Taiwanese Beef Noodle Soup (Rich, Spicy, Authentic!)

Pretty much a national treasure in Taiwan is the Taiwanese Beef Noodle Soup (牛肉麵, Niúròu Miàn).

It blends mainland Chinese roots with Taiwanese soul—braised beef, chili bean paste, and just the right amount of heat.

There’s a whole festival dedicated to it in Taipei. A friend dragged me into a tiny corner noodle shop—no menu, no fancy sign, just steam billowing out the door.

I barely remember sitting down, but I still remember that first bite: warm, savory broth with just enough kick, and beef so tender it barely held its shape.

Every family has their version, and this one leans classic with rich, soy-simmered broth and plenty of ginger and garlic.

More recipes like this

• Indonesian Beef Rendang
• Soto Betawi Recipe
• Pepper Lunch Beef Rice
• Beef Pho Noodle Soup
• Martabak Telur (with Beef!)
• Beef Curry Coconut Milk
• Easy Ground Beef Tikka Masala
• Simple Black Pepper Beef Udon
• Soto Daging | Indonesian Beef Soup
• Steak and Broccoli Stir-Fry

Why You’ll Love This Recipe

• The broth practically builds itself while it simmers
• Tender, flavorful beef that falls apart easily
• Perfect make-ahead dish—tastes better the next day
• Comforting, cozy, and surprisingly low-effort
• No pressure cookers or fancy gadgets needed

For Serving:

• 4 bundles of egg noodles or any wheat-based noodles
• Chopped scallions
• Chili oil (optional, but strongly encouraged)

How to Make It

1. Brown the Beef

Grab a large pot and heat it up. Add water and bring it to a boil. Boil the beef shank briefly, then remove and rinse it. Set the beef aside.

2. Build the Base

Toss the chopped red onion, garlic, and white part of the leek into the same pot. Let it soften a bit. Add the ginger, dried chilies, and star anise. Give it a minute, then stir in the spicy bean paste and tomato paste. The smell will let you know it’s working.

3. Add Layers

Pour in the soy sauces and vinegar. Return the beef to the pot. Toss in the sweet onion whole, the stock cube, and just enough water to cover everything. Add salt and sugar lightly—you can adjust later. Cover partially and simmer for about 1.5 hours while bringing to a gentle boil. 

4. Cook the Noodles

Boil noodles separately, then drain and rinse if you like a springy bite.

5. Serve It All Up

Scoop noodles into bowls. Ladle over hot soup and beef. Add scallions and chili oil. Sit down, breathe, enjoy.

Tips That Help

• Beef shank = balance of meat and tendon. Skip lean cuts.
• Simmer, don’t boil—slow heat builds flavor.
• Skim the top if foam appears—it keeps your broth clear.
• Customize: Add greens, eggs, pickled veggies, whatever you love.

If you end up making this, I’d love to hear your take. Did you tweak it? Go spicy? Add bok choy? Or maybe just slurped it straight from the pot like I did the first time.