Chinese Beef Noodle Soup. Read Customer Reviews & Find Best Sellers. 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.
Beef noodle soup possibly is the most favorited Chinese style noodle soup. Every noodle restaurant serve their own beef noodle. Chinese beef noodle soup is mainly made from beef, noodles and vegetables.
Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chinese beef noodle soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Chinese Beef Noodle Soup is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Chinese Beef Noodle Soup is something which I have loved my whole life. They’re fine and they look fantastic.
Read Customer Reviews & Find Best Sellers. 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.
To begin with this recipe, we have to prepare a few components. You can cook chinese beef noodle soup using 33 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Chinese Beef Noodle Soup:
- {Prepare of Beef bones (optional).
- {Prepare of Beef (I used "beef finger meat" but shank and chuck are great).
- {Get of whole coriander seeds.
- {Make ready of whole fennel seeds.
- {Get of whole cloves.
- {Take of star anise.
- {Prepare of orange peel.
- {Make ready of cinnamon.
- {Make ready of Szechuan peppercorns.
- {Take of bay leaves.
- {Make ready of oil.
- {Prepare of onions, sliced.
- {Make ready of garlic, smashed.
- {Take of red chiles, halved.
- {Make ready of scallions, cut into thirds.
- {Prepare of fresh ginger, sliced.
- {Prepare of Rock Sugar.
- {Prepare of Doubanjiang (bean paste).
- {Prepare of La Doubanjiang (spicy bean paste).
- {Prepare of light soy sauce.
- {Take of dark soy sauce.
- {Make ready of Shaoxing wine (or rice wine).
- {Take of black vinegar.
- {Make ready of tomatoes, quartered.
- {Get of MSG or salt.
- {Get of Chili Oil for serving (see recipe).
- {Take of Cilantro for serving.
- {Take of Scallions for serving.
- {Prepare of Black Vinegar for serving.
- {Prepare of Sesame oil for serving.
- {Prepare of soy sauce for serving.
- {Take of fresh ground white pepper for serving.
- {Take of wheat noodles for serving.
It is spread throughout China, and according to the variety of ingredients and different cooking methods that take every place has its unique taste. 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. At its core, Taiwanese beef noodle soup is that broth, plus chunks of shank meat, lots of Chinese wheat noodles, some baby bok choy or something similar, and lots of chopped herbs like cilantro 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!.
One esoteric item that is almost always added is fermented greens, sort of like sauerkraut. Top the bowls with hot broth, beef, scallions, and cilantro. Serve this spicy beef noodle soup piping hot! Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper — love the spice).
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