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Pressure-Cooker Taiwanese Beef Noodle Soup (shortcut braise)
Pressure-Cooker Taiwanese Beef Noodle Soup (shortcut braise)
Classic DishBeef Noodle Soup
Prep: 15 min • Cook: 60 min. All the hallmark flavors—star anise, soy, ginger—are concentrated into a glossy, rich broth using a pressure cooker to render tender beef quickly; this shortcut braise produces deep, layered Taiwanese beef noodle soup in about 75 minutes, with bold aroma and a comforting, slurpable finish.
- Preparation time
- 15 min
- Cooking time
- 1 hr
- Total time
- 1 hr 15 min
- Servings
- 6
Instructions
Prep
- 1Trim excess fat from beef chuck and cut into 2–3 cm cubes; peel and slice ginger, smash garlic, and chop scallion whites.
- 2If using bones, blanch them in boiling water 5 minutes then drain to remove impurities; reserve for the cooker.
Sear & build flavor
- 1Heat vegetable oil in the pressure cooker on sauté setting or on the stovetop; brown beef in batches until well-seared, about 6–8 minutes total, and transfer out.
- 2Add ginger, garlic, and scallion whites to the cooker and stir until fragrant, about 1–2 minutes; add star anise and rock sugar and toast briefly.
- 3Return beef (and blanched bones if using) to the pot, pour in shaoxing wine and reduce for 1 minute, then add dark and light soy sauces and pour in water or stock to cover ingredients.
Pressure cook
- 1Seal the pressure cooker and bring to high pressure; cook for 45 minutes to tenderize the beef and develop the broth.
- 2Allow a natural pressure release for about 15 minutes, then carefully vent remaining pressure and open the lid.
- 3Skim fat as desired and simmer uncovered 5–10 minutes to concentrate the broth, adjust seasoning with light soy or salt and white pepper.
Finish & serve
- 1Cook wheat noodles according to package directions, drain, and divide among bowls.
- 2Ladle hot beef and broth over the noodles, top with blanched bok choy, pickled mustard greens if using, scallion greens and cilantro.
- 3Serve immediately with chili paste or pickled condiments at the table for extra heat.
Nutrition Information
- Calories
- 751 kcal
- Protein
- 45 g
- Fat
- 31 g
- Carbs
- 75 g
| Nutrient | Per serving |
|---|---|
| Calories | 751 kcal |
| Protein | 45 g |
| Fat | 31 g |
| Carbs | 75 g |
Tips
- Trim excess fat and cut beef into uniform cubes for even browning and consistent tenderness during pressure cooking.
- Brown beef well and toast spices briefly to release deeper caramelized flavors before adding the liquid.
- Serve noodles hot and add pickled mustard greens or chili oil at the table to brighten the rich broth.
