Taiwanese Braised Beef (Hong Shao Niu Rou 紅燒牛肉) – This dish is SO GOOD. Not only can you enjoy it as is – Taiwanese braised beef is so tasty it’s really deliciously perfect as a main entree, but you can also make one of my favorite meals ever… Taiwanese Beef Noodle Soup!

Normally, we make it as an entree first – serve it with several delicious side dishes such as Stir Fry Bok Choy or Stir Fry Cabbage. Then on the second meal, we cook some noodles and add extra veggies in the soup which makes Taiwanese Beef Noodle Soup – 台灣紅燒牛肉麵.

By the way it’s also known as “Red Braised” because it is technically called hong shao niu rou, which means “Red Cooked”.

Ingredients

1 lb Beef Shank, cut into 2-inch chunks
4 cloves of Garlic, smashed
1/2 inch of Ginger, thinly sliced
2-3 Scallions, cut in to 2 inch length
2 tbsp Chili Bean Paste (Do Ban Jiang)
5 tbsp Soy Sauce
1/2 tbsp Brown Sugar
Salt, as desired
1 large tomato chopped or a cup of cherry tomatoes
2 tbsp Rice Wine
2 Star Anise

Directions

First thing we’re going to do is blanch the beef chunks. Heat up a pot of water, and once the water is boiling, add the beef to the water. As soon as it is pretty much mostly looking brown on the outside, remove from the water. Remove from heat.

Now heat a wok or cooking pan to medium high heat, ginger, and add scallions and garlic to the pan for about a minute.

Then add the chili bean paste. Heat for another minute.

Add the chunks of blanched beef in to the wok/pan. Stir fry for about 5 minutes, and then add tomatoes. Add 1 tbsp of soy sauce, brown sugar, and rice wine. Cook another 2 minutes.

Transfer to a medium sized pot.

Add enough water to cover the beef in the pot. Bring to a boil, and then add star anise and salt as desired. Add remaining 4 tbsp of soy sauce.

Lower the heat and cover and let simmer for about 2 hours to 2.5 hours, or until desired tenderness.

Remove from heat and you can serve as an entree or serve with noodles, veggies and a boiled egg to make Taiwanese noodle soup!

Easy Taiwanese Braised Beef 紅燒牛

Ingredients

1 lb Beef Shank, cut into 2-inch chunks
4 cloves of Garlic, smashed
1/2 inch of Ginger, thinly sliced
2-3 Scallions, cut in to 2 inch length
2 tbsp Chili Bean Paste (Do Ban Jiang)
5 tbsp Soy Sauce
1/2 tbsp Brown Sugar
Salt, as desired
1 medium tomato chopped or a cup of cherry tomatoes
2 tbsp Rice Wine
2 Star Anise

Instructions

Heat up a pot of water, and once the water is boiling, add the beef to the water. As soon as it is pretty much mostly looking brown on the outside, remove from the water. Remove from heat.

Now heat a pan to medium high heat, ginger, and add scallions and garlic to the pan for about a minute.

Then add the chili bean paste. Heat for another minute.

Add the chunks of blanched beef in to the pan. Stir fry for about 5 minutes, and then add tomatoes. Add 1 tbsp of soy sauce, brown sugar, and rice wine. Cook another 2 minutes.

Transfer to a medium sized pot.

Add enough water to cover the beef in the pot. Bring to a boil, and then add star anise and salt as desired. Add remaining 4 tbsp of soy sauce.

Lower the heat and cover and let simmer for about 2 hours to 2.5 hours, or until desired tenderness.

Remove from heat and you can serve as an entree or serve with noodles, veggies and a boiled egg to make Taiwanese noodle soup!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 88mgSodium: 1386mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 41g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.