Taipei-Style Braised Beef Noodle Soup

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hearty beef noodle soup simmered with tender chunks of beef and aromatic spices, served with chewy wheat noodles and greens. This Chinese-inspired beef recipe, ready in about 150 minutes, pairs beef shank, cut into 2-inch cubes, dried wheat noodles, ginger, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 130 min Serves 4 Chinese cuisine 450 cal/serving

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Ingredients

500 g beef shank, cut into 2-inch cubes
400 g dried wheat noodles
4 slices ginger, sliced
3 garlic cloves, crushed
2 whole star anise
4 tbsp soy sauce
2 tbsp dark soy sauce
2 tbsp rice wine
1 tbsp rock sugar
6 cups water
200 g bok choy, halved
2 stalks scallions, chopped
1 tbsp vegetable oil
to taste salt

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 4 slices ginger and 3 crushed garlic cloves, sauté for 1 minute until fragrant.
Step 2: Add 500 g beef shank cubes and brown on all sides for 5 minutes.
Step 3: Pour in 6 cups water, 4 tbsp soy sauce, 2 tbsp dark soy sauce, 2 tbsp rice wine, 1 tbsp rock sugar, and 2 whole star anise. Bring to a boil, then reduce heat to low, cover and simmer for 2 hours until beef is tender.
Step 4: About 10 minutes before serving, cook 400 g dried wheat noodles according to package instructions until al dente, drain.
Step 5: Blanch 200 g halved bok choy in boiling water for 2 minutes, drain.
Step 6: Season the broth with salt to taste. To serve, place noodles and bok choy in bowls, ladle beef and broth over, garnish with 2 chopped scallions.