14
Recipes Ingredients Cooking
Taiwanese
Beef
Noodle
Soup
• 2 pounds boneless
beef shank, cut into
1-inch pieces
• 5 cups water
• 2 cups beef broth
• 1/2 cup soy sauce
• 1/3 cup cooking rice
wine
• 1/4 cup tomato
paste
• 1 piece (1 1/2 inches)
fresh ginger, peeled,
cut into matchstick-
size strips
• 2 tablespoons spicy
bean paste
• 1 1/2 teaspoons
sugar
• 1 1/2 teaspoons ve
spice powder
• 4 green onions,
thinly sliced
• 1 pound Chinese
broccoli
• 1 package (11.2
ounces) dried
Taiwanese wheat
noodles
a In a 4- to 5-quart slow cooker, combine
beef, water, broth, soy sauce, rice wine,
tomato paste, ginger, spicy bean paste,
sugar, ve spice powder and half of the
sliced green onions.
b Cover; cook on Low heat setting for 8 to 9
hours (or on High setting for 4 to 5 hours).
c Separate thin Chinese broccoli stems
from large stalk; discard large stalks. Cut
small stems, orets and leaves into 2-inch
pieces.
d Stir chopped Chinese broccoli into beef
mixture in slow cooker. Cover; cook about
10 minutes longer or until broccoli is crisp
tender.
e Cook and drain noodles. Rinse with cold
water; drain.
f Divide noodles among bowls; ladle
soup mixture over the noodles. Top with
remaining sliced green onions.
Tip:
For more traditional avor, use a tablespoon
of Chinese rock sugar or yellow sugar instead
of granulated sugar and let it slowly dissolve
by itself in the slow cooker.
EN
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