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braised beef noodles recipe​
Mary Johnson

Braised Beef Noodles Recipe

A comforting bowl of slow-cooked beef noodles made with tender braised beef, rich aromatic broth, and chewy noodles. This recipe combines savory soy flavors, warming spices, and fresh toppings to create a satisfying homemade meal inspired by traditional Chinese noodle dishes.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: asian, Chinese
Calories: 620
Ingredients Equipment Method Video Notes

Ingredients
  

  • For the Braised Beef
  • 2 pounds beef chuck roast or brisket cut into chunks
  • 2 tablespoons cooking oil
  • 1 large onion sliced
  • 5 garlic cloves minced
  • 1- inch fresh ginger sliced
  • 3 green onions chopped
  • 2 tablespoons tomato paste
  • ½ cup soy sauce
  • 2 tablespoons dark soy sauce optional
  • 2 tablespoons rice wine or cooking wine
  • 6 cups beef broth
  • 2 cups water
  • 2 tablespoons brown sugar
  • 2 star anise
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 teaspoon Sichuan peppercorns optional
  • Salt and black pepper to taste
  • For the Noodles and Toppings
  • 1 pound wheat noodles
  • Fresh cilantro
  • Chopped green onions
  • Bok choy or leafy greens
  • Chili oil optional
  • Soft-boiled eggs optional

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons
  • Strainer
  • Serving bowls
  • Slow cooker (optional)

Method
 

  1. Brown the Beef: Pat the beef dry and season with salt and pepper. Heat oil in a large pot and sear the beef pieces until browned on all sides. Remove and set aside.
    braised beef noodles recipe​
  2. Cook the Aromatics: In the same pot, add onion, garlic, ginger, and green onions. Cook until fragrant and softened. Stir in tomato paste and cook for another minute.
  3. Prepare the Braising Broth: Add the beef back into the pot. Pour in soy sauce, dark soy sauce, cooking wine, beef broth, and water. Add sugar, star anise, cinnamon stick, bay leaves, and peppercorns.
  4. Slow Cook the Beef: Bring the mixture to a boil, then lower the heat. Cover and simmer for 2 to 2½ hours until the beef becomes soft and tender.
  5. Cook the Noodles: Prepare noodles according to package instructions. Drain and divide into serving bowls.
  6. Assemble the Bowl: Add tender braised beef pieces over the noodles. Pour the hot broth on top and garnish with green onions, cilantro, vegetables, and chili oil.
  7. Serve Warm: Enjoy immediately while the broth is hot and flavorful.

Video

Notes

  • Use beef chuck or brisket for the best texture because these cuts become tender after slow cooking.
  • The broth tastes even better when prepared a day ahead and reheated.
  • Adjust soy sauce and seasoning based on your preferred salt level.
  • Leftover beef and broth can be stored separately in the refrigerator for up to 4 days.
  • Fresh wheat noodles provide the best texture, but ramen or other thick noodles can also be used.