Taiwanese Beef Noodle Soup (Instant Pot Version)
An authentic, flavorful recipe featuring tender beef, aromatic spices, and a rich broth, all made easy and quick with the Instant Pot for a comforting meal.
Ingredients
- 500 g beef shin
- 300 g beef blade tendon
- Vegetable oil for cooking
- 2 tbsp chopped spring onion
- 4 ginger slices
- 5-6 garlic cloves, smashed
- 8 tbsp Taiwanese rice cooking wine
- 5 tbsp soy sauce
- 2 tbsp oyster sauce
- 1-2 star anise
- 1-2 cinnamon sticks
- Sichuan peppercorn to taste
- 2-3 bay leaves
- 1/2 tbsp Chinese five-spice powder
- 3 tbsp rock sugar or substitute with regular sugar
- 1 carrot (about 83g), cut into chunks
- 1 large tomato (about 130g), cut into wedges
- 1 onion (168g), halved
- 2 tbsp Taiwanese Doubanjiang (fermented bean paste)
- 1 tbsp Gochugaru (Korean red pepper flakes)
- 1 litre hot water
- White pepper to taste
- Knorr vegetarian seasoning powder or MSG alternative
OTHER INGREDIENTS
- Noodles (your choice)
- A handful of chopped spring onion or coriander for garnish
- Yutaka Takana store-bought pickled mustard greens
- Chilli or chilli oil optional
Instructions
- Slice the beef shin and blade tendon into desired cube sizes. Rinse under cold running water and soak for 1 hour to remove excess blood and impurities.
- After soaking, pat the beef and tendon dry completely.
- In a pan, heat a sufficient amount of vegetable oil over medium heat. Add the rock sugar and stir until caramelised to a golden brown.
- Add the beef pieces to the pan, stirring quickly to coat them evenly with the caramelised sugar. Once coated, remove the beef and set aside.
- Using the same pan (add more oil if necessary), sauté the Doubanjiang and Gochugaru powder. Then, stir in the chopped spring onion, ginger slices, and smashed garlic, cooking until aromatic.
- Return the beef to the pan, and add the rice cooking wine, soy sauce, and oyster sauce. Stir well to coat the beef evenly in the sauce mixture.
- Transfer the beef mixture to an Instant Pot. Add the tomato wedges, onion halves, and carrot chunks.
- Pour in the hot water, then add the star anise, cinnamon sticks, Sichuan peppercorn,bay leaves, and Chinese five-spice powder. Season with white pepper and vegetarian seasoning powder (or MSG alternative).
- Set the Instant Pot to ‘Pressure Cook’ on high pressure for 30 minutes.
- Once the cooking time is up, carefully release the pressure according to the pot’s instructions.
- While the beef is cooking, prepare the noodles according to the package instructions. Optionally,blanch pak choi or other greens in the same pot during the last minute or two of cooking.
- To serve, place the cooked noodles in a large bowl, ladle the hot beef broth (*Use a colander to strain the broth to remove the spices and other solids for a clearer soup base)and beef chunks over them. Garnish with chopped spring onion and pickled mustard greens. Drizzle with chilli oil or add fresh chilli if desired. Enjoy!
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