It was SO frigid cold today that the only thing I could bear to think about eating for dinner was a nice bowl of beef noodle soup! Made with a fragrant stock and served with a sesame chili oil, this recipe is a great crowd-pleaser! This recipe takes a long time to prepare, but the final product is oh-so-worth-it.
For this beef noodle soup recipe, you will prepare a fragrant and delicious homemade stock that you will cook the beef in. Once the beef is melt-in-your-mouth tender, you’ll add carrots and shiitake caps and then ladle all this deliciousness over noodles of your choice. You can serve with a sesame chili oil to add an extra kick!
Skill Level: Intermediate
Time to Make: 2 hours 50 minutes (2 hours inactive)
3 pounds beef chuck
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
4 tablespoons black vinegar
16 cups water
2 tablespoons black peppercorns
1 tablespoon coriander seeds
10 cardamom pods
1 cinnamon stick
3” knob of ginger
2 heads of garlic
2 medium onions
24 shiitake mushrooms, stems reserved
1/4 cup soy sauce
1 tablespoon turmeric powder
1-2 tablespoons granulated sugar (depending on your preference; I added 2 tablespoons!)
6 large carrots
24 ounces noodles of your choice (such as fresh ramen or dry udon or soba)
5 tablespoons sesame oil
3 tablespoons chili oil (more or less depending on your preference)
1 scallion, for garnish
Prepare Ingredients: Pat the chuck dry, cut into even-sized cubes, and season with salt and pepper. Set aside. Cut the ginger into large pieces and cut the garlic heads in half cross-wise. Note: You do not need to peel the ginger or the garlic heads. Quarter the tangerine. Peel the onions and quarter. Cut the scallions into thirds. Remove the stems from the mushrooms and keep separate from the caps. Trim and scrub the carrots and cut into 1/2” thick rounds on an angle. Very thinly slice the reserved scallion on an angle and set aside for garnish.
Brown the Beef: Add the butter and olive oil to a large stockpot and turn the heat to medium high. Once the butter is melted and frothy, add the beef in an even layer and cook for 3-4 minutes per side until browned all over. Note: Cook the beef in batches to ensure that you get a nice sear on all the pieces. Transfer all the beef to a bowl and reduce the heat on the stockpot to medium.
Prepare the Stock: Add the black vinegar to the stockpot and scrape up any browned bits stuck to the bottom of the pot. Add the water along with the black peppercorns, coriander seeds, cardamom pods, cinnamon stick, sliced ginger, the garlic heads, the tangerine and onion quarters, the mushroom stems, and the scallions. Add 1 teaspoon salt. Reduce heat and simmer, partially covered, for 1 hour. Strain the stock through a fine mesh sieve into a large heat-proof bowl and discard all the solids except for 1 half of a garlic head. Set aside the garlic to allow it to cool. Wipe out the stock pot and return the strained stock back to the pot.
Cook the Beef: Add the beef along with all the juices in the bowl to the pot. Stir in the soy sauce, turmeric, and the sugar. Bring to a boil. Reduce heat and simmer partially covered for 1 hour 30 minutes. Skim any fat or foam from the top of the soup periodically.
Finish the Soup: During the last thirty minutes of the soup cooking, stir in the carrots and the shiitake caps. Turn the heat to medium and cook, uncovered, over a low boil. Taste and season with salt and pepper.
Cook the Noodles: Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and rinse.
Prepare the Sesame Chili Oil: Once the garlic is cool enough to handle, remove the peel and transfer the peeled cloves to a food processor. Pulse until finely chopped. Add the sesame oil and chili oil and pulse a few times until combined. Season with salt and transfer to a small bowl.
To Serve: Divide the noodles between bowls and ladle the soup on top. Garnish with the reserved sliced scallion and serve with the sesame chili oil. Enjoy!
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