Beijing Beef Noodle Soup
Braised beef shank in a clear aromatic Beijing-style broth with hand-torn noodles, bok choy, and crispy fried shallots, a northern Chinese noodle shop classic.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blanch beef shank in boiling water 3 minutes, drain, rinse under cold water, pat dry. Slice ginger into 5 slices. Tie 2 spring onion stalks in a knot. Halve 2 small bok choy. Finely slice 2 spring onion stalks for finishing. Measure soy sauces, Shaoxing wine, spices, salt, pepper.
Sear
Heat 1 tbsp oil in a pot over medium-high heat. Brown beef shank on all sides 4–5 minutes until golden. Add ginger, spring onion knot, star anise, cinnamon; stir 30 seconds until fragrant.
Build
Add both soy sauces, Shaoxing wine, 1 litre water, salt, white pepper. Bring to boil over high heat, skim foam thoroughly.
Braise
Reduce heat to lowest setting, cover pot, braise 80–90 minutes until beef yields easily to a fork. Remove beef, slice thinly across grain. Strain broth, return to pot over medium heat.
Boil
While broth simmers, cook noodles in boiling water per packet instructions, drain. Blanch bok choy in boiling water 1–2 minutes, drain.
Plate
Divide noodles between two bowls, ladle hot broth over. Arrange sliced beef and bok choy on top, scatter spring onion and crispy fried shallots, drizzle chilli oil if using. Serve immediately.
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