Pressure-Cooker Braised Beef Noodle Soup
红烧牛肉面
Beef braises with soy sauce, chile bean paste and whole spices and is served with noodles and greens.
Published
Ingredients
Quantities are included where specified in the original recipe.
- beef brisket or beef rib meat
- ginger
- scallions
- cooking wine
- 1 spoonfuldoubanjiang
- 3 spoonfulslight soy sauce
- 1 spoonfuldark soy sauce
- 1 spoonfuloyster sauce
- optionalsalt
- dried chiles
- star anise
- bay leaf
- cinnamon
- rock sugar
- water
- noodles
- leafy greens
- 2 spoonfulsnoodle cooking water per bowl
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Cut the beef into large pieces. Blanch from cold water with ginger, scallions and cooking wine.
- 02
Mix doubanjiang, light soy sauce, dark soy sauce, oyster sauce and optional salt.
- 03
Place beef, sauce, dried chiles, ginger, scallions, star anise, bay leaf and cinnamon in the cooking pot. Add rock sugar and water to cover.
- 04
Use the electric pressure cooker shown in the Chinese tutorial. Select its high-pressure meat-stew mode for 30 minutes. Follow that appliance’s filling limits and pressure-release instructions.
- 05
Cook noodles and greens separately. Put them in a bowl with 2 spoonfuls noodle cooking water, some beef broth and beef. Finish with scallions.
Illustrated Cooking Guide
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Cooking Method
Pressure-Cooker Braised Beef Noodle Soup
Beef braises with soy sauce, chile bean paste and whole spices and is served with noodles and greens.
Ingredients
- beef brisket or beef rib meat
- ginger
- scallions
- cooking wine
- 1 spoonfuldoubanjiang
- 3 spoonfulslight soy sauce
- 1 spoonfuldark soy sauce
- 1 spoonfuloyster sauce
- optionalsalt
- dried chiles
- star anise
- bay leaf
- cinnamon
- rock sugar
- water
- noodles
- leafy greens
- 2 spoonfulsnoodle cooking water per bowl
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Cut the beef into large pieces. Blanch from cold water with ginger, scallions and cooking wine.
- 02
Mix doubanjiang, light soy sauce, dark soy sauce, oyster sauce and optional salt.
- 03
Place beef, sauce, dried chiles, ginger, scallions, star anise, bay leaf and cinnamon in the cooking pot. Add rock sugar and water to cover.
- 04
Use the electric pressure cooker shown in the Chinese tutorial. Select its high-pressure meat-stew mode for 30 minutes. Follow that appliance’s filling limits and pressure-release instructions.
- 05
Cook noodles and greens separately. Put them in a bowl with 2 spoonfuls noodle cooking water, some beef broth and beef. Finish with scallions.
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