Chinese Braised Beef and Noodles
Dive into the comforting flavors of Chinese Braised Beef and Noodles, a hearty, soul-soothing dish that's packed with aromatic spices and tender, melt-in-your-mouth beef. Perfectly braised with ginger, garlic, star anise, and cinnamon, the beef absorbs layers of rich umami from soy sauce, Shaoxing wine, and a touch of rock sugar, creating a deeply flavorful broth. Served over silky wheat noodles and paired with vibrant, blanched baby bok choy, this one-pot meal is irresistible for dinner any day of the week. With just 20 minutes of prep time and slow-simmered cooking magic, it’s a wholesome, restaurant-quality recipe that's surprisingly simple to make at home. Whether you’re craving authentic Chinese comfort food or looking for a satisfying noodle bowl, this dish is guaranteed to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Beef shank or brisket, cut into chunks
- 2 tablespoons Cooking oil (e.g., vegetable or peanut oil)
- 4 slices Fresh ginger, sliced
- 4 cloves Garlic, smashed
- 4 stalks Green onions, cut into 2-inch pieces
- 2 pieces Star anise
- 1 stick Cinnamon stick
- 0.25 cup Soy sauce
- 2 tablespoons Dark soy sauce (optional for color)
- 0.25 cup Shaoxing wine (or dry sherry)
- 1 tablespoon Rock sugar or granulated sugar
- 4 cups Beef or chicken stock
- 1 pound Dry wheat noodles or fresh noodles
- 2 bunches Baby bok choy or other leafy greens
- to taste Salt
- 2 tablespoons Chopped green onions, for garnish
Instructions
Heat a large pot over medium-high heat and add the cooking oil.
Sear the beef chunks in batches until browned on all sides. Remove and set aside.
In the same pot, add ginger slices, smashed garlic, and green onion pieces. Stir-fry for 1-2 minutes until aromatic.
Add the star anise and cinnamon stick. Stir well.
Deglaze the pot with Shaoxing wine, scraping up any browned bits from the bottom.
Return the beef to the pot, then add soy sauce, dark soy sauce (if using), rock sugar, and beef stock.
Bring to a boil, then reduce to a simmer. Cover and braise for 1.5 to 2 hours, or until the beef is tender.
While the beef is braising, cook the noodles according to package instructions. Rinse under cold water and set aside.
Blanch the baby bok choy in boiling water for 1-2 minutes and set aside.
Once the beef is done, taste the broth and adjust salt as needed.
To serve, divide the noodles into bowls. Ladle the beef and broth over the noodles. Add bok choy to each bowl.
Garnish with chopped green onions and serve hot.
Nutrition Facts
Calories |
4000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 10942 mg | 476% | |
| Total Carbohydrate | 386.2 g | 140% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 30.9 g | ||
| Protein | 207.3 g | 415% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 817 mg | 63% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 4921 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
