Taiwanese Beef Noodle Soup
This savory, slightly spicy, winter comfort food is often hailed as the national dish of Taiwan. Its Sichuan influence is conspicuous, yet you won't find this dish in Sichuan province.
Ingredients
- 1 lb. beef chuck roast, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons Chinese five spice powder
- 4 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 8 ounces dried Chinese egg noodles
- 2 carrots, peeled and sliced into thin strips
- 4 scallions, thinly sliced on the diagonal
- Fresh cilantro leaves for garnish
Directions
Heat 1 tablespoon vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the beef and cook without moving until well browned on first side, about 4 minutes. Stir and cook until well browned all over, about 10 minutes total. Transfer beef to a large bowl and repeat with 1 more tablespoon oil and remaining beef.