Classic Beef Noodle Bowls
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Learn more →Ingredients
4 servings
For the broth and beef
- 2 lb beef chuck, cut into 3-inch chunks
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 1 medium yellow onion, halved
- 6 garlic cloves, smashed
- 1 (2-inch) piece fresh ginger, sliced into coins
- 2 tbsp tomato paste
- ⅓ cup soy sauce
- 2 tbsp rice wine (shaoxing wine or dry sherry)
- 1 tbsp brown sugar
- 1 tbsp doubanjiang (spicy fermented bean paste)
- 2 star anise
- 1 cinnamon stick
- 4 cups low-sodium beef broth
- 2 cups water
- salt and pepper, to taste
For the noodles
- 12 oz wide egg noodles
For the soft-boiled eggs
- 4 large eggs
For serving
- 4 scallions, thinly sliced
- 1 tbsp toasted sesame oil
- chili oil, for drizzling (optional)
Instructions
- 1
Pat the beef chunks dry with paper towels and season generously with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef on all sides for 3–4 minutes per side, until deeply browned. Transfer the seared beef to a plate and set aside.
- 2
Reduce the heat to medium. Add the halved onion cut-side down to the pot and cook undisturbed for 3–4 minutes, until charred and deeply golden on the cut side. Add the garlic and ginger and cook, stirring, for 1 minute, until fragrant.
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