紅燒牛肉麵

Name: 紅燒牛肉麵
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 800g beef shank or chuck, cut into 4cm chunks; 500g beef bones; 2 tbsp doubanjiang (chili bean paste); 3 tomatoes, quartered; 2 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tbsp rice wine; 3 tbsp vegetable oil; 1 onion, quartered; 6 cloves garlic, smashed; 40g ginger, sliced; 3 star anise; 1 cinnamon stick; 2 bay leaves; 1 tbsp rock sugar; 2L water; 400g fresh wheat noodles; Bok choy, halved; Scallion, sliced; Pickled mustard greens

紅燒牛肉麵 (hóng shāo niú ròu miàn)

Spicy Red-Braised Beef Noodle Soup

⏱ Prep Time 3 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 608 kcal

A fiery crimson broth of beef bones, doubanjiang, and tomatoes, loaded with meltingly tender beef chunks and springy wheat noodles — the spicier, bolder cousin of Taiwan's classic beef noodle soup.

Nutrition & Info

Protein 42.0g

Carbs 56.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ soy

Equipment Needed

large heavy pot noodle strainer ladle

Presentation Guide

Vessel: large deep bowl

Garnishes: scallion, pickled mustard greens, chili oil

Accompaniments: pickled vegetables, soy braised egg

Ingredients

800g beef shank or chuck, cut into 4cm chunks
500g beef bones
2 tbsp doubanjiang (chili bean paste)
3 tomatoes, quartered
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp rice wine
3 tbsp vegetable oil
1 onion, quartered
6 cloves garlic, smashed
40g ginger, sliced
3 star anise
1 cinnamon stick
2 bay leaves
1 tbsp rock sugar
2L water
400g fresh wheat noodles
Bok choy, halved
Scallion, sliced
Pickled mustard greens

Instructions

1
Blanch beef chunks and bones in boiling water for 5 minutes. Drain and rinse thoroughly.
2
Heat oil in a large pot. Fry doubanjiang for 1 minute until fragrant and oil turns red. Add onion, garlic, and ginger; cook 2 minutes.
3
Add blanched beef and bones. Sear pieces on all sides for 3 minutes.
4
Add tomatoes, soy sauces, rice wine, rock sugar, star anise, cinnamon, bay leaves, and water. Bring to a boil.
5
Reduce to low simmer, cover, and braise for 2.5 hours until beef is fork-tender and broth is deeply flavored. Skim fat periodically.
6
Remove bones and whole spices. Season broth with salt as needed.
7
Cook noodles separately in boiling water. Blanch bok choy. Place noodles in bowls, ladle broth and beef over. Top with bok choy, scallion, and pickled mustard greens.

💡

Did You Know?

Taipei holds an annual Beef Noodle Festival where chefs compete for the title of best beef noodle soup in Taiwan — previous winners have seen their shop queues stretch to three-hour waits.

Chef's Notes

Equipment Tips

large heavy pot
noodle strainer
ladle

Garnishing

scallion, pickled mustard greens, chili oil

Accompaniments

pickled vegetables, soy braised egg

The Story Behind 紅燒牛肉麵

Red-braised beef noodle soup was born in Taiwan's military dependents' villages after 1949, when Sichuan-born soldiers adapted their spicy braising techniques using local Taiwanese ingredients. The addition of doubanjiang and tomatoes creates the signature red broth that distinguishes this style from the clear-broth version. It has become Taiwan's most celebrated dish internationally and the centerpiece of the annual Taipei Beef Noodle Festival.

🕐 Traditionally enjoyed lunch, dinner, cold weather 📜 Origins: Post-1949 military village origin

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