How do you cook super delicious Red Braised Beef Noodles Soup at home? Watch this now! The beef noodles soup that we made was so heavenly. I haven’t had any beef noodles soup this good for the longest time. It makes me so happy. Alright so talking about beef noodles soup, many places serve it. Which one is your favorite? Is it the one from Taiwan, Hong Kong, Cheng Du, or Vietnam?
1 pound of beef shank
3 tablespoons of oil
1 teaspoon of Sichuan peppercorns
1 onion, sliced
4 slices of ginger
3 cloves of garlic
2 stalks of scallions, 2-inch pieces
2 dried red chilies
1 bay leaf
1 tablespoon of chili bean paste
6 tablespoons of soy sauce
2 tablespoons of rice wine
A pinch of white pepper
4 cups of boiling water
1 cube of yellow rock sugar
16 oz of Chinese wheat noodles
4 Shanghai bok choy
Cilantro for garnish
Pickled Sour Mustard
8 oz of pickled sour mustard
A dash of soy sauce
A pinch of five spice powder
A pinch of sugar
Boil the beef in water for about 10 minutes. Then slice it into small pieces.
In a hot pan, add 3 tablespoons of oil. Introduce 1 teaspoon of Sichuan peppercorns and cook until the aroma comes out. Take them out and discard. Then add in 1 onion and cook until softened. Now add 3 slices ginger and cook until the aroma comes out. Follow by 2 stalks of scallions, 3 cloves of garlic, 1 cinnamon, 2 dried red chilies, 2-star anises, 1 bay leaf, 2 pieces of cloves and cook until the aroma comes out. Now add the seasoning 1 tablespoon of chili bean paste, 6 tablespoons of soy sauce, 2 tablespoons of rice wine, a pinch of white pepper and stir-fry until fragrant. Add the beef and stir-fry. Pour in 4 cups of boiling water. Put in 1 tablespoon of yellow rock sugar, 2 carrots, and 1 tomato. Cook on low heat for about 2 hours.
After 1 hour of cooking, we are going to take about 5 tablespoons of beef broth from the side of the pan. And use it for the pickled sour mustard.
Here we have 8 ounces of pickled sour mustard that I’ve cut and soaked in water for 1 about an hour already. Now let’s squeeze the water out.
Here is a pan, let’s add the beef stock. The pickled, a dash of soy sauce, a pinch of five-spice powder, a pinch of sugar and stir-fry until absorbed.
In another pot of boiling water, blanch 4 Shanghai bok choy for 30 seconds.
Then boil 16 ounces of noodles in the same pot for about 5 minutes. Test with chopsticks to see if they break. If they break, then they are ready. Transfer the noodles to a bowl.
Now the beef is also ready. Place the beef and some soup in the bowl. Lastly, garnish with the Shanghai bok choy, pickled, and cilantro.