BEEF NOODLE TAIWAN RECIPES

Steps:

• Cutting against the grain, slice the flank steak into thin strips. Combine the steak with the marinade ingredients. Mix well. Combine the ingredients for the stir-fry sauce. Heat the oil in a wok or frying pan over high heat. Add the beef and cook, stir-frying, for about 2 minutes or until just cooked. Transfer the beef to a large tray or plate. Return the same pan to the heat (no need to clean it). Add in the onion (add a little more oil if there isn’t any left in the pan), garlic and chillies. Stir-fry for about a minute. Then add the stir-fry sauce. Allow to simmer for half a minute. Then add the corn flour mixture and simmer until thickened. Add the beef back into the sauce along with the spring onion and toss until well combined. Serve warm.

Steps:

• The best way to make beef noodles is beef tendon. But the supermarket happened to have a discount on sirloin, so I bought 2 catties. Cut the beef into large pieces and soak in cold water for half an hour to remove blood. Beef will shrink when heated, so it can be cut into larger pieces.
• Pour cold water into the pot, blanch the froth, rinse with warm water, and set aside.
• Cut and match the seasoning: onion, ginger, garlic, dried chili, star anise, cinnamon, bay leaves and other stewed meat ingredients. Cut carrots, onions, and tomatoes into large pieces and discard them after cooking the soup.
• Stir all the spices in a hot pan with cold oil, stir fry for the aroma, and then add the spices.
• Continue to sauté the carrots and onions with the base oil. Stir-fry and serve.
• Pour the beef cubes and stir fry, add light soy sauce and sugar for color.
• Add enough water, no more water during the stewing process. Put in the fried seasoning and large pieces of vegetables. After the high heat is boiled, switch to a low heat and simmer for 3 hours. The main function of vegetables is to retain the natural sweet taste, which can be fished out after being stewed for a period of time.
• After the stew is done, take out the beef cubes. Use a strainer to filter out all seasoning residues and keep the broth. Generally, if you make a lot of food at a time, you can keep the broth separately. It is best to keep it in the refrigerator for 3-4 days. If the time is too long, it should be frozen in a sealed bag.
• When eating beef noodles, if you have beef cavity bones at home, they can be used to make a clear soup as a base. If not, you can use stew broth instead. When cooking the noodles, boil a few small greens, with the instant beef cubes, one bite of hot soup and one bite of noodles, the winter is complete!