If you want me to indicate one most popular dish that can represent Taiwanese food, I would say the beef noodle soup. It is so common but has so many varieties that pretty much every Taiwanese loves it.
This is also one of Mr. Big’s favorite dish, his impression of Taiwan since his childhood. Whenever he’s away from home for a while, the top-of-mind cuisine that he wants from me is this spicy beef stew.
He will be coming home soon from a one-month training. I just spent a couple hours in the kitchen making this beef stew yesterday and let the meat sit in the broth overnight to soak in all the flavors. Today would be the perfect timing to serve this warm comfort food to welcome my man home. 🙂
I have tried many different recipes and this is by far my favorite version. I like spices, but you don’t want to overpower the spices into the broth, you would still want to taste the beef. Shallot, green onions, green garlics, onions, and tomatoes definitely adds up more flavor and sweetness into the broth. The balance between vegetables and meat is the key to make a great broth.
I use three types of beef cuts in my beef stews:
Shank: this kind of meat is perfect for stews. It won't turn tough and dry when cooking for a long time. The tendon within the meat slices will soften the texture. I normally cut the meat horizontally into slices.
Bone in shank slices: This is also shank, but in different cut with bones. Ox bones will make the broth thicker and more flavorful. I will chop off the meat into big chunks and separate the bones.
Flank: This is the beef belly. This part of the meat has less meat, more fat, and has a tough tendon on top of the meat, but all the fat and tendon will turn into great beef flavor with slowly cooking over time. I just simply chunk into 1.5 inch cubes.
Servings: 10 Total Time: 3 hrs Difficulty: intermediate
- [spices I] Ginger 10 pieces
- [spices I] Garlic 10-12 cloves
- [spices I] Shallot 2 heads
- [spices I] 2-3 scallion whites cantly sliced
- [spices I] 2 green garlic whites cantly sliced
- [spices I] 3 dried chilis
- [spices I] 1 fresh chili
Put all the spices into paper cloth tea bags can make the broth more clear and prevent from accidentally biting the Sichuan peppercorns or cloves.
- [spices II] 3 cinnamon leaves
- [spices II] 3 star anise
- [spices II] Sichuan peppercorns 1 1/2 tbsp
- [spices II] 5 cloves
- [seasoning] Rice cooking wine 1 cup
- [seasoning] Chili bean sauce 2 tbsp
- [seasoning] Sugar 2 tbsp
- [seasoning] Soy sauce 1 cup
- [seasoning] Dark soy sauce 1/2 cup
- 4 medium tomatoes peeled and diced (View How to peel tomatoes)
- 2 large onions diced
- 10 small carrots diced
- 1 garlic green cut into 2 inches pieces
- Bone in shank slices 4.5 lbs
- Whole shank 1 lbs
- Rough flank 1 lbs
- Vegetable oil 1 tbsp
- Shanghai bok choy 1/2 head
- Some finely chopped green onions and green garlics for garnish
- In a large stir-fry pan, preheat with vegetable oil in high heat. Stir in all ingredients in [spices I]. When you can smell the aroma, put in the fatty flank chunks to sear.
- Put the rest of the meat in the pan to sear the meat. Add the rice cooking wine, chili bean sauce, and sugar and continuously stir fried the meat. Finally, cook in the tomatoes and the rest of [seasoning] to well mix in the flavor until the tomatoes are soft and juicy.
- Transfer the fried meat into a deep pot. Soften the onions in the stir fried pan, then transfer to the deep pot as well. (I separate the stir fried process because I don’t have big enough stir-fried pan. You can always cook it at once if you have a big pan.)
- Well mix all of the fried ingredients and sauce. Put in the bones, then add water till about to cover all of the ingredients. Place the [spices II] pack in the broth. Turn to high heat to boil the broth with lid.
- When the broth is about to boil, use a spoon to remove the scum to make the broth more clear with better flavor. When boil, turn to low heat and simmer for about 40 mins.
- After 40 mins, add the carrots and green garlics into the broth and keep cooking for another 1 hour or until the meat is tender. After the stew is ready, don’t serve it right away. Let the meat sit in the broth overnight to soak in all the flavors would taste much better!!
- In a large bowl, place in noodles with boiled bok choy, then topped with some green onions and green garlics for garnish. Pour in the meat and broth, then ready to enjoy!!
- [辛香料 I] 薑 10 片
- [辛香料 I] 大蒜 10-12 粒
- [辛香料 I] 紅蔥頭 2 顆
- [辛香料 I] 2-3 根蔥白段
- [辛香料 I] 2 根青蒜白段
- [辛香料 I] 3 棵乾辣椒
- [辛香料 I] 1 棵新鮮辣椒
- [辛香料 II] 3 片肉桂葉
- [辛香料 II] 3 顆八角
- [辛香料 II] 花椒 1 1/2 大匙
- [辛香料 II] 5 顆丁香
- [調味料] 米酒 1 杯
- [調味料] 辣豆瓣醬 2 大匙
- [調味料] 糖 2 大匙
- [調味料] 醬油 1 杯
- [調味料] 老抽 1/2 杯
- 4 顆中型蕃茄去皮切塊 (參考蕃茄去皮小撇步)
- 2 顆大洋蔥切塊
- 10 棵小紅蘿蔔切段
- 1 根青蒜綠切段
- 帶骨牛腱 4.5 磅 (約 4-5 塊)
- 整顆牛腱 1 顆
- 牛腩肉一整片 約 1 磅
- 蔬菜油 1 大匙
- 青江菜 半棵
- 蔥花、蒜苗末少許 (最後裝飾用)
- 大火預熱大炒鍋與蔬菜油，加入 [辛香料 I] 拌炒，當炒到香味出來時，加入牛腩塊拌炒到表面變色。
- 加入剩下的牛腱塊繼續拌炒。等到肉的表面差不多都煎到的時候，加入米酒、豆瓣醬、糖炒均勻上色。加入去皮蕃茄塊以及剩下的 [調味料] 拌炒到蕃茄變軟出水。
- 把牛骨放進湯鍋內，均勻攪拌所有的料，加清水到快要蓋過肉，放入 [香料包 II] ，蓋上鍋蓋用大火將湯煮滾。
- 當湯快滾的時候，用湯匙將上面的浮末雜質撈掉，可以保持湯頭清澈且味道甘醇。等到湯滾了之後，轉小火慢慢燉 40 分鐘。
- 40 分鐘後，加入紅蘿蔔與蒜苗，繼續慢火燉 1 個小時，或直到肉軟爛入味。燉好的牛肉不要馬上吃，讓他浸在湯汁中隔夜再吃會更入味、湯頭更濃喔!!