Must Eat Red Braised Beef Noodles Soup

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made with pantry staples.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds acidity without the cost of rice wine.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a more affordable option.

Put 1 pound of beef shank in room temperature water and boil for about 10 minutes.

Slice the boiled beef shank into small pieces.

In a hot pan, add 3 tablespoons of oil and 1 teaspoon of citron pepper; cook until aroma comes out, then discard the pepper.

Add 1 sliced onion and cook until soft, then add 4 slices of ginger and cook until the ginger aroma comes out.

Add 2 stalks of celery, 3 cloves of garlic, 1 cinnamon stick, 5-6 dry red chilies, and 2 pieces of cloves; cook until all the aromas are released.

Add 1 tablespoon of chili bean paste, 6 tablespoons of soy sauce, 2 tablespoons of rice wine, and a pinch of white pepper; stir-fry until fragrant.

Add the sliced beef back into the pan and stir-fry.

Pour in 4 cups of boiling water and add 1 tablespoon of yellow rock sugar, 2 medium-sized carrots, and 1 large tomato.

Cook on low heat for about 2 hours.

After 1 hour of cooking, take about 5 tablespoons of beef broth and fat for later use.

Soak 8 ounces of pickled mustard greens in water for about 1 hour, then squeeze out the water.

In a hot pan, add the reserved beef fat or broth, the pickled mustard greens, a dash of soy sauce, a pinch of five-spice powder, and a pinch of sugar; stir until combined.

In another pot of boiling water, blanch Shanghai bok choy for about 30 seconds, then remove.

In the same pot, cook 16 ounces of fresh noodles for about 3 to 5 minutes, testing with chopsticks to see if they break.

Transfer the cooked noodles to a bowl and serve with the beef soup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens