Red Braised Beef Noodles
Rich soy sauce aroma and tender beef, paired with chewy noodles, a classic bowl of comforting braised beef noodle soup.
Ingredients
12 items- Beef brisket 500g
- Thick noodles 300g
- Scallions 2
- Ginger 5 slices
- Garlic 3 cloves
- Star anise 2
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Sugar 1 tbsp
- Green vegetables 100g
- Salt to taste
Nutrition
Steps （8 steps）
Cut beef into 3cm chunks; blanch in cold water with ginger and wine, bring to a boil, skim foam, cook 2 min then drain.
Heat oil in pot over medium heat; sauté scallion, ginger, garlic and star anise until fragrant, about 2 min.
Add beef, stir-fry over high heat until lightly browned, about 3 min. Add light soy sauce, dark soy sauce and sugar; stir to coat.
Pour enough boiling water to cover beef; bring to a boil then reduce to low heat, cover and simmer 1.5 hours until beef is tender.
Taste and season with salt; increase heat to high to reduce sauce until thick enough to coat a spoon, about 2 min. Turn off heat.
In another pot, cook noodles in boiling water until no hard core, about 3 min. Drain and rinse under cold water; place in bowls.
Blanch green vegetables in the noodle water until bright green, about 30 sec. Drain and arrange on noodles.
Ladle the braised beef and sauce over noodles; garnish with chopped scallions. Serve immediately.
Tips
Use beef brisket or shank; blanch before stewing to remove odor; stir-fry spices on medium-low to avoid burning; rinse noodles in cold water for better texture.
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