Chinese Beef and Noodle Soup

A bowl of noodles topped with sliced beef, bok choy, julienned carrots, and chopped green onions, placed on a red and white checkered cloth.

No ratings yet

A rich and hearty noodle soup with tender beef, vegetables, and a deeply flavored broth. This recipe is simple to make at home and perfect for a cozy meal.

Course Main Course

Cuisine Chinese

Keyword Beef noodles, Beef noodles soup recipe, Braised beef noodles, Braised Beef Noodles Soup, Steak noodles

Prep Time 15

Cook Time 45

Servings servings

Calories 529kcal

Author Robin @ All Ways Delicious

Ingredients

1 pound beef beef stew meat or brisket, cut into chunks
1 teaspoon sesame oil
1 tablespoon soy sauce (15 ml)
1 tablespoon ginger sliced
2 cloves garlic smashed
6 cups beef broth divided
1 tablespoon soy sauce dark
1 carrot sliced
2 baby bok choy halved
7 ounces noodles
Salt and pepper to taste

Instructions

Heat a large pot over medium-high. Add sesame oil and beef. Sear until browned on all sides. Stir in soy sauce, ginger, and garlic. Cook for 1 to 2 minutes until fragrant.
Pour in 2 cups of broth and the dark soy sauce. Bring to a boil, then reduce to a gentle simmer. Cover and cook for about 30 minutes until beef is tender. Remove beef and set aside.
Add the remaining broth to the pot. Stir in carrots and bok choy. Simmer for 5 minutes until vegetables are just tender but still bright.
Cook noodles according to package instructions. Divide noodles among bowls. Ladle broth and vegetables over top. Add the braised beef. Season with salt and pepper. Garnish with green onions or chili oil if desired.

Notes

Use short ribs if you want a richer broth.
Store broth, beef, and noodles separately for up to 3 days.
Freeze the beef and broth for up to 1 month, but always cook fresh noodles and vegetables when serving.
Add a star anise pod or a pinch of five-spice powder for extra flavor.

Nutrition