Taiwanese Beef Noodle Soup (Dairy-Free)

Ingredients

• 1.5 lbs Beef chuck, cut into 1-inch cubes
• 2 tbsp Vegetable oil
• 4 slices Ginger, sliced
• 4 cloves Garlic, minced
• 1/4 cup Soy sauce (gluten-free)
• 2 tbsp Rice wine (Shaoxing)
• 1 tbsp Rock sugar
• 2 pieces Star anise
• 1 piece Cinnamon stick
• 8 cups Vegetable broth
• 1 large Turnip, peeled and cubed
• 8 oz Egg noodles (gluten-free)
• 2 cups Bok choy, chopped
• 1/4 cup Green onions, chopped
• 1 tsp Chili oil (optional)

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven (at least 6-quart capacity) on the stove. Add the 2 tablespoons of vegetable oil and heat it over medium-high heat (350-375°F / 175-190°C) until it shimmers slightly.
2. 2Carefully add the 1.5 lbs of beef chuck, cut into 1-inch cubes, to the hot oil. Cook the beef for 8-10 minutes, turning occasionally, until all sides are deeply browned and caramelized.
3. 3Add the 4 slices of ginger and the 4 cloves of minced garlic to the pot with the browned beef. Sauté for 1 minute, stirring constantly, until the garlic is golden and a strong, aromatic fragrance is released.
4. 4Pour in the 1/4 cup of gluten-free soy sauce and the 2 tablespoons of rice wine. Add the 1 tablespoon of rock sugar, the 2 pieces of star anise, and the 1 piece of cinnamon stick to the pot.
5. 5Pour in the 8 cups of vegetable broth. Increase the heat to high and bring the liquid to a rolling boil (212°F / 100°C). Once boiling, reduce the heat to low (around 180-200°F / 82-93°C), cover the pot with a lid, and simmer for 1.5 to 2 hours, or until the beef is fork-tender and easily pulls apart.
6. 6Add the 1 large turnip, peeled and cubed, to the simmering broth. Continue to cook for another 30 minutes, uncovered, or until the turnip pieces are tender when pierced with a fork.
7. 7While the turnip cooks, bring a separate large pot of water to a rolling boil (212°F / 100°C). Add the 8 oz of gluten-free egg noodles and cook for 3-5 minutes, or until they are al dente (tender but still firm to the bite). Carefully drain the cooked noodles in a colander.
8. 8Divide the drained egg noodles evenly among four serving bowls. Ladle the hot beef, turnip, and rich broth over the noodles in each bowl.
9. 9Garnish each bowl with the 2 cups of chopped bok choy and the 1/4 cup of chopped green onions. If desired, drizzle 1 teaspoon of chili oil over each serving.

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