Printable recipe cardIf I cook
Chinese Beef Noodles
Original source
If I cook on YouTubeA quick and flavorful Chinese beef noodle soup with tender beef and rich broth.
A quick and flavorful Chinese beef noodle soup with tender beef and rich broth.
Yield
4-6
Ingredients
18
Steps
4
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Ingredients
- 1 kg (2.2 lb) beef for braising (chuck, shank, or cheek)
- 600 g (1.3 lb) tomatoes
- 1 large onion
- Fresh ginger (about 40–50 g)
- Water (enough to cover the beef)
- Salt, to taste
- 25 g light soy sauce
- 25 g dark soy sauce
- 25 g sugar
- 1 bay leaf
- 1 cinnamon stick
- 1 star anise
- 3–4 cloves
- A handful of Sichuan peppercorns
- Dried chilies (to taste)
- Chinese noodles (fresh or dried)
- Chinese cabbage or regular cabbage (optional)
- Cilantro or scallions (optional)
Method
- Place the beef in a pot and cover with water. Add the bay leaf, cinnamon stick, star anise, cloves, Sichuan peppercorns, dried chilies, and ginger.
- Bring to a boil, then reduce heat and simmer until the beef is tender, about 1.5 to 2 hours.
- Add the tomatoes, onion, salt, soy sauces, and sugar to the pot. Continue simmering to develop the broth flavor.
- To serve, place cooked noodles in bowls, add blanched cabbage if desired, top with sliced tender beef, and ladle the hot beef broth over everything. Garnish with cilantro or scallions if desired.
Storage
This beef soup keeps well in the fridge for up to 3 days. Reheat before serving.
