Chinese · Dinner
Chinese Beef Noodle Soup
Braised beef shank in a rich spiced soy broth with wheat noodles and bok choy, one of the most beloved noodle soups across Chinese-American restaurants.
$
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
580Calories
44gProtein
18gFat
62gCarbs
6gSugar
4gFiber
900mgSodium
95mgChol
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Instructions
1
Prep
Cut 450g beef shank into 4cm chunks. Mince 3 garlic cloves. Slice 4 ginger slices, 2 spring onions. Halve 2 small bok choy. Measure out doubanjiang, soy sauces, Shaoxing wine, star anise, cinnamon, rock sugar, and water.
2
Boil
Bring a pot of water to boil. Add beef chunks, boil 3 minutes. Drain, rinse under cold water, pat dry.
3
Bloom
Heat 1 tbsp oil in a wide pot over medium heat. Stir-fry 1.5 tbsp doubanjiang 1–2 minutes until oil turns red. Add garlic and ginger, toss 30 seconds until fragrant.
4
Braise
Add beef, 2 tbsp dark soy, 2 tbsp light soy, 2 tbsp Shaoxing wine, 2 star anise, 1 cinnamon stick, 15g rock sugar, and 800ml water. Bring to boil, skim foam. Reduce to lowest heat, cover, braise 75–80 minutes until beef is fork-tender.
5
Build
While beef braises, cook 200g noodles per packet instructions. In the same pot, blanch 200g bok choy 1–2 minutes until bright green. Drain both.
6
Plate
Divide noodles between two bowls. Ladle hot broth and beef over noodles. Top with bok choy, scatter spring onion, drizzle 1 tsp chilli oil if using. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (16 oz) beef shank
- 200g (7 oz) fresh or dried thick wheat noodles
- 2 small bok choy
- 1.5 tbsp doubanjiang
- 3 garlic cloves
- 8g fresh ginger
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing rice wine
- 2 whole star anise
- 1 cinnamon stick
- 15g rock sugar
- 800ml (3 1/4 cup) water
- 1 tbsp neutral oil
- 2 scallions
- 1 tsp chilli oil