Chinese Braised Beef Stew Noodles (Beef Noodle Soup)

Inspired by Taiwanese beef stew noodles, this Chinese braised beef stew noodles recipe is a quicker approach that results in a delicious comforting bowl. With tender beef, perfectly cooked noodles, and sweet bok choy, this noodle soup is the ideal weeknight dinner.

Jump to:

• What makes this dish special
• Ingredients
• Substitutions and variations
• Recipe
• Step-by-step instructions
• Make-ahead and storage
• Frequently asked questions
• More one pot recipes

Ingredients

• Chuck roast: Chuck roast is a flavorful cut of beef that becomes tender and succulent when braised. It is ideal for slow cooking as its connective tissues break down over time, enriching the broth with a deep, beefy flavor.
• Soy sauce: Provides a salty, umami-rich base for the braising liquid, enhancing the overall depth of flavor in the stew. It contributes to the savory taste and adds a hint of sweetness and complexity.
• Rice wine: Adds acidity and sweetness, helping to tenderize the meat.
• Chinese five spice: This spice blend typically includes star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. It adds warm, sweet, and slightly spicy notes.
• Thai chili: Introduces heat to the dish, adding a spicy kick that balances the richness of the beef. You can omit it if preferred.
• Star anise: Imparts a distinct licorice-like flavor that complements the savory and sweet elements in the stew.
• Noodles: Serve as the base for this dish, providing a chewy texture that absorbs the rich flavors of the broth.
• Baby bok choy: Adds freshness and a slight bitterness to balance the rich flavors of the beef stew.

Substitutions and variations

• Vegetables: Replace bok choy with spinach or add extra vegetables such as mushrooms, daikon, and baby corn.
• Noodles: You can experiment with different noodles and use udon noodles, rice vermicelli, or even ramen noodles for different textures.
• Gluten-free: Use gluten-free tamari instead of soy sauce and use your favorite gluten-free noodles.

Recipe

Step-by-step instructions

Step 1: Prepare beef

This recipe for Chinese braised beef stew noodles is not to be confused with Taiwanese beef stew noodles. This version has a lighter broth and is much simpler to prepare.

The first step is to make the beef as flavorful and tender as you can. You can substitute chuck roast for any other type of stew meat, brisket, or even short ribs, but I love the rich flavor of chuck roast.

Bring the chuck roast to a boil in a pot of water, and drain and wash the meat. This step helps remove any impurities in the beef. If you skip this step, the sauce can have a gamier taste.

Step 2: Braise

Next, combine the meat with the aromatics and seasonings, including garlic, ginger, scallions, star anise, soy sauce, and rice wine. Bring the mixture to a boil, reduce the heat, and continue to simmer on low until the roast is fork-tender.

You can also prepare the meat in the Instant Pot, slow cooker, or oven. To cook the beef in the Instant Pot, pressure cook for 45 minutes with all of the ingredients.

For the slow cooker, set the settings to low and cook for 8-10 hours or until tender. For the oven, braise the meat in a Dutch oven covered for about 2 hours at 325 degrees F or until tender.

If you're short on time, you can also cut the roast into smaller chunks, speeding up the cooking time.

Step 3: Cook toppings

Meanwhile, prepare the bok choy and cook the noodles. Blanch the bok choy in boiling water, shocking it in cold water immediately after to stop the cooking process.

For the noodles, I personally prefer Chinese flour noodles for their width and texture, but you can substitute them with other noodles such as udon, egg noodles, or rice vermicelli. Cook the noodles according to the directions on the package and drain.

If you're cooking the noodles ahead of time, rinse them in cold water and toss with a splash of oil to prevent them from sticking to one another.

Step 4: Putting it all together

Strain the beef from the stock, discarding the vegetables and spices. I like to use a fat separator to strain the stock, which helps remove the fat.

Measure 4 cups of the braising liquid and combine it with 2 cups of beef stock. We're diluting the sauce with beef stock, so make the soup lighter.

While the soup is heating, cut the beef into chunks. It's easier to cut the beef when it's chilled, but if you're planning on enjoying the soup right away, use a sharp knife and don't worry about getting clean cuts.

Portion the noodles, bok choy, and beef into bowls and ladle the soup on top. You can garnish the noodle soup with chopped scallions for a special touch.

This Chinese braised beef stew noodle is, as expected, not an exact replica of the one served at my favorite restaurant. However, the beef is just as tender, and the broth is still very tasty. I can eat this for lunch or dinner, summer or winter!

Make-ahead and storage

• Make-ahead: You can cook the beef the day before and reheat it before serving.
• Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Frequently asked questions

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