Beef Noodle Soup (Niúròu Miàn)

Aromatic spices bloom in a deeply savory broth where tender beef melts away with every spoonful, while chewy noodles soak up the rich, complex flavors built from star anise, cinnamon, and Sichuan peppercorns. This Taiwanese classic balances warm spice with comforting umami, rewarding your patience with a soul-satisfying bowl. Make this when you want to impress with homemade depth or crave pure comfort on a cold day.

Ingredients

2 pounds (900 grams) beef chuck or brisket, cut into 1.5-inch cubes

4 dried chilies, halved and seeds removed

6 dried star anise

1 cinnamon stick, 3 inches long (7-8 centimeters)

4 bay leaves

1 tablespoon (15 grams) Sichuan peppercorns

3 slices ginger, 1 inch thick (2.5 centimeters), crushed

1 head garlic, smashed

4 scallions, white parts only, cut into 2-inch pieces (5 centimeters)

3/4 cup (180 milliliters) soy sauce

1/4 cup (60 milliliters) dark soy sauce

2 tablespoons (30 milliliters) rice wine or Shaoxing wine

2 tablespoons (30 grams) rock sugar

6 cups (1.4 liters) beef or chicken stock

3 tablespoons (45 milliliters) neutral oil

1 pound (450 grams) fresh or dried wheat noodles

Salt and white pepper to taste

Instructions

Heat the oil in a large pot or Dutch oven over medium-high heat until it shimmers. Working in batches, brown the beef cubes on all sides until deeply caramelized, about 8-10 minutes total per batch. Transfer to a plate and set aside.

In the same pot, add the dried chilies, star anise, cinnamon stick, and Sichuan peppercorns. Toast over medium heat for 30 seconds until fragrant, stirring constantly so they do not burn.

Add the crushed ginger, smashed garlic, and scallion whites to the pot. Stir-fry for 1-2 minutes until the aromatics become fragrant and slightly softened.

Return the beef to the pot and stir well. Pour in the soy sauce, dark soy sauce, rice wine, and rock sugar. Stir to coat all the beef. Pour in the stock and bring to a boil over high heat.

Once boiling, reduce heat to low, cover with a lid slightly ajar, and simmer for 2.5 to 3 hours. The beef should be fork-tender and the broth deeply dark and flavorful. Skim any foam that rises in the first 30 minutes. Taste and adjust seasoning with salt and white pepper.

While the broth is finishing in the final 10 minutes, bring a large pot of water to a rolling boil. Add noodles and cook according to package directions, stirring occasionally to prevent sticking. Drain and rinse briefly with cool water to stop cooking.

Divide cooked noodles among serving bowls. Ladle the hot broth and beef over the noodles, distributing the spices and aromatics evenly. Serve immediately with extra soy sauce, chili oil, pickled mustard greens, and bean sprouts on the side if desired.