Taiwanese Spicy Beef Noodles


  • 2 to 2 1/2 pounds beef chuck roast
  • 2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp vegetable oil
  • 3/4 cup chopped onion
  • 3 medium garlic cloves
  • 2 inch knob fresh ginger
  • 2 medium Roma tomatoes
  • 3 cup large carrots
  • 1/2 cup soy sauce
  • 3 tbsp granulated sugar
  • 4 black peppercorns
  • 4 Sichuan peppercorns
  • 4 whole cloves
  • 1 to 6 dried red chilies
  • Peel of 1/2 orange or tangerine
  • 4 star anise pods
  • 8 oz bok choy
  • 8 ounces dried thick Chinese wheat noodles
  • Cilantro/coriander leaves
  • Chopped green onions
  • chili sauce
  • Chopped preserved Chinese vegetables
  • Season the beef with 2 teaspoons salt and 1/2 teaspoon ground black pepper.
  • Select SAUTÉ and set to HIGH/MORE. Add the oil. When the pot is hot, sear the beef on all sides, 4 to 5 minutes. Don’t worry if some pink remains.
  • Add the onion, garlic, and ginger, and stir and cook for another 2 to 3 minutes. Add the tomatoes and carrots and stir and cook. Press CANCEL.
  • Add the soy sauce, scraping the bottom of the pot to remove any cooked-on bits and avoid the BURN warning.
  • Add the sugar and whole spices: black peppercorns, Sichuan peppercorns, cloves, star anise, dried chilies and orange peel. Stir to mix.
  • Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 35 minutes. Make sure the steam release valve is sealed. Once pressurized (8 to 10 minutes), the cook cycle will start.
  • While the beef cooks, bring a large pot of water to a boil. Add the bok choy and blanch for 1 minute. Remove with a spider or slotted spoon and rinse under cold running water.
  • Wait for the water to start boiling again, then cook the noodles according to pack-age directions. Drain and save the noodle cooking liquid.
  • When the timer beeps, let the pressure release naturally for 15 minutes. Then quick release any remaining pressure. When the float valve drops, press CANCEL and open the lid.
  • Fish out the herbs and spices. Skim off fat from the surface. Taste and adjust seasonings as desired. The sauce should taste a little salty.
  • Divide the noodles among 4 to 6 large bowls. Spoon some beef, carrots and sauce over the noodles and top with bok choy. Add some noodle cooking liquid to make it soupier if desired.
  • Garnish with green onions and cilantro sprigs and pass the chili sauce and pre-served Chinese vegetables at the table.
Previous Next