Chinese Beef Noodle Soup
Nothing is quite as filling and cosy as a warm bowl of Chinese Beef Noodle Soup. You will feel completely warmed by the succulent pieces of beef and chewy noodles in a flavorful, aromatic broth. Try this Chinese beef noodle soup recipe for a comfort food meal the whole family will enjoy.
Recipe By: Tria Wen
Ingredients For Chinese Beef Noodle Soup:
- 1-1/2 pounds of cubed, 2-inch-square beef chuck roast
- One tablespoon of red peppercorns, dried
- Three to five pieces of ginger
- Two teaspoons cooking wine from Shaoxing
- Half a cup of soy sauce
- One tablespoon of sugar (honey, turbinado sugar, or rock sugar)
- Five-star anise seeds
- Two bay leaves
- 1–2 entire scallions with the roots removed
- 1-3 tsp chilli bean paste, adjusted for desired level of heat
- 2–5 dried chilies, based on desired degree of heat
- Four cups of water
- 3 cups root vegetables, cut into 2-in. cubes (my family uses half carrots and half daikon radish)
- Add salt to taste.
- Scallion and/or cilantro for garnish
- Noodles of your choice
Ingredients For Chinese Beef Noodle Soup:
- Add peppercorns to the oil, In a pot over medium-low heat, add the dried peppercorns.
- After a few minutes of stirring, the peppercorns should be fragrant and dark brown. It’s the taste that gives your mouth a little tingling and gives the kitchen a delicious aroma.
- Use a straining spoon to remove the peppercorn before it burns, or pour the oil and peppercorn into a strainer and then return the aromatic oil to the stove.
- Brown the meat and ginger, Add the beef chunks and ginger slices and increase the heat to medium-high. The steak should brown on all sides after stirring it for roughly ten minutes.
- Include water, aromatics, and soy sauce, Toss in the dried chiles, chilli bean paste, sugar, star anise, bay leaves, cooking wine, soy sauce, and enough water to cover the meat.
- After bringing to a boil, simmer for 30 minutes with a lid on.
- Prepare and include root veggies, Chop and peel your root veggies into bits as your beef cooks and your soup develops flavour. After cooking, the intention is for the veggies and beef to have a comparable size and form.
- When the soup is filled with your root veggies, cover it and increase the heat just enough to bring it back to a boil.
- Allow to simmer, Simmer for at least one hour on low heat. In actuality, the beef will get softer and the broth will get more flavorful the longer the soup cooks. This beef noodle soup can be prepared ahead of time in the morning before work and served for dinner if you have a slow cooker. You can make a speedy version using an Instant Pot by pressure-cooking all the ingredients together for 40 minutes.
- Prepare the noodles, When the soup is almost done, prepare your noodles by boiling some water and chopping some greenery for the garnish. I like cilantro and scallions, but my dad tastes like soap when he eats it, so I don’t put any in his bowl. You can also use any green you have on hand, such as bok choy, watercress, or baby spinach.
How to Present Chinese Noodle Soup with Beef:
- Ladle the soup into large bowls and drizzle with sesame oil. To suit your taste, you can also add additional chilli bean paste or salt. Any leftovers should be packed away because they will taste much better the next day! and end with a fruit bowl for dessert.
- You can tailor the amount of salt and spice to your family’s preferences and create a dinner that will be devoured by everybody!
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