Spicy Beef Noodles
Submitted by ahumphry
Tender braised beef chuck in a star anise and cinnamon-spiced broth, ladled over egg noodles with fresh spinach and sesame oil. Chinese-style beef noodle soup that’s worth every minute of simmering.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minIf you’ve ever slurped a bowl of Taiwanese beef noodle soup at a hole-in-the-wall spot and tried to reverse-engineer it at home, this recipe gets you close.
Beef chuck simmers low and slow in a fragrant broth built on soy sauce, sweet bean sauce, star anise, cinnamon, ginger, garlic, and orange zest until the meat turns fork-tender and the liquid deepens into something rich and complex.
Egg noodles go into individual bowls, then a ladleful of chicken broth spiked with sesame oil and wilted spinach, and finally the braised beef with its glossy cooking liquid spooned on top.
It’s a bowl that warms you from the first sip to the last bite.
Chef Tips
- Cut the beef into generous 1.5-inch cubes. They’ll shrink as they braise, and you want substantial chunks in each bowl.
- Skim the surface during the first 10 minutes of simmering. Removing impurities and excess fat gives you a cleaner, more refined broth.
- Don’t forget the orange zest. It sounds unusual but it’s traditional in many Chinese braised beef recipes, adding a subtle citrus brightness that lifts the heavier spices.
Variations
- Use flat wheat noodles or hand-pulled noodles for a more authentic texture.
- Add blanched bok choy alongside or instead of spinach for a crunchier green.
- Top with pickled mustard greens and chili oil for an extra punch of heat and tang.
Ingredients
Directions
To prepare meat: Use sharp knife to cut beef into 1½. cubes.
Combine soy sauce, bean sauce, anise seed, cinnamon stick, orange zest, and water in bowl and set aside.
Heat casserole or heavy pan.
Add oil and heat until hot. Add green onions, garlic, ginger, and dried red pepper flakes.
Stir-fry until fragrant, about 10 seconds.
Add soy sauce mixture and bring to a boil.
Add meat cubes and return to boil. Reduce heat to low.
Cover and simmer, skimming surface to remove any impurities and fat, until beef is tender.
Remove cinnamon stick.
To prepare noodles and vegetables: Meanwhile, bring 4 quarts water in a large pan to boil.
Add noodles and cook until tender, about 4 minutes.
Drain. Combine chicken broth, salt, and sesame oil in large pan and bring to boil.
Add spinach and green onions. Remove from heat.
Portion noodles into individual serving bowls.
Ladle spinach and broth over noodles and then spoon beef and about ⅓ cup cooking liquid over each portion.
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