This mouthwatering Taiwanese beef soup no salt added recipe is our salt free and no soy sauce added version of my mom’s recipe. The flavors from star anise, ginger, tomatoes, carrots, and turnips make this beef soup tastes incredible. We are super happy how it turned out and are excited to share the recipe here with you.
Shopping List l Tool List l Tips & Tricks l Recipe l Print Recipe
Since we adopted to salt free diet, there are many food we don’t eat anymore, including all our favorite Chinese dishes.
This is one of the many favorites that we absolutely missed. We finally decided to give it a try with no soy sauce or no salt added and hoped the flavors would turn out close to the version my mom makes. We love the fact that without salt and soy sauce, you actually could taste flavors of all the ingredients in the soup. It is mouthwatering, delicious and definitely a winner!
Here is the list of the tools and ingredients we used to make this dish to make our version of Taiwanese beef soup recipe with no salt added.
Shopping List
1 lb. stew beef
3 large tomatoes
3-5 medium red carrots, peeled
1-2 small turnip, peeled
3” long fresh ginger, peeled
3-5 whole star anise
5-10 black peppercorns, crushed
3 cups extra dry sake
2 tbsp extra virgin olive oil
Tool List
A stainless steel stock pot with lid, 6-Quart
A stainless steel saucepan, 1 1/2 Quart
A wooden spoon
An untreated wooden cutting board, 16×12
A stainless steel swivel vegetable peeler
An 8 inch Chef’s Knife
A stainless steel thong
A fine mesh hand strainer
Recipe
Mouthwatering Taiwanese Beef Soup No Salt Added
Ingredients
Serves 6
1 lb. Stew Beef, cut into 1- 1 1/2” cubes
3 Large Tomatoes
3-5 Medium Red Carrots, peeled
1-2 Small Turnip, peeled
3” long fresh ginger, peeled and cut into 1 1/2” long.
3-5 whole Star Anise
5-10 Black Peppercorns, crushed
3 cups dry sake
2 tbsp olive oil
A bunch of Cilantro
Steps
Cook the tomatoes in the medium pot with boiling water for about 1 minute.
Turn off the heat and remove the tomatoes from pot using a thong or a hand strainer.
Add beef cubes into the hot water and cook the beef for about 2 minutes.
Drain the beef cubes and set aside.
In the same medium pot, fill the water about 1/2 to 3/4 full and place it over high heat to boil the water.
Peel the tomato skin. The tomatoes should be cooled off by now. The skin of the tomatoes can be easily peel off by hand.
Quarter the tomatoes and set a side.
Place the large pot over medium heat, add a splash of olive oil, ginger, and star anise.
Stir the pot until the aroma of ginger emerged.
Add beef cubes and continue to stir.
Add carrots and turnip and continue to stir.
When the carrots and turnip are lightly browned, add the hot water.
Fill the boiling water about 3/4 full or so all the ingredients are submersed.
Add sake.
When the soup is boiling, turn to low heat and cook for an hour.
Garnish the soup with cilantro and serve.
Tips & Tricks
When adding large amount of water to ingredients that are cooking in progress over the hot stove, it is essential to use hot water and not cold water. This will prevent temperature shock and preserve the ultimate flavors of the ingredients.
Print Recipe
Cook the tomatoes in the medium pot with boiling water for about 1 minute. Turn off the heat and remove the tomatoes from pot using a thong or a hand strainer. Add beef cubes into the hot water and cook the beef for about 2 minutes. Drain the beef cubes and set aside. In the same medium pot, fill the water about 1/2 to 3/4 full and place it over high heat to boil the water. Peel the tomato skin. The tomatoes should be cooled off by now. The skin of the tomatoes can be easily peel off by hand. Quarter the tomatoes and set a side. Place the large pot over medium heat, add a splash of olive oil, ginger, and star anise. Stir the pot until the aroma of ginger emerged. Add beef cubes and continue to stir. Add carrots and turnip and continue to stir. When the carrots and turnip are lightly browned, add the hot water. Fill the boiling water about 3/4 full or so all the ingredients are submersed. Add sake. When the soup is boiling, turn to low heat and cook for an hour. Garnish the soup with cilantro and serve. When adding large amount of water to ingredients that are cooking in progress over the hot stove, it is essential to use hot water and not cold water. This will prevent temperature shock and preserve the ultimate flavors of the ingredients.Taiwanese Beef Soup, Salt Free
Print Recipe
Ingredients
Instructions
Notes
