Beef Mami Recipe (Filipino Beef Noodle Soup)
A Filipino noodle soup with egg noodles, beef, and a flavorful broth.
Servings 8
Calories 761kcal
Cost $20-$30
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.
Nutrition
Calories: 761kcal | Carbohydrates: 55g | Protein: 38g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 736mg | Potassium: 667mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 5mg