Beef Lomi Lomi Recipe

Prepare the broth

In a large pot (6-quart), combine 8 cups beef broth and 2 cups water. Bring to a gentle simmer over medium heat.

Season broth

Add 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon fish sauce, 1 tablespoon brown sugar, and 1 teaspoon black pepper. Stir and taste; adjust seasoning for saltiness by adding up to 1/4 teaspoon additional salt if needed. Keep at a low simmer.

Sear the beef

Heat 2 tablespoons vegetable oil in a wide skillet or separate pot over medium-high heat. When hot, add the thinly sliced beef in a single layer and sear 1–2 minutes per side just until browned (it will finish cooking in the soup). Transfer seared beef to a plate and set aside.

Sauté aromatics

In the same skillet, add a touch more oil if needed. Lower heat to medium, add the minced garlic, sliced yellow onion, and julienned ginger. Sauté until fragrant and softened, about 3–4 minutes, scraping up browned bits from searing. Add the aromatics to the simmering broth.

Simmer beef

Return the seared beef to the pot. Simmer gently in the broth for 10 minutes so flavors meld and beef finishes cooking. Keep the pot uncovered or partially covered to maintain a gentle simmer.

Cook noodles

If using fresh egg noodles: separate and add directly to boiling broth, simmer 2–4 minutes until tender. If using dried or packaged fresh thicker noodles, cook according to package instructions in the broth until nearly al dente. Stir occasionally to prevent clumping.

Add quick-cooking vegetables

When noodles are nearly done, add the julienned carrot, thinly sliced cabbage, and the white parts of the green onions. Simmer 2–3 minutes until vegetables are just tender-crisp.

Finish with bean sprouts

Stir in the bean sprouts and the reserved green onion greens; cook for 30–45 seconds to heat through while preserving crunch.

Make cornstarch slurry

In a small bowl, whisk 2 teaspoons cornstarch with 3 tablespoons cold water until smooth. With the soup at a gentle simmer, slowly drizzle the slurry into the pot while stirring to avoid lumps. Simmer 1–2 minutes to thicken slightly.

Add eggs

Beat 3 eggs lightly in a bowl. With the soup at a gentle simmer and stirring slowly in one direction, drizzle the beaten eggs in a thin stream into the pot to create ribbons and soft egg strands. Turn off heat after eggs set (about 30–45 seconds).

Finish and adjust

Stir in 1 teaspoon sesame oil, check seasoning and add up to 1/2 teaspoon salt if necessary. Squeeze lime or calamansi to taste into the soup (start with 1/2 lime) and stir. Add seared beef back in if you removed earlier for a final warm-through (optional).

Serve

Ladle Beef Lomi Lomi into bowls, garnish with extra sliced green onions and a grind of black pepper. Serve hot with extra lime/calamansi and chili sauce on the side.