Beef Noodle Soup
A deeply savory Chinese braised beef noodle soup with tender chunks of beef shank in a rich soy- and spice-scented broth, served over wheat noodles. This bowl is warming, bold, and satisfying.
Ingredients
- 2 lbs beef shank (or chuck, cut into 2-inch chunks)
- 12 oz fresh or dried thick wheat noodles
- 2 tbsp neutral oil
- 8 cloves garlic cloves, smashed
- 2 oz fresh ginger, sliced
- 2 tbsp doubanjiang (spicy bean paste)
- 1/4 cup soy sauce
- 1/4 cup Shaoxing rice wine (or dry sherry)
- 8 cups low-sodium beef broth
- 4 whole star anise
- 1 cinnamon stick
- 2 tsp granulated sugar
- 4 green onions, sliced
- 4 baby bok choy, halved
Instructions
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1
Bring a large pot of water to a boil. Add 2 lbs beef shank (or chuck, cut into 2-inch chunks) and blanch for 3 minutes. Drain and rinse the beef under cold water to remove impurities. Set aside.
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2
Heat 2 tbsp neutral oil in a large heavy pot or Dutch oven over medium-high heat. Add 8 cloves smashed garlic cloves and 2 oz sliced fresh ginger and stir-fry until fragrant, about 1 minute. Add 2 tbsp doubanjiang (spicy bean paste) and stir-fry another minute until the oil turns red.
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3
Add the blanched beef and stir to coat with the aromatics. Pour in 1/4 cup Shaoxing rice wine (or dry sherry) and let it sizzle for 30 seconds.
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4
Add 1/4 cup soy sauce, 8 cups low-sodium beef broth, 4 whole star anise, 1 cinnamon stick, and 2 tsp granulated sugar. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until the beef is fork-tender and falling apart. Use a meat thermometer to confirm internal temperature reaches at least 160°F (71°C).
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5
About 10 minutes before the soup is ready, cook 12 oz fresh or dried thick wheat noodles according to package directions. In the last 3 minutes, add 4 halved baby bok choy to the broth to wilt.
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6
Divide noodles into bowls. Ladle the broth and beef over the noodles. Top with 4 sliced green onions and serve hot.