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Taiwanese Braised Beef Noodle Soup
Taiwanese Braised Beef Noodle Soup

Before you jump to Taiwanese Braised Beef Noodle Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.

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Can you remember when your parents would say to you that an apple a day keeps the doctor away? The truth is that apples have lots of good stuff in them to help keep your heart in good condition. They are loaded with soluble fiber which scrubs your artery walls so that cholesterol and fat can’t accumulate or cause blockages. Eating just one Red Delicious apple every day can make your LDL levels fall by as much as 8 percent. That’s a great number for somebody who wants a healthier heart.

There are plenty of foods that you can consume that are great for your body. It’s true that everything mentioned in this article can help your body in a variety of ways. These foods are especially good for the heart, however. Try to introduce these foods into your diet on a regular basis. Your heart will greatly benefit from it!

We hope you got insight from reading it, now let’s go back to taiwanese braised beef noodle soup recipe. You can cook taiwanese braised beef noodle soup using 14 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Taiwanese Braised Beef Noodle Soup:
  1. You need 2.5 kg boneless beef finger ribs
  2. You need 1 medium onion
  3. You need 1 red chili
  4. Prepare 5 cloves garlic
  5. Get 8 slices peeled ginger
  6. Use 2 stalks green onion
  7. Provide 1 medium tomato
  8. Take 1 bag seasoning for stewing 滷包 (star anise, clove, cinnamon, and nutmeg)
  9. Provide 2 tbsp spicy chilli bean paste
  10. Use 1 spoon soy sauce
  11. Prepare 1 spoon rice wine
  12. Use Some pepper powder for seasoning
  13. Use Some cooking oil (vegetable oil or canola oil works fine)
  14. Provide Noodles to serve
Instructions to make Taiwanese Braised Beef Noodle Soup:
  1. Cut the beef into cubes of about 5 cm. I have also used different types of beef to make the beef noodles as finger ribs are not always available. I have used stewing beef (too lean and falls apart) and also beef flank (too fatty) before.
  2. Slice the onions, chop the chilli and green onions into smaller segments, slice the garlic and ginger, and chop the tomato.
  3. Heat up some water to blanch the cubes of beef.
  4. Boil just enough water to cover the beef in another pot with half of the green onion and ginger, and bag of seasoning. After boiling, place the cubes of beef into the pot and add the rice wine. Boil for about 3 minutes, take the beef out and set aside. Keep the remaining liquid and its contents.
  5. Warm up some oil in a wok and stir fry the onions, chilli, garlic, tomatoes, and the rest of the green onions and ginger. Then add the spicy chilli bean paste and the blanched beef from the previous step. Mix well.
  6. Add the remaining liquid and its contents from step 4 to the wok followed by soy sauce and pepper powder, boil, and simmer with lid on low heat for 2.5 hours. You can also use a pressure cooker to shorten the cooking time.
  7. Serve with cooked noodles.

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