Coconut Free Classic Beef Noodle Bowls

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.6

(11)

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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 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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