Chinese Beef Noodle Soup. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water. You don't want these impurities from the beef making your soup cloudy. Chinese beef noodle soup is mainly made from beef, noodles and vegetables.
Every noodle restaurant serve their own beef noodle. Chinese Beef Noodle Soup (红烧牛肉面) A bowl of hot noodle soup topped with tender braised beef is an absolutely satisfying comfort dish. Strain the noodles & divide them between the serving bowls.
Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chinese beef noodle soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water. You don't want these impurities from the beef making your soup cloudy. Chinese beef noodle soup is mainly made from beef, noodles and vegetables.
Chinese Beef Noodle Soup is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Chinese Beef Noodle Soup is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have chinese beef noodle soup using 33 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Chinese Beef Noodle Soup:
- {Prepare 1 kg of Beef bones (optional).
- {Make ready 2 kg of Beef (I used "beef finger meat" but shank and chuck are great).
- {Make ready 2 tsp of whole coriander seeds.
- {Prepare 2 tsp of whole fennel seeds.
- {Take 1 tsp of whole cloves.
- {Take 6 pods of star anise.
- {Make ready 1 of orange peel.
- {Get 2 sticks of cinnamon.
- {Get 2 tsp of Szechuan peppercorns.
- {Prepare 8-10 of bay leaves.
- {Make ready 3/4 cup of oil.
- {Take 2 of onions, sliced.
- {Make ready 12 cloves of garlic, smashed.
- {Prepare 4 of red chiles, halved.
- {Make ready 10 of scallions, cut into thirds.
- {Take 100 g of fresh ginger, sliced.
- {Get 130 g of Rock Sugar.
- {Prepare 3 tbsp of Doubanjiang (bean paste).
- {Get 3 tbsp of La Doubanjiang (spicy bean paste).
- {Take 1 cup of light soy sauce.
- {Get 1 cup of dark soy sauce.
- {Take 1 cup of Shaoxing wine (or rice wine).
- {Make ready 2 tbsp of black vinegar.
- {Prepare 4 of tomatoes, quartered.
- {Prepare 4 tsp of MSG or salt.
- {Get 1-3 tsp of Chili Oil for serving (see recipe).
- {Make ready of Cilantro for serving.
- {Take of Scallions for serving.
- {Prepare 1/2 tsp of Black Vinegar for serving.
- {Take 1 tsp of Sesame oil for serving.
- {Prepare 1 tsp of soy sauce for serving.
- {Take pinch of fresh ground white pepper for serving.
- {Get 1 portion of wheat noodles for serving.
Divide the beef between the bowls and pour over the hot soup. Sprinkle over the sliced green onions and serve. Chinese Braised Beef Noodle Soup A steaming bowl of beef noodle soup is the ultimate in Chinese comfort food. This recipe looks long, but it's simple – beef shank slow-braised in soy sauce and wine, ginger and green onions.
Instructions to make Chinese Beef Noodle Soup:
- (optional) For extra beefy flavour, make beef stock with the bones by boiling them in water with your largest stock pot. After about 5 minutes there will be a lot of scum on top, so use a strainer to skim off the scum every couple of minutes until the stock produces no more foam. It should look a bit green and oily when finished (see pic). Reduce heat to keep it simmering for 1-3 hrs to extract maximum flavour. Alternatively, you can skip this step just use water.
- While stock is simmering, blanch your beef to remove impurities. In a clean pot, boil just enough water to cover your beef and then add the beef and keep it boiling for 1-2 minutes. Remove the beef, rinse in clean water, cut into eating sized chunks. Discard the scummy water from this step..
- Make spice ball by placing coriander, fennel, cloves, cinnamon, star anise, orange peel, Szechuan peppercorns, and bay leaves into a spice ball or spice bag..
- In a wok or large pan over medium-high heat, pour in vegetable oil. Once heated, add the onions, garlic, chilis, scallions, ginger, rock sugar, and bean pastes. Cook until the onions start to become translucent..
- Add Shaoxing wine, allow some alcohol to cook off, then add soy sauces..
- Add the sliced beef, spice ball, and tomatoes. Stir fry for about 10 minutes..
- Go back to your beef bone stock and remove all the bones, then strain it into a large bowl to remove all the sediment at bottom of pot..
- Combine beef bone stock and beef with braising liquid/spices/vegetables in a large pot. Simmer on low heat for at least 2 hours until flavours combine and meat is tender..
- Check occasionally and skim off any scum on the top. When almost finished simmering, taste the broth and season. I usually add 2-4 tsp of MSG at this point..
- Remove spice bag, or if you didn't use bag, remove the meat and tomatoes and then strain out the remaining solids. Add meat and tomatoes back to broth..
- To serve, put light soy sauce, sesame oil, black vinegar, and ground white pepper in bottom of each bowl. Add broth and noodles, and top with chili oil, thinly sliced scallions, and lots of cilantro..
- ENJOY!.
Serve over hot noodles and broth. Heat to boiling; reduce heat to medium-low. Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper — love the spice). In a large saucepan over high heat, bring stock, ginger and garlic to a boil.
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