Taiwanese-Style Beef Noodles

Beef stew cooked with onions, carrots, and tomatoes in a slow cooker, paired with ramen and veggies. This is my mom's recipe for the famous Taiwanese beef noodle soup. I don't eat beef noodles anywhere else because I can't find anything like this anywhere!

• Preparation Time: 35 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 35 mins
• Calories: 718 Calories

Ingredients

• 1 cup cold water
• 3 cups water
• 4 carrots, sliced
• 1 cup beef broth
• 1 onion, sliced
• 1 cup ketchup
• 1 cup soy sauce
• ½ cup sliced scallions
• 2 beefsteak tomatoes, sliced
• 3 pounds beef heel muscle, cut into 3/4-inch cubes
• 4 slices fresh ginger, or to taste
• 1 ½ teaspoons beef seasoning
• 1 cup Chinese rice wine
• 28 ounces raw ramen noodles
• ½ head Chinese white cabbage, or to taste, cut into chunks
• ½ cup diced garlic

Recipe Instructions

Step 1

Place beef cubes in a large pot of cold water; bring to a boil. Drain and pat dry.

Step 2

Arrange beefsteak tomatoes, carrots, onion, and fresh ginger in the bottom of a slow cooker. Lay beef cubes on top. Sprinkle beef seasoning over beef cubes.

Step 3

Mix 3 cups water, soy sauce, beef broth, ketchup, and rice wine together in a bowl. Pour into the slow cooker.

Step 4

Cook on High until beef is tender, 2 to 3 hours.

Step 5

Bring 2 quarts water to a boil in a large pot. Add ramen noodles; cook until softened, 2 to 3 minutes. Add 1 cup cold water; bring back to a boil. Transfer noodles to a large bowl with a slotted spoon. Cook cabbage in the boiling water until tender, 3 to 5 minutes. Drain.

Step 6

Stir beef mixture and cabbage into the bowl of noodles. Garnish with garlic and scallions.