Chinese red-cooked beef with noodles

4 hours 30 minutes


Red cooked beef noodles

  • 1.5kg beef shin, including the bones, meat trimmed and cut into 4cm large chunks
  • sea salt, a few big pinches
  • 1l water
  • 250ml of soy sauce, Shu used Kikkoman regular
  • 125ml of Shaoxing wine, or dry sherry if you can't get hold of it
  • 60g of light brown sugar
  • 1 knob of ginger, 1 inch in length, smashed
  • 1 bunch of spring onions, white parts only, smashed
  • 4 garlic cloves
  • 1 Mandarin orange, peel only
  • 4 star anise
  • 2 tsp dried chilli flakes

To serve

  • 400g of wheat noodles, Chinese, dried
  • 3 bunches of pak choi, washed and halved lengthways
  • 1 bunch of spring onions, green parts only, finely chopped
  • 1 handful of coriander, chopped


Pat the beef dry then season all over with salt. In a large pan, heat the oil over a high heat. Spread the beef out and sear on both sides until lightly browned. Be patient and do this in batches to ensure the beef browns nicely and doesn't stew in the pan
Add the water, stock, soy sauce, rice wine, brown sugar, ginger, spring onions, garlic, mandarin peel, star anise, and chilli flakes. Bring to the boil
Cover, reduce the heat to low and let everything simmer gently until the meat is very tender, for about 3 hours. After this time, turn off the heat and let the meat stand in cooking liquid, for at least 1 hour*. When ready to serve, bring it back up to the boil
Meanwhile, cook the noodles in boiling water until tender, for about 7 to 10 minutes depending on packet instructions. Drain the noodles and rinse with cold water to stop them cooking – this also gives the noodles a nice springy texture. Divide between bowls
Blanch the pak choi in salted boiling water until bright green and just wilted. This will only take seconds! Drain and divide between the bowls, arranging them over the noodles
Ladle the hot broth over the noodles, topping with plenty of beef. Finish by sprinkling with the spring onions and coriander