Taiwanese Beef Noodle Soup

Taiwanese Beef Noodle Soup

Serves 2

I use to eat at hawker stall and order flat rice noodles with thick beef stock heavily spiced then topped with fresh beansprout. As side, they provide some chili sauce and little lime to enhance the taste. I never knew the name of the dish and never tried to find out also. Every single time I had chunks of beef at home I always had the temptation to make those noodles but couldn’t find the recipe I needed. So, I tries to recall what was the strongest taste –> star anais. So after finding and trying some of the recipes. It turned out that they were Taiwanese beef noodle soup. Any type of rice based noodles will do.

150 gr beef with bones and fat
150 gr thin slice sirloin
1/4 cup soyu
3 cm ginger, crushed with side of knife
5-6 clove garlic, crushed and minced
4 star anise
1-2 tsp salt
a dash of white pepper
a dash of black pepper
1 bag pok choy, cut into 3 cm pieces
2 stalk fresh coriander, cut into half inches
3 tbs starch diluted in cold water
2 small lime
a bag of fresh bean sprout
rice noodles (thin or flat) enough for two

How to prepare:
-boil some water, add the flat noodles
-take out when done, soak in cold water, drain, set aside
-boil 1-1 1/2 lt water
-add all the beef, soyu, ginger, star anise, salt, white and black pepper
-boil for 1-2 hours until the meat is tender
-add the diluted starch until the soup is thick
-turn of the heat

How to serve:
-add some rice noodles in a bowl
-add beansprout on top
-pour beef soup
-sprinkle with small lime

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