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Taiwanese Braised Beef Noodle Soup (Stovetop Version）
SASSYCHOPSTICKS.COM24Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. beef chuck roast (cut into big pieces about 1½ inch cubes)
- 8 qt. water (make sure the water covers the meat line)
- 8 inches fresh ginger (piece of, peeled and cut into slices)
- 6 garlic cloves (smashed)
- 6 green onions (the white part. Clean and cut.)
- bok choy (cut lengthwise in half about 4 pieces per serving)
- 1/2 tsp. toasted sesame oil
- 1/2 tsp. Sichuan peppercorn
- 4 pieces star anise
- 2 dry red chilies
- 3 bay leaves
- 1/2 cup light soy sauce
- 1/2 cup dark soy sauce
- 1 cup Shaoxing cooking wine
- 1 Tbsp. oyster sauce
- 4 Tbsp. soybean paste (regular)
- 2 Tbsp. sugar
- chopped fresh cilantro
- green onion
- toasted sesame seeds (for garnish optional)
- eggs (Pre boiled hard, cut to half)
- salt
- pepper
- noodle (Flour)
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