Asian > Taiwanese > Hot Pot

Taiwanese Beef Noodle Hot Pot Recipe

Ingredients with Measurements:
- 1 lb beef shank, sliced
- 1 lb beef brisket, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 2-inch ginger, sliced
- 2 tbsp vegetable oil
- 1/2 cup soy sauce
- 1/4 cup rice wine
- 1/4 cup rock sugar
- 1 tbsp Sichuan peppercorns
- 2 cinnamon sticks
- 4 star anise
- 2 bay leaves
- 6 cups beef broth
- 1 lb dried wheat noodles
- 1 bok choy, chopped
- 1 cup sliced shiitake mushrooms
- 1 cup sliced carrots
- 1 cup sliced daikon radish
- 1 cup sliced scallions
- Salt and pepper to taste

Special Equipment Needed:
- Hot pot or large pot
- Strainer
- Soup ladle
- Individual serving bowls

Step-by-Step Instructions:
1. In a hot pot or large pot, heat vegetable oil over medium-high heat. Add onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
2. Add beef shank and brisket and cook until browned on all sides, about 5-7 minutes.
3. Add soy sauce, rice wine, rock sugar, Sichuan peppercorns, cinnamon sticks, star anise, and bay leaves. Stir to combine.
4. Pour in beef broth and bring to a boil. Reduce heat to low and let simmer for 2-3 hours until beef is tender.
5. Remove beef from the pot and strain the broth into a separate pot. Discard the solids.
6. Cook the wheat noodles according to package instructions and set aside.
7. In the same hot pot or large pot, add bok choy, shiitake mushrooms, carrots, and daikon radish. Cook for 5-7 minutes until vegetables are tender.
8. Add the cooked beef and scallions to the pot and season with salt and pepper to taste.
9. Ladle the hot pot into individual serving bowls and serve with the cooked wheat noodles.


Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 450
Fat per serving: 12g
Carbohydrates per serving: 50g
Protein per serving: 35g

Substitutions for ingredients:
- Beef shank and brisket can be substituted with other cuts of beef such as chuck roast or sirloin.
- Rock sugar can be substituted with regular granulated sugar.
- Shiitake mushrooms can be substituted with other types of mushrooms such as button mushrooms or portobello mushrooms.

Variations:
- Add other vegetables such as baby corn, snow peas, or bell peppers.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add chili oil or chili flakes for a spicier version.

Tips and Tricks:
- To make the broth more flavorful, let it simmer for a longer period of time.
- Skim off any foam or impurities that rise to the surface of the broth while cooking.
- Use a strainer to remove any solids from the broth before serving.

Storage Instructions:
Leftover hot pot can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the hot pot in a pot over medium heat until heated through.

Presentation Ideas:
Serve the hot pot in a large pot or on a hot plate for a communal dining experience.

Garnishes:
Garnish with chopped cilantro, sliced jalapeños, or sesame seeds.

Pairings:
Serve with steamed rice and a side of stir-fried vegetables.

Suggested Side Dishes:
- Stir-fried bok choy with garlic
- Steamed broccoli with oyster sauce
- Fried rice with egg and scallions

Troubleshooting Advice:
- If the broth is too salty, add more water to dilute it.
- If the beef is tough, let it simmer for a longer period of time until tender.

Food Safety Advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover hot pot in the refrigerator within 2 hours of cooking.

Food History:
Taiwanese beef noodle soup is a popular dish in Taiwan that originated from the Chinese province of Sichuan. It is typically made with beef shank and brisket, and flavored with soy sauce, rice wine, and spices.

Flavor Profiles:
Savory, umami, slightly sweet, and spicy.

Serving Suggestions:
Serve the hot pot with individual bowls of cooked wheat noodles and a variety of vegetables and garnishes.

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Region: Taiwanese

Taste: Savory, Spicy, Umami, Tangy, Aromatic