Beef Mami Recipe (Filipino Beef Noodle Soup)

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.

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.

Serve your beef mami with chili oil and calamansi or lemon wedges if you like.

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

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.