Taiwanese Spicy Beef Noodle Soup

Recipe View Blanch the Beef: In a stockpot, cover the beef with water and bring to a rapid boil. (5 minutes) Immediately remove from heat and drain thoroughly. This crucial step removes impurities and ensures a cleaner, more flavorful broth.

Recipe View Slow Cook the Symphony: Pour vegetable oil into the slow cooker. Add the blanched beef, 8 cups of water, beef broth, green onions, soy sauce, rice wine, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and five-spice powder. Stir gently to combine. Cover and cook on Low heat for 8 to 9 hours, or on High for 4 to 5 hours, allowing the flavors to meld and deepen.

Recipe View Refine the Broth: Using a slotted spoon, transfer the beef to a separate bowl. Strain the broth through a fine-mesh sieve into another bowl, discarding the solids. Return the strained broth to the slow cooker and keep on Warm setting until ready to serve.

Recipe View Prepare the Bok Choy: Bring a pot of water to a boil. Add the baby bok choy and cook for just 30 seconds to blanch. Immediately remove with a slotted spoon and plunge into ice water to stop the cooking process and preserve its vibrant green color. Drain well and roughly chop.

Recipe View Cook the Udon Noodles: In the same pot of boiling water, cook the udon noodles according to package directions until they are tender yet firm to the bite (about 4 minutes). Drain well.

Recipe View Assemble and Garnish: Divide the cooked udon noodles among serving bowls. Top with the tender beef, blanched bok choy, and ladle generously with the hot, flavorful broth. Garnish with chopped pickled mustard greens for a final touch of tangy complexity. Serve immediately and savor the symphony of flavors.