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Chinese · Taiwanese

Tomato beef noodle soup

Non-vegetarian

番茄牛肉麵 · fān qié niú ròu miàn

Tender braised beef in a tangy, savoury tomato broth with soy and star anise, served over wheat noodles with greens.

Tomato beef noodle soup is a Chinese noodle dish, ready in about 2 hours and made with beef chuck, tomato and egg noodles. It serves 4 and is rated easy to cook.

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No licensed photograph of this dish yet.

Prep
15 min
Cook
1 h 45 min
Total
2 h
Serves
4
Level
Easy
Calories
585

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Blanch the beef in boiling water for 3 minutes, drain and rinse.

    • 6 min
    • high heat

    Food safety: Wash hands and boards after handling raw beef.

  2. Step 2

    Heat the oil in a heavy pot and fry the ginger, garlic (opens in a new tab) and spring onion (opens in a new tab) whites until fragrant. Add the tomatoes (opens in a new tab) and tomato paste (opens in a new tab) and cook until the tomatoes collapse.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add the beef, wine, soy sauce (opens in a new tab), sugar (opens in a new tab), star anise (opens in a new tab) and water. Bring to a boil, cover and simmer gently for 1½ hours until the beef is tender. Season with the salt.

    • 90 min
    • low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  4. Step 4

    Cook the noodles, adding the bok choy (opens in a new tab) for the last minute, and divide between bowls. Ladle over the beef and broth and scatter with the spring onion (opens in a new tab) greens.

About this dish

Origin
Not attributed to one place · Origin uncertainPopular in both mainland China and Taiwan; no clear single origin.Also popular in China, Taiwan
Dish
Lunch · Dinner · Noodles · Soups · Main courses
Cooking method
Braised, Simmered, Boiled
Taste
tangy, savoury, umami
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Dairy-free · No nut ingredients · Pork-free · High-protein · Low-fat
With the listed swaps: Egg-freeWorked out from the ingredients. How labels work
Good for
One-pot · Make-ahead · Freezer-friendly
Cook more with
Beef chuck · Tomato · Egg noodles · Fresh ginger · Garlic · Spring onion
Techniques
Boiling · Simmering · Blanching · Braising · Slow-cooked gravy

Allergens

  • Contains, can be adapted: Eggsfrom egg noodles
  • Contains: Wheatfrom shaoxing wine, soy sauce, egg noodles
  • Contains: Glutenfrom shaoxing wine, soy sauce, egg noodles
  • Contains: Soyfrom soy sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

585 kcal per serving

Estimated

1 serving ≈ 889 g · recipe makes 4

Where the energy comes from

  • Protein 33%
  • Carbohydrate 46%
  • Fat 22%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy585 kcal66 kcal
Protein47.9 g5.4 g
Carbohydrate66.7 g7.5 g
Net carbohydrate60.9 g6.8 g
Sugars7.9 g0.9 g
Added sugars1 g0.1 g
Fibre5.9 g0.7 g
Fat14.1 g1.6 g
Saturated fat4 g0.5 g
Trans fat0.4 g0 g
Cholesterol159 mg18 mg
Sodium1225 mg138 mg
Salt equivalent3.1 g0.3 g
Vitamins & minerals per serving
Potassium
1485 mg
Calcium
245 mg
Iron
8.1 mg
Magnesium
135 mg
Vitamin A (RAE)
343 µg
Vitamin C
75 mg
Vitamin D
0.4 µg
Vitamin B12
3.7 µg
Folate (DFE)
389 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Shaoxing wine: Sake (FDC 167723) used as a stand-in for Chinese rice cooking wine.
  • Star anise / anise: Anise seed (FDC 171316) used as a stand-in for star anise.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • A pressure cooker cuts the braising time to about 35 minutes.

Common mistakes

  • Skipping the blanch leaves a grey scum in the broth.
  • Cooking the noodles in the broth makes it starchy and cloudy; cook them separately.

Serve with

  • Add a spoonful of chilli oil or pickled mustard greens.

Storage

  • Refrigerate the beef and broth for up to 4 days or freeze for 3 months; cook noodles fresh.

Reheating

  • Bring the broth back to a full simmer before serving.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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