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Beef Noodle Soup4
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Beef Noodle Soup

A comforting and hearty beef noodle soup featuring tender beef chunks, flavorful broth, and perfectly cooked noodles, enhanced with fresh herbs and spices for a nourishing meal.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: Asian
Keyword: Beef, Comfort Food, Easy, Noodles, Soup
Servings: 4 servings

Ingredients

  • 1.5 pounds beef stew meat such as chuck roast, cut into bite-sized pieces
  • 8 cups beef broth store-bought or homemade
  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 inch fresh ginger peeled and sliced
  • 2 medium carrots sliced
  • 3 stalks celery sliced
  • 3 tablespoons soy sauce ensure it is a gluten-free version if needed
  • 1 tablespoon fish sauce optional for extra umami flavor
  • 1 teaspoon ground black pepper
  • 1 teaspoon coriander powder
  • 1 whole star anise optional
  • 8 ounces rice noodles or egg noodles
  • fresh cilantro chopped (for garnish)
  • green onions sliced (for garnish)
  • lime wedges for serving

Instructions

  • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks in batches, making sure not to overcrowd the pan, and brown them on all sides. This process should take about 5-7 minutes per batch. Once browned, remove the beef and set aside.
  • In the same pot, add the diced onion, garlic, and sliced ginger. Sauté for 3-4 minutes until softened and fragrant. Be sure to scrape the bottom of the pot to loosen any browned bits stuck from the beef — this adds great flavor to the broth.
  • Add the sliced carrots and celery to the pot. Stir in the ground black pepper, coriander powder, and star anise. Cook for another 2 minutes, allowing the spices to toast slightly and release their aroma.
  • Pour in the soy sauce and fish sauce (if using), then add the browned beef back to the pot. Pour in the beef broth and stir everything to combine. Bring the mixture to a gentle boil, then reduce heat to low and cover. Let it simmer for at least 1.5 to 2 hours, or until the beef is tender and the flavors meld beautifully.
  • About 10 minutes before serving, cook the noodles according to package instructions. Drain and set aside.
  • Remove the star anise from the soup. Taste the broth and adjust seasoning with extra soy sauce or pepper if needed. To serve, place a portion of noodles in each bowl, ladle the hot beef soup over the noodles, and garnish generously with fresh cilantro and green onions. Add a wedge of lime on the side for a bright, fresh squeeze of citrus.

Equipment

  • Large pot
  • Dutch Oven

Notes

Use quality beef such as chuck roast for tender chunks. Browning the beef and sautéing aromatics adds essential depth. Simmer low and slow for best flavor. Cook noodles separately and add last to prevent sogginess. Customize with fresh herbs, vegetables, or spice to your taste. Store leftovers with noodles separate to keep texture.