Beef Noodle Soup Recipe

Instructions:

1. Blanch the Beef

• In a large pot, add beef chunks and cover with cold water.

• Bring to a boil for 3-5 minutes, then drain and rinse the beef. This removes impurities for a clearer broth.

2. Simmer the Broth

• In the same pot, add 8 cups water (or stock), blanched beef, onion, garlic, ginger, star anise, cinnamon, and Sichuan peppercorns.

• Bring to a boil, then reduce heat to low. Skim off any foam.

• Add soy sauces, Shaoxing wine, sugar, and tomato (if using).

• Cover and simmer for 1.5–2 hours until beef is tender.

3. Shred or Slice the Beef

• Remove beef from the broth and slice or shred it. Strain the broth to remove spices and aromatics.

• Return the broth to the pot, season with salt if needed, and keep warm.

4. Cook the Noodles

• Boil noodles according to package instructions (usually 3-5 minutes for fresh, 6-8 for dried). Drain and rinse under cold water to prevent sticking.

5. Assemble the Bowls

• Divide noodles into bowls. Top with beef slices, blanched greens, and ladle hot broth over.

• Garnish with green onions, cilantro, and chili oil if desired.

Tips:

• For extra depth, add a spoonful of doubanjiang (fermented bean paste) while simmering.

• Make it spicy with chili oil or Sichuan chili flakes.

• Leftover broth tastes even better the next day!

Enjoy your homemade beef noodle soup! 🍜🔥