This braised beef noodle soup is pungent, tender, and a great one pot meal (my husband’s specialty).
Braised Beef Noodle Soup
Course: Lunch, DinnerCuisine: ChineseDifficulty: EasyServings
8
servingsPrep time
15
minutesSearing time
20
minutesStewing Time
3
hoursTotal time
3
hours30
minutesThe key to this braised beef is browning the stew meat and then giving enough time for the beef to stew until tender.
Ingredients
3 pounds of beef stew meat (beef chuck 1-inch cubed)
2 tablespoon olive oil
4 star anise
2 slices of ginger
2 cloves of garlic
2 stalks of scallion chopped
4 cups beef broth
1 1/4 cups soy sauce
4 cups water
1 tablespoon sesame oil
1 tablespoon rice wine
16 ounces of plain white thin Shanghai noodles
Directions
- Chop beef stew meat into 2 inch cubes. Heat a stainless steel pot on high heat with olive oil. Sear the stew meat until browned on each side. Remove from pot and set aside.
- Place pot back on stove and set at high heat. Stirfry ginger, garlic cloves, star anise, and scallions with sesame oil to bring out aroma.
- Add rice wine, soy sauce, and beef broth into pot. Add back beef stew meat and add water. Bring meat soup to a boil and then reduce temperature to low. Simmer for 3 hours until beef is soft and tender.
- When beef is tender, remove the beef from the soup. Remove ginger, scallions, star anise, and garlic cloves from soup.
- Follow package instructions to boil Shanghai noodle in a pot of water until al dente. Remove the noodle and transfer to beef soup. Let noodle cook in soup for another couple of minutes to absorb some of the soup flavor.
- Serve by putting noodle in bowls first, then ladle soup over noodles. Add beef on top.
- To add some vegetables to the meal, boil some baby bak choy in water until tender and add on top. Serve.
