冬日夜市红烧牛肉面
A hearty bowl of braised beef noodle soup, simmered with aromatic spices and served steaming hot at a bustling night market stall. The rich broth and tender beef warm you up on a cold winter evening, perfect for the Mid-Autumn Festival celebration.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
120 分钟 min
份量 Serves
4 人份 servings
总时长 Total
150 分钟 min
beef shank
cut into chunks
beef broth
or water
soy sauce
dark soy sauce
rock sugar
ginger
garlic
smashed
star anise
cinnamon stick
dried bay leaves
Sichuan peppercorns
dried chilies
optional
Chinese wheat noodles
fresh or dried
bok choy
halved
scallions
chopped
cilantro
chopped
salt
Blanch beef chunks in boiling water for 2-3 minutes, then drain and rinse under cold water to remove impurities.
In a large pot, heat some oil and sauté ginger, garlic, star anise, cinnamon, bay leaves, Sichuan peppercorns, and dried chilies until fragrant.
Add beef chunks and stir-fry until browned on all sides.
Pour in soy sauce, dark soy sauce, and rock sugar. Stir to coat the beef evenly.
Add beef broth or water to cover the beef. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.
While the beef simmers, cook the noodles according to package instructions. Drain and set aside.
Blanch bok choy in boiling water for 1-2 minutes, then drain.
To serve, divide noodles among bowls. Ladle hot beef and broth over the noodles. Top with bok choy, scallions, and cilantro. Serve immediately.
Cooking Tips