Braised Beef Noodles, a beloved staple in Chinese cuisine, warms hearts and satisfies appetites across the nation. Combining tender, slow – braised beef with springy noodles in a rich, flavorful broth, it’s a meal that’s both comforting and delicious. Let’s discover how to make this restaurant – quality dish in the comfort of your own home.
Ingredients
For the Beef
- 500g beef brisket, prized for its marbling which renders a tender and juicy result after slow – cooking.
For the Broth
- 3 – 4 slices of ginger
- 3 cloves of garlic, smashed
- 2 scallions, cut into sections
- 2 star anises
- 1 small piece of cinnamon
- 1 tablespoon of Sichuan peppercorns
- 3 tablespoons of light soy sauce
- 2 tablespoons of dark soy sauce
- 2 tablespoons of cooking wine
- 1 tablespoon of oyster sauce
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of white pepper
- 1000 – 1200ml water
For the Noodles and Garnish
- 300g fresh wheat noodles or 200g dried noodles
- Some leafy greens like bok choy or spinach
- Some scallions, chopped for garnish
Step – by – Step Cooking Process
Preparing the Beef
- Cut the beef brisket into 3 – 4 cm cubes. Place the cubes in a large pot filled with cold water. Bring the water to a boil over high heat. Skim off the foam and impurities that rise to the surface as the water boils. Let it boil for 2 – 3 minutes, then drain the beef cubes and rinse them under cold water. Set aside.
Making the Braising Broth
- Heat 2 – 3 tablespoons of oil in a heavy – bottomed pot or Dutch oven over medium – high heat. Add the ginger slices, smashed garlic cloves, and scallion sections. Stir – fry until fragrant, about 1 minute.
- Add the star anises, cinnamon, and Sichuan peppercorns to the pot. Stir – fry for 30 seconds to release their flavors.
- Put the blanched beef cubes into the pot. Stir – fry for 2 – 3 minutes until the beef is lightly browned on all sides.
- Pour in 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of white pepper. Stir well to coat the beef evenly with the seasonings.
- Add 1000 – 1200ml of water to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for 1.5 – 2.5 hours. Check the tenderness of the beef periodically. The beef should be tender enough to be easily pierced with a fork.
Cooking the Noodles and Assembling
- Bring a separate pot of water to a boil. Add the fresh or dried noodles. If using fresh noodles, cook for 2 – 3 minutes; if using dried noodles, follow the package instructions.
- A minute before the noodles are done, add the leafy greens to the pot. This allows the greens to cook just enough.
- Drain the noodles and greens. Place them in a serving bowl.
- Ladle the braised beef and its rich broth over the noodles. Garnish with chopped scallions.
Your restaurant – style Braised Beef Noodles are now ready to enjoy. This dish is perfect for cold days, busy weeknights, or whenever you crave a satisfying, home – cooked meal.
