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› Instant Pot Red Braised Chinese Beef Noodle Soup (HongShaoNiuRouMian | 红烧牛肉面)

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› Instant Pot Red Braised Chinese Beef Noodle Soup (HongShaoNiuRouMian | 红烧牛肉面)

Instant Pot Red Braised
Chinese Beef Noodle Soup
(Hong Shao Niu Rou Mian | 红烧牛肉面)

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Red braised Chinese beef noodle soup (红烧牛肉面 or hóngshāo niúròu miàn) is one of our favourite meals, and I love that I can now prepare it in a fraction of the time using an electric pressure cooker such as the Instant Pot! 

Red braising refers to the method of cooking, usually in a soy based broth, that leaves the food a dark, deep red colour. It is a popular way to cook Chinese beef noodle soup. You can use any dark soy sauce, my favourite is this mushroom flavoured dark soy sauce. Other condiments and spices, including chilli bean sauce (là dòubàn jiàng or 辣豆瓣酱), root ginger and star anises can be added for additional flavouring.

In my personal opinion, the more chilli bean sauce the better! But if you're cooking this for people who prefer less spicy foods, you can reduce the sauce to one tablespoon, which is enough for a medium degree of spiciness with a gentle, warming heat.

The 'low and slow' braising method means that it's best to choose a cheaper cut of meat with some marbling and texture. The braising process will break down all the tough fibres, and you'll be left with melt-in-your-mouth tender cubes of beef that are full of flavour! I recommend using beef shin (beef shank) for red braised Chinese beef noodle soup, but you could use any kind of stewing beef.

Red braised Chinese beef noodle soup is typically served with long wheat flour noodles and some green vegetables, all in one large bowl. Feel free to use any kind of noodles you like, although we typically use pre-cut flat noodles. Handmade or hand pulled noodles also work great with this dish. For greens, we use pak choi, but you could also use gai lan (Chinese broccoli), choy sum or spinach.

If you're pottering about on a Sunday afternoon, red braised Chinese beef noodle soup is great for making traditionally on the stove top, especially if you don't have an electric pressure cooker! Take a look at our recipe for Red Braised Beef Noodle Soup (Hong Shao Niu Rou Mian, 红烧牛肉面).

Here's what you'll need to make this red braised Chinese beef noodle soup:
(Click here to jump straight to the recipe)

1kg beef shin (beef shank), cut into bite sized chunks
Oil for cooking
20g fresh ginger, thinly sliced
1-2 Tbsp chilli bean sauce (辣豆瓣酱)
3 Tbsp dark soy sauce
6 small (or 4 medium) tomatoes, sliced
2-3 star anises (optional)
650ml water
2 small pak choi, quartered lengthwise
Long noodles to serves

And here's how to make it:

• Cut the beef into chunks, and put it in a mixing bowl with the chilli bean sauce, soy sauce, ginger and star anises (if using).
• Mix well, cover, and set it aside in the fridge to marinate for at least an hour or overnight.

• Before cooking, rinse and slice the tomatoes.
• Heat some oil in the bowl of the Instant Pot using the Saute (Normal) function.
• When the oil is hot, add the beef and marinade mixture, and cook for a few minutes until the beef is mostly sealed, stirring occasionally.

• Cancel the Saute function, add the water and tomatoes, and close and lock the lid, sealing the vent.
• Cook on High Pressure for 30 minutes with natural release. Meanwhile, rinse and slice the pak choi.

• When the pin on the Instant Pot drops, bring a large pan of water to the boil to cook the noodles.
• Add the noodles, along with the pak choi, into the boiling water. Remove the pak choi after two minutes, and continue cooking the noodles according to packet instructions, stirring occasionally.

• When the noodles are done cooking, drain and refresh with cold water.
• Carefully remove the lid to the Instant Pot, and give the soup a stir.
• Portion the noodles into bowls, add the pak choi, and top with the beef soup, discarding the ginger root and star anises, to serve.

Instant Pot Red Braised Chinese Beef Noodle Soup
(Hong Shao Niu Rou Mian | 红烧牛肉面)

By Wendy | Serves 4

This Instant Pot Chinese Beef Noodle Soup recipe allows you to make this favourite dish in a fraction of the time so you can enjoy it sooner!

Prep Time: 15 minutes plus time to marinate
Cook time: 30 minutes plus natural release
Serves: 4-6
Course: Main, Noodle Soup
Cuisine: Taiwanese, Chinese
Tags: Spicy Braised Beef, Comfort Food, Noodle Soup

Ingredients

1kg beef shin (beef shank), cut into bite sized chunks
Oil for cooking
20g fresh ginger, thinly sliced
1-2 Tbsp chilli bean sauce (辣豆瓣酱)
3 Tbsp dark soy sauce
6 small (or 4 medium) tomatoes, sliced
2-3 star anises (optional)
650ml water
2 small pak choi, quartered lengthwise
Long noodles to serve

Method

1. Cut the beef into chunks, and put it in a mixing bowl with the chilli bean sauce, soy sauce, ginger and star anises (if using).
2. Mix well, cover, and set it aside in the fridge to marinate for at least an hour or overnight.
3. Before cooking, rinse and slice the tomatoes.
4. Heat some oil in the bowl of the Instant Pot using the Saute (Normal) function.
5. When the oil is hot, add the beef and marinade mixture, and cook for a few minutes until the beef is mostly sealed, stirring occasionally.
6. Cancel the Saute function, add the water and tomatoes, and close and lock the lid, sealing the vent.
7. Cook on High Pressure for 30 minutes with natural release. Meanwhile, rinse and slice the pak choi.
8. When the pin on the Instant Pot drops, bring a large pan of water to the boil to cook the noodles.
9. Add the noodles, along with the pak choi, into the boiling water. Remove the pak choi after two minutes, and continue cooking the noodles according to packet instructions, stirring occasionally.
10. When the noodles are done cooking, drain and refresh with cold water.
11. Carefully remove the lid to the Instant Pot, and give the soup a stir.
12. Portion the noodles into bowls, add the pak choi, and top with the beef soup, discarding the ginger root and star anises, to serve.

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