If you are wondering what is beef noodle soup and where do we get it in the United States or around the world, this is a great recipe for you. It was one of my favorite dishes when I was growing up. So I thought that I should make a recipe on it because it’s a great comfort food.
What is beef noodle soup
Beef Noodle Soup is a Chinese dish that originated in the northern part of China, and it’s also known as “Hangzhou Beef Noodles.” It was first introduced to America by immigrants from Hangzhou (Zhejiang Province) in the late 19th century.
The most popular version of beef noodle soup is the one served at restaurants called “Hangzhou style” or “Hangzhou-style restaurant.” This type of beef noodle soup has a very thick sauce which contains soy sauce, sesame oil, sugar, vinegar, chili pepper, garlic and other ingredients. In addition, there are some variations on this recipe depending on the region where the dish originated. For example, the original recipe calls for using only beef bones instead of beef broth. Another variation uses chicken broth instead of beef broth. Some recipes call for adding vegetables such as carrots, bamboo shoots, cabbage, etc.
beef noodle soup Recipe
When it comes to beef noodles, everyone must be familiar with it. This dish contains both carbohydrates and is very rich in protein. It is a kind of pasta that everyone likes very much in daily life. Braised beef noodles are mainly beef tendon meat and fresh noodles. The taste is delicious and fragrant. In different regions of China, the way of noodles and their names are also quite different. There are Lanzhou noodles, Sichuan spicy beef noodles, etc.
Ingredients:
| Brisket | 1000 g |
| Onion | 5 |
| Ginger | 12 pcs |
| Cooking wine | 30 g |
| Soy sauce | 2 tablespoons |
| Fermented bean curd | 1 tablespoon |
| Star anise | 2 pcs |
| Bay leaf | 2 pcs |
| Cinnamon | 2 pcs |
| Cumin | 2 teaspoons |
| Yamana | 2 |
How to make beef noodle soup
1. Bought fresh brisket is cut into large pieces and soaked in cold water for two or three hours, during which the water is changed every hour. The purpose of this is to make the blood in the beef easier to discharge.
2. The ingredients needed to make Sichuan-style beef noodles are green onions, ginger slices, cooking wine, soy sauce, fermented bean curd, star anise, bay leaves, cinnamon, and cumin.
3. Put a large piece of beef soaked in water into a pot, add an appropriate amount of cold water, add green onion, ginger slices, and add 20 grams of cooking wine to remove the fishy smell and increase the fragrance.
4. After the water boils, skim off the blood from the boiled beef and cook on high heat for 10 minutes. The purpose of this step is to set the beef in shape.
5. After removing the beef brisket that has been frothy with blood, wash it with warm water.
6. Cut the beef into cubes following the grain of the beef. Because the whole piece was blanched before, the beef will not shrink when you cut it again, and you can cut it into cubes of the same size according to your own preferences.
7. Add an appropriate amount of cooking oil to the pot, put the seasoning prepared before and stir-fry until fragrant. When the onion and ginger turn golden brown, put the chopped beef in and stir-fry back and forth.
8. After frying all the rich fat in the brisket, prepare to add the seasoning.
9. Pour 10 grams of cooking wine on the side of the pot to remove the fishy smell and increase the fragrance again.
10. Add 20 grams of sugar or dark soy sauce to increase the color. There is no sugar color at home, and the choice is dark soy sauce.
11. Add two pieces of fermented bean curd to increase the flavor, and the color will look good.
12. After frying, add an appropriate amount of boiling water. If you use an ordinary casserole to stew, you must add some more water at one time, turn the heat to a low heat, and simmer for at least an hour and a half.
13. If you put it in the pressure cooker, you don’t need to add too much water, just cover the beef. After the pressure cooker is opened, press it on low heat for 30 minutes.
14. Add a little cooking oil to the wok, add 30 grams of hot pot base, stir fry over low heat, and fry until fragrant, add the beef grains and stir-fry together, add an appropriate amount of soy sauce.
15. Finally, add an appropriate amount of beef stock or water.
16. Put cold water in the pot, add a little salt and oil, and the noodles will be more firm. After the water boils, add the noodles and green vegetables you like, and you can take it out in a minute after boiling.
17. Put noodles in a bowl, scoop two spoonfuls of spicy beef soup, and spread a few pieces of beef. If you like to eat poached eggs, you can add one.
18. The noodles are strong, the beef is salty and slightly spicy, the soup is very delicious, and the taste is very comfortable!
Beef Noodle Soup (牛肉面)
Ingredients
- 1000 g Brisket
- 5 Onion
- 12 pcs Ginger
- 30 g Cooking wine
- 2 tablespoons Soy sauce
- 1 tablespoon Fermented bean curd
- 2 pcs Star anise
- 2 pcs Bay leaf
- 2 pcs Cinnamon
- 2 teaspoons Cumin
- 2 Yamana
Instructions
- Bought fresh brisket is cut into large pieces and soaked in cold water for two or three hours, during which the water is changed every hour. The purpose of this is to make the blood in the beef easier to discharge.
- The ingredients needed to make Sichuan-style beef noodles are green onions, ginger slices, cooking wine, soy sauce, fermented bean curd, star anise, bay leaves, cinnamon, and cumin.
- Put a large piece of beef soaked in water into a pot, add an appropriate amount of cold water, add green onion, ginger slices, and add 20 grams of cooking wine to remove the fishy smell and increase the fragrance.
- After the water boils, skim off the blood from the boiled beef and cook on high heat for 10 minutes. The purpose of this step is to set the beef in shape.
- After removing the beef brisket that has been frothy with blood, wash it with warm water.
- Cut the beef into cubes following the grain of the beef. Because the whole piece was blanched before, the beef will not shrink when you cut it again, and you can cut it into cubes of the same size according to your own preferences.
- Add an appropriate amount of cooking oil to the pot, put the seasoning prepared before and stir-fry until fragrant. When the onion and ginger turn golden brown, put the chopped beef in and stir-fry back and forth.
- After frying all the rich fat in the brisket, prepare to add the seasoning.
- Pour 10 grams of cooking wine on the side of the pot to remove the fishy smell and increase the fragrance again.
- Add 20 grams of sugar or dark soy sauce to increase the color. There is no sugar color at home, and the choice is dark soy sauce.
- Add two pieces of fermented bean curd to increase the flavor, and the color will look good.
- After frying, add an appropriate amount of boiling water. If you use an ordinary casserole to stew, you must add some more water at one time, turn the heat to a low heat, and simmer for at least an hour and a half.
- If you put it in the pressure cooker, you don't need to add too much water, just cover the beef. After the pressure cooker is opened, press it on low heat for 30 minutes.
- Add a little cooking oil to the wok, add 30 grams of hot pot base, stir fry over low heat, and fry until fragrant, add the beef grains and stir-fry together, add an appropriate amount of soy sauce.
- Finally, add an appropriate amount of beef stock or water.
- Put cold water in the pot, add a little salt and oil, and the noodles will be more firm. After the water boils, add the noodles and green vegetables you like, and you can take it out in a minute after boiling.
- Put noodles in a bowl, scoop two spoonfuls of spicy beef soup, and spread a few pieces of beef. If you like to eat poached eggs, you can add one.
- The noodles are strong, the beef is salty and slightly spicy, the soup is very delicious, and the taste is very comfortable!
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