Beef Noodles Recipe

Marinate Beef

In a bowl combine soy sauce, shaoxing wine, grated ginger, minced garlic, cornstarch and black pepper. Add the beef cubes and toss to coat thoroughly. Let marinate at room temperature for 20 minutes or refrigerate up to 2 hours.

Brown Beef

Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Remove beef from marinade, reserve marinade. Working in batches if needed, add beef cubes and sear until deeply browned on all sides, about 6–8 minutes total. Transfer browned beef to a bowl and set aside.

Sauté Aromatics

Reduce heat to medium, add a touch more oil if needed. Add sliced onion and the white parts of the scallions and sauté until softened and starting to brown, about 5 minutes. Add star anise, cinnamon stick and cloves and cook 30 seconds until fragrant.

Deglaze and Build Sauce

Pour the reserved marinade into the pot and stir, scraping up browned bits from the bottom. Add beef stock, water, dark soy sauce, light brown sugar and rice vinegar. Stir to combine and bring to a simmer.

Braise the Beef

Return the seared beef to the pot. Bring liquid to a gentle simmer, then reduce heat to low, cover partially and braise until beef is tender, 1.5 to 2 hours. Check every 30 minutes and skim any foam or excess fat from the surface. If liquid reduces too quickly, add an additional 1/2 cup water.

Adjust Seasoning

When beef is tender, taste the braising liquid and adjust seasoning with up to 1/2 tsp more salt if needed and more sugar or soy for balance. Remove whole spices (star anise, cinnamon, cloves) and discard.

Finish with Citrus

Stir in orange zest, orange juice and lime (or lemon) juice to the braising liquid. Add toasted sesame oil and half of the chopped cilantro and green scallion slices. Simmer uncovered 5 minutes so flavors meld. The sauce should be glossy and slightly reduced — if it is too thin, simmer a few more minutes; if too thick, add up to 1/4 cup hot water or stock.

Shred or Cube Beef

Remove beef pieces to a cutting board and shred with two forks or cut into bite-sized pieces, returning meat to the pot and stirring to coat with sauce. Keep warm on very low heat while preparing noodles and vegetables.

Cook Noodles and Greens

Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. In the last 1–2 minutes of noodle cooking, add bok choy or spinach to blanch. Reserve 1/2 cup of the starchy cooking water, then drain noodles and greens together.

Assemble Bowls

Divide noodles and greens among 4 bowls. Spoon braised beef and plenty of braising liquid over the noodles. If sauce seems thin, stir in a tablespoon of the reserved cooking water to loosen; if too thin, simmer briefly to reduce.

Garnish and Serve

Top each bowl with remaining cilantro and scallion slices, toasted sesame seeds and optional crushed peanuts. Drizzle with chili oil if desired. Serve immediately with extra lime wedges on the side.