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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Boil
Bring a pot of water to boil. Add beef chunks, boil 3 minutes. Drain, rinse under cold water, pat dry.
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.
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.
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.
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.