Beef Noodle Soup Recipe
by Liv

Beef Noodle Soup Recipe

Mar 31, 2010 | Chinese Food, Recipes, Taiwanese Food | 3 comments

beef noodle soup recipe

I love beef noodle soup, especially when you just came home from cold and wet weather. This is a comfort dish to warm up everyone from their body to their heart. This dish is easy to make however it takes some time to cook but the result will pay out everytime you take a bite.

You will realize how wonderful life is when you have the first sip of the soup and taste the juicy beef in your mouth, finally you will have a bite of the sweetest carrot and the home made noodle. You will feel a bit lost when you had your last bite and wish you had more.

I made my own noodle at home because nothing can beat the homemade noodle’s taste and that amazing texture.

Credit: These photos were taken by Chris at Chris Radley Photography

Beef Noodle Soup

Prep Time 1 hour 30 minutes
Servings 4 people

Ingredients

Ingredients for Stewed Beef

  • 800 g beef flank cut into 3cm dice. Try to keep any fatty bits for better flavour and texture
  • 4 medium carrots cut into 3cm dice
  • 3 spring onions
  • 4 cloves garlic
  • 3 thin slices ginger
  • 1 chili depends on personal flavour
  • 2 cups brown or beef stock I used chicken bone toasted with vegetable to make brown stock

Seasonings for Stewed Beef

  • 3 star anises
  • 1/2 cinnamon stick
  • 2 slices liquourice optional
  • 4 tbsp soy sauce
  • 6 tbsp rice wine
  • 2 tsp salt
  • 1 tsp sugar
  • 2 tbsp chili bean sauce

Ingredients for Noodles

  • 300 g bread flour
  • 1 medium egg
  • 200 ml water
  • 1/2 tsp salt

Instructions

Procedures for stewed beef

  1. Blanch beef by boiled water and wash it under cold water then leave it on aside. Heat up a wok with 3 tablespoons of vegetable oil and sauté spring onions, ginger, garlic, star anise and cinnamon. Add beef and Chilli bean sauce to stir-fry for a couple minutes.

  2. Place procedures 1 into a stock pot and add all the seasonings into the pot then add water to cover the beef. Use full gas power to boil the beef first then turn to lowest gas power to simmer it at least 1 hour.

  3. Add carrot into the pot and cook it until the beef and carrot turn soft and tender.

  4. Place cooked noodle into a bowl with some vegetable you like and put couple table spoon of stewed beef with sauce on top and cover everything by stock then it’s ready to serve. **

Procedures for Noodles

  1. Mix everything together and rub it for 10~15 minutes, cover by cling film or wet kitchen napkin and leave it on aside for 20 minutes.

  2. Use rolling pin to roll the dough and make it thin and flat.

  3. Fold the dough from procedures 2 and cut it into strip.

  4. Use hands to separate the noodle and boil water to cook it.

Recipe Notes

** You can also use a little bit of chopped spring onion to garnish it. Spring onion has special fragrance can make the beef noodle taste even better.

 

By Liv

Illustrator by day, home chef at night. I worked as a professional chef for many years but now I draw for a living. I now cook just for the love of cooking. The recipes on this website are all influenced by things I have eaten in different locations around the world.

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3 Comments

  1. JC

    I am so glad to find this recipe. Gonna try it out!

    Reply
  2. Celine

    Hi Liv,

    I’m so glad I found your website. I’m a Taiwanese student studying in the UK and your recipe for Niu Rou Mian is the least complicated one I’ve found so far, so I’m definitely going to be making this over the weekend! About your brown stock, what type of vegetables do you use and how do you make it? 🙂

    Thanks so much for this small piece of home Liv!

    Reply
    • admin

      Hi Celine,

      You can use carrots, leek, onion,celery and beef bone for your brown stock or if you want to save some hassle just use water would be ok. I like use stock because it will enhance the flavour of the food. But you can just use water or stock cube if you’re busy with study and you wish to have some beef noodle. 🙂 I usually cut the vegetable into dice and slightly brown them in the oven or stir fry them until it’s slight brown. Roast the beef bone in the oven as well until it’s slightly brown. Then you just add everything in a big stockpot then cover with water (A lot of water!) to boil first then simmer for few (4-5) hours. Get rid off any fat and bits float on top of the stock during the cooking process. After it’s cooked pass the stock with a sift and throw away the bone and vegetable. Again, if it’s too much of hassle just cheat it with stock pot. I’m a student myself I know some time it’s hard to spend hours and hours in the kitchen. 😉 Please let me know how you get on with it and contact with me anytime if you need any help.

      Reply

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