Chinese Beef Noodle Soup

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The meat is an art. The shopkeep I used to go to got his meat from he-says-Chicago, but that was 7 hours away. The way it tasted though, I'd believe it. The key to having good beef noodle soup is to have as much connective tissue as possible and to simmer for as long as possible. You basically want to boil the tendons down so much that it's goo. But this is a lot easier.

You will need:[edit]

Beefnoodlesoup1.jpg

  • ~1 lb top blade steak or chuck steak
  • 10 cm ginger
  • 6 cloves garlic
  • 2-3 teaspoons chili garlic sauce
  • star anise
  • 1/2 cup soy sauce
  • 1 yellow onion
  • 4 sticks cinnamon
  • 4 cups chicken broth
  • (Also not pictured: green onion, (baby) bok choy, cilantro, noodles)


Method[edit]

Sautee your onions in oil until they begin to turn translucent.


Add cinnamon + star anise for a couple minutes


Add garlic, ginger, garlic chili sauce for another minute


Add broth, soy sauce, 4-5 cups water, cover and bring to a boil


Did you find top blade steak? Didn't think so. Cut chuck steak so that there is connective tissue throughout the meat.


Add meat, bring to a boil, partially cover, simmer on low for 2 hours

Beefnoodlesoup2.jpg

Remove star anise, ginger, cinnamon (or just don't eat it if you find it in your bowl) Add chopped (baby) bok choy while you're simmering for maybe 5 minutes or a bit more Add some green onions Pour broth on pre-cooked (and strained) noodles Garnish with cilantro