Thanks to my friends Chrisandy/Chrandy/Sandris for forwarding this recipe!
Taiwanese Beef Noodle Soup
Servings: 4 servings
Taiwan's version of pot roast, typically served with noodles
Ingredients
- 2 scallions, chopped
- 4 garlic cloves, chopped
- 1 teaspoon fresh ginger, minced
- 1 whole star anise
- 2 tablespoons oil
- 2 pounds beef shank, cut into 3/4″ pieces
- ½ cup rice wine
- ½ cup soy sauce
- 1½ cups water
- 3 tablespoons rock sugar or brown sugar
- 1 medium tomato, skinned and roughly chopped
- cilantro and green onions, for garnish
Instructions
- Dump ingredients into Instant Pot.
- Cook on high pressure for 1 hour.
- Use natural release, or manual release pressure after 15 minutes.
- Remove the star anise before eating.
- Serve over angel hair pasta or chinese noodles with boiled bok choy, napa cabbage, or other green vegetable. Top with cilantro and green onions if desired.
