Rachel's Chinese Beef Noodle Soup
Why I Love This Recipe
Here’s one of my favourite noodle soup and easy to cook at home!
- Rachel Chen (Hong Kong Office Manager)
Ingredients You'll Need
5 lbs Beef shank
5 cloves garlic
1 t-spoon red chili flake
1 white or yellow onion (diced)
1 T chopped ginger
1/2 cup spring onions (sliced)
2 bulbs fennel (diced)
1 cup rice wine vinegar (un-seasoned)
1 cup dark soy source
1 cup light soy source
1 or 2 cube sugar
chilly bean source ( as needed)
Directions
1. Rinse off the beef shank under cold running water and add to pot with rice wine, spring onion and slice of ginger, Boil for 5 mins
2. Wash the beef shank and cut into slices
3. Put vegetable oil in a pan, fry garlic, red chilli, onion, ginger, spring onions, fennel, then put the beef shank inside, with 3 spoon of dark soy sauce and 3 spoon of light soy source, 1 spoon of chilly bean source and some cube sugar,
4. Put everything into a big pot, adding some water, simmer for 1 – 2 hours season. Turn off the heat and let the soup stay with the cover on for another hour.
5. Add any vegetables you like and serve with Chinese noodles. I normally add some carrot, radish…
