Taiwanese Braised Beef Cheeks Served in a Noodle Soup

Taiwanese Braised Beef Cheeks Served in a Noodle Soup


For 1 package of braised beef cheeks (2–3 servings)

  • 300 g udon or ramen noodles
  • 3–4 bok choy cut into 2–3 inch slices
  • 3–4Gai lan cut into 1 1/2 inch slices
  • 2 green onions, chopped
  • Chicken bones (for homemade broth) or store-bought chicken broth

For the marinade:

  • 1 teaspoon freshly chopped ginger
  • 2 tablespoons tamari sauce
  • 1 teaspoon hoisin
  • 3 stars of anise
  • 1–2 chopped lemongrass sticks
  • 1–2 black cardamom pods
  • 1/4 teaspoon ground cloves
  • 1 tablespoon of crushed Sichuan pepper
  • Zest of one orange
  • Juice of one orange
  • 1 teaspoon of sweet chili paste
  • 2 cloves of garlic, freshly chopped
  • 2 tablespoons of Shaoxing wine

For the hot sauce: 

  • 1 teaspoon chili peppers
  • 1/2 fresh ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon of peanut oil
  • 1 teaspoon of soy sauce
  • 1/2 teaspoon fish sauce


1. Prepare the marinade beforehand. Pour Shaoxing wine, tamari, hoisin, sesame oil, garlic, ginger, scallions, star anise, lemongrass, black cardamom, cloves and crushed Sichuan pepper into a suitable container. Add orange zest and juice and chili paste. Marinate the beef overnight.

2. Slowly cook the marinated beef cheeks at 200 degrees for 4–5 hours in its marinade, adding 1/2 water 1/2 orange juice if necessary to keep the meat almost covered at all times.

3. Remove meat, cut into pieces and set aside. Thicken the meat’s cooking juices so that they are thick enough to cover the meat pieces. Stir to combine.

4. Prepare your Asian broth from scratch with chicken bones or a store-bought version, adding Asian herbs and spices, fresh ginger and garlic and simmer for 4–5 hours. Strain.

5. In the broth, cook the bok choy and Gay lan 5–7 min to taste.

6. Heat udon or ramen noodles in hot water.

7. Serve the noodles in a bowl with the broth, vegetables and meat.

8. Add a dash of chili pepper sauce with sesame and peanut oil and a little soy sauce.

9. Cut a few slices of fresh green onions and sprinkle them over the soup.

For the broth: 

1. Mix 2 large pieces of ginger, 2 cloves of garlic coarsely chopped, 4 stems of green onions and cook in a bit of oil for a few minutes. Add 2 stalks of lemongrass cut in 2 lengthwise, 1 hot Thai pepper and continue cooking for a few minutes. Smell :) 

2. Add broth (homemade or store-bought) and cilantro with stem and roots if you can find it. I like to add some kefir or verbena leaves.