Homemade Wonton Soup
Taiwanese Spicy Beef Noodles
| By : |
Beef noodles are often considered Taiwan’s national dish. This recipe comes courtesy of Linda Shiue, or rather Linda’s mother. Linda is a physician who also teaches healthy cooking classes. Even though she’s an accomplished cook, she always defers to her mother when it comes to making this dish.
| Prep Time | 15 minutes |
| Cook Time | 65 minutes |
| Servings |
4-6 servings
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Ingredients
- 2 to 2 1/2 pounds beef chuck roast (900g to 1.2 kg), cut into 1-inch (2.5-cm) cubes
- 2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 3/4 cup chopped onion 120 g
- 3 medium garlic cloves peeled and smashed
- 2 inch knob fresh ginger peeled and cut into ½-inch (1.25-cm) slices
- 2 medium Roma tomatoes cut into quarters (4 ounces/120 g)
- 3 cup large carrots peeled and cut into 1/2-inch (3.75-cm) pieces (8 ounces/240g )
- 1/2 cup soy sauce 120 ml
- 3 tbsp granulated sugar
WHOLE SPICES
- 4 black peppercorns
- 4 Sichuan peppercorns
- 4 whole cloves
- 1 to 6 dried red chilies depending on how spicy you like it
- Peel of 1/2 orange or tangerine or 1 clementine
- 4 star anise pods
TO SERVE
- 8 oz bok choy Chinese (napa) cabbage or other Chinese greens, chopped, 240 g
- 8 ounces dried thick Chinese wheat noodles or 1 lb of (450 g) fresh Japanese udon
GARNISHES
- Cilantro/coriander leaves
- Chopped green onions
- chili sauce
- Chopped preserved Chinese vegetables such as Pickled Chinese Mustard Cabbage or Sichuan pickles
Ingredients
WHOLE SPICES
TO SERVE
GARNISHES
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Instructions
- Season the beef with 2 teaspoons salt and 1/2 teaspoon ground black pepper.
- Select SAUTÉ and set to HIGH/MORE. Add the oil. When the pot is hot, sear the beef on all sides, 4 to 5 minutes. Don’t worry if some pink remains.
- Add the onion, garlic, and ginger, and stir and cook for another 2 to 3 minutes. Add the tomatoes and carrots and stir and cook. Press CANCEL.
- Add the soy sauce, scraping the bottom of the pot to remove any cooked-on bits and avoid the BURN warning.
- Add the sugar and whole spices: black peppercorns, Sichuan peppercorns, cloves, star anise, dried chilies and orange peel. Stir to mix.
- Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 35 minutes. Make sure the steam release valve is sealed. Once pressurized (8 to 10 minutes), the cook cycle will start.
- While the beef cooks, bring a large pot of water to a boil. Add the bok choy and blanch for 1 minute. Remove with a spider or slotted spoon and rinse under cold running water.
- Wait for the water to start boiling again, then cook the noodles according to pack-age directions. Drain and save the noodle cooking liquid.
- When the timer beeps, let the pressure release naturally for 15 minutes. Then quick release any remaining pressure. When the float valve drops, press CANCEL and open the lid.
- Fish out the herbs and spices. Skim off fat from the surface. Taste and adjust seasonings as desired. The sauce should taste a little salty.
- Divide the noodles among 4 to 6 large bowls. Spoon some beef, carrots and sauce over the noodles and top with bok choy. Add some noodle cooking liquid to make it soupier if desired.
- Garnish with green onions and cilantro sprigs and pass the chili sauce and pre-served Chinese vegetables at the table.
Recipe Notes
NOTES: Udon is a thick wheat noodle that is usually served in soups. Fresh and frozen udon are available at Asian markets. For a gluten-free option, use gluten-free spaghetti or linguine. You can also use bone-in beef shanks for this dish. But parboil them first before cooking. My recipe tester Marcie suggests using a spice sachet to enclose the whole spices and for easy removal, but the flavors may not diffuse as well.
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