Taiwanese Spicy Beef Noodle Soup


  • 2 pounds beef stew meat, cut into 1-inch cubes
  • water to cover
  • 3 tablespoons vegetable oil, or more as needed
  • 8 cups water, or more as needed
  • 1 (14 ounce) can beef broth
  • 1 cup soy sauce
  • ½ cup rice wine
  • 1 bunch green onions, cut into 2-inch pieces
  • ¼ cup brown sugar
  • 10 cloves garlic, peeled, or more to taste
  • 4small chile peppers, halved and seeded, or more to taste
  • 2 tablespoons chile paste
  • 1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces
  • 3star anise pods, or more to taste
  • 1 teaspoon Chinese five-spice powder
  • 4 small heads baby bok choy
  • 1 (10 ounce) package udon noodles
  • 1 tablespoon chopped pickled Chinese mustard greens, or to taste(Optional)
  • Directions

  • Step 1

    Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.


  • Step 2

    Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.

  • Step 3

    Cook on Low for 8 to 9 hours.

  • Step 4

    Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.

  • Step 5

    Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.

  • Step 6

    Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.

  • Cook's Note:

    Add or subtract the chile and chile paste to taste.

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