80 20 Taiwanese Braised Beef Noodle Soup

Taiwanese Braised Beef Noodle Soup but 20% effort

Name: Taiwanese Braised Beef Noodle Soup but 20% effort
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 4
Cuisine: Taiwanese
Ingredients: 2.5 lb beef; 1 yellow onion; 3 tomato; 6 cloves garlic; 2 inch ginger; 4 stalks green onion; 2 tbsp tomato paste; 2 tbsp douban jiang; 0.5 cup light soy sauce; 0.5 cup shaoxing cooking wine; 1 tbsp sugar; 6 cups beef stock; 2 bag Chinese spice bag; 1 tsp five spice powder; 4 bundles knife cut noodles; 4 heads baby bok choy; 4 tbsp pickled mustard greens

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dougdoesdelicious

Cooking doesn’t need to be hard or complicated. Often, you’re simply looking for a recipe that gets you most of the way there with minimal effort, hence 80/20.

I’ve made Taiwanese beef noodle soup many times with varying degrees of effort, so I feel fairly certain that this is the EASIEST Taiwanese beef noodle soup recipe that delivers almost all the flavor without any of the the hassle of parboiling and washing the beef, simmering over a stovetop, chopping ingredients, and more. This dish has gone from something that I would only consider making for special occasions to something so simple that it could be added to the weekly rotation, all thanks to the Instant Pot.

1 hr 30 min cook time

10 min prep

Servings

Units

Ingredients

(tap measurement to shuffle units)

2.5 lb beef (1125 g)shank
(or your preferred cut of beef)
1 yellow onion (400 g)peeled
3 tomatoes (300 g)whole
6 clove garlic (18 g)peeled
2 inch ginger (50 g)whole
4 stalk green onion (60 g)
2 tbsp tomato paste (34 g)
2 tbsp douban jiang (34 g)
(spicy bean paste, Lee Kum Kee brand)
½ cup light soy sauce (110 g)
½ cup shaoxing cooking wine (90 g)
1 tbsp sugar (12 g)
6 cup beef stock (1350 g)
2 bag Chinese spice bag (50 g)
(Lou Mei brand or five spice powder)
1 tsp five spice powder (2.4 g)
(use this if you do not have the Chinese spice bag!!)
4 bundle knife cut noodles (800 g)
(or your preferred noodles)

Toppings

4 head baby bok choy (450 g)
(optional)
4 tbsp pickled mustard greens (50 g)
(optional)

Directions

(tap text to cross out step)

Add all the ingredients into the pot without needing to cut anything.
- 2.5 lb beef (1125 g)shank
  (or your preferred cut of beef)
- 1 yellow onion (400 g)peeled
- 3 tomatoes (300 g)whole
- 6 clove garlic (18 g)peeled
- 2 inch ginger (50 g)whole
- 4 stalk green onion (60 g)
- 2 tbsp tomato paste (34 g)
- 2 tbsp douban jiang (34 g)
  (spicy bean paste, Lee Kum Kee brand)
- ½ cup light soy sauce (110 g)
- ½ cup shaoxing cooking wine (90 g)
- 1 tbsp sugar (12 g)
- 6 cup beef stock (1350 g)
- 2 bag Chinese spice bag (50 g)
  (Lou Mei brand or five spice powder)
Stir the ingredients to ensure everything is evenly distributed.
Set the Instant Pot to the "Meat/Stew" / High Pressure setting and cook for 60 minutes.
After the Instant Pot finishes cooking, you can either perform a quick release by venting or let it naturally release pressure.
Remove the beef shank from the pot and set aside to allow it to cool. Cooling the beef shank will allow it to be sliced cleanly without falling apart.
Bring a pot of water to a boil and cook the noodles according to the package instructions.
- 4 bundle knife cut noodles (800 g)
  (or your preferred noodles)
To serve, slice the beef shank and add it to each bowl along with the noodles. Top with your choice of garnishes, such as bok choy, pickled mustard greens. Enjoy!
- 4 head baby bok choy (450 g)
  (optional)
- 4 tbsp pickled mustard greens (50 g)
  (optional)

Notes

Nutrition Information

Per serving

Nutrient

Amount

% DV

sugarshaoxing cooking wineChinese spice baggarlictomato pasteyellow oniongreen onionlight soy saucetomatogingerbaby bok choybeef stockbeefknife cut noodlespickled mustard greens

Total (4 servings)