Main ingredients 🥩
noodlesbeef sirloingreen oniongarlicgingerbamboo shootsshiitake mushroomwood ear mushroombroccoliChinese cabbageasparaguslettuce
Yeo Kyung-rae's Rich and Hearty Beef Bone Soup Noodles
Authentic Chinese-style beef bone soup noodles with tender beef sirloin and fresh vegetables, delivering a deep and rich broth.
🙋 Recommended for
- ⭐ Those craving a hearty, deeply flavored Chinese-style hot soup on chilly days
- ⭐ Those wanting to serve a nutritious and satisfying premium noodle dish featuring beef sirloin and an abundance of high-quality vegetables
Ingredients needed 🛒2 servings
- 2 servings of Chinese noodles or kalguksu
- beef sirloin 150g
- green onion 1/2 bunch
- garlic 3 cloves
- ginger 1/4 piece
- bamboo shoots 40g
- shiitake mushroom 2 pieces
- wood ear mushroom 3 pieces
- broccoli 1/4 head
- Chinese cabbage 2 bunches
- asparagus 2 spears
- lettuce 2 leaves
- soy sauce (or seasoning soy sauce) 6–8 tablespoons
- shaoxing wine 1 tablespoon
- oyster sauce 1 tablespoon
- sugar 1 teaspoon
- black pepper a pinch
- water or stock 600ml
- cornstarch slurry 1 tablespoon
- sesame oil 1 tablespoon
Recipe 🍳
- Slice the beef sirloin into thick, large pieces and set aside.
- Cut broccoli, Chinese cabbage, bamboo shoots, mushrooms, and asparagus into bite-sized pieces. Tear lettuce into large pieces. Slice green onion, garlic, and ginger thinly.
- Boil the noodles in boiling water until firm and chewy, then rinse briefly under cold water to remove excess starch and drain. Divide and place into serving bowls.
- Heat cooking oil in a pan, sauté sliced green onion, garlic, and ginger until fragrant, then add the beef sirloin and stir-fry together.
- Once the beef is cooked through, pour shaoxing wine 1 tablespoon and soy sauce 1 tablespoon around the edge of the pan to develop a deep smoky aroma.
- Add firmer vegetables such as bamboo shoots, shiitake mushrooms, wood ear mushrooms, broccoli, and asparagus, and stir-fry over high heat with the beef.
- Pour in 600ml of water or stock, bring to a boil, then add seasoning soy sauce (or dark soy sauce) 6–8 tablespoons, oyster sauce 1 tablespoon, black pepper, and sugar 1 teaspoon to adjust the flavor and color of the broth.
- Once the broth has sufficiently extracted its richness, add the cornstarch slurry gradually to achieve a light, slightly thick consistency that lightly coats the ingredients without pooling.
- Finally, add Chinese cabbage and lettuce, drizzle generously with sesame oil, and finish by pouring the broth and solids generously over the prepped noodles.
- Cut beef sirloin and vegetables into bite-sized pieces.
- Cook noodles and set them in bowls in advance.
- Sauté green onion, garlic, and ginger in a pan, then stir-fry beef, adding shaoxing wine and soy sauce for depth.
- Lightly stir-fry vegetables, add water, and bring to a boil while seasoning with soy sauce and oyster sauce.
- Adjust thickness with cornstarch slurry, then add Chinese cabbage, lettuce, and sesame oil before pouring over the noodles.
Cooking tips 💡
- Mixing a small amount of cornstarch slurry into the broth enhances the authentic Chinese texture—thick yet not heavy—and helps the broth cling well to the noodles, greatly improving flavor.
- Add Chinese cabbage and lettuce just before turning off the heat, allowing them to barely wilt from residual heat to preserve their crisp texture.
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