Let's make Taiwanese Beef Noodle Soup

By The Woks of Life · 210 min

Ingredients

Instructions

1. Boil the beef chunks in a large pot of water for 1 minute once the water returns to a boil. Drain in a colander and rinse well under fresh water to remove impurities.
2. Using the sauté setting on an Instant Pot, add the oil, then the smashed ginger, garlic, scallion segments and onion wedges in that order. Stir to lightly caramelize until the onion turns translucent.
3. Add the tomato wedges and dried chilies, then the beef, tomato paste, spicy bean paste, sugar, soy sauce and Shaoxing wine. Mix thoroughly.
4. Pour in 8 cups of water and add the spice packet. Keep the liquid at the 10-cup line, no more than two-thirds full of the 8-quart pot.
5. Close the lid and set the vent to sealing. Cook on the Meat/Stew setting for 100 minutes.
6. Without a pressure cooker, use a regular pot and simmer the soup on low for 3 to 4 hours instead.
7. When the timer ends, carefully release the pressure valve, using an oven mitt to protect your hands.
8. Boil the noodles according to the package directions. In the last 1 to 2 minutes, add the bok choy and blanch until just tender.
9. Serve each bowl with noodles, a few bok choy stalks, and finely chopped cilantro, scallions and pickled mustard greens.

Summarized from The Woks of Life's video. Watch it for the details.

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GarlicOnionTomatoGingerScallionBeefTomato pasteBok choy