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!

Ingredients

Adjust Servings

US / Metric

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Thick bee hoon

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Thick bee hoon

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Beef shin

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Beef shin

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litres

Water

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litres

Water

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small

Bay leaves

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small

Bay leaves

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tsp

Sichuan pepper

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tsp

Sichuan pepper

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Scallions

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Scallions

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Ginger (smashed)

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Ginger (smashed)

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cup

Cooking wine

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cup

Cooking wine

Salt to taste

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Beef slices

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Beef slices

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tsp

Salt

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tsp

Salt

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tbsp

Cooking wine

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tbsp

Cooking wine

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tsp

Oil

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tsp

Oil

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tbsp

Cornstarch

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tbsp

Cornstarch

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tbsp

Salted vegetables (chopped)

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tbsp

Salted vegetables (chopped)

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Bean sprouts

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Bean sprouts

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tbsp

Ground peanuts (grind coarsely)

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tbsp

Ground peanuts (grind coarsely)

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tsp

White sesame seeds

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tsp

White sesame seeds

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tsp

Grated garlic

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tsp

Grated garlic

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tbsp

Coriander (chopped finely)

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tbsp

Coriander (chopped finely)

Chinchalok chillies sauce for dipping

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Calamansi

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Calamansi

Steps

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

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