Dry Braised Beef Noodles
Dry Braised Beef Noodles
Translating Taiwanese Beef Noodle Soup for the Summer Months
The inspiration for today’s dish comes directly from New York City’s very own Taiwanese Restaurant, who posted a clear thirst trap of a dish they had just added to their menu… “DRY AGED BEEF FAT CHILI OIL NOODLES.”
They also point out “IT'S SORT OF VERY GOOD.” I can confirm, it’s excellent. Unfortunately, this is probably a tough dish to find outside of NYC at the moment, so I decided to take a stab at the dish myself. And it came out very well.
This is the perfect dish if you’re craving the spicy flavor of Taiwanese Beef Noodle Soup, but it’s a little too hot in your six-story walk up studio apartment in the Lower East Side that doesn’t have air conditioning. This is a dish you can enjoy without sweating (depending on how much chili you add in).
I personally prefer using a Pressure Cooker to prepare this dish, which speeds it up substantially, but I’ve also included instructions to cook on the Stovetop or in a Crockpot, whatever works best.
As always, if you are in NYC, make sure to stop by 886 and support local restaurants!
Please feel free to respond to this email or leave any comments or suggestions below. Be sure to tag me on IG @jakestandley if you make this dish. Enjoy!
Dry Braised Beef Noodles
Serves: 4-6 | Time: 3 hours
Ingredients
Beef
2lbs Beef Shank
3 lbs Beef Chuck Roast
1 Tomato
1 Onion
6 Cloves of Garlic
2 In of Ginger
3 Green Onions
3/4 Cup of Soy Sauce
3/4 Cup of Chinese Cooking Wine
1 Chinese Seasoning Packet (Came with my noodles), but if you can't find something similar, read this)
1 Teaspoon of Tomato Paste
1 Teaspoon of Spicy Bean Paste
1 Teaspoon of Sugar
Salt to Taste
Garlic Scallion Oil Noodles
Noodles of your choice! (Traditionally served with wider noodles, but I personally enjoyed it more with thin noodles)
6 Cloves of Garlic
3 Green Onions + any extra to garnish
4 Tbsp of Vegetable Oil
3 Tbsp of Broth from Beef
Chili Flakes to taste
Soy Sauce to taste
Salt to taste
Chili Oil to taste
Cilantro to garnish
Seasame Seeds to garnish
Baby Bok Choy (however much you want to eat!)
Instructions
Beef (Pressure Cooker) [1 hour 40 minutes]
Slice Beef Shank & Beef Chuck Roast into mid-sized cubes & season with salt.
Heat Oil in Pressure Cooker while on sautee. Add Beef Shank & Beef Chuck Roast and sear all sides until brown; 6-8 minutes.
Remove Beef from heat & add more Oil if necessary. Add Ginger, Garlic, Green Onions & Onion to the pot, and sautee until the Onion is transparent
Add Beef back to the pot. Then add Tomato Paste, Spicy Bean Paste, Sugar, Soy Sauce & Chinese Cooking Wine to the pot. Stir.
Add 6 Cups of water. Then pour in the Seasoning Packet.
Close the Pressure Cooker, and Choose the Stew setting for 60 Minutes. Ensure the valve is set to "airtight", so that the steam releases naturally
Wait about 30 minutes after the timer ends, so the steam can release naturally
Remove Beef from the pot & set aside
Use a blender or an immersion blender to blend remaining liquid in the Pressure Cooker.
The Beef is ready to serve!
Beef (Stovetop) [3 hours]
Slice Beef Shank & Beef Chuck Roast into mid-sized cubes & season with salt
Heat Oil in Large Pot. Add Beef Shank & Beef Chuck Roast and sear all sides until brown; 6-8 minutes
Remove Beef from heat & add more Oil if necessary. Add Ginger, Garlic, Green Onions & Onion to the pot, and sautee until the Onion is transparent
Add Beef back to the pot. Then add Tomato Paste, Spicy Bean Paste, Sugar, Soy Sauce & Chinese Cooking Wine to the pot. Stir.
Add 6 Cups of water. Then pour in the Seasoning Packet.
Put the lid on and bring to a simmer. Then, lower the heat so it is lightly bubbling
Cook for 2 hours, then remove lid & simmer for 30 more minutes.
Remove Beef from the pot & set aside
Use a blender or an immersion blender to blend remaining liquid in the Pressure Cooker.
The Beef is ready to serve!
Beef (Crockpot) [8 hours]
Slice Beef Shank & Beef Chuck Roast into mid-sized cubes & season with salt
Heat Oil in Large Pot. Add Beef Shank & Beef Chuck Roast and sear all sides until brown; 6-8 minutes
Remove Beef from heat & add more Oil if necessary. Add Ginger, Garlic, Green Onions & Onion to the pot, and sautee until the Onion is transparent
Add Beef, Ginger, Garlic, Green Onions & Onion to your Crockpot. Then add Tomato Paste, Spicy Bean Paste, Sugar, Soy Sauce & Chinese Cooking Wine to the pot. Stir. Then pour in the Seasoning Packet.
Put the lid on and turn to low heat (you can use high heat for 4 hours, but the meat will not be as tender)
Cook for 8 hours, remove Beef from the pot & set aside
Use a blender or an immersion blender to blend remaining liquid in the Crockpot.
The Beef is ready to serve!
Garlic Scallion Oil Noodles (10 minutes)
Cook Noodles according to package instructions & plate in a bowl. I typically blanch some Baby Bok Choy during the last 2-3 minutes of the noodles cooking
Add Garlic, Chili Flakes, Green Onions, Soy Sauce & Taiwanese Black Vinegar on top of the noodles
Combine Oil & Beef Broth in a small pot & turn the heat to high
Once smoking, pour-over Noodles & aromatics
Stir noodles around so the Oil & ingredients are all mixed together
To Serve
Add Baby Bok Choy on top of the Noodles
Add a few pieces of Beef on top of the Noodles
Garnish with Cilantro, Chili Oil & additional Green Onions
Notes
I used an Elite Platinum pressure cooker, but an Instapot, or a crockpot would work as well.
