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.
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What makes this dish special
Being in a relationship while trying to go on a diet can have its challenges. I love my fatty burgers, cheesy pasta, and greasy pizzas but most of the time, I want to eat clean food. Since quinoa, yogurt parfaits, and salads aren't exactly on my boyfriend's favorite foods list, we often have to compromise when dining out.
One of our favorite places that aren't too indulgent but also not too healthy is a Chinese noodle place in Alhambra. No matter how many times I visit the restaurant, Luscious Dumplings, I always order the stewed beef noodles - it's just that darn good. Although I knew I couldn't remake an exact replica of the dish I had to give it a try. Here is my recipe for Chinese braised beef stew noodles.
For more fantastic Asian noodle soup recipes, check out my spicy miso noodle soup, dak kalguksu, and Korean short ribs soup.
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 texture.
- Gluten-free: Use gluten-free tamari instead of soy sauce and use your favorite gluten-free noodles.
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 gamer 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 in the 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 it 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
The spice level is moderate. You can adjust it by increasing or decreasing the amount of Thai chili used.
You can freeze the braised beef and broth separately for up to 3 months. Prepare fresh noodles and vegetables when ready to serve.
More one pot recipes
Looking for more one pot dishes? Try these:
Recipe
Chinese Braised Beef Stew Noodles
Ingredients
Braised beef
- 2 pounds chuck roast
- 1 inch ginger peeled
- 4 cloves garlic
- ½ cup soy sauce
- ½ cup rice wine
- ¼ cup sugar
- 10 black peppercorns
- 1 teaspoon Chinese 5 spice
- 2 Thai chili
- 3 scallions cut into 4-inch pieces
- 2 star anise
- 5 cups water
Soup
- 1 pound flour noodles
- ½ pound baby bok choy halved or quartered
- 2 cups beef broth
- 4 cups beef sauce
Instructions
- Cover the chuck rib roast with water in a large stockpot. Bring to a boil over high heat. Immediately drain the water. Rinse the meat and wash the pot.
- Return the meat to the pot and add the remaining ingredients for the braised beef including ginger, garlic, soy sauce, rice wine, sugar, black peppercorns, five spice, Thai chili, scallions, star anise, and water. Bring to a boil. Reduce heat to low and simmer for 2 hours or until the chuck roast is fork tender. The meat should fall apart without resistance. Remove meat and cut into bite-size pieces.
- Strain the beef sauce, discarding the vegetables and spices. Skim fat and discard. Combine beef broth with the braising liquid in a medium pot. Bring to a boil, reduce heat to low and keep warm.
- Blanch baby bok choy in salted boiling water, cooking for 2 minutes or until bright green and tender. Drain and shock in ice cold water.
- Cook noodles according to package directions.
- Divide the noodles, bok choy and beef into four bowls. Add the soup to each bowl and serve hot.
Stephanie
Wow! I'm going to have to try that restaurant out! However, your version of the dish looks delicious nonetheless!!
cma0425
Thank you! Yes if you're ever in Alhambra, definitely check out Luscious Dumpling. It's small and there can be a wait but it's so worth it!
Mary Frances
This looks so satisfying. I'd love to have a bowl on a cold winter's day.
cma0425
I can it anytime of the year..I think I'm a bit obsessed with this dish 🙂