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Yak Beef Braised Noodles
This comforting dish features tender yak beef brisket braised to perfection with sweet savory light soy sauce and aromatic spices creating a rich flavorful broth that perfectly blends with soft noodles and delicate wood ear mushrooms for a truly satisfying meal. Yak Beef Braised Noodles Ingredients 500 yak beef brisket 5 kelp 1 dried daylily […]
- Prep
- 54m
- Cook
- 1h 30m
- Total
- 2h 24m
- Servings
- 4
- Difficulty
- Intermediate
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Yak Beef Braised Noodles
| Ingredient | Amount |
|---|---|
| yak beef brisket | 500 as needed |
| kelp | 5 as needed |
| dried daylily flowers | 1 as needed |
| wood ear mushrooms | 2 as needed |
| ginger | 1 as needed |
| Sichuan peppercorns | 1 as needed |
| star anise | 3 as needed |
| bay leaves | 5 as needed |
| light soy sauce | 2 as needed |
| salt | 2 as needed |
| flour | 500 as needed |
- yak beef brisket500 as needed
- kelp5 as needed
- dried daylily flowers1 as needed
- wood ear mushrooms2 as needed
- ginger1 as needed
- Sichuan peppercorns1 as needed
- star anise3 as needed
- bay leaves5 as needed
- light soy sauce2 as needed
- salt2 as needed
- flour500 as needed
Cooking StepsHow to cook Yak Beef Braised Noodles step by step
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Step 1First, braise the beef brisket. Soak the beef in salted water to remove blood until the water is clear, then drain. Heat cooking oil in a wok, add ginger and stir-fry the beef to remove excess moisture. Add appropriate amount of boiling water, bring to a boil, then transfer to an electric pressure cooker. Select the beef/lamb program, add all seasonings, cover, and set aside. Then prepare the noodle dough.
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Step 2Soak wood ear mushrooms, dried daylily flowers, and kelp in hot water and set aside. Then make the noodle dough: Mix 500g high-gluten flour with 5g salt, add cold water to form dough. Knead and rest three times, then divide into small portions. Roll each into an ox-tongue shape, press the center with a rolling pin, brush with oil, stack together, wrap with plastic wrap, and refrigerate.
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Step 3When the kelp, daylily flowers and wood ear mushrooms are rehydrated, rinse thoroughly. Remove the hard stems from daylily flowers and tear into thin strips. Tear wood ear mushrooms into small pieces. Cut kelp into thin strips. Keep each soaked separately in water.
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Step 4When the yak beef is cooked, let it naturally release pressure. Then start cooking the noodles. Bring water to a boil, add the prepared wood ear mushrooms, kelp and daylily flowers, and cook for a while.
-
Step 5Take a piece of dough. Pulling braised noodles requires both hands – stretch to desired length and thickness, then split in the middle. (Hard to film with one hand.)
-
Step 6Place the pulled noodles into the boiling water. Pull as much as you want to eat – usually 2 pieces of dough per adult.
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Step 7Bring to a boil, stir to separate, and cook for about 3 minutes until done.
-
Step 8Remove the braised noodles from the pot.
-
Step 9Pour the braised beef and broth over the noodles.
-
Step 10Add a piece of lamb tallow chili oil, and some cilantro if desired.
-
Step 11Eat braised noodles with garlic cloves – that is the authentic way.
-
Step 12Cannot resist anymore – taking the first bite. So satisfying!
-
Step 13The beef brisket is tender and the broth is delicious. Pair with a small drink – pure bliss!
Yak Beef Braised Noodles
This comforting dish features tender yak beef brisket braised to perfection with sweet savory light soy sauce and aromatic spices creating a rich flavorful broth that perfectly blends with soft noodles and delicate wood ear mushrooms for a truly satisfying meal. Yak Beef Braised Noodles Ingredients 500 yak beef brisket 5 kelp 1 dried daylily […]
Ingredients
- 500 as needed yak beef brisket
- 5 as needed kelp
- 1 as needed dried daylily flowers
- 2 as needed wood ear mushrooms
- 1 as needed ginger
- 1 as needed Sichuan peppercorns
- 3 as needed star anise
- 5 as needed bay leaves
- 2 as needed light soy sauce
- 2 as needed salt
- 500 as needed flour
Instructions
-
First, braise the beef brisket. Soak the beef in salted water to remove blood until the water is clear, then drain. Heat cooking oil in a wok, add ginger and stir-fry the beef to remove excess moisture. Add appropriate amount of boiling water, bring to a boil, then transfer to an electric pressure cooker. Select the beef/lamb program, add all seasonings, cover, and set aside. Then prepare the noodle dough.
-
Soak wood ear mushrooms, dried daylily flowers, and kelp in hot water and set aside. Then make the noodle dough: Mix 500g high-gluten flour with 5g salt, add cold water to form dough. Knead and rest three times, then divide into small portions. Roll each into an ox-tongue shape, press the center with a rolling pin, brush with oil, stack together, wrap with plastic wrap, and refrigerate.
-
When the kelp, daylily flowers and wood ear mushrooms are rehydrated, rinse thoroughly. Remove the hard stems from daylily flowers and tear into thin strips. Tear wood ear mushrooms into small pieces. Cut kelp into thin strips. Keep each soaked separately in water.
-
When the yak beef is cooked, let it naturally release pressure. Then start cooking the noodles. Bring water to a boil, add the prepared wood ear mushrooms, kelp and daylily flowers, and cook for a while.
-
Take a piece of dough. Pulling braised noodles requires both hands – stretch to desired length and thickness, then split in the middle. (Hard to film with one hand.)
-
Place the pulled noodles into the boiling water. Pull as much as you want to eat – usually 2 pieces of dough per adult.
-
Bring to a boil, stir to separate, and cook for about 3 minutes until done.
-
Remove the braised noodles from the pot.
-
Pour the braised beef and broth over the noodles.
-
Add a piece of lamb tallow chili oil, and some cilantro if desired.
-
Eat braised noodles with garlic cloves – that is the authentic way.
-
Cannot resist anymore – taking the first bite. So satisfying!
-
The beef brisket is tender and the broth is delicious. Pair with a small drink – pure bliss!
