Posts Tagged ‘beef stew’

This is my first time making Taiwanese style beef noodle soup, and I was surprised it came out way better than my expectation. The meat is tender, and full of flavors! The secret is the cut of meat– I used boneless beef short ribs chunks instead of the traditionally used beef briskest or beef shank. Beef briskest is hard to cut (and takes forever to cook until tender); beef shank can still, sometimes, be tough after stewing for long time.

Braised Beef Noodle Soup 五香牛肉麺

Braised Beef Noodle Soup 五香牛肉麺 Recipe (serves 6-8 people)

2.5 lbs boneless beef short rib chunk– see note below
1/2 tbsp salt

Seasoning for stew:
3 green onions
2 inches ginger– crushed
8 cloves garlic– crushed
1 honey date 蜜枣
3 star anise 八角
1 cinnamon stick 桂皮
1 cardamon 草果
2 dried red peppers
1/2 cup soy sauce
1/2 cup cooking wine
2 tbsp dark soy sauce
1/2 stick rock sugar 冰片糖
7 cups water

2 cans chicken broth
blanched green leafy vegetables– bak choy, yu choy, spinach or green leaf lettuce
cooked noodles


  1. Put all stew seasoning in a deep pot, cover and bring to a boil on high heat. Continue boiling for another 10 minutes for the flavor to come out.
  2. Meanwhile, trim off excess fat from the beef. Rinse well. Cut the meat to bite size pieces, across the grain of meat. Season with 1/2 tbsp of salt.
  3. After boiling 10 minutes of boiling the stew, add beef to the stew (be sure the liquid covers the meat). Cover, and boil on high heat for 10 minutes. Then reduce the heat to medium, cook for about 1 hour. Add more water if the stew dries out too quickly. The beef should be tender at this point.
  4. While the meat is stewing, boil chicken broth in a separate pot. Set aside.
  5. To assemble: place some noodles in a bowl. Arrange some green vegetables and some beef on the top. Scoop over some stew liquid and chicken broth (2 stew liquid : 1 chicken broth). For spicy beef noodles, also add in some chili sauce or chili oil.

Regina’s Note:

  • Boneless beef short rib chunk: this is the meat from beef short rib section but without the bones. It is usually cut into 1– 2 inch stripes and can be found in regular grocery stores. I got mine from Costco. I personally prefer the meat that has marble fat because it’s more tender after cooking, and enhance the flavor.
  • Pickled sour mustard green condiment: this is a typical condiment for Taiwanese beef noodle soup. I skipped it this time because my family doesn’t like it.

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Back then when I worked in downtown San Francisco, I used to go to Fuzio for lunch with my co-workers. I love their firecracker pork fusilli, calamari linguine and panini. Too bad, this restaurant chain closed down few years ago.

Recently I picked up a pack of beef short rib cut at Costco, then I suddenly remembered my favorite Fuzio’s firecracker pork pasta– I decided to try replicate the flavor. I searched the recipe online and found out I had most ingredients, so here comes my new beef stew/pasta dish…

How did it turn out? Well, since the restaurant closed long time ago there’s no way I can compare side by side, but I did remember the familiar flavor! I would say it’s pretty darn close to what Fuzio served. The other thing is that I found habanero cilantro aioli and sour cream are a must for this pasta dish– they complement each other well and give the pasta a full body taste, with a hint of heat to break up the richness in flavor.

Beef Stew Cavatappi Pasta

Beef Stew Cavatappi Pasta

Beef Stew Cavatappi Pasta Recipe– adapted from this free recipe website (serves 6-8 people)

2.5 lbs beef short rib cut– cut into 1.5 inch size chunks

1/2 pineapple– remove the core– see note below
1 bunch cilantro– see note below
2 stalks green onion
5 cloves garlic
5 tbsp ginger
1 medium onion
6 tbsp sugar– see note below
1 cup soy sauce

1/2 cup water
2 packs (about 1 lb each) cavatappi pasta (spiral tube shape pasta)
habanero cilantro aioli– recipe follows
sour cream


  1. Blend all marinade ingredients until fine (soy sauce) in a food processor. Add in soy sauce and beef. Marinate in the fridge for 24 hours.
  2. Drain beef but keep the marinade. Add little oil in a frying pan, pan fry beef to brown the surface. Pour in marinade and add in  water. At this point you may also transfer beef to a deep pot for stewing.
  3. Cover, stew on high heat for 10 minutes. Reduce heat to medium and stew until the beef is tender, at least 1 hour, depending what type/cut of meat you use. Be sure to stir occasionally so the meat won’t stick to the bottom of the pan/pot. Slightly shred the beef with a fork.
  4. Cook cavatappi pasta according package instruction.
  5. Serve beef stew with pasta, with a dollop of habanero cilantro aioli and sour cream on the top. Mix well before eating as the aioli and sour cream add a little heat and creamy touch to the flavor.

Habanero cilantro aioli (blend all ingredients in a food processor, add little more olive oil if necessary):
1 bunch cilantro– see note below
3 cloves garlic
1 habanero pepper– see note below
2 tbsp finely grated parmesan cheese
1/2 cup olive oil

Regina’s Note:

  • This beef stew is towards a stronger flavor, so it goes well with Chinese dry tossed noodles, or even steam rice!
  • Beef tri tip or beef for stew can also be used. Pork (tenderloin, roast pork butt) can be used too. Trim off excess fat if necessary. Please note cooking time may vary.
  • Pineapple & Sugar: if canned pineapple juice is used, skip the sugar.
  • Cilantro: try to use as much leafy part as possible, especially for habanero cilantro aioli.
  • Habanero: the pepper was very HOT, but after the aioli was made the spicy level tones down to mild.

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