MANDARIN BEEF STEW NOODLES Recipe
beef brisket, tendons, spiced herb broth
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Ingredients
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Broth / Stock
Beef & Tendons
Aromatics & Finish
Noodles & Garnish
Method
Broth / Stock
Infuse the broth
In a large heavy-bottom pot, combine 8 cups beef broth and 2 cups water. Add sliced ginger (2 oz), smashed garlic cloves (6), star anise (4), Sichuan peppercorns (1 tbs), cassia cinnamon stick, dried mandarin peel (or orange zest), and bay leaf. Bring to a gentle simmer over medium heat.
Season
Stir in light soy sauce (3 tbs), dark soy sauce (1 tbs), Shaoxing rice wine (2 tbs), rock sugar (1 tbs) and 1 tsp salt. Reduce heat to low so the broth barely simmers and keep warm while you prepare the beef. Simmer at least 30 minutes to marry flavors; up to 2 hours for deeper flavor (uncovered or partially covered).
Beef & Tendons
Blanch tendons (optional but recommended)
Bring a small pot of water to a boil. Add tendon pieces and blanch 5–8 minutes to remove impurities. Drain, rinse under cold water, and set aside.
Sear beef
Heat 2 tbs vegetable oil in a separate heavy skillet or the same large pot (if cleared). Add smashed ginger (1 oz) and white parts of 2 scallions; sauté 30 seconds to fragrance. Add brisket cubes and sear on all sides over medium-high heat until well browned, 6–8 minutes. Remove beef and set aside.
Deglaze and combine
If the pan is dry, add 1 tbs Shaoxing wine to deglaze, scraping up browned bits. Transfer seared brisket and blanched tendons into the simmering broth. Increase heat to bring broth to a gentle boil, then reduce to low to maintain a simmer.
Braise
Cover and simmer gently until brisket and tendons are fork-tender — 1.5 to 2 hours for brisket and tendons; check at 90 minutes. Skim any foam or excess fat from the surface as needed. Adjust seasoning with additional salt or soy if needed.
Aromatics & Finish
Vegetables and acid
Blanch or steam mustard greens or bok choy until tender and set aside. Stir 1 tsp rice wine vinegar into the broth just before serving to lift flavors. Add white pepper (¼ tsp) to the broth and stir.
Shred or slice beef
Remove the brisket and tendon pieces from the broth onto a cutting board. Slice or shred the brisket against the grain into bite-sized pieces; cut tendons into smaller bite-size pieces if needed. Return meat to the broth to warm through.
Noodles & Assembly
Cook noodles
Bring a separate pot of water to a rolling boil. Cook the noodles according to package instructions until just al dente (fresh noodles 2–4 minutes; dried 4–6 minutes). Drain, rinse briefly under hot water to remove excess starch and to warm, then toss with 1 tsp toasted sesame oil to prevent sticking.
Assemble bowls
Divide cooked noodles into 4 bowls (about 3 oz each). Ladle hot mandarin beef stew broth with brisket and tendons over the noodles, making sure each bowl gets a good portion of meat and broth.