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chinese beef noodle soup recipe
- Total Time: 210 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Authentic Chinese beef noodle soup featuring tender slow-braised beef chunks in a rich, aromatic broth. An optional Sichuan chili-garlic drizzle adds a vibrant, spicy kick to this hearty meal.
Ingredients
- 1.2 kg beef chuck roast, cut into 5 cm chunks
- 60 g fresh ginger, sliced (half for braise, half for drizzle)
- 8 cloves garlic, smashed (4 for braise, 4 for drizzle)
- 6 whole star anise pods (4 for braise, 2 for drizzle)
- 1 cinnamon stick (7 cm)
- 60 mL light soy sauce
- 30 mL dark soy sauce
- 30 g rock sugar (or granulated sugar)
- 1.5 L beef broth (halal-suitable)
- 500 mL water
- 0.5 tsp white pepper
- 1 tsp fine sea salt
- 120 mL vegetable oil (for drizzle)
- 20 g dried red chilies
- 10 g Sichuan peppercorns
- 10 mL black vinegar
- 5 g granulated sugar (for drizzle)
- 600 g fresh wheat noodles
- 0.5 bunch fresh cilantro, chopped
- 4 scallions, sliced
Instructions
- Sear the Beef Chunks: Pat the beef chunks very dry. Heat 30 mL (2 tbsp) of vegetable oil in a large pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch; remove beef and set aside.
- Sauté Aromatics: Reduce heat to medium. Add sliced ginger, 4 smashed garlic cloves, 4 star anise pods, and cinnamon stick to the pot. Sauté for 2 minutes until fragrant. Stir in the rock sugar until it melts slightly.
- Braise the Beef Broth: Return seared beef to the pot. Add light soy sauce, dark soy sauce, beef broth, and water. Bring to a boil, skim any foam, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until beef is fork-tender.
- Prepare the Sichuan Chili-Garlic Drizzle: While beef braises, combine minced ginger, 4 minced garlic cloves, 2 whole star anise pods, dried red chilies, and Sichuan peppercorns in a heatproof bowl. Heat 120 mL (0.5 cup) vegetable oil over medium-high heat until it shimmers (approx. 160-170°C). Pour hot oil carefully over ingredients in the bowl and stir. Let steep for at least 15 minutes. Stir in remaining dark soy sauce, black vinegar, and granulated sugar.
- Finish and Season Broth: Remove beef chunks from the pot. Strain the braising liquid through a fine-mesh sieve, discarding the solids. Skim excess fat from the broth and season with fine sea salt and white pepper to taste.
- Assemble Noodle Bowls: Cook fresh wheat noodles according to package instructions and drain. Reheat braised beef and broth until simmering; slice the beef. Place noodles in deep bowls, ladle hot broth over them, arrange sliced beef on top, and garnish generously with chopped cilantro and sliced scallions. Spoon 1-2 tablespoons of the Sichuan Chili-Garlic Drizzle over the beef and noodles before serving.
Notes
Searing the beef properly is essential for building a deep flavor base for the broth. For the drizzle, ensure the oil is hot but not smoking when pouring over the chilies to avoid burning them and creating a bitter taste. Store leftover soup components separately for best results when reheating.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 680 calories
- Sugar: 10 g
- Sodium: 1050 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 105 mg