Braised Beef Noodles
Tender, slow-braised beef in a deeply savory broth served over springy wheat noodles. This comforting bowl delivers melt-in-your-mouth meat with aromatic spices and fresh garnishes.
Story
A classic street food favorite that warms the soul. The key is low and slow cooking—the beef becomes incredibly tender as it absorbs all those beautiful flavors.
Ingredients
beef brisket
500g, cut into 2-inch cubes
wheat noodles
400g
beef broth
3 cups
soy sauce
2 tablespoons
dark soy sauce
1 tablespoon (for color)
star anise
2 pieces
garlic cloves
3, minced
ginger
1 inch, sliced
green onions
2, chopped
vegetable oil
1 tablespoon
rock sugar
1 small piece (or 1 teaspoon regular sugar)
salt and white pepper
to taste
Instructions
1
Sear the beef
Heat oil in a heavy pot over high heat. Add beef cubes and sear on all sides until deeply browned, about 4 minutes total. Remove and set aside. Don't crowd the pan—work in batches if needed.
2
Build the aromatics
In the same pot, add garlic and ginger. Stir-fry for 30 seconds until fragrant. Add the seared beef back, then pour in both soy sauces, rock sugar, and star anise. Give everything a good toss.
3
Braise low and slow
Add the beef broth and bring to a gentle boil. Reduce heat to very low, cover tightly, and let simmer for 1.5 hours until beef is fork-tender. Season with salt and white pepper halfway through.
4
Cook the noodles
While beef finishes cooking, bring a large pot of water to boil. Cook wheat noodles according to package directions until al dente. Drain well.
5
Assemble and serve
Divide noodles among deep bowls. Ladle hot braised beef and rich broth over the noodles. Garnish generously with fresh green onions. Serve immediately while piping hot.
