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Spicy Taiwanese Beef Noodles

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PREP TIME
25 min
COOKING TIME
495 min
TOTAL TIME
520 min
SERVINGS
8 servings
Dinner Chinese
Spicy Taiwanese Beef Noodles
Ingredients
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons vegetable oil, or more as needed
  • 8 cups water, or more as needed
  • 1 (14 ounce) can beef broth
  • 1 bunch green onions, cut into 2-inch pieces
  • 1 cup soy sauce
  • 1/2 cup rice wine
  • 1/4 cup brown sugar
  • 10 cloves garlic, peeled, or more to taste
  • 4 small chile peppers, halved and seeded, or more to taste
  • 2 tablespoons chile paste, or to taste
  • 1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces
  • 3 star anise pods, or more to taste
  • 1 teaspoon five-spice powder
  • 4 small heads baby bok choy
  • 1 (10 ounce) package udon noodles
  • 1 tablespoon chopped pickled mustard greens, or to taste
Instructions
1
Begin by submerging the beef in a large stockpot and covering it with water. Next, bring the mixture to a rolling boil before removing it from the heat and discarding the excess water.
2
Subsequently, pour vegetable oil into a slow cooker. Then, add the beef to the slow cooker along with 8 cups of water, broth, green onions, soy sauce, rice wine, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and five-spice powder. Cover the slow cooker and cook on Low for 8 to 9 hours.
3
Transfer the beef to a separate serving bowl using a slotted spoon. After that, strain the broth into another bowl and discard any remaining solids. Return the strained broth to the slow cooker, keeping it warm until needed.
4
Bring a pot of water to a boil and then add the bok choy. Cook for 30 seconds before removing it with a slotted spoon and immediately plunging it into an ice bath to stop the cooking process. After that, drain the bok choy and roughly chop it.
5
Add udon noodles to a pot of boiling water. Cook the noodles until they are tender yet still retain some firmness, about 4 minutes. Drain the noodles.
6
Divide the cooked udon noodles among serving bowls and top them with the beef, chopped bok choy, and hot broth. Finally, garnish your dish with mustard greens.