Hainanese Beef Noodles
The Meatmen
December 7, 2021
This Hainanese Beef Noodles is quite uniquely Singaporean! Braised beef is stewed to create a sticky, thick sauce that coats generously over rice vermicelli noodles.
Think of your favourite beef noodle stall – now, imagine being able to customise it further to your liking with this recipe!
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Ingredients
Adjust Servings
| 400g Thick bee hoon | |
| 600g Beef shin | |
| 2litres Water | |
| 2small Bay leaves | |
| ½tsp Sichuan pepper | |
| 30g Scallions | |
| 10g Ginger (smashed) | |
| ½cup Cooking wine | |
| Salt to taste | |
| 300g Beef slices | |
| ½tsp Salt | |
| ½tsp White pepper powder | |
| 3tbsp Cooking wine | |
| 2tsp Oil | |
| 1tbsp Cornstarch | |
| 4tbsp Salted vegetables (chopped) | |
| 100g Bean sprouts | |
| 4tbsp Ground peanuts (grind coarsely) | |
| 4tsp White sesame seeds | |
| 4tsp Grated garlic | |
| 4tbsp Coriander (chopped finely) | |
| Chinchalok chillies sauce for dipping | |
| 4 Calamansi |
Thick broth sauce:
| 1tbsp Oyster sauce | |
| Beef stock rendered from beef shin | |
| 2tbsp Light soy sauce | |
| 2½tbsp Dark soy sauce | |
| 1½tsp Salt | |
| 17g Rock sugar | |
| 1½tsp Chicken powder | |
| Cornstarch slurry (4 tbsp cornstarch to 250ml water) |
Directions
1.
Blanch beef shin in room temperature water, boil over high heat to remove scums. Drain and wash beef shin. Set aside.
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2.
In a heavy pot filled with 2 litres of water, add in beef shin, sichuan pepper, bay leaves, ginger, scallions & cooking wine. Boil over high heat. When it boils , switch to medium heat and braise for 1 hour to 1½ hour depending on different cuts of meat.
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3.
Soak salted vegetables in water for 20 minutes. Rinse and squeeze dry. Chopped and set aside.
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4.
Season beef slices with salt, pepper , cooking wine, oil & cornstarch. Set aside.
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5.
Once beef shin is done cooking, transfer beef shin, ginger and scallions out. Blanch beef slices in the broth and set aside.
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6.
Season beef broth with salt, light soya sauce, dark soya sauce, oyster sauce & rock sugar, mix well.
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7.
Thicken broth with cornstarch slurry. Keep warm.
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8.
In another pot of boiling water, blanch thick bee hoon and beansprouts together. Drain and set aside in a serving bowl.
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9.
Add in beef shin and beef slices. Pour thick broth over the noodles.
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10.
Garnish each serving bowl with 1 tbsp chopped salted vegetables, 1 tbsp, grinded peanuts, 1 tsp sesame seeds, 1 tsp grated garlic. Sprinkle some chopped coriander and top off with one calamansi
Mark as complete
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