Taiwanese Beef Noodle Soup, 紅燒牛肉麵

Taiwanese beef noodle soup, or, 紅燒牛肉麵 (hong shao niu rou mian), is a staple that you will find in many Taiwanese restaurants. It’s peppery, spicy, savory, slightly sweet.. a perfect blend of spices. My boyfriend was born in Taiwan, and he’s been telling me how much he loves his dad’s 牛肉麵 – perfect opportunity for me to learn a new dish! After multiple tries (and tastings by my boyfriend), here’s a recipe I’ve put together, with consultation from his dad.

Hong Shao Niu Rou Mian


Serves 4, 30 min prep – 3 hr braise


2 lbs beef shank
2 scallions
4 cloves minced garlic
1 inch knob garlic (~1 tbsp minced ginger)
2 star anises
2 tbsp chili soy bean paste
1 tbsp soy sauce (or just a dash)
½ cup shao xing jiu (绍兴酒)
1 tsp crushed Sichuan peppers
2 chopped red chilies
Dash of brown sugar

Serve with broth:

Blanched baby bok choy
Freshly cut scallions (white end)
1 lb Noodles

Step 1: Dice the beef into 1-inch squares. Place in a pot, cover with water, and boil until a thick white foam forms at the top of the water (5-7 min). You do this ahead of time to prevent the foam from forming in your broth, it’s not meant to cook your meat. Drain the water and set aside the beef.

Prep the rest of your ingredients:

Hong Shao Niu Rou Mian, Ingrediants

Step 2: Using a large pot, stir-fry the garlic, scallions, ginger and star anise with vegetable oil over high heat. This helps to release the flavors a little bit.

Step 3: Add the beef shank pieces along with the chili bean sauce, and saute until the beef is lightly browned (3-4 min).

Step 4: Add soy sauce and shao xing jiu, saute for another 5 minutes or so.

Step 5: Cover everything with water, filling the pot (about 5 cups). Bring the broth to a boil, then lower to low heat to simmer for 3 hrs.


Step 6: 10-15 minutes before your soup cook noodles according to package instructions. Also, steam & blanche some baby bok choys to serve with the soup.

Step 7: Just before taking the beef soup off of the stove, add Sichuan peppers, chopped red chiles, and a dash of brown sugar. You may add more or less of any of these these final ingredients, depending on your taste. Enjoy!!

Hong Shao Niu Rou Mian

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>