Artificial Food Coloring Free Classic Beef Noodle Bowls

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

Artificial Food Coloring Free Classic Beef Noodle Bowls

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Ingredients

4 servings

For the broth and beef

2 lb beef chuck, cut into 3-inch chunks
1 tbsp neutral oil (such as canola oil or vegetable oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
See all
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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