Braised Beef Noodle Soup
繁體中文

Ingredients

Beef shank (cut 6cm/2.5" chunks) 2-1/2 lb (1,125g) Cooking oil 2+4 Tbs Brown sugar 2 Tbs Chinese peppercorn 1 Tbs Hot soybean paste 1 Tbs Soy sauce 1/3 cup Rice wine 1 Tbs Salt 1 tsp Onion (sliced) 1/2 large Ginger (sliced) 1 small chunk Scallion (cut in half) 2 stalk Garlic 8 clove Chinese spice pouch 1 pouch Water 6+2 cup Beef broth 1 can (14.5oz) Dried noodle 1-1/3 lb (600g) Spoon cabbage (trim off the head of each stalk) 1/4 lb (113g) Scallion (minced) 1/4 cup

Note: If you can't find Chinese spice pouch, use 3 pieces of star anise instead.

Instructions

1.	Pat dry the beef with paper towels. Add 2 tbs. of oil and beef in a heated pan; cook the beef in 2 batches until brown on all sides. Set the beef aside.
2.	Place 6 cups of water and Chinese spice pouch in a pot for press cooker; boil the water without pressure.
3.	Meanwhile, add 4 tbs. of oil, 2 tbs. of brown sugar and Chinese peppercorns to the pan; cook over low heat until the sugar is caramelized (be careful not to burn the peppercorns.). Add soy sauce, rice wine, salt, onion, ginger, scallion and garlic; sauté until aromatic.
4.	Put in the beef; stir until every piece of the beef is colored. Pour everything in the pan into the boiling water. Cover and cook with pressure. Once the soup is boiling again, turn the heat to low and cook for 25 minutes. Turn off the heat.
5.	Transfer the beef onto a plate. Use a strainer to remove anything left in the soup.
6.	Add 2 cups of water, beef broth and 1 tsp. of salt to the soup and bring the soup to a boil. Please adjust the salt content as desired.
7.	Boil a 2/3-full pot of water. Cook the noodles by following the package instructions.
8.	Place the cooked noodles equally into 4 bowls. Put the spoon cabbage in the boiling water and cook for 1 minute.
9.	Lay several boy choy leaves over the noodles, ladle beef soup into the bowls and top with braised beef chunks and minced scallions. Serve with Sautéed Chinese Sauerkraut.

紅燒牛肉麵
ENGLISH

材料

牛腱 (切 6cm/2.5" 方塊) 2-1/2 磅 (1,125克) 食用油 2+4 大匙 紅糖 2 大匙 花椒粒 1 大匙 辣豆瓣醬 1 大匙 醬油 1/3 杯 米酒 1 大匙 鹽 1+1 小匙 洋蔥(切片) 1/2 個(大) 薑(切片) 2 吋 (5公分)長 蔥(對切) 2 支 大蒜 8 瓣 滷包 1 包 水 6+2 杯 牛肉高湯 1 罐 (14.5盎司) 乾麵 1 磅 (450克) 青江菜(切去頭部) 1/4 磅 (113克) 蔥花 1/4 杯

註：如果買不到滷包，用三顆八角替代。

做法

1.	牛肉用紙巾擦乾。加入2大匙油到燒熱的平底鍋內，分兩批放進牛肉塊將四面煎黃後夾出備用。
2.	將6杯水和滷包放進壓力鍋的鍋子內不加壓煮滾。
3.	燒水的同時在平底鍋加入4大匙油，2大匙糖和花椒粒用小火煮到糖焦化(注意花椒不要燒焦)。續加入醬油，米酒，鹽，洋蔥，薑，蔥和大蒜，用中火炒香。
4.	加入牛肉翻炒到每塊牛肉都著色後整鍋倒入步驟2的滾水裡。蓋上蓋子，起動壓力，等水再度滾後轉小火煮25分鐘。熄火。
5.	將牛肉夾出到盤裡。用濾網將湯裡剩餘的雜物撈出不要。
6.	剩餘的湯加入2杯水，牛肉高湯和1小匙鹽煮滾。請自行調整鹽的份量。
7.	另外燒開2/3鍋的水﹐然後依照麵條包裝指示將麵煮熟。
8.	麵煮熟後撈出分裝到4個碗裡。將青江菜放進鍋裡燙熟，約1分鐘。
9.	燙熟的青菜鋪在麵上，將牛肉湯舀入碗，再擺入牛肉塊和蔥花。食用時可以佐配炒酸菜。

最後更新 (Last Update): 11/13/2020
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