Taiwanese-Style Red-Braised Beef Noodle Soup with Greens

Directions

1. Dry and season the beef

   Pat the beef very dry and season it with 1 teaspoon salt. Let it stand for 10 minutes while you prepare the aromatics; a dry surface is essential for browning rather than steaming.

2. Brown in uncrowded batches

   Heat a 6-quart Dutch oven over medium-high. Add 1 tablespoon oil and brown half the beef for 8 to 10 minutes, turning to color at least three sides. Transfer to a clean plate and repeat with the remaining oil and beef. The centers will still be raw.

3. Fry the aromatic base

   Reduce the heat to medium. Add the onion, garlic, ginger and scallion whites; cook for 4 minutes, scraping the browned fond. Add the tomatoes and chile-bean paste and cook for 4 to 5 minutes, until the tomatoes soften and the paste stains the oil red.

4. Deglaze and season

   Pour in the Shaoxing wine and scrape the pot thoroughly. Simmer for 1 minute, then stir in both soy sauces and the brown sugar. Tie the star anise, cinnamon, peppercorns and bay leaves in a small piece of cheesecloth or place them in a reusable spice infuser.

5. Braise until fork-tender

   Return the beef and its juices to the pot. Add the spice bundle and stock; the meat should be barely covered. Bring to a boil, skim any gray foam, then reduce to the gentlest simmer. Cover with the lid slightly ajar and cook for 2 to 2 1/4 hours, stirring every 30 minutes, until the beef is fork-tender. It must pass 145°F for safety and will usually be 195 to 205°F when its collagen has softened.

6. Balance the broth

   Remove and discard the spice bundle. Skim excess fat with a wide spoon. Stir in the remaining 1/2 teaspoon salt and sesame oil, then taste. Add hot stock if the broth is too intense, or simmer uncovered for 5 to 10 minutes if it needs more concentration.

7. Cook noodles and greens separately

   Bring a large pot of unsalted water to a boil. Cook the wheat noodles until chewy-tender according to the package, usually 5 to 7 minutes. During the final 90 seconds, add the bok choy or choy sum and blanch until the stems are crisp-tender and the leaves wilt. Drain thoroughly.

8. Build the photographed bowls

   Divide the noodles among six warm white bowls. Arrange large beef chunks and the wilted leafy greens on top, then ladle in enough dark red-brown broth to surround rather than bury them. Thinly slice the scallion greens, scatter them over the bowls and serve immediately.

Why this works

Swaps & notes

Easy swaps

• For less heat, use 1 tablespoon chile-bean paste plus 1 tablespoon mild red miso; the broth will be gentler but still fermented and savory.
• Dry sherry is the closest common substitute for Shaoxing wine. For an alcohol-free version, use 1/2 cup additional stock plus 2 teaspoons rice vinegar.
• Fresh knife-cut wheat noodles may replace dried noodles. Use 18 ounces and begin checking them after 2 minutes because they cook quickly.

Cook notes

• Doubanjiang varies dramatically in salt and heat. Reduced-sodium soy sauce and unsalted stock leave room to adjust after the braise.
• The cook time assumes 1 1/2-inch chuck pieces at a bare simmer. Tough pieces simply need longer; add hot stock if the liquid drops below the meat.
• The photograph shows thick noodles, prominent beef pieces, dark broth, wilted greens and scallions, so each bowl is arranged to keep those elements visible.

Storage

Cool the beef and broth in shallow containers and refrigerate within 2 hours for up to 4 days; store noodles, greens and scallions separately. Reheat the broth and beef to a rolling simmer and 165°F, then warm fresh or stored noodles briefly in boiling water before assembling. Freeze only the beef and broth for up to 3 months; thaw overnight in the refrigerator.

Questions