Authentic Braised Beef Noodle Soup

Cooking StepsHow to cook Authentic Braised Beef Noodle Soup step by step

Cooking Process

1. Step 1 Detail

   Cut the beef into large 3cm cubes — too small and they’ll fall apart during braising. Place in cold water with 3 slices of ginger and 1 tbsp cooking wine. Bring to a rolling boil over high heat and cook for 3 minutes. Skim off all the foam thoroughly — that’s where the gaminess lives. Remove the beef, rinse with warm water to clean off any residue, and drain.

2. Step 2 Detail

   Heat a thin layer of oil in the pot over low heat and add the rock sugar. Slowly cook, stirring, until the sugar melts, turns a date-red color, and starts to bubble. Immediately add the beef and toss quickly to coat every piece in the caramel. The color should be glossy and red.

3. Step 3 Detail

   Add scallion segments, ginger slices, garlic cloves, all the spices, and dried chilies. Stir-fry over medium-low heat for 1 minute until fragrant. Pour in the light soy sauce, dark soy sauce, and oyster sauce. Toss until the beef is evenly coated and well-colored.

4. Step 4 Detail

   Pour in boiling hot water — it must be hot! The water should cover the beef by at least 2cm. Bring to a boil over high heat and cook for 5 minutes to lock in the aromas. Reduce to the lowest heat, cover, and braise for 70 minutes. Cut the radish into large chunks and add to the pot. Continue braising on low for another 20 minutes. Season with salt at the very end — adding salt too early makes the beef tough and chewy. Turn off the heat and let it rest, covered, for 10 minutes. This makes the beef more tender and the broth richer.

5. Step 5 Detail

   In a separate pot, bring water to a boil and cook the noodles until done. Divide into bowls. Blanch the greens for 10 seconds and arrange on top of the noodles. Ladle the hot braising broth over the noodles, along with beef chunks and radish. Garnish with chopped scallions and serve.