Hong Kong-Style Beef Noodle Soup
A comforting bowl of tender beef and chewy noodles in a rich, aromatic broth, featuring the perfect balance of savory and sweet from Hong Kong's street food stalls. This chinese-inspired soups ready in about 45 minutes pairs thinly sliced beef sirloin, dried wheat noodles noodles, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, thinly sliced beef sirloin
- 8 oz, dried wheat noodles noodles
- 6 cups beef broth
- 3 tbsp soy sauce
- 1 tbsp rock sugar
- 1 tbsp, minced ginger
- 2 cloves, minced garlic
- 3, thinly sliced green onions
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup water
Instructions
- Step 1: In a large pot, combine 6 cups beef broth, 3 tbsp soy sauce, 1 tbsp rock sugar, 1 tbsp minced ginger, and 2 minced garlic cloves. Bring to a gentle simmer over medium heat for 10 minutes to meld flavors.
- Step 2: Add 12 oz thinly sliced beef sirloin to the simmering broth and cook for 3 minutes until just opaque, then remove the beef with a slotted spoon and set aside.
- Step 3: Cook 8 oz dried wheat noodles in a separate pot of boiling salted water for 8 minutes until al dente, then drain and rinse under cold water.
- Step 4: Whisk 1 tbsp cornstarch with 1/4 cup water in a small bowl until smooth, then stir into the simmering broth. Cook for 2 minutes until the broth thickens slightly and becomes translucent.
- Step 5: Return the cooked beef to the broth and stir in 1 tsp sesame oil. Divide noodles among bowls, pour hot broth over, and top with 3 thinly sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hong Kong-Style Beef Noodle Soup take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hong Kong-Style Beef Noodle Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced beef sirloin from drying out.
Can I substitute ingredients in Hong Kong-Style Beef Noodle Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hong Kong-Style Beef Noodle Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hong Kong-Style Beef Noodle Soup?
Chinese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
My whole family loved this.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
