Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chinese beef noodle soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chinese Beef Noodle Soup is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Chinese Beef Noodle Soup is something which I’ve loved my entire life.
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To get started with this particular recipe, we have to prepare a few components. You can have chinese beef noodle soup using 33 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Chinese Beef Noodle Soup:
- Make ready Beef bones (optional)
- Get Beef (I used "beef finger meat" but shank and chuck are great)
- Prepare whole coriander seeds
- Get whole fennel seeds
- Prepare whole cloves
- Take star anise
- Make ready orange peel
- Get cinnamon
- Prepare Szechuan peppercorns
- Get bay leaves
- Prepare oil
- Make ready onions, sliced
- Take garlic, smashed
- Make ready red chiles, halved
- Get scallions, cut into thirds
- Get fresh ginger, sliced
- Prepare Rock Sugar
- Make ready Doubanjiang (bean paste)
- Make ready La Doubanjiang (spicy bean paste)
- Get light soy sauce
- Get dark soy sauce
- Take Shaoxing wine (or rice wine)
- Make ready black vinegar
- Take tomatoes, quartered
- Make ready MSG or salt
- Take Chili Oil for serving (see recipe)
- Prepare Cilantro for serving
- Get Scallions for serving
- Get Black Vinegar for serving
- Prepare Sesame oil for serving
- Prepare soy sauce for serving
- Take fresh ground white pepper for serving
- Prepare wheat noodles for serving
We use a less intense beef stock (instead of chicken and pork stock) as the base of the noodle soup. The beef is braised in a similar way, but the flavor is more similar to typical northern Chinese - spicy and savory without a taste of the sea. The dish usually uses fresh hand-pulled noodles that are wide and have a springy texture. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water.
Instructions to make Chinese Beef Noodle Soup:
- (optional) For extra beefy flavour, make beef stock with the bones by boiling them in water with your largest stock pot. After about 5 minutes there will be a lot of scum on top, so use a strainer to skim off the scum every couple of minutes until the stock produces no more foam. It should look a bit green and oily when finished (see pic). Reduce heat to keep it simmering for 1-3 hrs to extract maximum flavour. Alternatively, you can skip this step just use water
- While stock is simmering, blanch your beef to remove impurities. In a clean pot, boil just enough water to cover your beef and then add the beef and keep it boiling for 1-2 minutes. Remove the beef, rinse in clean water, cut into eating sized chunks. Discard the scummy water from this step.
- Make spice ball by placing coriander, fennel, cloves, cinnamon, star anise, orange peel, Szechuan peppercorns, and bay leaves into a spice ball or spice bag.
- In a wok or large pan over medium-high heat, pour in vegetable oil. Once heated, add the onions, garlic, chilis, scallions, ginger, rock sugar, and bean pastes. Cook until the onions start to become translucent.
- Add Shaoxing wine, allow some alcohol to cook off, then add soy sauces.
- Add the sliced beef, spice ball, and tomatoes. Stir fry for about 10 minutes.
- Go back to your beef bone stock and remove all the bones, then strain it into a large bowl to remove all the sediment at bottom of pot.
- Combine beef bone stock and beef with braising liquid/spices/vegetables in a large pot. Simmer on low heat for at least 2 hours until flavours combine and meat is tender.
- Check occasionally and skim off any scum on the top. When almost finished simmering, taste the broth and season. I usually add 2-4 tsp of MSG at this point.
- Remove spice bag, or if you didn't use bag, remove the meat and tomatoes and then strain out the remaining solids. Add meat and tomatoes back to broth.
- To serve, put light soy sauce, sesame oil, black vinegar, and ground white pepper in bottom of each bowl. Add broth and noodles, and top with chili oil, thinly sliced scallions, and lots of cilantro.
- ENJOY!
The dish usually uses fresh hand-pulled noodles that are wide and have a springy texture. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water. You don't want these impurities from the beef making your soup cloudy. Pour the stock into a large pan with the onion, carrots, ginger, garlic cloves, star anise, orange rind, fish sauce, tomato purée and chopped coriander stalks. Bring to the boil, then turn down the heat.
So that’s going to wrap it up with this special food chinese beef noodle soup recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
