Chinese Braised Beef Noodles are the kind of meal that feels especially good when you want something hearty and homemade.
This dish features tender beef simmered low and slow in a deeply flavorful broth, then served over chewy wheat noodles. It is simple enough for a weekend cooking project and makes great leftovers for busy weeknights.
If you have ever ordered braised beef noodles from a restaurant and wondered if you could make them at home, the answer is yes—and it’s easier than you might think.
Related: Asian Sesame Chicken with vegetables and noodles
With a few pantry staples and a bit of time, you’ll have a comforting bowl of noodles that tastes even better the next day.
Why You Will Love This Recipe
- The beef becomes incredibly tender after simmering
- The broth is rich, savory, and balanced
- It’s a great make-ahead meal
- Easy to customize with toppings or spice
Ingredients
- 2 pounds beef chuck, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon Chinese five-spice powder
- 4 cups beef broth
- 14 ounces dried Chinese wheat noodles
- Green onions, sliced (for garnish)
How to Make Chinese Braised Beef Noodles
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and brown on all sides. Transfer the beef to a plate and set aside.
In the same pot, add the diced onion and cook until softened. Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant.
Return the beef to the pot. Add the soy sauce, dark soy sauce, oyster sauce, brown sugar, and five-spice powder. Stir to coat the beef evenly.
Pour in the beef broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally, until the beef is very tender.
Near the end of the cooking time, prepare the noodles according to the package directions. Drain well.
Divide the noodles among bowls and spoon the braised beef and broth over the top. Garnish with sliced green onions before serving.
Tips for the Best Results
- Cut the beef into evenly sized pieces so it cooks at the same rate
- Don’t rush the simmering time—this is what makes the beef tender
- Taste the broth before serving and adjust seasoning if needed
Frequently Asked Questions About Chinese Braised Beef Noodles
What cut of beef is best for Chinese Braised Beef Noodles?
Beef chuck is ideal because it breaks down and becomes tender during long cooking.
Brisket or short ribs also work well.
Can I make Chinese Braised Beef Noodles ahead of time?
Yes. The beef and broth can be made up to one day in advance.
Store them in the refrigerator and reheat gently before serving with freshly cooked noodles.
Are Chinese Braised Beef Noodles spicy?
This version is mild. If you like heat, add chili oil, chili crisp, or sliced fresh chilies when serving.
What noodles work best for this recipe?
Chinese wheat noodles are traditional, but egg noodles, ramen noodles, or udon can be used if needed.
How should leftovers be stored?
Store the beef and broth separately from the noodles in airtight containers in the refrigerator for up to 4 days.
Can I freeze Chinese Braised Beef Noodles?
Freeze only the beef and broth (not the noodles) for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
These Chinese Braised Beef Noodles are a great example of how simple ingredients can turn into something really satisfying.
Whether you’re making them for family dinner or prepping meals ahead of time, this recipe is one you’ll want to keep in regular rotation.
Chinese Braised Beef Noodles
Ingredients
- 2 lbs beef chuck cut into bite-sized chunks
- 2 tablespoons vegetable oil
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon five-spice powder
- 4 cups beef broth
- 14 oz dried Chinese wheat noodles
- Green onions for garnish
Instructions
- Place a large, heavy-bottomed pot over medium-high heat and add the vegetable oil. Once hot, add the beef pieces in a single layer and cook until well browned on all sides. Transfer the beef to a plate and set aside.
- Lower the heat slightly and add the diced onion to the same pot. Cook for a few minutes, stirring occasionally, until softened. Add the garlic and ginger and cook just until fragrant.
- Return the beef to the pot. Add the soy sauce, dark soy sauce, oyster sauce, brown sugar, and five-spice powder. Stir well so the beef is evenly coated in the seasoning.
- Pour in the beef broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let simmer for 90 minutes to 2 hours, stirring occasionally, until the beef is very tender.
- Near the end of the cooking time, prepare the noodles according to the package directions. Drain and divide among serving bowls.
- Spoon the braised beef and broth over the cooked noodles. Finish with sliced green onions (and sesame seeds, if using) before serving.
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