Shared My Grandma’s Taiwanese Beef Stew Noodles on Good Morning America
Grandma's Taiwanese Beef Stew Noodles
• 1 pound daikon ( cut into 2 inch chunks)
• 3 pounds beef shank ( into 2-inch chunks)
• 2 tablespoons vegetable oil
• 2-inch piece of ginger
• 5 cloves garlic
• 3 scallions ( cut into 2-inch segments, save some for garnish)
•1 whole white onion (cut into wedges)
•1 tomato cut into wedges)
•4 dried chilies (ripped in half)
• 1 tablespoon tomato paste
•2 tablespoons spicy bean paste (aka douban jiang )
•2 teaspoons rock sugar ( brown sugar also works)
•1⁄2 cup soy sauce
•1⁄2 cup Shaoxing wine
•8 cups water
• 32 ounces wheat (white) noodles (fresh if possible)
•A small handful of bok choy for each serving
•Cilantro (finely chopped for garnish)
•Scallions (finely chopped for garnish)
• 1 pack of Pickled mustard greens ( buy ready made from store dice into small pieces for garnish) •1 Chinese aromatic herb packet includes:
• 4 star anise
•1 Chinese cinnamon stick
•3 bay leaves
•1 tablespoon fennel seeds
•1 tablespoon cumin seeds
•1 teaspoon coriander seeds
•2 tablespoons Sichuan peppercorns
•1⁄4 teaspoon five spice powder
•1⁄4 teaspoon black pepper
Instructions:
In large soup pot, heat the oil over medium heat. Add the rock sugar, scallion, and the garlic. Cook for a few minutes until the scallions are lightly seared. Add the beef ( get a soft sear for nice flavor), turn up the heat, and mix everything well.
•Cook for about 5 minutes, and stir then add the Shaoxing wine, soy sauce,,and stir everything together well so that the beef is coated in the soy sauce.
•Now add the aromatics bag, plus the daikon, and the broth and ginger pieces that you boiled the beef in. Bring everything to a boil and immediately turn the heat down to medium. Simmer for 90 minutes. The broth should be steadily simmering where you can see water moving in the pot, but not at a rolling boil.
•After an hour, turn off the heat and let it sit for another hour. Now your soup base is ready. Reheat, remove the aromatics, and add salt to taste before serving.
•Cook the noodles according to the package instructions, strain, and transfer to a large serving bowl. Blanch a handful of your bok choy in the noodle water, and add it to the noodles. Then, ladle in the beef and the soup. Top with scallions , cilantro, mustard greens. I like to also dizzle some chili oil for nice touch of color
•Slurp away!!! and nourish your soul :)
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