June 27, 2012

In dedication to our time together...

here's a beverage for celebration and my Taiwanese beef noodle soup, your favorite. I've watched you slurp this dish down every time I make it and brag about how it tastes. I'm proud because I know if I've made your belly happy, that's all that matters.

A beautiful bottle of light, dry sake.

My version of Taiwanese niu rou mian.


1 ½ lbs sirloin or beef tendon cubed
Water to cover
1 stalk green onion, chopped
1 nob ginger, chopped
1 medium onion, chopped
1 tomato, chopped

2 T canola oil
2 T sugar
6 red chiles
1 head of garlic, cloves peeled and minced
1/3 cup spicy chili bean paste
1 ½ cup soy sauce

½ lb of bok choyNoodles
Green onions
Slivered Szechuan pickled vegetable (optional)

Place cubed beef sirloin in a large pot with enough water to cover. Add green onion (well-rinsed) and ginger. Add soy sauce, onions and tomato. Cover and bring to a boil, then turn down to a strong simmer for about half an hour. Remove and discard green onion and ginger. Heat the oil for the seasoning paste in a medium-sized frying pan. Add the sugar and stir until completely dissolved. Add seasoning paste ingredients and stir. Mix seasoning paste into the broth. Simmer for about 3-4 hours. Serve with blanched bok choy, noodles, green onions and pickled vegetable.

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