The slow-cooked beef is so tender that a gentle poke with a fork causes it to fall apart. It is incredibly soft, juicy, and has a melt-in-your-mouth texture that is simply irresistible. The braised beef dissolves upon contact with the tongue, seemingly washing away all worries and troubles. Accompanying the beef is a handful of delicate noodles, cooked in the savory broth until perfectly done. With each bite, the elasticity and tenderness of the noodles complement the buttery texture of the beef. They intertwine with each other, with every strand of noodle coated in delicious broth, leaving you craving for more.
Ingredients for braised beef noodles
| Beef | 400g |
| Ginger | 8g |
| Cooking wine | 10g |
| Rock sugar | 20g |
| Soy sauce | 6g |
| Fragrant leaves | 3g |
| Cinnamon bark | 4g |
| Star anise | 3g |
| Dried chilli | 6g |
| Salt | 5g |
| Essence of chicken | 4g |
| Noodles | 100g |
| Green vegetables | 8g |
| Tomato | 4g |
| Chopped green onion | 5g |
Steps:
1.Cut the beef into large chunks: Wash the beef and cut it into evenly sized pieces, about 2-3 cm in diameter. Place the beef chunks in a bowl and set aside.
2.Boil water in a pot: Add enough water to a pot and add ginger slices and cooking wine. Place the cut beef chunks into the pot and bring it to a boil over high heat. Once boiling, skim off any impurities and foam from the surface using a sieve or spoon. Remove the beef chunks from the pot and set aside.
3.Heat oil in a pot: Add an adequate amount of cooking oil to a pot and heat it over medium-high heat. Add 30 grams of rock sugar to the pot and stir-fry it until it melts and turns a deep red color. Quickly add the beef chunks to the pot and stir-fry them to coat them with the caramelized sugar. Then, add chopped scallions and ginger to the pot and continue stir-frying until fragrant. Pour in a sufficient amount of soy sauce and cooking wine, and stir-fry to allow the beef to absorb the flavors. Add bay leaves, cinnamon sticks, star anise, and dried chili peppers to the pot, followed by enough hot water to cover the beef. Bring it to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
4.After simmering for 1 hour, season the braised beef with salt and chicken bouillon powder to taste. Stir well. Add the cooked noodles to the pot and mix them with the braised beef. Garnish with blanched bok choy and tomato slices. Sprinkle some chopped scallions on top. Serve the braised beef noodles.
Tips
1.Choose the right cut of beef for stewing, such as beef brisket or beef shank. These cuts have plenty of connective tissues and collagen, which will make the beef more tender and juicy.
2.Before stewing, you can sear the beef chunks in oil until they change color. This step helps to enhance the flavor and texture of the beef. It also helps to maintain the shape of the beef and thicken the sauce.
3.It is best to use a slow cooking method for braised beef noodles. This allows the beef to absorb more flavors and become more tender. You can choose to use a pressure cooker or a slow cooker to simmer the beef until it reaches the desired level of tenderness.
4.Enhance the flavor of the braised beef noodles with spices such as ginger slices, star anise, and cinnamon. Use seasonings like soy sauce, cooking wine, and rock sugar to create a unique taste profile. Adjust the amount of these ingredients according to your personal preference.
Braised beef noodles are not just a delicacy, but also a way to evoke emotions and memories. Every time I savor this dish, it reminds me of the flavors of my hometown and brings back beautiful memories. I encourage everyone to truly appreciate the flavors and emotions embedded in braised beef noodles, making it a timeless culinary choice in our hearts.