Taiwanese Beef Stew with Tender Beef and Noodles

Taiwanese beef stew is a soy-braised beef dish, often served as beef noodle soup with wheat noodles and greens. This version simmers chuck with ginger, garlic, fermented bean paste, star anise, and cinnamon until tender, making a savory, aromatic broth that is easy to serve as a full meal.

Ingredients

2½ lb beef chuck roast, cut into 1½-inch (4-cm) cubes (1.13 kg)
10 cups water for blanching the beef (2.4 L)
2 tbsp neutral oil, such as canola or avocado oil (30 ml)
1 piece fresh ginger, about 2 inches long, sliced (50 g)
6 garlic cloves, lightly crushed and peeled (about 30 g)
4 scallions, cut into 2-inch (5-cm) lengths, plus 2 scallions sliced for serving (about 90 g total)
2 tbsp doubanjiang, also called fermented chili bean paste (30 g)
1 large ripe tomato, roughly chopped (about 200 g)
½ cup light soy sauce (120 ml)
1 tbsp dark soy sauce (15 ml)
½ cup Shaoxing wine (120 ml)
1 tbsp rock sugar or light brown sugar (12 g)
2 whole star anise (about 2 g)
1 small cinnamon stick, about 3 inches (7.5 cm) long (5 g)
1 tsp Sichuan peppercorns (2 g)
2 dried bay leaves (about 0.5 g)
8 cups unsalted beef stock or water for braising (1.9 L), plus more as needed
1 tsp fine salt to start (5 g), then more to taste
1½ lb fresh wheat noodles (680 g); use the package quantity for six servings if buying dried noodles
1 lb baby bok choy, halved lengthwise and rinsed well (450 g)
½ cup fresh cilantro leaves for serving, optional (15 g)
1 tsp toasted sesame oil for serving, optional (5 ml)

Instructions

Prepare the beef and aromatics. Trim away any large, hard pieces of surface fat, then cut the chuck into evenly sized cubes so they cook at a similar rate. Slice the ginger, crush the garlic, cut the scallions, and chop the tomato. Measure the seasonings and set them beside the stove; once the beef is browned, the next stages move quickly.
Blanch the beef. Bring the 10 cups (2.4 L) of blanching water to a boil in a large pot. Add the beef and boil for 5 minutes, skimming off foam as it rises. Drain the beef in a colander and rinse the pieces briefly under cool water to remove remaining scum. Wash the pot before using it again. This step helps keep the finished broth clearer and cleaner-tasting.
Brown the beef. Pat the beef dry. Heat the oil in a heavy Dutch oven or large, heavy-bottomed pot over medium-high heat. Working in batches so the pieces have space, brown the beef on two or three sides, about 10–12 minutes total. Transfer browned pieces to a plate. The beef does not need to cook through at this point; avoid crowding the pot, which can make it steam instead of brown.
Build the braising base. Lower the heat to medium. Add ginger, garlic, and the four cut scallions, and stir for about 1 minute. Add the doubanjiang and cook for 1 minute, stirring so it does not stick. Stir in the tomato and cook for another 2 minutes, until it begins to soften. The paste is salty and often spicy, so do not add extra salt yet.
Deglaze and start the stew. Pour in the Shaoxing wine and scrape the browned bits from the bottom of the pot. Let it bubble for about 2 minutes. Stir in both soy sauces and the sugar, then return the beef and any juices to the pot. Add the star anise, cinnamon, Sichuan peppercorns, bay leaves, and 8 cups (1.9 L) stock or water. The liquid should mostly cover the beef; add a little more water if needed.
Simmer until tender. Bring the liquid just to a boil, then reduce the heat to low so it simmers gently. Cover with the lid slightly ajar and cook for 2 hours 15 minutes, turning the beef once or twice. Check occasionally that the pot is not boiling hard and that the liquid has not fallen too far; add hot water if needed. The beef should be fork-tender. Check the thickest 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. Keep the beef in the hot stew, off the heat, for at least 3 minutes before serving; continue simmering longer if it is not yet tender.
Cook the noodles and greens. While the stew finishes, bring a separate pot of water to a boil and cook the wheat noodles according to their package directions, usually 4–6 minutes for fresh noodles. Drain and divide them among six deep bowls. In the same water, cook the bok choy for 2–3 minutes, until the stems are tender-crisp and the leaves are wilted. Drain well. Separate the star anise, cinnamon, and bay leaves from the stew if you spot them, then taste the broth and add salt only if it needs it.
Assemble and serve. Spoon beef and broth over the noodles, arranging bok choy alongside. Finish with sliced scallions, cilantro if using, and a few drops of sesame oil. Serve hot, with extra broth available at the table. If the stew seems richer or saltier than you like, loosen each bowl with a splash of hot water rather than adding more soy sauce.

Tips

Choose a braising cut. Chuck is reliable because its connective tissue softens during a long simmer and gives the broth body. Beef shank is another good choice and has a more gelatinous texture; brisket works too, but may need extra time. Lean steak cuts are likely to turn dry and firm before they become stew-tender.
Adjust the paste carefully. Doubanjiang brings salty, fermented depth and chili heat. Use a mild fermented bean paste if you want less spice, understanding that the stew will lose some of its chili character; add a pinch of chili flakes if you want to bring the heat back. Since pastes vary in saltiness, taste the broth near the end before seasoning.
Use substitutes with a light touch. Shaoxing wine adds a rounded, savory note; dry sherry is a practical substitute, while omitting it and using stock makes the flavor a little less complex. If you cannot find Sichuan peppercorns, leave them out rather than replacing them with black pepper, which has a different flavor. Ground cinnamon or star anise can overpower the pot, so whole spices are preferable.
Keep the simmer gentle. A rolling boil can make beef fibers tighten and can cloud the broth. Look for occasional small bubbles, not vigorous bubbling. If using a slow cooker, brown the beef and aromatics first, then transfer everything to the cooker and cook on low until tender; timing varies by appliance, so use tenderness rather than the clock alone.

Serving Suggestions

Serve this stew in deep bowls with wheat noodles, beef, greens, and enough broth to surround everything. Fresh scallions and cilantro add a bright contrast to the slow-braised flavor. A small dish of chili oil or sliced fresh chili lets each person adjust the heat without changing the whole pot. A simple cucumber salad or lightly dressed leafy greens make a refreshing side, while steamed rice is a good alternative if you would rather serve the beef without noodles.

For a less soup-like bowl, drain the noodles well and use a slotted spoon to serve the beef and bok choy, then add only a ladle of broth. For a brothier noodle soup, warm the bowls with hot water before assembling and add an extra ladle of hot stock or water to each serving. Keep the noodles separate from the stew until serving so they do not absorb too much broth or turn soft.

Variations

Taiwanese beef noodle dishes have regional and family variations, including differences in spice, broth strength, and whether tomatoes or pickled vegetables are added. This recipe is a soy-braised, aromatic version rather than a claim to one definitive style. For a milder pot, reduce the doubanjiang to 1 tablespoon (15 g) and serve chili oil separately. For a more pronounced tomato note, add one extra chopped tomato (about 200 g) with the first one; the broth will taste brighter and slightly less deeply savory.

You can replace bok choy with Chinese broccoli, spinach, or napa cabbage. Add spinach at the very end so it wilts without becoming mushy; simmer cabbage or Chinese broccoli until tender. For a different noodle texture, use thick, chewy wheat noodles or flat noodles, following the package instructions. If you need a gluten-free bowl, use rice noodles and replace both soy sauces with gluten-free tamari, checking that the fermented bean paste is also gluten-free. The broth will have a slightly different flavor, but the braised beef and spices still work well.

Storage and Reheating

Refrigerate leftover beef and broth within 2 hours of cooking. Store them in a covered container for 3–4 days; keep cooked noodles and greens in separate containers when possible, since they soften as they sit in the broth. For longer storage, freeze the beef and broth in meal-size airtight containers for up to 3 months for best quality. Thaw overnight in the refrigerator. Cook fresh noodles when serving frozen stew for the best texture.

Reheat the stew gently in a covered saucepan over medium-low heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C). Add a little water or stock if the broth has thickened or reduced. Reheat noodles separately in boiling water for 30–60 seconds, or according to their package directions, and warm greens briefly in the broth. Avoid repeatedly cooling and reheating the entire pot; warm only the portions you plan to eat.

Frequently Asked Questions

Is Taiwanese beef stew the same as Taiwanese beef noodle soup?
They are closely related ways to describe this style of dish. The beef and aromatic soy broth are the braise; when served over noodles with broth and greens, the bowl is commonly called beef noodle soup. You can also serve the beef over rice or with less broth.

Can I make the stew a day ahead?
Yes. Cool it promptly and refrigerate the beef in its broth within 2 hours of cooking. The flavors meld as it rests, and the next day you can lift off any firm fat from the surface if desired. Reheat to 165°F (74°C), then prepare the noodles and greens just before serving.

Why is my beef still tough after simmering?
It probably needs more time, especially if the cubes are large or the simmer has been very low. Keep the pot covered and gently bubbling, check the liquid level, and simmer in 15-minute increments until a fork slides into the meat easily. Chuck becomes tender through slow cooking; a short cooking time cannot be fixed by raising the heat sharply.

Can I make this without Shaoxing wine?
Yes. Use dry sherry in the same quantity, or leave the wine out and add an equal amount of stock or water. The stew will still be flavorful, though it will have a little less of the wine’s rounded, savory aroma. Avoid sweet cooking wines, which can make the broth too sweet and salty.

What can I use instead of doubanjiang?
A mild fermented bean paste is the closest practical option, though it may bring less chili heat. You can add a little chili oil at the table if needed. Plain chili sauce does not provide the same fermented savoriness, so use it sparingly and taste the broth before adding any extra soy sauce or salt.

Can I cook this in a pressure cooker?
Yes. Blanch and brown the beef, then sauté the aromatics and deglaze as directed. Add the braising ingredients, seal the cooker, and cook at high pressure for about 35 minutes, followed by a 15-minute natural release. Check that the beef is fork-tender and continue cooking briefly under pressure if needed. Cook noodles and greens separately, and follow your appliance’s fill and release instructions.

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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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