Xiangyang Beef Noodles
Xiangyang Beef Noodles feature a rich red broth, tender beef slices, and chewy noodles that soak up spicy flavors. It's a signature breakfast in Xiangyang, Hubei.
Ingredients
21 items- Beef shank 500 g
- Alkaline noodles 400 g
- Beef bones 500 g
- Vegetable oil 50 ml
- Ginger 20 g
- Green onion 1 stalk
- Dried chilies 10 g
- Sichuan peppercorns 5 g
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Bay leaves 2 leaves
- Black cardamom 1 piece
- Broad bean paste (Doubanjiang) 30 g
- Light soy sauce 30 ml
- Dark soy sauce 15 ml
- Cooking wine 30 ml
- Salt to taste
- White pepper powder 5 g
- Cilantro to taste
- Garlic 3 cloves
- Scallion to taste
Nutrition
Steps （10 steps）
Cut beef shank into 5 cm chunks and clean bones. Place in cold water with ginger and wine, blanch 5 minutes, skim froth, rinse with hot water.
Heat oil in pot over medium heat. Add ginger, green onion, dried chilies, Sichuan peppercorns, star anise, cinnamon, bay leaves, black cardamom. Stir-fry about 2 minutes until fragrant.
Add minced broad bean paste and stir-fry 1 minute until red oil releases.
Add beef and bones, stir-fry 2 minutes. Pour wine, light and dark soy sauce along edge, stirring to coat evenly.
Add enough boiling water to submerge. Bring to boil over high heat, then reduce to low, cover and simmer 2 hours until beef is fork-tender.
Remove beef, let cool and slice thin. Discard bones, strain broth.
In another pot, boil water. Cook noodles over medium heat until al dente (about 2 minutes), drain and rinse with cold water.
In serving bowls, place minced garlic and chopped scallion. Pour a ladle of hot broth.
Put noodles in bowl, arrange beef slices on top, pour more hot broth, sprinkle white pepper and cilantro.
Add chili oil or vinegar as desired, mix and enjoy immediately.
Tips
Choose beef shank or brisket; simmer on low heat to keep meat tender. Use alkaline noodles for firm texture. Prepare chili oil in advance with dried chilies and spices for extra flavor.
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