Slow-Simmered Tibetan Thukpa with Yak Beef

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty noodle soup with tender yak beef and fresh vegetables, simmered slowly in a flavorful broth. This asian-inspired soups ready in about 75 minutes pairs ounces yak beef, thinly sliced, water, grams dried wheat noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 60 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add 3 cloves chopped garlic and 1 tablespoon grated ginger, sauté for 1 minute until fragrant.
  2. Step 2: Add 8 ounces thinly sliced yak beef and cook for 3-4 minutes until browned on all sides.
  3. Step 3: Pour in 6 cups water and bring to a gentle boil. Reduce heat to low and simmer uncovered for 45 minutes until beef is tender.
  4. Step 4: Add 1 cup sliced carrots, 1 cup sliced cabbage, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for another 10 minutes until vegetables are softened.
  5. Step 5: Meanwhile, cook 200 grams dried wheat noodles in boiling water for 4-5 minutes until al dente. Drain and rinse under cold water.
  6. Step 6: Add 2 tablespoons soy sauce to the broth, then portion noodles into serving bowls. Ladle hot broth with beef and vegetables over noodles.
  7. Step 7: Garnish each bowl with 2 tablespoons chopped scallions and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Tibetan Thukpa with Yak Beef take to make?

Total time is about 75 minutes (15 min prep + 60 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 Slow-Simmered Tibetan Thukpa with Yak Beef?

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 water from drying out.

Can I substitute ingredients in Slow-Simmered Tibetan Thukpa with Yak Beef?

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 Slow-Simmered Tibetan Thukpa with Yak Beef 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 Slow-Simmered Tibetan Thukpa with Yak Beef?

Asian 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.

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