Chinese Sticky Beef Noodles - Marion's Kitchen

oyster sauce

🥗Healthier: soy sauce

💰Cheaper: hoisin sauce

Hoisin sauce provides a similar sweetness and umami flavor.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Rice noodles are often less expensive and gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is a more economical option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute for frying.

Prepare a mixture of beef short rib and chuck steak, ensuring some pieces have nice marbling.

Season each piece of beef with salt.

Heat vegetable oil in a saucepan and sear the beef in batches until caramelized and browned, about 3-4 minutes per batch.

Add more oil to the pan, then add chopped onion and sauté until softened.

Add minced garlic and sliced ginger to the pan and cook until fragrant.

Deglaze the pan with Chinese shaoxing wine, scraping up the browned bits from the bottom.

Return the seared beef to the pan along with any resting juices.

Add soy sauce, dark soy sauce, brown sugar, whole star anise, cinnamon stick, and homemade Chinese five spice to the pan.

Stir in tomato paste for added umami flavor and mix well.

Cover the pan and let simmer gently for about 90 minutes or until the beef is tender.

Remove the star anise and cinnamon stick from the pan.

Take out the bones from the beef and slice the tender beef into chunks.

Mix corn flour with water to create a slurry, then add it to the broth to thicken it.

Simmer the sauce for a few more minutes until it reaches a thick, glossy consistency.

Add the sliced beef back into the thickened sauce and stir to combine.

Cook Chinese egg noodles in boiling water, then toss them with sesame oil to prevent sticking.

Serve the noodles topped with the beef and sauce, garnished with cucumber and spring onion, and optionally drizzle with chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens