You’ll have to excuse me for this post because the last recipe I wrote up was in primary school as part of those class exercises. Probably for Fairy Bread or something (the best).
Something a bit different this time for this series of food posts; a recipe. I think most of us feel like a homely meal is always the best despite the great food that’s out there. Food brings back memories and it’ll always have that link.
For me, a good bowl of Taiwanese Beef Noodle Soup from mum has always been one of my favourite dishes and it would always be exciting when she cooks it. However it’s been years since she’s last cooked this and I don’t think she’ll be doing it again anytime soon so.. she’s tried passing it onto me!
Taiwanese Beef Noodle Soup
- 1x Large White Onion
- 2x Tomatoes
- 1/2~1x a Carrot
- Soy Sauce
- Brown Sugar (blocks)
- Beef, either:
- Beef Sirloin (used this time) – requires less time
- Gravy Beef (usually used) – requires more time
- Star Anise
- Cooking Rice Wine
- Packed noodles (handmade ones) – we used the thin flat ones, or if you have time.. make your own =P
Pre-Steps(?): High heat for your saucepan and frying pan – a bit of oil for the frying pan
Step 1: Generously dice up the white onion and throw into a pan to saute a bit.
Step 2: Slice up the carrot into large pieces and then dump the onions and carrots into the pot (no oil).
Step 3: Add water.. about.. 3/4 of the pot.
Step 4: Add soy sauce until you feel it’s salty enough – so not too much depending on the brand =P. At this point you can also add in a few Star Anise (not too many – biting into them isn’t pleasant..)
Step 5: Leave that to boil and start working on the beef, note that this time we used a sirloin cut, but mum says she normally prefers gravy beef. Either way.. cut off some fat if you want..
Step 6: Then you start working them into chunks (generous chunks because they will shrink)
Step 7: Not a great reference photo (below) but about that big..
Step 8: Then just add the beef into the pot.
Step 9: Slice up the tomatoes into quarter slices and just throw them into the pot as well. Now you’re just tweaking the taste – it’s all about personal preference really. We added a few slices of ginger (oops I wrote garlic in my notebook) and 2 small cubes of brown sugar (helps the beef). We also added a dash of cooking wine.
Step 10: Then you just wait for the water to boil and then turn the heat to low. Leave it simmering for an hour of so – until the beef is soft and almost breaks apart. Then you boil up the noodles when you’re ready to serve!
Notes: Mum, being the responsible parent added vegetables when preparing the noodles but for a recipe like this everyone kind of has their own style and kick so feel free to experiment. Really all you need for Beef Noodle Soup is.. beef, noodles and soup (water). But sometimes if we had it she’d add sour vegetables and there’s also a variety that replaces the soy sauce with salt. This is the “braised” (紅燒) type, so if you want “plain” (清淡) then you go with salt.