Dinner · 120 min · chinese

Taiwanese Beef Noodle Soup

Beef shank does the heavy lifting here, with wheat noodles rounding it out. A Chinese dinner that takes 120 minutes, start to finish. It is weeknight cooking that still hits your targets — 79 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Beef shank
• 12 oz Wheat noodles
• 0.5 lb Bok choy
• 2 Tomato
• 2 tbsp Doubanjiang
• 0.25 cup Light soy sauce
• 2 tbsp Dark soy sauce
• 3 Star anise
• 4 Dried chiles
• 4 slices Fresh ginger
• 5 cloves Garlic
• 8 cups Beef stock

Steps

1. Blanch the beef shank 5 minutes and rinse. This keeps the long-simmered broth clear instead of murky.
2. Sear the shank in a heavy pot, then fry the doubanjiang, ginger, garlic, chiles, and star anise 1 minute until fragrant. Add the tomatoes and cook until they slump.
3. Pour in the stock and both soy sauces, return the beef, and braise 90 minutes until the shank is tender but still sliceable.
4. Lift out the beef, slice it thick, and keep warm. Strain the broth and season boldly — it should taste strong on its own, since the noodles will dilute it.
5. Cook the noodles, blanch the bok choy, and divide among deep bowls. Ladle over the broth, top with beef and bok choy, and serve with black vinegar on the side.

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