This braised beef noodle soup is honestly one of my favourite things to eat in Taiwan, and it’s so easy to make in a pressure cooker! This rich and savoury noodle soup features tender beef shank and turnip. It’s served with hearty noodles and blanched pak choi. Done in less than an hour and it’s sooo delicious 🙂
ingredients:
- 700g beef shank/ beef shin (I prefer using beef short ribs)
- 2 pak choi (or any leafy vegetables)
- 2 servings Guan Miao noodles 關廟麵 (or any noodle of your choice)
- 2L water
- 3 tomatoes
- 1 turnip
- 3 ginger slices
- 1 green onion
- 1 tbsp Shaoxing cooking wine
Aromatics & spices:
- 5 ginger slices
- 3 garlic cloves
- 3 shallots
- 2 green onions
- 2 bay leaves
- 2 star anise
- 1 cinnamon stick
- 1/2 tbsp Sichuan peppercorns
- 2-5 bird eye chilli (optional)
Sauces:
- 1/4 cup light soy sauce
- 3 tbsp dark soy sauce
- 3 tbsp doubanjiang (Chinese chilli bean paste)
- 2 tbsp tomato paste
- 1 tbsp Shaoxing cooking wine
- 1 tbsp rock sugar
steps:
- In a pot of cold water, add the beef shank, ginger, green onions and Shaoxing wine. Bring to a boil and blanch for 5 minutes until impurities and foam rise to the surface. Remove and rinse the beef, then set aside.
- In a pressure cooker using sauté mode, heat some oil and brown all sides of the beef for 1-2 minutes. Once browned, remove and set aside.
- Add more oil if needed, and sauté the ginger, green onions, shallots, garlic, and chilli until fragrant.
- Stir in the doubanjiang, tomato paste and rock sugar for a minute.
- Add the chopped tomatoes to the pressure cooker. Cook for 1-2 minutes.
- Place the beef shank back into the pressure cooker. Pour in the Shaoxing wine, soy sauce, and dark soy sauce. Then throw in the bay leaves, star anise, cinnamon stick and Sichuan peppercorns.
- Add 2L of water (or just enough to submerge the beef). Cook on high pressure for 40 minutes.
- After the pressure cooking is done, release the pressure carefully and add the sliced turnip. Pressure cook for an additional 5 minutes.
- Remove the beef shank and slice into thin pieces.
- In a separate pot, cook the noodles according to package instructions. Blanch the pak choi until tender.
- Serve your noodles with pak choi, beef shank slices and hot broth. Garnish with chopped green onions or coriander if you like! Enjoy 🙂
check out more noodle recipes!
Instant Pot Taiwanese Beef Noodle Soup (紅燒牛肉麵)
2
servings15
minutes50
minutesKeep the screen of your device on
Ingredients
700 g beef shank/ beef shin (I prefer using beef short ribs)
2 pak choi (or any leafy vegetables)
2 servings Guan Miao noodles 關廟麵 (or any noodle of your choice)
2 L water
3 tomatoes
1 turnip
3 ginger slices
1 green onion
1 tbsp Shaoxing cooking wine
- Aromatics & spices:
5 ginger slices
3 garlic cloves
3 shallots
2 green onions
2 bay leaves
1 cinnamon stick
1/2 tbsp Sichuan peppercorns
2 -5 bird eye chilli (optional)
- Sauces:
1/4 cup light soy sauce
3 tbsp dark soy sauce
2 tbsp tomato paste
1 tbsp Shaoxing cooking wine
1 tbsp rock sugar
Directions
- In a pot of cold water, add the beef shank, ginger, green onions and Shaoxing wine. Bring to a boil and blanch for 5 minutes until impurities and foam rise to the surface. Remove and rinse the beef, then set aside.
- In a pressure cooker using sauté mode, heat some oil and brown all sides of the beef for 1-2 minutes. Once browned, remove and set aside.
- Add more oil if needed, and sauté the ginger, green onions, shallots, garlic, and chilli until fragrant.
- Stir in the doubanjiang, tomato paste and rock sugar for a minute.
- Add the chopped tomatoes to the pressure cooker. Cook for 1-2 minutes.
- Place the beef shank back into the pressure cooker. Pour in the Shaoxing wine, soy sauce, and dark soy sauce. Then throw in the bay leaves, star anise, cinnamon stick and Sichuan peppercorns.
- Add 2L of water (or just enough to submerge the beef). Cook on high pressure for 40 minutes.
- After the pressure cooking is done, release the pressure carefully and add the sliced turnip. Pressure cook for an additional 5 minutes.
- Remove the beef shank and slice into thin pieces.
- In a separate pot, cook the noodles according to package instructions. Blanch the pak choi until tender.
- Serve your noodles with pak choi, beef shank slices and hot broth. Garnish with chopped green onions or coriander if you like! Enjoy 🙂
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