Braised beef noodle soup

Braised beef noodle soup

Based on 11 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"Braised beef (红烧牛肉) is a popular dish I grew up eating, served over noodles or rice (for rice, add less stock so the stew is thicker). The best beef cut is with some fat and tendon, for example, beef shank (which is known as soup meat in Germany), or brisket. You can serve it with the noodle of your choice, but I highly recommend you check out the guide on making Chinese noodles at home linked below! For ingredient substitution: I used the more basic spices for a Chinese red braised stew while traditionally more spices are used. The ultimate shortcut is to use ½ to 1 tsp five spice powder. Dark soy sauce can be skipped and add a bit more light soy sauce (mind the salt level!) Sichuan chili bean paste, also used in mapo tofu, is available in most Asian grocery stores or online."

Difficulty

Medium 👍

Preparation

75 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
250 g
beef soup meat
250 ml
beef stock
100 ml
water
slices
ginger
½
scallion
1
star anise
1
bay leaves
½
cinnamon stick
1 tbsp
fennel seeds
1
dried chilis
Sichuan peppercorns
5 g
sugar
½ tbsp
doubanjiang (Sichuan chili bean paste)
tbsp
light soy sauce
½ tbsp
dark soy sauce
150 g
Asian wheat noodles
2 heads
bok choy
5 g
cilantro
vegetable oil
MetricImperial

Utensils

cutting board, knife, large pot with lid, spatula, large pot, ladle

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How-To Videos

homemade-chinese-noodles-2-ways

Homemade Chinese noodles, 2 ways

homemade-beef-stock

Homemade beef stock

how-to-cut-an-onion

How to cut an onion

how-to-cut-green-onions

How to cut green onions

Nutrition per serving

Cal619
Fat19 g
Protein45 g
Carb69 g
  • Step 1/4

    Thinly slice ginger. Roughly cut scallion to long sticks, saving some green part for styling. Cut the beef into bite-sized chunks. Add to a heavy-bottom pot (you can use a normal one if you don’t happen to have a cast iron one) and cover with cold water with 2 slices of ginger. Bring it to a boil over medium heat, cook for approx. 3 min. Drain and wash the foam from the meat if necessary, set aside. Rinse the pot and dry for the next step.
    • 1 slices ginger
    • ½ scallion
    • 250 g beef soup meat
    • cutting board
    • knife
    • large pot with lid

    Thinly slice ginger. Roughly cut scallion to long sticks, saving some green part for styling. Cut the beef into bite-sized chunks. Add to a heavy-bottom pot (you can use a normal one if you don’t happen to have a cast iron one) and cover with cold water with 2 slices of ginger. Bring it to a boil over medium heat, cook for approx. 3 min. Drain and wash the foam from the meat if necessary, set aside. Rinse the pot and dry for the next step.

  • Step 2/4

    In the same pot, heat some vegetable oil over medium heat. Once warm, add the sugar, melt and let caramelise until golden. Then add the beef chunks, stir to coat the chunks in the melted sugar. Add the remaining ginger, scallion, chili bean paste and all the spices to the beef. Fry briefly until fragrant. Then add light and dark soy sauce.
    • 1 ginger
    • ½ tbsp doubanjiang (Sichuan chili bean paste)
    • tbsp light soy sauce
    • vegetable oil
    • spatula

    In the same pot, heat some vegetable oil over medium heat. Once warm, add the sugar, melt and let caramelise until golden. Then add the beef chunks, stir to coat the chunks in the melted sugar. Add the remaining ginger, scallion, chili bean paste and all the spices to the beef. Fry briefly until fragrant. Then add light and dark soy sauce.

  • Step 3/4

    Add the stock and the water to the pot and bring it to a simmer. Cook the beef with the lid on, over medium-low heat, stew for at least 45 min., or until the soup has reduced, and the beef is soft. You can also cook longer for up to 2 hr. for a more tender meat.
    • 250 ml beef stock
    • 100 ml water

    Add the stock and the water to the pot and bring it to a simmer. Cook the beef with the lid on, over medium-low heat, stew for at least 45 min., or until the soup has reduced, and the beef is soft. You can also cook longer for up to 2 hr. for a more tender meat.

  • Step 4/4

    Approx. 10 min. before your beef is ready, quarter bok choy. Set up a pot of water to boil, add your noodles and cook according to instructions. At the end of cooking time, add bok choy, cook for approx. 1 min. Divide the noodles and bok choy in bowls, add some cooking water (about 1 ladle per bowl or as wished), then top up with the braised beef and the soup. Garnish with cilantro and scallion if desired.
    • 2 heads bok choy
    • 150 g Asian wheat noodles
    • 5 g cilantro
    • large pot
    • ladle

    Approx. 10 min. before your beef is ready, quarter bok choy. Set up a pot of water to boil, add your noodles and cook according to instructions. At the end of cooking time, add bok choy, cook for approx. 1 min. Divide the noodles and bok choy in bowls, add some cooking water (about 1 ladle per bowl or as wished), then top up with the braised beef and the soup. Garnish with cilantro and scallion if desired.

  • Enjoy your meal!

    Braised beef noodle soup

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