipe (with Video)

Blanch Beef
1. Start by blanching the beef chunks in a pot of cold water with 3 slices of ginger, 1 stalk of green onion (cut into a few pieces), and 1 tablespoon of cooking wine over high heat. Make sure the beef is fully submerged in water.
2. Once the water starts to boil, reduce heat to low-medium and let it continue to cook for another 5 minutes. Skim any impurities on the surface.
3. Remove the blanched beef chunks from the pot and rinse them clean.
Sear Beef
1. Heat 2 tablespoons of oil in a large nonstick wok or pan over high heat.
2. Add a few pieces of green onion, a few slices of ginger, and the blanched beef chunks. Sauté for a couple of minutes or until the sides of the beef chunks start to turn slightly brown.
Add Aromatics and Vegetables
1. Add dried red chili, star anise, bay leaves, and Doubanjiang. Cook for a minute to release the fragrance.
2. Add tomato chunks and carrot chunks and sauté for another 2 minutes.
Transfer to pot and simmer
1. Transfer everything to a dutch oven (preferred) or a large pot. Then add 6-7 cups of water.
2. Add soy sauce, dark soy sauce, oyster sauce, sugar, and salt to the pot. Cover with a lid and let it simmer on low heat for at least 2 hours.
Cook noodles and bok choy
1. Boil your favorite flour noodles according to package instructions.
2. Boil bok choy until tender.
Assemble and serve
1. Add the cooked noodles and bok choy to a bowl. Pour the cooked beef and broth over the noodles.
Garnish and enjoy
1. Garnish with chopped scallion or fresh cilantro on top.
2. Serve hot & enjoy.