Thursday, August 30, 2007
Chinese Braised Beef with Noodle Soup 牛肉麵
All over south-east asia, there are variations of beef noodle soups, and I love them all. From the fragrant and flavorful Vietnamese pho with slices of flank steak (I always order extra meat) to the Taiwanese beef noodles.
The one that I remembered from my childhood had a rich, dark soup that was full of flavors from garlic, bean paste, soy sauce, rice wine, star anise and cinnamon. Then there was the popular and tasty beef ball noodles at the Scotts food court in Singapore. I wonder if they are still there?
Tried making this using a crockpot, and the star-anise flavors did shine through this dish.
I browned the beef and placed in the crock pot. Then I added soy sauce, water, garlic with skins intact, star anise and a piece of cinnamon. Also added a tsp of hot bean paste, bean paste, and sugar. Left it in the crock pot for 5 hours on low. Strain liquid and thicken with cornstarch.In a pot, blanch vegetables in boiling water and remove. In the same pot, add noodles and cook til al-dente. In a bowl, add soy sauce, sesame oil, and white pepper. Add in noodle, vegetable, beef and scallions. Serve immediately.