Braised beef noodle soup
Souped Up Recipes · ♥ 29.8K likes · 1.1M views · 11 min video
Read about stew meat in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- beef
- ginger
- 2 tbsp Shaoxing wine
Cover the beef with water, add a few slices of ginger and 2 tbsp Shaoxing wine, and bring to a boil.
Discard the whole pot of blanching water and wash the beef under running water; drain and dry completely.
- oil
Heat oil in a wok and lay the dried beef in a single layer; fry a few minutes on one side to brown.
Flip and brown the other side, then drop the heat to low and push the beef to the side.
Caramelizing sugar to coat the beef
- 1½ tbsp sugar
Add 1.5 tbsp sugar and stir until it turns caramel colour, then stir the beef through to coat.
- 4 slices ginger
- 4 cloves garlic
- white part of spring onion
- ½ whole onion
On low heat add ginger, crushed garlic, spring onion whites and onion chunks.
Aromatics, spices and doubanjiang
- 1 stalk cinnamon
- 2 pieces bay leaves
- 3 pieces hot dried chilies
- 2 pieces star anise
- 2 pieces dried orange peel
Add cinnamon, bay leaves, dried chilies, star anise and dried orange peel.
- 1½ tbsp Sichuan Doubanjiang
- 1 tbsp tomato paste
Add Sichuan Doubanjiang and tomato paste and mix; cook 2 to 3 minutes until fragrant.
- 2 tbsp Shaoxing wine
- 1½ tbsp soy sauce
- 1 tsp dark soy sauce
Add Shaoxing wine, soy sauce and dark soy sauce.
- 1.2 l water
Transfer to a clay pot, rinse the wok out into it, and add about 1.2 l water to cover the beef.
- ½ tbsp salt
Cover, bring to a boil, taste and adjust salt, then drop to low and simmer 3 to 4 hours.
- beef stock
- salt
- noodles
Put beef stock and a pinch of salt in a serving bowl to dilute the braising liquid.
Checking tenderness and the diluting stock
- 1 cup cold water
Boil the noodles, add a cup of cold water when the water returns to a boil, and cook about 2 minutes.
Lift the noodles into the bowl, add braising liquid to taste, and top with pieces of beef.
Assembling the bowl