Guo Bu Li’s Beef Noodle Soup

Name: Guo Bu Li’s Beef Noodle Soup
Yield: Serves 4
Cuisine: China
Ingredients: 1 tablespoonlight soy sauce; 450 g (1 lb) spinach; 3 tablespoons Shaoxing rice wine or dry sherry; 2 tablespoons dark soy sauce; Salt to taste; ½ teaspoon freshly ground black pepper; 5 tablespoons chopped spring onions; 100 g (4 oz) beanthread (transparent) noodles; 1.75 litres (3 pints) Chicken Stock; 3 whole star anise; 1 kg (2¼ lb) beef brisket (with some fat and tendon), cut into 4-cm (¼-in) cubes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

Versatility is what the wok is all about, and here it is used to make a soup that is hearty, savoury and satisfying, using braised beef and beanthread noodles. I discovered the dish at a modest Chinese restaurant in Berkeley, California.

Ingredients

1 kg (2¼ lb) beef brisket (with some fat and tendon), cut into 4-cm (¼-

Asia
China
Soup

Method

Bring a large pan of salted water to a boil. Put the meat in the water and blanch for 10 minutes. Skim the surface constantly; this removes all the scum and impurities. Drain the meat and discard the water.

Add the beef to a wok, then add the Shaoxing rice wine or dry sherry, soy sauces, star anise, pepper, salt and stock. Bring the mixture to a simmer, reduce the heat, cover and simmer