Description
Niu Rou Mian is a traditional Taiwanese beef noodle soup featuring tender braised beef in a richly flavored broth with aromatic spices, fermented bean paste, and soy sauces. Served with Chinese wheat noodles and fresh greens, this comforting main course brings authentic Taiwanese street food to your home kitchen.
Ingredients
Scale
Beef and Marinade
- 2 pounds beef shank or brisket, cut into large chunks
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon sugar
Aromatics and Soup Base
- 1 tablespoon vegetable oil
- 4 garlic cloves, smashed
- 1 thumb-sized piece of ginger, sliced
- 4 scallions, cut into 2-inch pieces
- 3 tablespoons doubanjiang (fermented broad bean paste)
- 6 cups beef broth or water
- 2 star anise
- 1 cinnamon stick
- 3 whole cloves
- 1 bay leaf
- Salt to taste
To Serve
- 14 ounces Chinese wheat noodles
- Blanched bok choy or baby spinach
- Chopped scallions and cilantro
- Chili oil (optional)
Instructions
- Prepare aromatics and sear beef: Heat vegetable oil in a large pot over medium heat. Add smashed garlic, sliced ginger, and scallions. Sauté until fragrant to build the base flavor. Stir in doubanjiang and cook for another minute to release its aroma. Add beef chunks and sear on all sides until lightly browned to seal in juices.
- Add sauces and simmer: Pour in soy sauce, dark soy sauce, Shaoxing wine, and sugar. Stir to coat beef evenly and blend the flavors. Add beef broth or water along with star anise, cinnamon stick, cloves, and bay leaf. Bring mixture to a boil, then reduce heat to low. Cover and simmer gently for about 2 hours until beef is tender and flavorful.
- Strain broth and prepare beef: Remove beef chunks from pot. Strain the broth using a fine mesh to discard solids, returning only the clear liquid to the pot. Slice or shred the beef as preferred for serving.
- Cook noodles and assemble bowls: Cook Chinese wheat noodles according to package instructions until al dente. Drain and divide noodles into serving bowls. Top with sliced beef and ladle hot broth over them.
- Garnish and serve: Add blanched bok choy or baby spinach to each bowl. Garnish with chopped scallions, cilantro, and a drizzle of chili oil if desired. Serve immediately while hot for best flavors.
Notes
- For deeper flavor, marinate beef in soy sauces and Shaoxing wine for 30 minutes before cooking.
- You can substitute brisket with beef tendon or add daikon radish to the soup for variation.
- If preparing ahead, store broth and noodles separately to maintain texture.
