Chinese Braised Beef Stew Noodles (Beef Noodle Soup)
Servings 4
Ingredients
Braised beef
- 2 pounds chuck roast
- 1 inch ginger peeled
- 4 cloves garlic
- ½ cup soy sauce
- ½ cup rice wine
- ¼ cup sugar
- 10 black peppercorns
- 1 teaspoon Chinese 5 spice
- 2 Thai chili
- 3 scallions cut into 4-inch pieces
- 2 star anise
- 5 cups water
Soup
- 1 pound flour noodles
- ½ pound baby bok choy halved or quartered
- 2 cups beef broth
- 4 cups beef sauce
Instructions
- Cover the chuck rib roast with water in a large stockpot. Bring to a boil over high heat. Immediately drain the water. Rinse the meat and wash the pot.
- Return the meat to the pot and add the remaining ingredients for the braised beef including ginger, garlic, soy sauce, rice wine, sugar, black peppercorns, five spice, Thai chili, scallions, star anise, and water. Bring to a boil. Reduce heat to low and simmer for 2 hours or until the chuck roast is fork tender. The meat should fall apart without resistance. Remove meat and cut into bite-size pieces.
- Strain the beef sauce, discarding the vegetables and spices. Skim fat and discard. Combine beef broth with the braising liquid in a medium pot. Bring to a boil, reduce heat to low and keep warm.
- Blanch baby bok choy in salted boiling water, cooking for 2 minutes or until bright green and tender. Drain and shock in ice cold water.
- Cook noodles according to package directions.
- Divide the noodles, bok choy and beef into four bowls. Add the soup to each bowl and serve hot.
Video
Notes
You can prepare the beef the day before and reheat it before serving.
If preparing the braised beef in the instant pot, cook on high pressure for 45 minutes or until tender.
