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| Taiwanese-Style Beef Noodles |
"Beef stew cooked with onions, carrots, and tomatoes in a slow cooker, paired with ramen and veggies. This is my mom's recipe for the famous Taiwanese beef noodle soup. I don't eat beef noodles anywhere else because I can't find anything like this anywhere!"
Ingredients :
- 3 pounds beef heel muscle, cut into 3/4-inch cubes
- 2 beefsteak tomatoes, sliced
- 4 carrots, sliced
- 1 onion, sliced
- 4 slices fresh ginger, or to taste
- 1 1/2 teaspoons beef seasoning
- 3 cups water
- 1 cup soy sauce
- 1 cup beef broth
- 1 cup ketchup
- 1 cup Chinese rice wine
- 28 ounces raw ramen noodles
- 1 cup cold water
- 1/2 head Chinese white cabbage, or to taste, cut into chunks
- 1/2 cup diced garlic
- 1/2 cup sliced scallions
Instructions :
| Prep : 35M | Cook : 8M | Ready in : 2H55M |
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- Place beef cubes in a large pot of cold water; bring to a boil. Drain and pat dry.
- Arrange beefsteak tomatoes, carrots, onion, and fresh ginger in the bottom of a slow cooker. Lay beef cubes on top. Sprinkle beef seasoning over beef cubes.
- Mix 3 cups water, soy sauce, beef broth, ketchup, and rice wine together in a bowl. Pour into the slow cooker.
- Cook on High until beef is tender, 2 to 3 hours.
- Bring 2 quarts water to a boil in a large pot. Add ramen noodles; cook until softened, 2 to 3 minutes. Add 1 cup cold water; bring back to a boil. Transfer noodles to a large bowl with a slotted spoon. Cook cabbage in the boiling water until tender, 3 to 5 minutes. Drain.
- Stir beef mixture and cabbage into the bowl of noodles. Garnish with garlic and scallions.
Notes :
- If you can't find beef seasoning, use a mix of ground anise, cumin, cloves, black pepper, and dried Chinese red pepper.
- Cook on Low for 4 hours if preferred.
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