Spicy Taiwanese Beef Noodle Soup 红烧牛肉麺 - Simple Asian Comfort Food

It's the middle of summer here in the Bay Area, so what better time to make a warm comforting bowl of soup? All jokes aside, it does get pretty darn cold, foggy, and windy here even in mid July so it only makes sense to sit down to a hearty bowl of beef stew. This isn't your typical, all-American beef stew but rather a spicy aromatic experience for the senses. The star anise warms your soul while the spicy kick from fermented chili bean sauce and jalapenos (or Szechuan peppercorns if you can find them) opens up your palate to the wonderful tastes and smells. The beef is also stewed down until fork tender, while the addition of a handful of noodles and veggies makes it a complete meal for anytime you're craving good old fashioned Asian comfort food.

2 tablespoons neutral flavored oil
2 lb. beef shank, trimmed and cut into 1 inch pieces
6 garlic cloves, smashed and peeled
4 inch knob of ginger, peeled and sliced into coins
6 scallions, roughly chopped the white half and thinly slice the green half for garnish
2 jalapenos (or 1 tablespoon Szechuan peppercorns), seeded and roughly chopped
3 star anise buds
3 tablespoons chili bean sauce
2 tablespoons tomato paste
4-1/2 cups of water
Noodles of your choice (i.e. Chinese egg noodles or wonton noodles found at Asian supermarkets)
Vegetables of your choice (I used baby bok choy)

Add oil to a large stockpot placed over medium high heat. Once the oil is hot and shimmering, add garlic, ginger, scallion whites, and jalapenos. Cook for 3 minutes or until fragrant. Add star anise and cook for an additional 30 seconds. If using Szechuan peppercorns then add it with the star anise. Stir in chili bean sauce and tomato paste. Cook for an additional 1 minute then add water. Cover and increase heat to high. Once the mixture is at a rolling boil, add prepared beef in a single layer. Cover and reduce heat to medium low. Gently simmer for ~1-1/2 to 2 hours or until meat is fork tender. Turn off the heat, remove beef chunks, and strain the broth to remove the rest of the aromatics. Skim fat as desired. Pour broth back into pot and add beef. In the meantime, you should have a large pot with boiling hot water to cook the noodles and vegetables. Cook noodles based on the package instructions and blanch vegetables until bright green and tender. Ladle soup into bowls filled with noodles and vegetables. Serve piping hot and enjoy!

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