街头红烧牛肉面
A hearty bowl of braised beef noodle soup served at a bustling street stall, with tender beef, chewy noodles, and a rich, savory broth. This comforting dish is perfect for a cool autumn evening during the Mid-Autumn Festival.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
90 分钟 min
份量 Serves
4 人份 servings
总时长 Total
110 分钟 min
beef chuck
cut into chunks
beef broth
or water
soy sauce
dark soy sauce
rock sugar
or granulated sugar
ginger
garlic
smashed
star anise
cinnamon stick
dried bay leaves
Sichuan peppercorns
optional
fresh wheat noodles
or dried
bok choy
halved
scallions
chopped, for garnish
vegetable oil
salt
Blanch the beef chunks in boiling water for 2-3 minutes, then drain and rinse under cold water. Set aside.
Heat vegetable oil in a large pot over medium heat. Add ginger, garlic, star anise, cinnamon, bay leaves, and Sichuan peppercorns. Stir-fry for 1 minute until fragrant.
Add the beef chunks and stir-fry until browned on all sides.
Add soy sauce, dark soy sauce, and rock sugar. Stir to coat the beef evenly.
Pour in the beef broth (or water) and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours or until the beef is tender.
While the beef simmers, cook the noodles according to package instructions. Drain and set aside.
Blanch the bok choy in boiling water for 1-2 minutes, then drain.
Once the beef is tender, taste the broth and adjust seasoning with salt if needed.
To serve, divide noodles among bowls. Top with beef chunks and bok choy. Ladle hot broth over the top. Garnish with chopped scallions.
Cooking Tips