How to Make Taiwan Beef Noodle Soup
Learn how to brand Instant Pot Taiwanese Beef Noodle Soup (台灣牛肉面 or 紅燒牛肉麵). The soul of this Pressure Cooker Taiwanese Beef Noodle Soup is the comforting beef broth with rich layers of flavors bursting with spices & aromatics. Y'all'll enjoy this nourishing soup with tender beef & satisfying al-dente noodles.
What is Taiwanese Beefiness Noodle Soup?
Taiwanese Beef Noodle Soup (Chinese: 台灣牛肉面 or 紅燒牛肉麵) is one of the nigh popular & iconic dishes from Taiwan.
Originally inspired past a multifariousness of Chinese Beef Noodle Soups from different cuisines including Shanghainese, Cantonese, Sichuan.
This comforting noodle soup is mainly made with beefiness, noodles, and tomatoes. And the rich & flavorful "Dou Ban Jiang & Soy Sauce-base" beef broth is the soul of the dish.
The best Taiwanese Beef Noodle Soup achieves a full & counterbalanced sweet-savory-umami-sour with a boot of spiciness flavour profile.
Dorsum in the days, Beef Noodle Soup but had a little fleck of beefiness, lots of soup, soy sauce, noodles, and green onions.
Equally time went on, more and more noodle vendors added their own unique twists and styles into creating their own version of Beef Noodle Soup.
Present, restaurants offer a wider variety of broth, noodles, toppings, and cuts of beef for customers to savor.
Beefiness: mostly made with beefiness shank, just some people also like to apply brisket, other cuts of beef, or add beef tendons. Sometimes restaurants would add beef bones like ribs or oxtails to enrich the beef broth.
Beef Broth: rich & flavorful soup; can exist spicy or not-spicy.
Noodles: a variety of choices including Knife Cut Noodles (dao xiao mian; Chinese: 刀削面), Flat Noodles (Chinese: 台式粗麵), Thin Noodles (Chinese: 幼麵), Rice Noodles (Chinese: 新竹米粉), or Vermicelli (Chinese: 冬粉).
Toppings: a variety of choices including vegetables, cilantro, pickled green mustard (Chinese: 酸菜), green onions, and more.
Let'southward melt this Instant Pot Taiwanese Beef Noodle Soup!
Step-by-Step Guide: Instant Pot Taiwanese Beef Noodle Soup
Hither are the ingredients for cooking Taiwanese Beef Noodle Soup in Instant Pot:
*Pro Tip: We used 2lbs beef shanks and 1lb well-marbled chuck steak for different mouthfeel & textures. Overall, beef shanks work improve than chuck steak for this Taiwanese beef noodle soup recipe. If you merely want to utilize one type of beef, substitute the chuck steak with another pound of beef shank.
Green Onions: Separate the white parts of light-green onions from the green parts.
Pickled Dark-green Mustard (Chinese: 酸菜): You can unremarkably observe pickled green mustard in Asian supermarkets. Nosotros highly recommend using them for garnish if you lot tin find them! 😀
Step 1
Optional: Parboil Beef Meat
*Pro Tip – Parboil or Not: The advantage of parboiling the beef is having a cleaner beef goop in the finish. The disadvantage is losing a fleck of the beefiness flavors during this meat "cleaning" pace. For beefiness noodle soups, nosotros usually skip this pace and remove the fatty/scums with a Fat Separator at the end.
*Stovetop vs. Instant Pot: It's faster to parboil the beefiness on the stovetop instead of Instant Pot. 🙂
Start, bring 4 quarts of cold water to a boil.
Then, boil the beef for 5 minutes to clean and remove backlog fat.
Lastly, remove the beefiness, and then rinse them in cold water.
Pace 2
Toast Spices in Instant Pot
First, put all the spice ingredients in the Instant Pot Force per unit area Cooker.
And then, press the "Saute" button to "Sauté More than" to oestrus upwardly the Instant Pot.
Once you smell the spices' aroma (subsequently ~2.5 mins), remove and set bated the toasted spices.
Step iii
Dark-brown Beef in Instant Pot
Await until the Instant Pot says "HOT".
*Pro Tip: Brand certain the Instant Pot is as hot equally it can exist to induce a Maillard reaction.
Get-go, pat dry the beefiness shanks and chuck roast steak, and so lightly season one side with salt.
Drizzle one tbsp (15ml) vegetable oil in the inner pot, then ensure to coat the oil all over the whole lesser of the pot.
Now, carefully place the seasoned side of beef in Instant Pot. And then, lightly flavour the other side of beefiness with table salt.
Brown one side of the beef for 5 minutes before flipping over, then brown the other side for another 5 minutes.
Finally, gear up aside the browned beef shanks and chuck steak.
Pace 4
Saute Onions and Tomatoes
Now, add another 1 tbsp (15ml) vegetable oil in Instant Pot.
Add sliced onions, the white parts of greenish onions, halved roma tomatoes, sliced shallot, and ii tbsp (28g) ginger slices in Instant Pot, then saute for 5 minutes.
Add together eight crushed garlic cloves, the light-green parts of green onions, 2 tbsp (30g) Doubanjiang, 1 tsp (5g) tomato paste, 3 – 6 dried red chilies, and all the toasted spices in Instant Pot, then saute for another minute.
While the tomatoes and onions are sauteing, cut beefiness shanks in halves and beefiness chuck roast into 1.5″ – 2″ cubes.
Pace v
Deglaze Instant Pot
Cascade ¼ cup (63ml) rice wine in Instant Pot, then deglaze past scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
*Note: If you're non using rice wine, pour in ¼ cup (63 ml) cold h2o.
Step 6
Pressure Cook Beef Broth
Add browned beefiness, 3 tbsp (45ml) regular soy sauce, ii tbsp (30ml) fish sauce, 1 tbsp (15ml) dark soy sauce, ½ tsp (1.6g) ground white pepper, and 15g rock sugar (or granulated carbohydrate) in Instant Pot, then give it a quick mix.
Then, pour 6.five cups (1625ml) common cold h2o into the Instant Pot.
*Pro Tip: Brand sure the water level is correct at or beneath the Instant Pot'south Maximum Fill Line (come across the yellow arrow in the photo below).
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
- Pressure Cooking Method: Force per unit area Cook at High Pressure level for 42 minutes, and so 30 minutes Natural Release
After 30 minutes, carefully release the remaining pressure past turning the Venting Knob to Venting position.
Remove the chapeau carefully.
Step 7
Melt Vegetables and Noodles
Now, let's cook the vegetables (optional) & noodles!
When there are 10 minutes left on the Natural Release, kickoff boiling h2o on the stovetop.
One time the water starts boiling, flavor water with table salt and 1 teaspoon of oil. Then, cook vegetables and noodles according to your preferences.
For Reference: Shanghai Bokchoy takes roughly 2 minutes and spinach takes roughly 1 minute.
Finally, drain vegetables & noodles, then gear up them aside.
Step 8
Strain Beef Broth
Start, transfer the beef to a large mixing basin or plate.
Now, strain the beef broth through a fine-mesh strainer.
Then, remove the fat with a Fatty Separator or skim them off with a ladle if you like.
*Note: Nosotros're using two inner pots in the photos. Please don't pour the beef broth into your emptied Instant Pot cooker base without the inner pot!
Footstep 9
Flavour Beef Broth and Cutting Beef Shanks
Now, cut the beef shanks into 1″ – i.v″ cubes.
Then, bring the rich & flavorful beef broth to a boil with the "Saute More than" function.
Lastly, gustatory modality and accommodate the seasoning by adding more common salt (for reference: we used roughly 2 – 3 large pinches of salt).
Step 10
Garnish & Serve Taiwanese Beef Noodle Soup
At present, get together the dish by placing the cooked noodles, beef cubes, and vegetables in large serving bowls.
So, cascade in the piping hot rich & tasty beefiness broth.
Finally, garnish the Instant Pot Taiwanese beef noodle soup with finely sliced green onions, chopped cilantro, and pickled green mustard (optional).
*Notation: the beef broth's flavour profile should taste even better with the extra garnishes!
Serve immediately.
Enjoy your Delicious Taiwanese Beef Noodle Soup in Instant Pot~
Goop:
- 2 pounds (908g) beef shank
- 1 pound (454g) beef chuck steak
- two tablespoons (30ml) vegetable oil
- 1 (220g) big onion , sliced
- 3 stalks (36g) dark-green onions , carve up white part, green part cut in half
- three (290g) roma tomatoes , halved
- one (56g) shallot , sliced
- 2 tablespoons (28g) ginger , sliced
- 8 cloves (34g) garlic , crushed
- 2 tablespoons (30g) doubanjiang (chili bean paste; Chinese: 豆瓣醬)
- 1 teaspoon (5g) tomato paste
- 3 - 6 (3g) stale red chilies (adjust the amount according to the dried chili type)
- ¼ cup (63ml) rice vino (optional)
- iii tablespoons (45ml) regular soy sauce
- 2 tablespoons (30ml) fish sauce (can substitute with regular soy sauce)
- one tablespoon (15ml) dark soy sauce (optional)
- ½ teaspoon (1.6g) basis white pepper
- 15 grams stone sugar (or i tablespoon + 1 teaspoon (20g) granulated carbohydrate)
- 6½ cups (1625ml) common cold h2o
Noodles & Garnishes:
- Cooked thin or thick noodles (such as pocketknife-cutting noodles) , 100g - 120g per person
- 20 grams fresh cilantro , finely chopped
- 1 - 2 stalks green onions , finely sliced
- 80 grams vegetables (Shanghai Bok choy or spinach) (optional)
- Spicy or non-spicy pickled green mustard (酸菜) (optional)
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Optional - Parboil Beef Meat: Bring iv quarts of h2o to a boil. Boil the beef for 5 minutes to make clean and remove excess fat. Remove the beefiness, so rinse them in common cold h2o.
*Notation: Nosotros usually skip this pace when making beefiness noodle soups, and remove the fat/scums with a fatty separator at the terminate.
-
Toast Spices in Instant Pot: Put all the spice ingredients in Instant Pot. Press "Saute" push to "Sauté More" to rut upwards Instant Pot. When the spices release their fragrance (~2.5 mins), remove and prepare aside the toasted spices.
-
Dark-brown Beefiness in Instant Pot: Expect until the Instant Pot says "HOT". Pat dry out the beef shanks and chuck roast steak, then lightly season one side of beefiness with salt. Drizzle ane tbsp (15ml) vegetable oil in the inner pot, then ensure to coat the oil over the whole bottom of the pot.
Carefully identify the seasoned side of beefiness in Instant Pot. Lightly flavour the other side of beef with salt. Brown one side of the beefiness for 5 minutes before flipping over, then brown the other side for some other 5 minutes. Set aside the browned beef.
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Saute Onions and Tomatoes: Add together ane tbsp (15ml) vegetable oil in Instant Pot. Add together in sliced onions, white parts of light-green onions, halved roma tomatoes, sliced shallot, and two tbsp (28g) ginger slices, and so saute for 5 minutes. Add in eight crushed garlic cloves, green parts of green onions, 2 tbsp (30g) Doubanjiang, i tsp (5g) tomato plant paste, 3 - half dozen dried red chilies, and all the toasted spices, and then saute for some other infinitesimal.
While the tomatoes and onions are sauteing, cut beef shanks in halves and beef chuck roast into one.5" - 2" cubes.
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Deglaze Instant Pot: Cascade ¼ cup (63ml) rice vino in Instant Pot, then deglaze past scrubbing all the flavorful chocolate-brown bits off the bottom with a wooden spoon. Give it a quick mix.
-
Force per unit area Cook Beef Broth: Add together in browned beefiness, 3 tbsp (45ml) regular soy sauce, 2 tbsp (30ml) fish sauce, one tbsp (15ml) dark soy sauce, ½ tsp (i.6g) basis white pepper, and 15g rock sugar, then give it a quick mix.
Cascade six.five cups (1625ml) cold h2o into the Instant Pot. Make sure the water level is right at or beneath the inner pot'southward Maximum Fill Line.
With Venting Knob in Venting Position, close the lid, and then plough Venting Knob to Sealing Position. Pressure Melt at High Pressure for 42 minutes, then 30 minutes Natural Release. Remove the lid carefully.
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Melt Vegetables and Noodles: When in that location are 10 minutes left on the Natural Release, start boiling water on the stovetop. Once the water starts humid, season h2o with salt and 1 teaspoon of oil. Cook vegetables and noodles according to your preferences, and so drain and set them aside.
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Strain Beef Goop: Transfer the beef to a big mixing bowl or plate. Strain the beefiness broth through a fine-mesh strainer. Remove the fat with a Fat Separator or skim them off with a ladle if desired.
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Season Beef Broth and Cut Beef Shanks: Cutting the beef shanks into one" - 1.5" cubes. Bring the tasty beef broth to a boil with the "Saute More" function. Taste and adjust the seasoning by adding more salt (we added roughly 2 - 3 large pinches of salt).
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Garnish & Serve: Gather the dish past placing the cooked noodles, beef cubes, and vegetables in large serving bowls. Cascade in the pipe hot rich & tasty beef goop. Garnish with finely sliced light-green onions, chopped cilantro, and pickled green mustard. Serve immediately & enjoy~
1) Parboiling Beefiness:
- Advantage: Have a cleaner beef broth in the end.
- Disadvantage: Lose a bit of the beefiness flavors during this meat "cleaning" step.
ii) Parboiling with Stovetop vs Instant Pot: It'due south faster to parboil the beef on the stovetop instead of using the Instant Pot.
3) Rice Wine Substitute: If you're not using rice wine to deglaze, substitute with ¼ cup (63 ml) cold water.
4) Cooking Vegetables: Cook Shanghai Bokchoy nether humid water for roughly 2 minutes. Spinach takes roughly 1 minute under boiling water.
5) Garnishes: Beef goop's flavor profile should taste even better with the extra garnishes.
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Calories: 420 kcal | Carbohydrates: 20 g | Poly peptide: 37 yard | Fat: 21 one thousand | Saturated Fatty: 10 k | Cholesterol: 87 mg | Sodium: 1169 mg | Potassium: 939 mg | Cobweb: three k | Sugar: ix grand | Vitamin A: 685 IU | Vitamin C: fifteen mg | Calcium: 90 mg | Fe: five mg
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