Entree: Hong Kong – National Cuisine – 牛腩麵 ➤ Ngau Naam Mein (Beef Brisket Noodles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 2 hrs 15 min

Total 2 hrs 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef brisket, trimmed and cut into 1.5-inch (3.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, sliced (about 7 oz (200 g))
- 4 garlic cloves, smashed (about 0.42 oz (12 g))
- 2-inch (5 cm) piece fresh ginger, sliced thin (about 11/16 oz (20 g))
- 3 star anise
- 1 cinnamon stick (2–3 inches (5–7 cm))
- 1 piece (about 0.071 oz (2 g)) dried tangerine peel (chenpi) or 1 strip orange peel (optional)
- 2 tbsp (30 ml) Shaoxing wine
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (12 g) rock sugar or 1 tbsp (15 g) granulated sugar
- 8 cups (1.9 L) beef stock or water with beef bouillon
- 12 oz (340 g) daikon (Chinese radish), peeled and cut into 1-inch (2.5 cm) chunks
- 12 oz (340 g) fresh egg noodles (or 10–12 oz (285–340 g) dried wheat noodles)
- 8 oz (225 g) baby bok choy or gai lan, trimmed and halved
- 2 scallions, sliced thin for garnish
- Fresh cilantro leaves, for garnish (optional)
- White pepper and salt to taste

Show original ingredient measurements

- 2 lb (900 g) beef brisket, trimmed and cut into 1.5-inch (3.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, sliced (about 200 g)
- 4 garlic cloves, smashed (about 12 g)
- 2-inch (5 cm) piece fresh ginger, sliced thin (about 20 g)
- 3 star anise
- 1 cinnamon stick (2–3 inches / 5–7 cm)
- 1 piece (about 2 g) dried tangerine peel (chenpi) or 1 strip orange peel (optional)
- 2 tbsp (30 ml) Shaoxing wine
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (12 g) rock sugar or 1 tbsp (15 g) granulated sugar
- 8 cups (1.9 L) beef stock or water with beef bouillon
- 12 oz (340 g) daikon (Chinese radish), peeled and cut into 1-inch (2.5 cm) chunks
- 12 oz (340 g) fresh egg noodles (or 10–12 oz / 285–340 g dried wheat noodles)
- 8 oz (225 g) baby bok choy or gai lan, trimmed and halved
- 2 scallions, sliced thin for garnish
- Fresh cilantro leaves, for garnish (optional)
- White pepper and salt to taste

Instructions

1. Bring a large pot of water to a boil. Add brisket cubes and blanch 2–3 minutes to remove impurities, then drain and rinse under hot water; set brisket aside and discard blanching water.
2. In a heavy-bottomed pot or Dutch oven heat vegetable oil over medium heat. Add sliced onion, ginger and smashed garlic and sauté until fragrant and onions begin to brown, about 5–7 minutes.
3. Add star anise, cinnamon stick and dried tangerine peel; stir 30 seconds, then add the blanched brisket and Shaoxing wine. Sear briefly to coat the meat in aromatics, about 2 minutes.
4. Pour in beef stock, light soy sauce, dark soy sauce and add rock sugar. Bring to a boil, skim any foam, reduce heat to low, cover and simmer gently until brisket is fork-tender, about 2 to 2.5 hours. Add daikon about 45–60 minutes before the end of cooking so it becomes tender but not mushy.
5. When brisket is tender, taste and adjust seasoning with salt and white pepper; remove cinnamon stick, star anise and tangerine peel.
6. Cook egg noodles according to package instructions in a separate pot, drain and divide among bowls. Quickly blanch bok choy or gai lan in the noodle cooking water for 30–45 seconds and arrange with noodles.
7. Ladle hot brisket and generous broth over the noodles. Top with scallions and cilantro if using. Serve immediately with chili oil or pickled green chilies on the side.