Hong Kong Style Beef Brisket Noodle Soup Recipe

One of the best recipes for Hong Kong Style Beef Brisket Noodles is available here! Use an instant pot to cook the restaurant's style beef brisket and egg noodles with the perfect combination of ingredients such as star anise pods, cloves, ginger, onions, and cinnamon.

Ingredients:

Serving Size: 2

1. 3 star anise pods
2. 1 small cinnamon stick
3. 2 whole cloves
4. 1-inch piece of ginger, peeled & sliced
5. 4 green onions, sliced into 3-inch sections
6. 2 cloves garlic, crushed
7. 1 tablespoon vegetable oil
8. 3 tablespoon oyster sauce
9. 6 tablespoon soy sauce
10. 2 liters chicken stock
11. 1 pound beef brisket, cubed
12. Beef tripe and tendon, if desired
13. 200 gram dry fine Chinese egg noodles
14. Vegetables as desired

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Instructions:

1. Set the instant pot to saute and add vegetable oil. Once the oil is heated, add star anise, cinnamon, cloves, garlic, and ginger and saute for a few minutes until aromatic. Add green onions to the pot and cook until limp.
2. Add cubed beef brisket and sear briefly in the pot, then add oyster sauce and soy sauce. Cook for a few minutes until the sauce caramelizes.
3. If tendon and tripe are desired, add to the instant pot now. Tendon pieces must not be too large. Cook briefly in sauce, then add chicken stock. Close the lid of the instant pot and cook for 30 minutes on high pressure (soup function).
4. While brisket cooks, soak dry noodles in boiling water until loose. Soak in cold water then let dry. Prepare any desired vegetables.
5. Separate noodles and vegetables into 2 large soup bowls. Once the instant pot has done cooking (quick release), spoon broth into bowls to reheat noodles.

材料：

• 3 star anise pods

• 1 small cinnamon stick

• 2 whole cloves

• 1 inch piece of ginger, peeled & sliced

• 4 green onions, sliced into 3 inch sections

• 2 cloves garlic, crushed

• 1 tbsp vegetable oil

• 3 tbsp oyster sauce

• 6 tbsp soy sauce

• 2 liters chicken stock

• 1 lb beef brisket, cubed

• Beef tripe and tendon, if desired

• 200 gm dry fine Chinese egg noodles

• Vegetables as desired

製作說明：

1. Set instant pot to saute and add vegetable oil. Once oil is heated, add star anise, cinnamon, cloves, garlic, and ginger and saute for a few minutes until aromatic. Add green onions to pot and cook until limp.
2. Add cubed beef brisket and sear briefly in pot, then add oyster sauce and soy sauce. Cook for a few minutes until sauce caramelizes.
3. If tendon and tripe is desired, add to instant pot now. Tendon pieces must not be too large. Cook briefly in sauce, then add chicken stock. Close lid of instant pot and cook 30min on high pressure (soup function).
4. While brisket cooks, soak dry noodles in boiling water until loose, then blanch in cold water. Prepare any desired vegetables.
5. Separate noodles and veg into 2 large soup bowls. Once instant pot is done (quick release), spoon broth into bowls to reheat noodles.