Beef Broth Noodles
牛肉汤面 · niú ròu tāng miàn
Not to be confused with Lanzhou lamian or Taiwanese beef noodle — this is the plain home bowl: a piece of shank simmered with ginger, scallion and a tomato until the broth tastes of beef and nothing else, then poured over noodles with a handful of greens. It is what a Chinese parent makes on the first cold day of the year.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- fresh wheat noodles鲜面条🏮 asian280 g
- beef shank or chuck, cut into 4 cm chunks牛腱子或牛肩肉，切4厘米块🛒 local500 g
- tomato, quartered番茄，切四瓣🛒 local150 g
- fresh ginger, sliced鲜姜，切片🛒 local15 g
- scallion, cut into lengths, white and green separated小葱，切段，葱白葱绿分开🛒 local30 g
- star anise八角🏮 asian2 g
- light soy sauce生抽🏮 asian30 ml
- dark soy sauce老抽🏮 asian10 ml
- baby bok choy, halved小白菜，剖半🏮 asian200 g
- white pepper, freshly ground现磨白胡椒粉🛒 local1 g
fresh wheat noodles: Medium or wide fresh noodles; dried wide noodles need 1 extra minute
beef shank or chuck, cut into 4 cm chunks: Shank gives clean slices and a fine broth; chuck is more forgiving if you overcook it
tomato, quartered: The quiet secret — it dissolves entirely and rounds out the broth without tasting of tomato
star anise: Two pods only — any more and it tastes like a braise, not a broth
dark soy sauce: For colour only; it is less salty than light soy
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Instructions
1Put the beef in a pot, cover with cold water by 5 cm, and bring to a boil over high heat. Boil 2 minutes, then pour everything into a colander and rinse the meat under hot water.
飞水去腥
🔍 Look for High heat 5 分钟 · 5 minutesVisual: 肉块覆灰褐浮沫、水色浑浊；冲洗后肉块干净呈粉褐Grey-brown scum coats the meat and the water is cloudy; after rinsing the chunks look clean and pink-brown
You know it's right when: 冲洗时无灰沫浮起，锅中气味是肉香而非腥铁味No grey foam rises when you rinse, and the pot smells beefy rather than metallic
2Return the beef to a clean pot with 1.5 L (6¼ cups) hot water, ginger, scallion whites and star anise. Bring to a boil, then drop to the lowest heat.
热水慢炖
🔍 Look for Low heat 10 分钟 · 10 minutesVisual: 水面近乎静止，只有锅边缓缓冒出零星气泡Surface is almost still, with lazy bubbles rising at the edges only
You know it's right when: 汤面只是微波荡漾而非翻滚——大沸会让汤浑肉紧The broth ripples rather than boils — a rolling boil will make it cloudy and tough
3Add the tomato quarters, cover with the lid slightly ajar, and simmer very gently for 40 minutes.
番茄同炖
🔍 Look for Low heat 40 分钟 · 40 minutesVisual: 番茄完全化开只剩皮丝，汤色清亮琥珀带几粒油珠Tomato has completely collapsed into threads of skin; broth is clear amber with a few oil beads
You know it's right when: 筷子轻用力即可插入肉块A chopstick slides into a beef chunk with only light resistance
4Season with both soy sauces and the white pepper. Lift out the beef, slice it across the grain, and return the slices to the broth off the heat.
逆纹切片
🔍 Look for Low heat 3 分钟 · 3 minutesVisual: 肉片玫瑰褐，可见纹理横贯短边，无血水流出Slices are rosy brown with visible grain running across the short side; no red juices run
You know it's right when: 手指顺纹轻撕即开A slice tears easily along the grain with your fingers
5Cook the noodles in a separate pot of boiling water until just tender, adding the bok choy for the final 60 seconds. Drain both.
面菜单煮
🔍 Look for High heat 4 分钟 · 4 minutesVisual: 面条胀起无白心，菜梗呈半透明青玉色Noodles are swollen with no white core; bok choy stems are translucent jade
You know it's right when: 面条拉伸不断，菜梗弯折不断A strand stretches without snapping; a stem bends without breaking
6Divide the noodles between deep bowls, arrange bok choy and beef on top, and ladle the boiling broth over everything. Finish with scallion greens.
浇汤撒葱
🔍 Look for High heat 1 分钟 · 1 minuteVisual: 清亮琥珀汤中有玫瑰色牛肉片、白色面条与鲜绿小白菜Clear amber broth with rosy beef slices, white noodles and bright green bok choy
You know it's right when: 滚汤浇下瞬间，牛肉片边缘微微卷起Beef slices curl slightly at the edges the moment the hot broth hits them
Tips
- · The blanching step is not optional — skipping it gives you a grey, metallic-tasting broth no amount of ginger will fix.
- · Keep the simmer below a boil the whole time. A rolling boil emulsifies the fat and turns a clear broth cloudy.
- · The tomato is a background note, not a flavour. It should dissolve completely and leave no tomato taste behind.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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