Niú Ròu Miàn is an iconic Taiwanese dish: a rich, aromatic, slightly spicy beef broth that is slow-braised with tender pieces of beef shank, served over chewy noodles and topped with pickled greens and fresh cilantro.

Prep Time	Cook Time	Serves
30 minutes	3 hours	6

Part A: Ingredients

• Beef/Braise: 2 lbs Beef Shank or Beef Chuck (cut into 2-inch pieces), 2 Tbsp Oil.
• Aromatics/Spice: 1/2 cup Ginger (sliced), 4 cloves Garlic, 2 Star Anise, 1 Cinnamon Stick, 2 Tbsp Doubanjiang (spicy bean paste), 1/4 cup Rock Sugar or Brown Sugar.
• Liquid/Seasoning: 6 cups Beef Stock, 1 cup Water, 1/4 cup Soy Sauce, 1/4 cup Shaoxing Rice Wine (or dry sherry).
• Serve: Fresh Wheat Noodles, Suan Cai (pickled mustard greens), Chopped Scallions, Cilantro.

Part B: Instructions

Step 1: Prepare the Beef

1. Blanch the beef pieces in boiling water for 5 minutes. Drain and rinse thoroughly (this removes impurities and results in a cleaner broth).
2. In a large pot or Dutch oven, heat the oil. Add the sliced ginger, garlic, star anise, and cinnamon stick. Stir-fry until fragrant (2 minutes).

Step 2: Braise the Broth

1. Push the aromatics to the side. Add the Doubanjiang and cook briefly until the oil turns red.
2. Add the rock sugar and let it melt slightly. Return the beef to the pot.
3. Add the beef stock, water, soy sauce, and rice wine. Bring the liquid to a boil.
4. Reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is extremely tender. Skim any excess fat from the surface.

Step 3: Cook Noodles and Assemble

1. Once the beef is tender, cook the fresh noodles according to package directions.
2. To Serve: Place a portion of cooked noodles in a large bowl. Ladle generous amounts of the rich beef broth and tender beef chunks over the noodles.
3. Garnish immediately with fresh chopped scallions, cilantro, and the essential Suan Cai (pickled mustard greens) for an acidic contrast.