If you love beef stew, then this is a must-try Eastern variation on that classic dish. Niu Rou Mian is a fantastic, slow-cooked beef soup that is sure to warm your soul; not to mention it makes enough to enjoy for days!
Today, I am going to share with you a home-style beef noodle soup – Nui Rou Mian. Slow-cooked beef, delicious broth, and noodles.
There is a bit of technique required for this dish, but it is well worth the effort for this soon-to-be favorite soup of ours!
- 1) Beef Sirloin 1 Kg
- 1) 1 large piece of ginger (sliced)
- 2) 1 large section of green onion
- 3) 1 gram of bay leaves (about seven or eight)
- 4) 2 pieces of cinnamon
- 5) 3 pieces of star anise
- 6) 3 grams of Sichuan Peppercorn
- 7) 1 gram of cumin
- 8) 8 Clove
- 9) 1 Tsaoko
- 10) 2 tablespoons of cooking wine (30 grams)
- 11) 15 grams of salt
- 1) Noodles
- 2) The preferred amount of white radish
- 3) Green onion
- 4) Chili oil and vinegar to taste (option)
Chinese beef noodle soup recipe :
Step 1. First, prepare a large piece of beef sirloin (1kg). Cut the piece of meat in half and place in a large pot of water.
Step 2. Bring the water to a boil. Cook for a few minutes after the water has started a rapid boil.
Step 3. Remove the boiled beef. Pour out the water in the pot.
Step 4. Put the beef into the pot, add about 3 liters (3 kg) of water, and bring to a boil over high heat. There may still be a little foam when you cook, and use a spoon to take it out.
Step 5. Once the water boils, turn the heat to low and then add the seasonings from the ingredients list above.
☆ First, boil the water and remove the foam, then add the seasoning. If you add seasoning at the beginning, you will lose some of it with the foam.
☆ It may be not easy to find out all the ingredients outside China. So just add what you can find. But the flavour will be a little different.
Step 6. Finally, cover with the lid. Stew for about 3 hours over low heat.
Step 7. After stewing, all of the flavors should be incorporated into the broth and the meat soft.
Step 8. The time of stewing varies from kitchen to kitchen. The beef should be stewed long enough to be pierced with chopsticks. When you are stewing, pay attention to the water level. If it gets too low, you can add boiling water (do not add cold water directly).
☆ You can also use the pressure cooker, which will greatly shorten the stew time.
Step 9. Remove the beef and then thoroughly remove the impurities from the beef soup (or simply sift the soup) to obtain a pot of clear broth without impurities.
Step 10. After the stewed beef is cooled, put it in an air-tight container or bag and put it in the refrigerator for storage. The beef that has just been stewed is very soft. It can’t be cut directly, it is easy to break apart. It should be placed in the refrigerator before cutting.
The beef placed in the refrigerator can be stored for 3-5 days. The beef soup can be divided into small portions and placed in the freezer layer of the refrigerator (-18 ° C), and taken out and heated.
Next, we will construct our bowl of Nio Rou Mian:
Step 1. First, take a piece of beef and cut it into thin slices.
Step 2. The white radish is cut in half and then cut into thin slices. Bring the beef broth and radish slices in a pot to a boil over low heat, then simmer for 5 minutes.
☆Only use the amount of broth for however many bowls you are going to prepare so as not to waste.
☆ Do not put too many radish slices. They are only meant to add a soft, extra flavor to the soup.
Step 3: Finally, prepare your noodles. Cook the noodles with boiling water.(You can cook the noodles according to personal preference)Put them into a bowl, add the beef broth and radish slices, and place the beef slices on top. Sprinkle some chopped green onion on the surface. Chili oil and vinegar can be added according to personal preference. If you feel that there is no enough salt, you can also add some salt according to your taste.
1. It is recommended that you use beef sirloin. If you have bones from the beef, stew the bones with beef, the broth will taste better.
2. 1 kg of sirloin meat is enough for a family, but the broth may not be enough. We can choose to dilute the broth with water (need to add some salt to taste), so that you can do more bowls.
3. The garnishes are important for the added fragrances from the steaming bowl of soup. It will definitely catch everyone’s attention!