CHINESE BEEF SOUP RECIPE RECIPES

Steps:

• Cut beef into larger chunks and then place in a large pot with enough cold water. Throw one spring onion and several ginger slices, bring to a boil and then pick the beef chunks out (so there will be no floating dirt on the meat and we can skip rinsing process.) Drain.
• Heat up around 2 tablespoons of oil in a deep stewing pot and fry doubanjiang for half minute over slow fire, then place garlic, ginger, leek onion and red onion in, fry until aromatic.
• Return cooked beef and stir for several minutes until the beef is slightly browned, place tomato wedges and add warm stock to cover all the content. Bring to boil and then slow down the fire and simmer for around 1 hour.
• Pick the beef out and strain the liquid to remove cooked vegetables and spices, add salt to taste (the soup can be slightly salty compare with common soups)and simmer for another 15-20 minutes.
• During this period, cook noodles according to package instructions. You can either serve wide noodles or thin noodles. Transfer noodles to serving bowl, pour in soup base and top with beef. Garnish chopped green onion and decorate with coriander.

Steps:

• In a large pot, combine the beef stock with the water. Add the beef, onion, ginger, soy sauce, garlic and star anise and bring to a boil. Cover and simmer over very low heat until the meat is tender, about 2 hours. Transfer the meat to a plate and let cool slightly. Using 2 forks, coarsely shred the meat.
• Strain the broth, discarding the solids. Return the strained broth and the meat to the pot. Add the shiitakes and the scallion whites and simmer until the shiitakes are tender, about 5 minutes.
• Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain well and add the noodles to the soup. Transfer the soup to deep bowls, garnish with the scallion greens and serve, passing sesame or chile oil at the table.