This recipe comes from Kan Lee, who is currently serving at our Gracepoint Hsinchu church. The recipe looks authentic. Sorry, I won't be able to answer any questions or translate.
BEEF NOODLE SOUP (Kan Lee’s)
8-10 servings
INGREDIENTS
INGREDIENTS
-2 斤 Beef （牛腱) ~2 lbs
-2 onions
-3 tomatoes
-6 sticks green onions
-2 garlic cloves
-6 chili pepper. You can use less if the chili peppers you have are really spicy.
Cut a little slice of chili pepper and taste it to see how spicy it is. Chili peppers are pretty important.
-1 粒八角 (1 bag Star-shaped thing for soups)
-1 ginger (not too big)
-1 罐辣豆瓣醬(1 bottle of Spicy DoBanJiang aka. Chili Bean Sauce)
This is important. CANNOT SUBSTITUTE WITH JUST ANY SPICY SAUCE
It has to be 辣豆瓣醬. this is made with soy beans which has a special flavor.
-1 chives 蒜苗,
-1 cilantro 香菜
-6 sticks green onions
-2 garlic cloves
-6 chili pepper. You can use less if the chili peppers you have are really spicy.
Cut a little slice of chili pepper and taste it to see how spicy it is. Chili peppers are pretty important.
-1 粒八角 (1 bag Star-shaped thing for soups)
-1 ginger (not too big)
-1 罐辣豆瓣醬(1 bottle of Spicy DoBanJiang aka. Chili Bean Sauce)
This is important. CANNOT SUBSTITUTE WITH JUST ANY SPICY SAUCE
It has to be 辣豆瓣醬. this is made with soy beans which has a special flavor.
-1 chives 蒜苗,
-1 cilantro 香菜
-Noodles
DIRECTIONS
1. Boil beef for a few minutes. Doesn't need to fully cook. Rinse in cold water. Cut into chunks. Don't bypass this step. It gets rid of blood water, and makes the soup taste clean. Cannot stir fry and sear as substitute, I tried that and it made the soup murky and slightly smelly.
2. Cut green onions into thumb-sized segments. Smash ginger and garlic. Add 八角 (Star spice thing). Stir quickly until fragrant.
3. Add 辣豆瓣醬 (DoBanJiang/chili bean sauce)to 2. Stir fry for few minutes.
4. Add beef to 3. Stir fry for a few minutes.
5. Stir fry onion and tomatoes for a few minutes until onions begin to caramelize.
DIRECTIONS
1. Boil beef for a few minutes. Doesn't need to fully cook. Rinse in cold water. Cut into chunks. Don't bypass this step. It gets rid of blood water, and makes the soup taste clean. Cannot stir fry and sear as substitute, I tried that and it made the soup murky and slightly smelly.
2. Cut green onions into thumb-sized segments. Smash ginger and garlic. Add 八角 (Star spice thing). Stir quickly until fragrant.
3. Add 辣豆瓣醬 (DoBanJiang/chili bean sauce)to 2. Stir fry for few minutes.
4. Add beef to 3. Stir fry for a few minutes.
5. Stir fry onion and tomatoes for a few minutes until onions begin to caramelize.
(separately from meat)
6. Add 3. 4. 5. into pot. Add one bowl of soy sauce (~1 to 1.5 cup). Add water to until all ingredients are just covered. Bring to boil. Turn to low heat.
7. Add more soysauce, salt, 辣豆瓣醬 (DoBanJiang/chili bean sauce)to taste. You can add some sugar if stew is on the saltier side, but not too much. Slightly too salty is much better than too sweet for beef noodle soup.
8. Stew in low heat for two hrs. Stir every once in a while to avoid burning.
9. When serving, you can chop up 蒜苗 (Chives), 香菜(Cilantro) finely and put as topping on noodles as last step. They make the soup more fragrant.
6. Add 3. 4. 5. into pot. Add one bowl of soy sauce (~1 to 1.5 cup). Add water to until all ingredients are just covered. Bring to boil. Turn to low heat.
7. Add more soysauce, salt, 辣豆瓣醬 (DoBanJiang/chili bean sauce)to taste. You can add some sugar if stew is on the saltier side, but not too much. Slightly too salty is much better than too sweet for beef noodle soup.
8. Stew in low heat for two hrs. Stir every once in a while to avoid burning.
9. When serving, you can chop up 蒜苗 (Chives), 香菜(Cilantro) finely and put as topping on noodles as last step. They make the soup more fragrant.
(Boil Noodles Separately)
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