My Favorite Malaysian Beef Noodles | Soong Kee Recipe!? 颂记牛粉

beef brisket

🥗Healthier: lean beef

💰Cheaper: chicken

Lean beef reduces fat content, while chicken is more affordable.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce offers umami flavor without seafood allergens.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: pasta

Zucchini noodles are lower in carbs, while pasta is often less expensive.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides heat with fewer calories, while red pepper flakes are budget-friendly.

Cut the boneless short rib into 1" chunks.

Heat a stainless steel pot on medium-high heat.

Add 2 TBSP neutral oil and pan-fry the beef until browned on all sides.

Add 1 TSP Shaoxing wine to deglaze the pot, scraping up the bits sticking to the pot.

Mix in the bean paste, garlic, and star anise.

Add 2 cups of water, dried shrimp, Sichuan pepper, white pepper, dark soy sauce, kecap manis, and fried shallots.

Mix to combine and bring to a boil.

Cover, turn the heat down to a simmer, and braise for about 1 hour or until beef is super tender.

Take out the beef and chop into a mince, add it back to the sauce, and simmer for another 15 minutes until the sauce has thickened.

Cut the beef balls into halves and reheat in a pot of beef broth.

Drain and set aside.

Cook the yu choy in the beef broth, strain and set aside.

Cook noodles according to package instructions, drain, and plate.

Mix about 1 TSP of beef fat into the noodles, plate with 2 ladles of the beef sauce, and some yu choy.

Serve the beef balls and broth in a separate bowl.

Cooking Techniques

Equipment Needed

Spice Level: