Braised Red Beef Noodles (Hóng Shāo Niú Ròu Miàn)
Ingredients
Beef & Broth Ingredients
- 2½ –3 lb beef shank or chuck cut into large chunks
- Neutral oil
- 4 slices fresh ginger
- 4 scallions cut into large sections
- 5 cloves garlic smashed
- 2 star anise
- 1 cinnamon stick
- 1 teaspoon Sichuan peppercorns
- ¼ cup Shaoxing wine
- ⅓ cup light soy sauce
- 2 tablespoon dark soy sauce
- 1 –2 tablespoon rock sugar or brown sugar
- 2 tablespoon tomato paste or 1 chopped tomato
- Water or beef stock to cover
Instructions
Step 1: Blanch the Beef
- Cover beef with cold water. Bring to a boil for 5 minutes. Drain and rinse well. This keeps the broth clean and focused.
Step 2: Build the Braise
- Heat a heavy pot with oil. Add ginger, scallions, garlic, star anise, cinnamon, and peppercorns until fragrant. Add beef and brown lightly. Deglaze with Shaoxing wine. Add soy sauces, sugar, and tomato. Cover with liquid.
Step 3: Low, Slow Braise
- Bring to a gentle simmer. Cover partially and cook 2½–3 hours until beef is deeply tender. Skim fat as needed. Adjust seasoning at the end.
- Noodles & Assembly
- Cook noodles separately. Blanch greens quickly in noodle water as noodles cook. Assemble with noodles, beef, broth, and greens.
Notes
Noodles & Assembly
Cook noodles separately. Blanch greens quickly in noodle water as noodles cook. Assemble with noodles, beef, broth, and greens. Tried this recipe?Let us know how it was!
