Beef Noodle Soup Recipe Chinese Doubanjiang Dried Chile

Learn how to make Instant Pot Taiwanese Beef Noodle Soup (台灣牛肉面 or 紅燒牛肉麵). The soul of this Pressure Cooker Taiwanese Beef Noodle Soup is the comforting beef broth with rich layers of flavors bursting with spices & aromatics. You'll enjoy this nourishing soup with tender beef & satisfying al-dente noodles.

What is Taiwanese Beef Noodle Soup?

Taiwanese Beef Noodle Soup (Chinese: 台灣牛肉面 or 紅燒牛肉麵) is one of the most popular & iconic dishes from Taiwan.

Originally inspired by a variety of Chinese Beef Noodle Soups from different cuisines including Shanghainese, Cantonese, Sichuan.

This comforting noodle soup is mainly made with beef, noodles, and tomatoes. And the rich & flavorful "Dou Ban Jiang & Soy Sauce-base" beef broth is the soul of the dish.

The best Taiwanese Beef Noodle Soup achieves a full & balanced sweet-savory-umami-sour with a kick of spiciness flavor profile.

Back in the days, Beef Noodle Soup only had a little bit of beef, lots of soup, soy sauce, noodles, and green onions.

As time went on, more and more noodle vendors added their own unique twists and styles into creating their own version of Beef Noodle Soup.

Nowadays, restaurants offer a wider variety of broth, noodles, toppings, and cuts of beef for customers to enjoy.

Taiwanese Beef Noodle Soups from A+J food adventures

Beef: mostly made with beef shank, but some people also like to use brisket, other cuts of beef, or add beef tendons. Sometimes restaurants would add beef bones like ribs or oxtails to enrich the beef broth.

Beef Broth: rich & flavorful soup; can be spicy or non-spicy.

Noodles: a variety of choices including Knife Cut Noodles (dao xiao mian; Chinese: 刀削面), Flat Noodles (Chinese: 台式粗麵), Thin Noodles (Chinese: 幼麵), Rice Noodles (Chinese: 新竹米粉), or Vermicelli (Chinese: 冬粉).

Toppings: a variety of choices including vegetables, cilantro, pickled green mustard (Chinese: 酸菜), green onions, and more.

Let's cook this Instant Pot Taiwanese Beef Noodle Soup!

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Step-by-Step Guide: Instant Pot Taiwanese Beef Noodle Soup

Here are the ingredients for cooking Taiwanese Beef Noodle Soup in Instant Pot:

*Pro Tip: We used 2lbs beef shanks and 1lb well-marbled chuck steak for different mouthfeel & textures. Overall, beef shanks work better than chuck steak for this Taiwanese beef noodle soup recipe. If you only want to use one type of beef, substitute the chuck steak with another pound of beef shank.

Green Onions: Separate the white parts of green onions from the green parts.

Pickled Green Mustard (Chinese: 酸菜): You can usually find pickled green mustard in Asian supermarkets. We highly recommend using them for garnish if you can find them! 😀

Step 1

Optional: Parboil Beef Meat

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*Pro Tip – Parboil or Not: The advantage of parboiling the beef is having a cleaner beef broth in the end. The disadvantage is losing a bit of the beef flavors during this meat "cleaning" step. For beef noodle soups, we usually skip this step and remove the fat/scums with a Fat Separator at the end.

*Stovetop vs. Instant Pot: It's faster to parboil the beef on the stovetop instead of Instant Pot. 🙂

First, bring 4 quarts of cold water to a boil.

Then, boil the beef for 5 minutes to clean and remove excess fat.

Lastly, remove the beef, then rinse them in cold water.

Step 2

Toast Spices in Instant Pot

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First, put all the spice ingredients in the Instant Pot Pressure Cooker.

Then, press the "Saute" button to "Sauté More" to heat up the Instant Pot.

Once you smell the spices' aroma (after ~2.5 mins), remove and set aside the toasted spices.

Step 3

Brown Beef in Instant Pot

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Wait until the Instant Pot says "HOT".

*Pro Tip: Make sure the Instant Pot is as hot as it can be to induce a Maillard reaction.

First, pat dry the beef shanks and chuck roast steak, then lightly season one side with salt.

Drizzle 1 tbsp (15ml) vegetable oil in the inner pot, then ensure to coat the oil all over the whole bottom of the pot.

Now, carefully place the seasoned side of beef in Instant Pot. Then, lightly season the other side of beef with salt.

Brown one side of the beef for 5 minutes before flipping over, then brown the other side for another 5 minutes.

Finally, set aside the browned beef shanks and chuck steak.

Step 4

Saute Onions and Tomatoes

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Now, add another 1 tbsp (15ml) vegetable oil in Instant Pot.

Add sliced onions, the white parts of green onions, halved roma tomatoes, sliced shallot, and 2 tbsp (28g) ginger slices in Instant Pot, then saute for 5 minutes.

Add 8 crushed garlic cloves, the green parts of green onions, 2 tbsp (30g) Doubanjiang, 1 tsp (5g) tomato paste, 3 – 6 dried red chilies, and all the toasted spices in Instant Pot, then saute for another minute.

While the tomatoes and onions are sauteing, cut beef shanks in halves and beef chuck roast into 1.5″ – 2″ cubes.

Step 5

Deglaze Instant Pot

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Pour ¼ cup (63ml) rice wine in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

*Note: If you're not using rice wine, pour in ¼ cup (63 ml) cold water.

Step 6

Pressure Cook Beef Broth

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Add browned beef, 3 tbsp (45ml) regular soy sauce, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) dark soy sauce, ½ tsp (1.6g) ground white pepper, and 15g rock sugar (or granulated sugar) in Instant Pot, then give it a quick mix.

Then, pour 6.5 cups (1625ml) cold water into the Instant Pot.

*Pro Tip: Make sure the water level is right at or below the Instant Pot's Maximum Fill Line (see the yellow arrow in the photo below).

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

• Pressure Cooking Method: Pressure Cook at High Pressure for 42 minutes, then 30 minutes Natural Release

After 30 minutes, carefully release the remaining pressure by turning the Venting Knob to Venting position.

Remove the lid carefully.

Step 7

Cook Vegetables and Noodles

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Now, let's cook the vegetables (optional) & noodles!

When there are 10 minutes left on the Natural Release, start boiling water on the stovetop.

Once the water starts boiling, season water with salt and 1 teaspoon of oil. Then, cook vegetables and noodles according to your preferences.

For Reference: Shanghai Bokchoy takes roughly 2 minutes and spinach takes roughly 1 minute.

Finally, drain vegetables & noodles, then set them aside.

Step 8

Strain Beef Broth

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First, transfer the beef to a large mixing bowl or plate.

Now, strain the beef broth through a fine-mesh strainer.

Then, remove the fat with a Fat Separator or skim them off with a ladle if you like.

*Note: We're using two inner pots in the photos. Please don't pour the beef broth into your emptied Instant Pot cooker base without the inner pot!

Step 9

Season Beef Broth and Cut Beef Shanks

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Now, cut the beef shanks into 1″ – 1.5″ cubes.

Then, bring the rich & flavorful beef broth to a boil with the "Saute More" function.

Lastly, taste and adjust the seasoning by adding more salt (for reference: we used roughly 2 – 3 large pinches of salt).

Step 10

Garnish & Serve Taiwanese Beef Noodle Soup

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Now, assemble the dish by placing the cooked noodles, beef cubes, and vegetables in large serving bowls.

Then, pour in the piping hot rich & tasty beef broth.

Finally, garnish the Instant Pot Taiwanese beef noodle soup with finely sliced green onions, chopped cilantro, and pickled green mustard (optional).

*Note: the beef broth's flavor profile should taste even better with the extra garnishes!

Serve immediately.

Enjoy your Delicious Taiwanese Beef Noodle Soup in Instant Pot~

Servings 4 - 6

Rate this Recipe

Broth:

• ▢ 2 pounds (908g) beef shank
• ▢ 1 pound (454g) beef chuck steak
• ▢ 2 tablespoons (30ml) vegetable oil
• ▢ 1 (220g) large onion , sliced
• ▢ 3 stalks (36g) green onions , separate white part, green part cut in half
• ▢ 3 (290g) roma tomatoes , halved
• ▢ 1 (56g) shallot , sliced
• ▢ 2 tablespoons (28g) ginger , sliced
• ▢ 8 cloves (34g) garlic , crushed
• ▢ 2 tablespoons (30g) doubanjiang (chili bean paste; Chinese: 豆瓣醬)
• ▢ 1 teaspoon (5g) tomato paste
• ▢ 3 - 6 (3g) dried red chilies (adjust the amount according to the dried chili type)
• ▢ ¼ cup (63ml) rice wine (optional)
• ▢ 3 tablespoons (45ml) regular soy sauce
• ▢ 2 tablespoons (30ml) fish sauce (can substitute with regular soy sauce)
• ▢ 1 tablespoon (15ml) dark soy sauce (optional)
• ▢ ½ teaspoon (1.6g) ground white pepper
• ▢ 15 grams rock sugar (or 1 tablespoon + 1 teaspoon (20g) granulated sugar)
• ▢ 6½ cups (1625ml) cold water

Noodles & Garnishes:

• ▢ Cooked thin or thick noodles (such as knife-cut noodles) , 100g - 120g per person
• ▢ 20 grams fresh cilantro , finely chopped
• ▢ 1 - 2 stalks green onions , finely sliced
• ▢ 80 grams vegetables (Shanghai Bok choy or spinach) (optional)
• ▢ Spicy or non-spicy pickled green mustard (酸菜) (optional)

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• Optional - Parboil Beef Meat: Bring 4 quarts of water to a boil. Boil the beef for 5 minutes to clean and remove excess fat. Remove the beef, then rinse them in cold water.

  *Note: We usually skip this step when making beef noodle soups, and remove the fat/scums with a fat separator at the end.

• Toast Spices in Instant Pot: Put all the spice ingredients in Instant Pot. Press "Saute" button to "Sauté More" to heat up Instant Pot. When the spices release their fragrance (~2.5 mins), remove and set aside the toasted spices.

• Brown Beef in Instant Pot: Wait until the Instant Pot says "HOT". Pat dry the beef shanks and chuck roast steak, then lightly season one side of beef with salt. Drizzle 1 tbsp (15ml) vegetable oil in the inner pot, then ensure to coat the oil over the whole bottom of the pot.

  Carefully place the seasoned side of beef in Instant Pot. Lightly season the other side of beef with salt. Brown one side of the beef for 5 minutes before flipping over, then brown the other side for another 5 minutes. Set aside the browned beef.

• Saute Onions and Tomatoes: Add 1 tbsp (15ml) vegetable oil in Instant Pot. Add in sliced onions, white parts of green onions, halved roma tomatoes, sliced shallot, and 2 tbsp (28g) ginger slices, then saute for 5 minutes. Add in 8 crushed garlic cloves, green parts of green onions, 2 tbsp (30g) Doubanjiang, 1 tsp (5g) tomato paste, 3 - 6 dried red chilies, and all the toasted spices, then saute for another minute.

  While the tomatoes and onions are sauteing, cut beef shanks in halves and beef chuck roast into 1.5" - 2" cubes.

• Deglaze Instant Pot: Pour ¼ cup (63ml) rice wine in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

• Pressure Cook Beef Broth: Add in browned beef, 3 tbsp (45ml) regular soy sauce, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) dark soy sauce, ½ tsp (1.6g) ground white pepper, and 15g rock sugar, then give it a quick mix.

  Pour 6.5 cups (1625ml) cold water into the Instant Pot. Make sure the water level is right at or below the inner pot's Maximum Fill Line.

  With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 42 minutes, then 30 minutes Natural Release. Remove the lid carefully.

• Cook Vegetables and Noodles: When there are 10 minutes left on the Natural Release, start boiling water on the stovetop. Once the water starts boiling, season water with salt and 1 teaspoon of oil. Cook vegetables and noodles according to your preferences, then drain and set them aside.

• Strain Beef Broth: Transfer the beef to a large mixing bowl or plate. Strain the beef broth through a fine-mesh strainer. Remove the fat with a Fat Separator or skim them off with a ladle if desired.

• Season Beef Broth and Cut Beef Shanks: Cut the beef shanks into 1" - 1.5" cubes. Bring the tasty beef broth to a boil with the "Saute More" function. Taste and adjust the seasoning by adding more salt (we added roughly 2 - 3 large pinches of salt).

• Garnish & Serve: Assemble the dish by placing the cooked noodles, beef cubes, and vegetables in large serving bowls. Pour in the piping hot rich & tasty beef broth. Garnish with finely sliced green onions, chopped cilantro, and pickled green mustard. Serve immediately & enjoy~

1) Parboiling Beef:

• Advantage: Have a cleaner beef broth in the end.
• Disadvantage: Lose a bit of the beef flavors during this meat "cleaning" step.

2) Parboiling with Stovetop vs Instant Pot: It's faster to parboil the beef on the stovetop instead of using the Instant Pot.

3) Rice Wine Substitute: If you're not using rice wine to deglaze, substitute with ¼ cup (63 ml) cold water.

4) Cooking Vegetables: Cook Shanghai Bokchoy under boiling water for roughly 2 minutes. Spinach takes roughly 1 minute under boiling water.

5) Garnishes: Beef broth's flavor profile should taste even better with the extra garnishes.

*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Calories: 420 kcal | Carbohydrates: 20 g | Protein: 37 g | Fat: 21 g | Saturated Fat: 10 g | Cholesterol: 87 mg | Sodium: 1169 mg | Potassium: 939 mg | Fiber: 3 g | Sugar: 9 g | Vitamin A: 685 IU | Vitamin C: 15 mg | Calcium: 90 mg | Iron: 5 mg

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