Tender Beef Noodles Dish (Printer-friendly)
Tender beef and savory noodles combined in a rich, flavorful broth for a satisfying main dish.
# What You Need:
→ Beef
01 - 14 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
05 - 1/4 tsp black pepper
→ Broth
06 - 6 cups beef broth
07 - 2 tbsp soy sauce
08 - 1 tbsp oyster sauce
09 - 1 tbsp dark soy sauce (optional)
10 - 2 garlic cloves, minced
11 - 2 slices fresh ginger
12 - 2 green onions, chopped (white and green parts separated)
13 - 1 star anise
14 - 1 cinnamon stick
15 - 1 tsp sugar
→ Noodles & Vegetables
16 - 10 oz dried wheat noodles or rice noodles
17 - 5 oz bok choy or baby spinach, washed and halved
18 - 1 medium carrot, julienned
19 - 3.5 oz bean sprouts (optional)
→ Garnish
20 - Fresh cilantro, chopped
21 - Red chili slices (optional)
# How to Make It:
01 - Combine beef slices with 1 tablespoon soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Mix thoroughly and marinate for 15 minutes.
02 - Heat a small amount of oil in a large pot over medium heat. Add the white parts of green onions, minced garlic, and ginger slices. Sauté until fragrant, about 1 minute.
03 - Add marinated beef slices to the pot and stir-fry until browned, approximately 2 to 3 minutes. Remove beef and set aside.
04 - Pour beef broth into the pot. Add soy sauce, oyster sauce, optional dark soy sauce, star anise, cinnamon stick, sugar, and the sautéed aromatics. Bring to a boil, then reduce heat and simmer for 20 minutes.
05 - Prepare noodles according to package instructions, drain, and set aside.
06 - Add bok choy and julienned carrots to the simmering broth. Cook for 2 to 3 minutes until just tender. Return beef to the pot and heat through for 1 to 2 minutes.
07 - Divide cooked noodles into serving bowls. Ladle beef, vegetables, and broth over the noodles.
08 - Top with bean sprouts, green parts of spring onions, chopped cilantro, and optional red chili slices. Serve immediately while hot.
# Expert Tips:
01 -
- It comes together in just under an hour, yet tastes like you've been simmering it all day.
- The broth is forgiving—each spice plays its part without demanding perfection.
- One pot means fewer dishes, more time savoring what you've made.
02 -
- Don't skip the marinade step—even 15 minutes transforms tough beef into tender morsels that melt on your tongue.
- Remove the beef early, then return it at the end; overcooking it in the broth makes it tough and stringy.
- Taste your broth after 20 minutes and adjust seasoning; each brand of soy sauce is different, and you're the boss here.
03 -
- Slice your beef against the grain when it's partially frozen (about 30 minutes in the freezer)—it cuts clean and stays tender.
- Make extra broth and freeze it; you'll thank yourself when you want this dish again but don't have time to build the flavor from scratch.