Tender Beef Noodles Broth (Print version)

Tender beef and noodles simmered in aromatic broth with fresh vegetables and spices for a satisfying meal.

# Ingredient List:

→ 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 let marinate for 15 minutes.
02 - Heat a small amount of oil in a large pot over medium heat. Add the white part of green onions, minced garlic, and sliced ginger. Sauté until fragrant, approximately 1 minute.
03 - Add the marinated beef slices to the pot and stir-fry until just browned, about 2 to 3 minutes. Remove beef from the pot and set aside.
04 - Pour beef broth into the same 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 - Cook the noodles according to package directions. Drain and set aside.
06 - Add bok choy and julienned carrot to the simmering broth. Cook for 2 to 3 minutes until just tender. Return the beef to the pot and heat through for 1 to 2 minutes.
07 - Distribute cooked noodles into serving bowls. Ladle beef, vegetables, and broth over the noodles. Garnish with bean sprouts, green parts of spring onion, cilantro, and red chili slices if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The broth is rich and aromatic without requiring hours of simmering—you get restaurant-quality depth in 35 minutes.
  • Tender beef slices and silky noodles absorb all those spiced flavors, making every bite feel like you're treating yourself.
  • It's the kind of dish that tastes even better when you're cooking for someone, turning an ordinary weeknight into something memorable.
02 -
  • Don't skip the beef marinade—it's what separates tender, flavorful meat from tough, bland strips that feel like you cut corners.
  • The star anise and cinnamon stick look strange floating in there, but remove them before eating or you'll bite into something that tastes like soap mixed with Christmas.
  • Taste the broth before serving and adjust soy sauce or oyster sauce if needed—broth is personal and yours might need different seasoning than mine.
03 -
  • Slice your beef against the grain and keep it thin—thick pieces turn chewy no matter how long you marinate them, and thin slices turn silky in seconds.
  • Don't let the noodles sit in the hot broth for hours before serving or they'll absorb liquid and turn into soup—serve and eat while everything is still itself.

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