Wonderfully fragrant and deliciously healthy, this simple Chinese Beef Noodle Soup makes the perfect warming meal.
I’m sorry for the lack of posts this week. I feel like I’ve been saying that a lot lately, but this time of year is not the greatest for my arthritis. It wears me down and I end up catching everything under the sun and it takes me longer than most to recover. I am just recovering from a stomach thing that had me in bed for five days. I’m up and around now, but am fairly certain that when I’m done with this post, I’ll be back to the couch for the rest of the day, but at least I’ll feel better knowing I’ve done something to let you all know I’m still here and can’t wait to get back to the kitchen!
Now to the soup – this soup is based on a soup by Gok Wan. Gok is well known in the UK and had a TV show on Chinese cooking that changed the way I cook Chinese food. I just love the authentic flavors and amazing simplicity to his food. I have both his cook books (which I’ve listed below with links to buy the books on Amazon.com) and have yet to make a bad Gok meal.
I love braised & stewed beef and I adore Asian food so when I saw this soup, I just had to try it. It is so full of flavor and so healthy, I could eat it every day. It’s really easy to make and the recipe calls for fragrant and simple ingredients.
You start with browning the feel with garlic, fresh ginger and green onions.
Add a splash of dry sherry.
Next, you cover with beef stock and add:
Star anise if you’re in the US, you can it here on Amazon.
Chinese five spice (also available from Amazon here)
and a cinnamon stick
Let simmer for 1 – 2 hours season with soy sauce, fish sauce, oyster sauce and a bit of water if needed. Add some Chinese vegetables and serve with Chinese noodles.
- 2 tablespoons vegitable oil
- 2 cloves of garlic peeled and crushed
- 1 inch piece of fresh ginger peeled and sliced, plus more for serving
- 4 green onions/spring onions sliced into rounds
- 1/2 lb stewing beef cut into cubes
- 1 star anise
- ½ teaspoon Chinese five-spice powder
- 1 cinnamon stick
- 4 cups beef stock
- 1 splash dry sherry
- 1 tablesppons light soy sauce
- 2 tablespoons low sodium dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 8 oz chinese noodles of your choice
- 4-6 leaves of Chinese cabbage shredded
- 4-6 leaves Bok choy/Pak choi
- Heat the oil in a saucepan over a high heat. Add the ginger, garlic, green onions and the beef and brown on all sides.
- Add the sherry and season with a little salt and pepper and allow the sherry to cook a minute.
- Cover with the beef stock.
- Add the star anise, five-spice powder and cinnamon, and bring to a boil.
- Lower the heat and simmer for one to two hours, until the meat is tender. If the liquid level dissipates during cooking, add a little water to bring it back up to the original level.
- Once the beef is tender, discard the whole spices and the chunks of ginger and garlic and put the meat to one side.
- Heat the liquid through, adding the dark & light soy sauce, fish sauce and oyster sauce. Taste if the flavor is too intense, add more water.
- Bring a saucepan of water to the boil and cook the noodles according to the package instructions (being careful not to let them get too soft).
- while the noodles cook, Add the Chinese cabbage & Bok choy to the soup & cook until tender, but not soft (1-3 minutes depending how you like it).
- Strain the noodles & divide them between the serving bowls.
- Divide the beef between the bowls and pour over the hot soup.
- Sprinkle over the sliced green onions and serve.