Beef Noodle Soup Recipes

TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY

Steps:

• Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
• Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
• In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
• Add the sliced beef.
• Add the dark soy sauce, for color, stir, then add the rice wine.
• Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
• Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
• Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
• Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
• Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
• To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
• Enjoy!

BEEF NOODLE SOUP

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Add the tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles. Reduce heat to medium-low; cover and cook until noodles are tender, 10-15 minutes.

BROTHY BEEF NOODLE SOUP

Steps:

• In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
• Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.
• Bring to a boil, reduce heat to low and simmer for 30 minutes.

BEEF NOODLE SOUP

Steps:

• In large stockpot over medium high heat, saute the stew meat, onion, celery, green pepper, garlic and carrots in butter for 5 minutes, or until meat is browned on all sides.
• Or if using leftover roast, saute until vegetables are tender.
• Stir in the bouillon, cabbage, remaining seasonings, beef broth, tomato juice and diced tomatoes.
• Bring to a boil, reduce heat to low, cover partially, and simmer for 45 minutes.
• Add noodles and simmer for another 20 minutes.
• Discard bay leaves before serving.

GROUND BEEF NOODLE SOUP

Steps:

• In a large saucepan, cook the beef, onion, celery and carrot over medium heat until meat is no longer pink; drain. , Add the water, au jus mix, bouillon, bay leaves and pepper; bring to a boil. Stir in the noodles. Return to a boil. Cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally. Discard bay leaves.

BEEF NOODLE SOUP

Steps:

• Add oil to a large pot or dutch oven on high heat.
• Season beef with salt and pepper.
• Add to the pot and sear on all sides, about 8-10 minutes.
• Add in the onions and cook for 4-5 minutes, until translucent.
• Add in beef broth and thyme and bring to a boil, then reduce to low heat.
• Cook, uncovered, for 1 hour.
• Add in the egg noodles, celery and carrots, stir well and cook for 15 minutes until pasta is tender.
• Serve immediately (the noodles will continue to absorb the soup as it sits).

CHINESE BEEF NOODLE SOUP

Steps:

• First blanch the beef to remove the impurities from the bones. Fill the large pot with water about 3 litre, bring it to boil and place the beef. Boil for 6-8 minutes then drain all the water out. Rinse the beef bones with cold running water. ( Water should be cover the beef bones. )
• Place the beef back in the large pot, fill about 3 litre cold water. Add ginger, garlic, spring onions, cinnamon, star anise, bay leaves, soy sauce, sugar, beef stock cube and black pepper. Bring it to boil, once it start boiling, turn down the heat, close the lid and simmer with low-medium heat for 1.5 to 2 hours, until the beef is tender.
• Once the beef is tender, strain the beef, bones and herbs out from the broth. Discard the beef bones and herbs. Cut the meat into small bite size pieces and set it aside.
• To season the beef broth, make a taste test and add salt and black pepper powder. Keep it warm. ( If the soup broth is too thick, you can add a bit more water according to your desire consistency. )
• Boil the pre-soaked rice noodles in the hot boiling water for 1-2 minutes until soften. ( Or boil according to the packet instructions. ) Then blanch the bean sprouts for few seconds.
• Place the noodles in the serving bowl pour the beef broth in. Topped with beef pieces, blanched bean spouts, chilli slices, chopped coriander and lime wedges.

BEEF NOODLE SOUP

Steps:

• Sprinkle beef cubes with all-purpose flour and toss to coat evenly, shaking off excess.
• In a large stock pot, add 2 tablespoons of vegetable oil and heat over medium heat. When the oil is hot, brown meat in batches without crowding it. Add more oil as needed. Transfer browned meat to a plate with a slotted spoon, and set aside.
• In the same pot, saute onion, carrots, celery, and garlic over medium-low heat, until soft, about 8 minutes. Add beef back to the pot. Pour in beef broth.
• Add Better than Bouillon, Italian seasoning, salt, pepper, bay leaves, and thyme and bring to a boil. Reduce heat immediately and simmer gently, partially covered with a lid, for about 1 1/2-2 hours or until the beef is tender.
• Add noodles and simmer just until tender. Adjust seasoning as needed. Serve.

QUICK ASIAN BEEF NOODLE SOUP

Steps:

• Brown meat in a large skillet. Drain off fat, and rinse meat using a colander.
• Transfer meat to a large cooking pot. Stir in onion, garlic, and ginger. Add water, and bring soup to a boil. Stir in bok choy. Reduce heat ,and simmer for about 3 minutes.
• Stir in noodles. Simmer 3 minutes longer, or until bok choy and onions are crisp tender and noodles are soft. Stir in seasoning packets, oil, and soy sauce.

BEEF NOODLE SOUP

Steps:

• Place a large pot or Dutch oven over medium heat. Add ground beef and cook until no longer pink. Break the beef up with a spoon and it cooks. Drain any fat from the pot.
• Add onions, carrots, and garlic to the pot. Continue to cook for about 5 minutes until onion begins to soften. Stir often.
• Add in tomato paste, Worcestershire sauce, thyme, and oregano. Stir to coat the veggies. Then add tomatoes and beef broth and stir to combine.
• Bring to a boil over medium-high heat. Then add in the noodles and stir them into the soup.
• Reduce heat to medium-low and cover. Cook for 12-15 minutes until noodles have softened.
• Remove the lid and stir in the peas until warmed through.
• Season to taste with salt and pepper and serve warm.

BEEF NOODLE SOUP

Steps:

• In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
• Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

BEEF NOODLE SOUP

Steps:

• In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
• Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.