Looking for a bowl of comfort that warms your heart and makes your tummy happy? Taiwanese beef noodles (红烧牛肉面) is just that. Tender, melt-in-the-mouth beef in a rich, flavorful broth infused with Asian spices, aromatics, and herbs, which is impossible to resist.

This dish is a favorite across Asia. It is similar to Szechuan-style beef noodles but without the spiciness, so the whole family can enjoy it.

In this article, I’ll show you how Taiwanese beef noodles are usually served here in Malaysia, where I live. It might be a little different from the traditional version in Taiwan, but I stick to authentic flavors using Szechuan chili bean sauce as the star of the broth.

I’ll take you step by step through making a deeply flavorful, comforting bowl of beef noodle soup from start to finish.

So let’s dive in and get the ingredients ready.

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Main Ingredients to Prepare the Beef Noodle Soup

Key ingredients

• Noodles – You can use almost any type of noodles for Taiwanese beef noodle soup, but I prefer hand-pulled noodles for their chewy texture. Blanch the noodles in boiling water until al dente, following the cooking time stated on the packaging instructions.
• Beef – Cuts like beef shank, brisket, tendon, or chuck are ideal. These tougher, fattier cuts become wonderfully tender after slow braising.
• Aromatics – Ginger, scallions (green onions), and garlic are the classic trio for braised meats. Use the white part of the scallions for sautéing, and slice the green part into thin rings for garnish before serving.
• Spices – I use cinnamon stick and star anise, but you can also add cloves. Other common additions include bay leaves and a few Sichuan peppercorns or black pepper for extra heat and complexity.

Seasonings

• Doubanjiang (Szechuan chili bean paste / dou ban jiang) – This broad bean paste is the soul of many Szechuan dishes and has no true substitute. It adds a deep, savory, spicy flavor to the beef broth. If omitted, increase the light soy sauce or add extra salt to balance the flavor.
• Dried chilies – Omit if you prefer less heat. Fresh red chilies can be used, but dried ones pack a spicier punch.
• Dried orange peel (Chenpi 陈皮) – A traditional spice in Chinese braises, adding subtle citrus notes that pair beautifully with beef.
• Brown sugar – Adds a hint of caramelized sweetness. White sugar works fine, and some Chinese cooks prefer rock sugar for a smoother mouthfeel.
• Tomato paste – Gives the stew a rich red hue and a touch of tanginess. Ketchup can be used as a substitute.

How to Prepare Taiwanese Beef Noodles

I’ve divided the preparation into a few clear sections. While it may look lengthy at first glance, that’s only because I’ve included all the details to help you get the best results. The actual cooking process is quite straightforward, especially if you use a multi-cooker, which can speed things up considerably.

1. Blanch the Beef (Optional)

Blanching the beef before making Chinese braised beef is optional, but it’s a common practice in traditional Chinese cooking. This step helps remove blood and other impurities that rise to the surface as foam, keeping the braising liquid clear rather than cloudy. It also reduces any strong, gamey taste, especially in tougher cuts like brisket or shin.

• Cut the beef across the grain into cubes about 1.5 inches in size.
• In a pot of water, add a few slices of ginger and several scallion sections (about 5 cm long).
• Add the beef and bring to a boil, then continue for about 5 minutes.
• Remove the beef, rinse it thoroughly under cold running water to wash away all the impurities, then drain it in a colander. The beef is now ready for braising.

2. Brown the Beef (Optional but Highly Recommended)

Browning the beef adds a deep, rich flavor that can’t be achieved any other way.

• Heat some cooking oil in a well-seasoned wok or large skillet over medium-high heat. Once the oil is hot, add the well-drained beef in a single layer. Sear without moving the pieces for a few minutes until the underside is nicely browned.
• Turn the beef and brown the other side. You’ll notice a wonderful aroma starting to rise from the pan. Keep the heat at medium to avoid burning, and be patient,
• When the beef is brown on both sides, remove it. Then add a splash of hot water to deglaze the pan, scraping up any browned bits. Keep this flavorful liquid to use later for braising.

3. Braise the Beef

• In the same wok or pan, heat a little oil and sauté the ginger slices, garlic cloves, and the white section of the scallions until fragrant. Add the onion chunks and cook until they soften and turn translucent.
• Stir in the spices, followed by the brown sugar, Shaoxing wine, light soy sauce, dark soy sauce, salt, chili bean paste, and tomato paste. Mix well so the aromatics and spices are coated in the seasonings.
• Transfer everything to a clay pot or large Dutch oven. Add the browned beef along with the deglazing liquid from Step 2. Pour in enough boiling water to fully cover the beef, then reduce the heat to a gentle simmer. Keep the heat low and steady, adding more hot water if the liquid level drops during cooking.
• Simmer until the beef is tender. Before turning off the heat, taste the soup and adjust the seasoning. A small splash of rice wine at this stage will help lift the flavors. Aim for a slightly more savory and salty profile since the broth will be served with plain noodles.

4. Prepare the Noodles

You can serve Taiwanese beef noodles in two main styles, and you can even swap in other noodles, such as rice noodles.

a. Soup noodles: Dilute the braising liquid with hot water, then adjust the seasoning to your preferred saltiness. Place the cooked noodles in a bowl, ladle the hot soup over them, and top with the braised beef.

b. Dry noodles: Place the blanched noodles on a plate and toss them with a mixture of oyster sauce, light soy sauce, sesame oil, and ground white pepper. Spoon the braised beef on top.

For either version, you can add hard-boiled eggs for extra protein and garnish with blanched vegetables such as bok choy for a fresh, colorful touch. Serve immediately while hot.

Continue to Content

Taiwanese Beef Noodle Recipe

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours 30 minutes

Taiwanese beef noodle soup 红烧牛肉面 is a popular staple in different countries in Asia.  This Asian beef noodle soup is very similar to the Szechuan style beef noodles soup.  

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Ingredients

• 1 kg beef (brisket, chuck)
• To blanch the beef:
• 4 slices ginger
• 1 handful of scallion
• To brown the beef:
• 1.5 tbsp cooking oil
• 4 slices ginger
• 4 cloves garlic, crushed
• 1 handful scallion (cut into sections)
• 1 medium-size onion (cut into large pieces)
• To braise the beef:
• 1 cinnamon bark (about 5cm)
• 2 bay leaves
• 1 star anise (about 10 star-points)
• 1pc large dried orange peel
• 2-4 dried chilies
• 1 tbsp brown sugar
• 2 tbsp Shaoxing wine
• 2.5 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp salt
• 1.5 tbsp doubanjiang (chili bean paste)
• 1 tbsp tomato paste
• Sufficient water to braise the beef
• Serve with:
• Any noodle of your choice
• Bok choy
• Hard-boiled egg

Instructions

Blanch the beef

• Prepare a pot of water with a few pieces of ginger and a handful of scallion that cut into 5cm sections. 

• Add the beef and bring it to a constant boil to blanch for five minutes. 

• Wash the beef with cold water briefly to remove all the impurities. 

• Cut the beef into 1.5 inches pieces. 

• Drain the beef in a colander and is now ready to use.

Browning the beef

• Brown the beef in a pan with some oil until brown on both sides. Remove.

• Add some hot water to the pan and deglaze the pan.  Keep the liquid to braise to beef.

Saute the aromatics and spices

• Saute some ginger slices, garlic cloves and white section of the scallion in the pan with some oil. When it becomes aromatic, add a medium-size onion that has cut into large chunks.

• Add the spices once the onion turns soft and translucent.  The spices are cinnamon bark, bay leaves, star anise, dried orange peel, and dried chilies.

• Season with brown sugar, Shaoxing wine, light soy sauce, dark soy sauce, salt, chili bean paste, tomato paste.

Simmer and serve

• Transfer the beef to a smaller pot.

• Add sufficient water (and the deglazed liquid) to cover the beef and start to simmer over low heat for 3 hours.

• Do a taste test, season with salt.

• Serve with any types of noodles, wither with a soup stock or as dried noodles.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1071Total Fat: 63gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 283mgSodium: 1959mgCarbohydrates: 43gFiber: 6gSugar: 10gProtein: 81g

This data was provided and calculated by Nutritionix on 7/13/2019

Using a multicooker to simplify the process

Using a multicooker (Instant Pot) with both pressure cooking and slow cook functions is ideal for simplifying the cooking process, which otherwise requires constant attention to maintain the correct water level. In my experience, the slow cook mode yields juicier, more tender beef than the pressure cook method.

With either method, the braising liquid must cover all the beef cubes. If some pieces are not submerged, they can become dry and tough after cooking. During slow cooking, the water level gradually reduces to the ideal amount for the dish. However, with pressure cooking, there is often too much liquid remaining at the end. In that case, I manually remove the beef and boil the liquid further to reach the desired thickness.

Tips to Make the Beef Noodles

• You can shorten the braising time by using a pressure cooker or prepare it in a slow cooker overnight.
• The beef takes longer to brown if it is wet, and oil may splatter. Always make sure the beef is well-drained and dry before browning.
• During browning, the beef will release its juices, which can prevent proper browning. If this happens, pour the beef and its juice through a wire mesh strainer to separate them, then return the dry beef chunks to the pan. Keep the juices aside to add to the braising liquid in the next step.
• Arrange the beef in a single layer in the pan to maximize contact with the hot surface and achieve even browning.
• Ingredients such as dried chilies, dried orange peel, and doubanjiang are widely available at most Asian markets.