Taiwanese Cuisine · tested Chinese home cooking
Taiwanese Beef Noodle Soup Recipe
牛肉面 Niú Ròu Miàn
A soul-warming bowl of tender beef shank braised for hours in a fragrant soy-based broth with star anise and Sichuan peppercorns. Deep, complex, and utterly comforting – widely considered Taiwan's national dish. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1 3/4 lb beef shank, cut into 4cm chunks
- 14 oz fresh thick wheat noodles
- For broth: 2 tbsp doubanjiang, 3 tbsp soy sauce, 2 tbsp dark soy sauce, 2 tbsp Shaoxing wine, 1 tbsp sugar
- Aromatics: 5 slices ginger, 6 cloves garlic, 2 star anise, 1 cinnamon stick, 1 tbsp Sichuan peppercorns, 2 dried chilies, 3 scallions
- 2 tomatoes, quartered
- 1 carrot, chunks
- Bok choy for serving
- Cilantro and scallions for garnish
Step-by-step instructions
Step 1
Blanch beef shank in boiling water for 3 minutes
Blanch beef shank in boiling water for 3 minutes. Drain and rinse.
Step 2
Heat oil in a heavy pot
Heat oil in a heavy pot. Add doubanjiang and stir-fry until oil turns red. Add ginger and garlic.
Step 3
Add beef and stir-fry for 2 minutes
Add beef and stir-fry for 2 minutes. Add soy sauces, shaoxing wine, and sugar.
Step 4
Add all aromatics, tomatoes, carrot, and enough water…
Add all aromatics, tomatoes, carrot, and enough water to cover by 5cm. Bring to a boil, then simmer for 2.5-3 hours until beef is fork-tender.
Step 5
Cook noodles according to package directions
Cook noodles according to package directions. Blanch bok choy in the noodle water.
Step 6
Divide noodles and bok choy among bowls
Divide noodles and bok choy among bowls. Ladle hot broth and beef over the top. Garnish with cilantro and scallions.
Cook’s notes
- Beef shank is the best cut for this – it becomes meltingly tender while adding richness to the broth
- Skim the surface occasionally while simmering for a clearer broth
- Make this a day ahead – the flavor deepens overnight
- The broth freezes beautifully – make a double batch
Common questions
Can I make Taiwanese Beef Noodle Soup less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.