Beef mami is a Filipino noodle soup made with egg noodles, tender beef, and a flavorful broth.
It's one of those soups that's simple but really satisfying, especially when you want something hot and filling.

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Ingredients You'll Need

Notes and Substitutions
- Beef: I used finger meat because it turns tender as it cooks and doesn't cost as much as some other cuts. You can also use brisket, shank, or short ribs. Look for cuts with some fat and connective tissue so the meat stays tender.
- Soy sauce: Brands can vary, so taste and adjust as needed.
- Noodles: I used frozen ramen noodles. Fresh or dried wheat noodles or egg noodles will also work. Cook according to package directions.
- Napa Cabbage: I used napa cabbage, but regular cabbage, bok choy, pechay, or gai lan (Chinese broccoli) also work.
How to Make Beef Mami (Step-by-Step)
Step 1: Parboil the beef
Place 3 pounds of beef (cut into 2-inch pieces) in a pot and add enough water to cover.
Bring to a boil and let it cook for about 10 minutes.

Drain and rinse the beef under running water to remove any scum stuck to it.

Step 2: Sear the beef
Set the Instant Pot to Sauté and add about 2 tablespoons of oil.
Season beef with salt, pepper, and 2 tablespoons fish sauce.
Sear until browned, especially if the beef is fatty.

Step 3: Sauté the aromatics
Add a little more oil if needed, then add:
- 1 (3-inch) piece ginger (minced)
- 6 cloves garlic (minced)
- 1 medium onion (finely chopped)
Sauté for a few minutes until everything smells good.

Step 4: Build the broth
Add:
- ¼ cup soy sauce
- ¼ cup brown sugar
- 8 cups water (or enough to cover the meat)
- 1 cinnamon stick
- 2 star anise
- 2 bay leaves
I placed the spices in a packet so they're easier to remove later.

Step 5: Pressure cook
Cover and cook on High Pressure for 40 minutes.
For stovetop, simmer covered for about 2 to 2½ hours, or until the beef is tender.
Remove extra fat if there's a lot on top.

Step 6: Strain and adjust the broth
Strain the broth into a pot and keep it hot. Remove the spices.

Add 4 cups more water, or depending on how many servings you want.
Taste and add more soy sauce, fish sauce, or salt as needed.

Step 7: Coat the beef in sauce
In a pan over medium-high heat, add the beef and ½ cup broth. Season more to taste.
Mix 1 tablespoon cornstarch with 2 tablespoons water, then add it to the pan.
Stir until the sauce lightly thickens and coats the beef.

Step 8: Cook the noodles
Bring a pot of water to a boil.
Cook the fresh noodles for about 3 minutes, or according to the package directions. Drain well.

Step 9: Assemble the bowls
Divide the noodles into serving bowls.
Top with the beef, napa cabbage, boiled eggs (halved), scallions, and fried garlic.

Step 10: Add the hot broth and serve
Bring the broth back to a boil, then ladle it very hot over the noodles and toppings.

Cooking Tips
- Parboil the beef first to help keep the broth cleaner.
- Sear the beef for more flavor.
- Use a spice packet so the whole spices are easier to remove later.
- Cook the noodles just until done so they don't get too soft.
- Assemble just before serving so the noodles don't soak up too much broth.
Recipe FAQs
Beef mami is a Filipino noodle soup made with egg noodles, beef, and a flavorful broth. It's usually served with simple toppings like bok choy, scallions, and boiled egg.
Use a cut with some fat and connective tissue so it turns tender as it cooks. Finger meat, brisket, shank, and short ribs are all good options.
Parboiling helps remove some of the scum and impurities, so the broth comes out cleaner.
Beef mami is usually made with fresh egg noodles. Dried Chinese-style egg noodles or ramen noodles also work.
What to Serve with Beef Mami
- Siopao: Soft steamed buns with a savory meat filling.
- Siomai: Steamed dumplings usually filled with pork or shrimp.
- Lumpia: Crispy fried spring rolls with meat or vegetables.
- Pandesal: Soft bread rolls that are good for dipping into the broth.
- Empanada: A savory pastry filled with meat and vegetables.
Other Pancit Recipes You May Like

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📖 Recipe

Beef Mami Recipe (Filipino Beef Noodle Soup)
Equipment
- Instant Pot or large pot (for the beef)
- Strainer
- Large pan (for the beef)
- Pot (for broth and noodles)
Ingredients
- 3 pounds beef (I used finger meat) cut into 2-inch pieces
- 1 3-inch piece ginger minced
- 6 cloves garlic minced
- 1 medium onion finely chopped
- ¼ cup soy sauce
- ¼ cup brown sugar
- 8 cups water (plus 4 cups more)
- 1 cinnamon stick
- 2 star anise
- 2 bay leaves
- Fish sauce to taste
- Salt and pepper to taste
- Neutral oil as needed
- 1 tablespoon cornstarch (with 2 tablespoons water)
For serving
- 1 pound noodles more as needed
- Napa cabbage sliced
- Boiled eggs halved
- Scallions chopped
- Fried garlic
Instructions
- In a pot, cover beef with water. Boil for 10 minutes, then drain and rinse well.
- Set the Instant Pot to Sauté and add oil. Season beef with salt, pepper, and fish sauce. Sear until lightly browned.
- Add more oil if needed. Sauté ginger, garlic, and onion until softened and lightly browned.
- Add soy sauce, sugar, and 8 cups water (or enough to cover the beef). Add cinnamon stick, star anise, and bay leaves. Use a spice packet if you like.
- Cook on High Pressure for 40 minutes. For stovetop, simmer covered for 2 to 2½ hours, or until tender. Skim off fat as needed.
- Strain broth into a pot and keep hot. Remove spices. Add more water as needed, then taste and adjust seasoning.
- Place beef in a pan with ½ cup broth. Season more to taste.
- Mix 1 tablespoon cornstarch with 2 tablespoons water, then pour into the pan. Stir until the sauce lightly thickens and coats the beef.
- Cook noodles according to package directions. Drain well.
- Divide noodles into bowls. Top with beef, napa cabbage, boiled eggs, scallions, and fried garlic.
- Ladle very hot broth over the noodles. Serve with chili oil and calamansi or lemon if you like.
Notes
- Beef: I used finger meat, but brisket, shank, or short ribs also work. Look for cuts with some fat and connective tissue so the meat stays tender.
- Soy sauce: Since brands can vary, taste and adjust as needed.
- Noodles: I used frozen ramen noodles. Fresh or dried wheat noodles or egg noodles will also work. Cook according to package directions.
- Napa cabbage: I used napa cabbage, but regular cabbage, pechay, bok choy, or Chinese broccoli also work.
- Parboil the beef first for a cleaner broth.
- Sear the beef for more flavor.
- Use a spice packet for easier removal.
- Cook the noodles just until done so they don't get too soft.
- Assemble just before serving so the noodles don't soak up too much broth.










Mark says
This looks very good.
Nora Reyes says
thank you so much, Mark!!!