Taiwanese beef soup is a slow-simmered bowl of tender beef and savory, aromatic broth, commonly served over wheat noodles with greens. This soy-braised version balances ginger, star anise, and bean paste with a little tomato; recipes vary across Taiwan and from cook to cook, so the seasonings can be adjusted to taste.
Ingredients
- 2½ lb beef chuck, cut into 1½-inch (4 cm) cubes (1.13 kg)
- 10 cups water or unsalted beef stock (2.4 L)
- 2 tbsp neutral oil (30 ml)
- 1 large yellow onion, cut into thick wedges (about 10 oz / 280 g)
- 1 medium tomato, cut into wedges (about 6 oz / 170 g)
- 6 garlic cloves, lightly crushed (about 18 g)
- 3-inch piece fresh ginger, sliced (75 g)
- 2 tbsp doubanjiang, also called chili bean paste (30 g)
- ⅓ cup regular soy sauce (80 ml)
- 2 tbsp dark soy sauce (30 ml)
- ¼ cup Shaoxing wine (60 ml)
- 2 tbsp brown sugar (25 g)
- 2 whole star anise (about 2 g)
- 1 cinnamon stick, about 3 inches (8 cm)
- 1 tsp whole Sichuan peppercorns (2 g)
- 1 dried bay leaf (about 0.2 g)
- 1 tsp fine salt, plus more to taste (5 g)
- 1½ lb fresh wheat noodles, or 12 oz dried wheat noodles (680 g fresh or 340 g dried)
- 12 oz baby bok choy, halved lengthwise and rinsed (340 g)
- 4 scallions, thinly sliced (about 60 g)
- 2 tbsp chopped cilantro leaves, optional (8 g)
- Chili oil, for serving (optional; about 1 tsp per bowl)
Instructions
- Blanch the beef. Put the beef in a large pot and cover with cold water. Bring it to a boil over high heat and boil for 5 minutes, skimming foam from the surface. Drain the beef, rinse the pieces briefly under warm water, and rinse out the pot. Blanching removes some surface residue, which helps keep the finished broth clearer; it does not replace the long braise.
- Brown the beef. Pat the beef dry. Set the pot over medium-high heat and add the oil. Working in batches so the pieces are not crowded, brown the beef on two or three sides, about 8 to 10 minutes total. Transfer it to a plate. Browning adds a deeper roasted flavor, but if time is tight you can skip it and start the aromatics in the oil.
- Build the aromatic base. Reduce the heat to medium. Add the onion, tomato, garlic, and ginger. Cook for about 5 minutes, stirring occasionally, until the onion begins to soften. Stir in the doubanjiang and cook for 30 seconds, just until fragrant. Keep it moving so the paste does not catch on the bottom of the pot.
- Season and start the braise. Return the beef and any juices to the pot. Add the regular and dark soy sauces, Shaoxing wine, brown sugar, star anise, cinnamon, Sichuan peppercorns, bay leaf, salt, and water or stock. Stir to loosen browned bits from the pot. Bring the liquid to a gentle boil, then lower the heat until it barely simmers. Cover with the lid slightly ajar.
- Simmer until tender. Cook gently for 2 hours 15 minutes, stirring every 30 to 40 minutes and turning the beef so it cooks evenly. The surface should show occasional small bubbles rather than a hard boil; vigorous boiling can make the broth cloudy and the beef less tender. If the liquid drops below the beef, add hot water. Check a thick piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. This braise cooks well beyond that point for tenderness; let a checked piece rest for 3 minutes before returning it to the pot. The beef should be easy to pierce with a fork.
- Prepare noodles and greens. When the beef is nearly tender, cook the noodles in a separate pot according to the package directions, usually about 4 to 8 minutes. Drain and divide them among six bowls. During the final 2 minutes of the broth’s simmer, add the bok choy and cook until the stems are just tender and the leaves are wilted. Taste the broth and adjust with a little salt, soy sauce, or hot water as needed.
- Assemble and serve. Remove the cinnamon stick, star anise, bay leaf, and Sichuan peppercorns if you can find them. Ladle beef, broth, and bok choy over the noodles. Finish with scallions, cilantro if using, and chili oil to taste. Serve while hot, with extra broth available for anyone who likes a soupier bowl.
Tips
- Choose the right cut. Chuck has enough connective tissue to become succulent during a long simmer. Brisket or beef shank also works, though shank may have bones and take a little longer. Avoid very lean steak cuts, which can turn dry and firm during a lengthy braise.
- Adjust the heat carefully. Doubanjiang varies in saltiness and spice. Start with 1 tablespoon if you are sensitive to heat, then taste the broth near the end and add more if you want a stronger chili-bean flavor. If doubanjiang is unavailable, use 1 tablespoon miso plus 1 teaspoon chili flakes; the result will be less distinctly fermented and Taiwanese in character.
- Keep noodles separate. Cook them in their own pot instead of letting them sit in the soup. Noodles continue absorbing broth and can become bloated during storage. For a clearer broth, skim foam during blanching and keep the braise at a gentle simmer.
- Use practical swaps. If you cannot find Shaoxing wine, use dry sherry in the same amount; for an alcohol-free option, use water and add a small splash of rice vinegar at the end. Dark soy sauce gives the broth a deeper color, but if you only have regular soy sauce, use it and expect a lighter-looking soup.
Serving Suggestions
Serve each portion as a complete bowl, with the noodles underneath the beef, greens, and broth. Taiwanese beef noodle soup is filling on its own, but a small plate of blanched greens, cucumber salad, or simply dressed cabbage makes a refreshing side. Offer chili oil, sliced scallions, and extra soy sauce at the table so each person can season their bowl.
If you want the broth to remain especially clear, ladle it through a fine-mesh strainer before serving, then return the beef to the pot. This is optional: the cooked tomato, onion, and ginger contribute flavor, and many home-style bowls are served with some of those softened pieces. A little of the cooking liquid can also be saved separately to moisten leftovers without adding more salt.
Variations
There is no single version of Taiwanese beef soup. A red-braised style, like this one, gets its color and savory depth from soy sauce and bean paste. For a gentler broth, reduce the doubanjiang to 1 tablespoon and add an extra cup of water. For a brighter tomato note, use two tomatoes instead of one; the broth will be fruitier and slightly less deeply spiced.
You can change the toppings without changing the braise. Use napa cabbage or spinach in place of bok choy, adding each only long enough to wilt. Fresh thick wheat noodles are a familiar choice, while dried wheat noodles are convenient and hold their texture well. Rice noodles can be used, but they make the bowl less like the wheat-noodle versions commonly associated with this dish.
For a richer bowl, use beef shank and include its bones while simmering, then remove the bones before serving. You may need to extend the simmer by 15 to 30 minutes until the meat is tender. For a milder, non-chili version, omit the doubanjiang and add 1 tablespoon of extra soy sauce; this will still be savory but will lack the fermented chile flavor that gives the red-braised broth its characteristic edge.
Storage and Reheating
For food safety, refrigerate the beef and broth within 2 hours of cooking. Store them in a covered container, ideally separate from the noodles, and use within 3 to 4 days. Cooked noodles can be refrigerated in a separate container for up to 3 days; a light coating of neutral oil helps keep them from sticking. For longer storage, freeze the beef and broth in meal-size portions for up to 3 months. Thaw overnight in the refrigerator.
Reheat the beef and broth in a covered saucepan over medium-low heat, stirring occasionally, until steaming throughout and at least 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Add a splash of water if the broth has concentrated. Reheat noodles by briefly dipping them in boiling water, or microwave them with a spoonful of water until hot. Add fresh greens during reheating rather than storing them in the broth if you want them to retain more texture.
Frequently Asked Questions
What cut of beef is best for Taiwanese beef soup?
Beef chuck is a dependable, easy-to-find choice because it becomes tender during a slow simmer and gives the broth a full flavor. Brisket and beef shank are good alternatives. Cut the meat into similar-sized pieces so it cooks evenly, and allow extra time if your pieces are larger than 1½ inches.
Is Taiwanese beef soup very spicy?
This recipe has a gentle to moderate heat, depending on the doubanjiang you use. The paste contributes both chile warmth and a salty, fermented flavor. Start with less if you prefer mild soup, then offer chili oil at the table for people who want more heat.
Can I make the soup ahead?
Yes. The beef and broth can be cooked a day ahead and refrigerated promptly. The flavor often tastes more integrated after resting, and chilled fat is easy to lift off the surface before reheating. Cook the noodles and greens close to serving so they do not soak up the broth or become soft.
Can I make Taiwanese beef soup without Shaoxing wine?
Yes. Dry sherry is a practical substitute in the same quantity and gives a similar rounded note. If you do not want to use wine, replace it with water and add a small splash of rice vinegar after cooking. The soup will be a little less aromatic, but the soy, spices, and beef still make a flavorful broth.
Why is my beef still tough?
It probably needs more time rather than a higher heat. Keep the pot at a very gentle simmer and check again after 15 minutes. Chuck can vary in thickness and connective tissue, so the stated time is a guide; it is ready when a fork slides into the beef easily. Avoid boiling hard, which can tighten the meat before the connective tissue has softened.
Can I make this in a slow cooker?
Yes. Blanch and brown the beef, then cook it with the aromatics, seasonings, and liquid on low for about 8 hours, or until fork-tender. Slow cookers vary, so use tenderness rather than the clock as the final guide. Cook the noodles separately, and check that a thick piece of beef reaches the USDA FSIS safe minimum temperature described above.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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