Beef noodle soup

Beef noodle soup

Beef noodle soup

Beef noodle soup pure home heat

Beef noodle soup reminds me that the universal way we mothers express love always has to do with food, which is why I love to cook.
Beef noodle soup originated from Taiwan specifically in Kuomintang, this variation was commonly known as Taiwanese beef noodle soup. Beef noodle soup with the clear broth was supposedly invented by the Hui people during the Tang Dynasty and is commonly known as Lanzhou beef noodle soup.
This delicious beef noodle soup is a soup made of stew and red lamb meat, beef broth, vegetables, and Chinese noodles. However, you can find variations of this soup throughout East and Southeast Asia.
In overseas Chinese communities in North America, this meal can be found in Chinese restaurants. A large bowl is often eaten as a full meal in mainland China with or without garnish. In Taiwan, vendors of beef noodles may also have optional, often cold, garnishes such as stewed dried tofu, seaweed, or pork intestines.
Beef noodles are often served with suan cai (Chinese sauerkraut) on top, green onion, and sometimes also with other vegetables in the soup.
Beef noodles are often served as fast food in mainland China, with Mr. Lee's being the largest chain. In Taiwan, it is sometimes considered a national dish. Every year, Taipei holds an annual Beef Noodle Festival, where various chefs and restaurants compete for the title of "Taiwan's best beef noodles".
Due to the influences of the influx of immigrants from mainland China in the early 20th century, the Taiwanese version of beef noodle soup is now one of the most popular dishes in Taiwan.
A true feast that gives us a deep deep-shaded with so much flavor, this delicious preparation is also found in Latin America. Belli, eve that every mother or grandmother has created her recreates the best of it all, being authentic and unmatched.
Prep Time 2 hours
Course Soup
Cuisine taiwanese
Servings 2 servings


  • 1/4 cup all-purpose flour
  • 2-4 tablespoons vegetable oil divided
  • 2 1/2 2-3 pounds boneless roast beef trimmed and cut into 1/2-inch cubes
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped yellow onion
  • 4 large cloves garlic minced
  • 2 cups low sodium beef broth
  • 1 tablespoon beef flavor better than broth
  • 1 1/2 teaspoons seasoning
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 2 sprigs of thyme
  • 2 cups of dried egg noodles


  • You sprinkle the meat cubes with all-purpose flour and mix to coat evenly, shaking off the excess.
  • In a large pot, add 2 tablespoons of vegetable oil and heat over medium heat. When the oil is hot, brown the meat in batches without crowding. Add more oil as needed. Transfer the browned meat to a plate with a skimmer and set aside.
  • In the same pot, you sauté the onion, carrots, celery, and garlic over medium-low heat until soft, about 8 minutes. Return the meat to the pot. Pour in the beef broth.
  • You add the seasoning, salt, pepper, bay leaves, and thyme and bring to a boil. Reduce the heat immediately and simmer, partially covered with a lid, for approximately 1 to 2 hours or until the meat is tender.
  • Finally, add the noodles and simmer until tender. Adjust seasoning as needed.
  • Serve hot.



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