Description
Niu Rou Mian is a classic Taiwanese beef noodle soup featuring tender chunks of beef simmered with aromatic spices, tomatoes, and flavorful soy-based broth, served over wheat noodles and garnished with fresh herbs and optional pickled mustard greens. This hearty and comforting dish blends rich, savory flavors with a traditional Taiwanese culinary touch, perfect for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 pounds beef shank or beef chuck, cut into large chunks
- 1 tablespoon vegetable oil
- 1 thumb-sized piece of ginger, sliced
- 4 cloves garlic, smashed
- 2 scallions, cut into 2-inch sections
- 2 medium tomatoes, quartered
- 1/4 cup soy sauce
- 2 tablespoons dark soy sauce
- 1/4 cup rice wine or Shaoxing wine
- 6 cups beef broth or water
- 2 star anise
- 1 stick cinnamon
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon sugar
- Salt to taste
- 14 ounces fresh or dried wheat noodles
Garnishes and Optional
- Chopped pickled mustard greens (optional)
- Fresh cilantro, for garnish
- Chopped scallions, for garnish
Instructions
- Prepare aromatics and brown beef: Heat vegetable oil in a large pot over medium heat. Add sliced ginger, smashed garlic, and scallion sections. Sauté until fragrant, about 2 minutes. Add the beef chunks and sear them, browning on all sides to develop flavor.
- Add tomatoes and sauces: Stir in the quartered tomatoes and cook for another 3 to 4 minutes until softened. Mix in the soy sauce, dark soy sauce, rice wine, and sugar, coating the beef and vegetables evenly.
- Simmer the broth: Pour in the beef broth, then add star anise, cinnamon stick, and Sichuan peppercorns. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2 hours, or until the beef is tender. Skim off any foam or impurities that rise to the surface during cooking.
- Cook noodles: While the beef simmers, cook the wheat noodles separately according to their package instructions. Once cooked, drain and rinse them under cold water to prevent sticking and to stop the cooking process.
- Assemble and garnish: To serve, place the cooked noodles into bowls. Top with tender beef chunks, then ladle over the hot, flavorful broth. Garnish with chopped pickled mustard greens if using, fresh cilantro, and chopped scallions. Serve hot and enjoy.
Notes
- For extra flavor, marinate the beef in soy sauce, rice wine, and garlic for 30 minutes before cooking.
- You can add bok choy or baby spinach as extra vegetables to the soup.
- Adjust the spice level by adding chili oil according to your preference.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Taiwanese
