Wagyu Beef Sauce with Broad Noodles和牛肉醬闊條麵
A Hong Kong-style noodle dish featuring thick, luxurious wagyu beef sauce served over broad egg noodles. The beef sauce is slowly braised with aromatics, soy sauce, and spices to create a rich, glossy coating that clings to every strand of the tender noodles.
01Ingredients
- 400g Wagyu beef chuck or brisket, cut into 2cm cubes
- 3tbsp vegetable oil
- 1 whole medium onion, sliced
- 4 slices ginger
- 4 cloves garlic, minced
- 2tbsp doubanjiang (spicy bean paste)
- 3tbsp dark soy sauce
- 1tbsp light soy sauce
- 1tbsp oyster sauce
- 1tsp rock sugar
- 2 whole star anise
- 1 stick cinnamon stick
- 3 whole dried chilli (optional)
- 500ml beef stock
- 300g broad egg noodles
- 2 stalks scallions, chopped
- 1tsp sesame oil
- 1tsp cornstarch
- 2tbsp water
Nutrition (per serving)1247kcal
- Protein58.2g
- Carbs94.5g
- Fat59.8g
Fiber 3.2 gSodium 2847 mg
02Steps
- Blanch the wagyu beef in boiling water for 3 minutes to remove impurities, then drain and rinse.
- Heat vegetable oil in a wok or heavy-bottomed pot over high heat.
- Add ginger slices and garlic, stir-fry until fragrant for 30 seconds.
- Stir in the doubanjiang and cook for 1 minute until the aroma is released.
- Add the blanched wagyu beef and onion, stir-fry for 2 minutes to coat with the sauce.
- Pour in dark soy sauce, light soy sauce, oyster sauce, and rock sugar. Stir well.
- Add star anise, cinnamon stick, dried chilli, and beef stock. Bring to a boil.
- Reduce heat to low and simmer covered for 45 minutes, stirring occasionally, until beef is very tender.
- Mix cornstarch with water to create a slurry. Stir into the beef sauce to thicken.
- Drizzle in sesame oil and remove from heat. Taste and adjust seasoning if needed.
- Cook the broad egg noodles in boiling salted water according to package instructions until al dente, then drain.
- Divide cooked noodles into serving bowls. Ladle the wagyu beef sauce generously over the noodles.
- Garnish with chopped scallions and serve immediately while hot.
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