Chinese Beef Noodle Soup. What is Chinese beef noodle soup? Chinese beef noodle soup is mainly made from beef, noodles and vegetables. It is spread throughout China, and according to the variety of ingredients and different cooking methods that take every place has its unique taste.
Beef noodle soup possibly is the most favorited Chinese style noodle soup. Every noodle restaurant serve their own beef noodle. We use a less intense beef stock (instead of chicken and pork stock) as the base of the noodle soup.
Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, chinese beef noodle soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Chinese Beef Noodle Soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Chinese Beef Noodle Soup is something that I have loved my entire life.
What is Chinese beef noodle soup? Chinese beef noodle soup is mainly made from beef, noodles and vegetables. It is spread throughout China, and according to the variety of ingredients and different cooking methods that take every place has its unique taste.
To get started with this recipe, we have to prepare a few ingredients. You can cook chinese beef noodle soup using 33 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Chinese Beef Noodle Soup:
- {Prepare 1 kg of Beef bones (optional).
- {Take 2 kg of Beef (I used "beef finger meat" but shank and chuck are great).
- {Get 2 tsp of whole coriander seeds.
- {Take 2 tsp of whole fennel seeds.
- {Take 1 tsp of whole cloves.
- {Get 6 pods of star anise.
- {Get 1 of orange peel.
- {Get 2 sticks of cinnamon.
- {Get 2 tsp of Szechuan peppercorns.
- {Take 8-10 of bay leaves.
- {Prepare 3/4 cup of oil.
- {Make ready 2 of onions, sliced.
- {Make ready 12 cloves of garlic, smashed.
- {Get 4 of red chiles, halved.
- {Make ready 10 of scallions, cut into thirds.
- {Prepare 100 g of fresh ginger, sliced.
- {Get 130 g of Rock Sugar.
- {Get 3 tbsp of Doubanjiang (bean paste).
- {Make ready 3 tbsp of La Doubanjiang (spicy bean paste).
- {Take 1 cup of light soy sauce.
- {Prepare 1 cup of dark soy sauce.
- {Get 1 cup of Shaoxing wine (or rice wine).
- {Make ready 2 tbsp of black vinegar.
- {Get 4 of tomatoes, quartered.
- {Take 4 tsp of MSG or salt.
- {Prepare 1-3 tsp of Chili Oil for serving (see recipe).
- {Make ready of Cilantro for serving.
- {Prepare of Scallions for serving.
- {Get 1/2 tsp of Black Vinegar for serving.
- {Get 1 tsp of Sesame oil for serving.
- {Take 1 tsp of soy sauce for serving.
- {Get pinch of fresh ground white pepper for serving.
- {Get 1 portion of wheat noodles for serving.
The beef is braised in a similar way, but the flavor is more similar to typical northern Chinese - spicy and savory without a taste of the sea. The dish usually uses fresh hand-pulled noodles that are wide and have a springy texture. Reduce to a simmer and skim froth. Braised Beef Noodle Soup (红烧牛肉面) This braised beef noodle soup used Chinese dry aromatics and beef with marbled fat making a delicious rich beef noodle soup that rivals restaurant versions!
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!.
Chinese braised beef noodle soup A steaming bowl of beef noodle soup is the ultimate in Chinese comfort food. This recipe looks long, but it's simple - beef shank slow-braised in soy sauce and wine, ginger and green onions. Serve over hot noodles and broth. Chinese Braised Beef Noodle Soup A steaming bowl of beef noodle soup is the ultimate in Chinese comfort food. This recipe looks long, but it's simple - beef shank slow-braised in soy sauce and wine, ginger and green onions.
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