Braised Beef Noodle Soup
Dried Bamboo Shoots

A hearty, homemade braised beef noodle soup featuring tender beef cubes, rehydrated dried bamboo shoots, and a rich, spicy red broth infused with savory bean paste and hot pot seasoning.

Ingredients

• 800 g fresh beef
• 100 g dried bamboo shoots
• 3 stalks green onions
• 1 piece fresh ginger
• 3 cloves garlic
• 2 tbsp cooking wine
• 2 tbsp spicy bean paste
• 2 tbsp hot pot seasoning
• 2 tbsp chili oil
• 1 packet instant egg noodles
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• to taste salt
• dry spices mixed household spices
• to taste fresh cilantro

Instructions

1. 1Cube the Beef

   

   Place the fresh beef on a clean wooden cutting board and slice it evenly into large, uniform cubes.

   Tip: Cut the beef into consistent sizes to ensure they cook and braise evenly.
2. 2Blanch the Beef

   

   Transfer the cubed beef into a pot of boiling water along with green onions, ginger, and a splash of cooking wine to remove impurities.

   Tip: Blanching in aromatics helps neutralize any gamey odors from the meat before braising.
3. 3Prepare Bamboo Shoots

   

   Trim the tougher portions from the front of the rehydrated dried bamboo shoots, then cut the remaining tender parts into bite-sized segments.

   Tip: Ensure the tough ends are thoroughly trimmed so the bamboo shoots absorb the braising liquid evenly.
4. 4Sauté the Beef

   

   Add the blanched beef cubes into a hot wok with green onions and ginger, stir-frying until the surface of the meat is slightly charred.

   Tip: Stir-frying the blanched beef briefly helps build a savory base flavor before pressure cooking.
5. 5Add Spices

   

   Toss in dry spices to the wok with the beef and continue to stir-fry briefly to release their aromas.

   Tip: Use whatever household spices you have available to customize the aromatic profile.
6. 6Make the Red Broth Base

   

   In the wok, stir-fry chili oil, scallions, ginger, garlic, hot pot seasoning, and spicy bean paste together until fragrant, then add water, simmer for ten minutes, and strain the solids.

   Tip: Straining out the solid spices ensures a smooth, clean red broth base for the braising liquid.
7. 7Pour the spicy red broth

   

   Pour the flavorful red broth that has been simmered and strained over the layer of chopped bamboo shoots and braised beef inside the pressure cooker.

   Tip: Straining the solid spices out ensures a smooth, clean broth texture while keeping all the rich flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions