Chinese Braised Beef Stew with Glass Noodles (紅燒牛肉粉絲煲)

This Chinese Braised Beef Stew with Glass Noodles (紅燒牛肉粉絲煲) features tender chunks of beef simmered with soy sauce, aromatics, and star anise. A cozy one-pot meal with vermicelli noodles and optional veggies-perfect for chilly nights!

Jump to:

• About the Ingredients
• How to cook Chinese Braised Beef Stew with Glass Noodles (紅燒牛肉粉絲煲)
• Frequently Asked Questions (FAQ)
• Chinese Braised Beef Stew with Glass Noodles Recipe
• More Delicious Chinese Beef Recipes!
• Pin for later!

Growing up in a Taiwanese household, soy-braised dishes like this were a cold-weather favorite. Actually, who am I kidding - I can eat this any time through out the year 😀 This version, with glass noodles (粉絲), is comforting and full of flavor - and while it's not the same as 紅燒牛肉麵 (Red Braised Beef Noodle Soup), it's got similar vibes with less work and no need to boil separate noodles.

About the Ingredients

Here is some extra info about the dish:

Beef

I like using short rib, beef shank, or brisket for this recipe - they all have enough fat and connective tissue to become tender and flavorful after simmering. If you're going for extra richness, short rib is your best bet. Shank gives you that classic red-braised chew.

Doubanjiang (豆瓣醬)

This fermented chili bean paste is the secret to deep, umami-packed flavor. It adds a mild kick and a savory backbone to the stew. You can find it at most Asian grocery stores or online.

Soy Sauce & Dark Soy Sauce

Regular soy sauce gives salty, savory flavor, while dark soy sauce is thicker and darker - it's used mainly for color and depth. Don't skip the dark soy if you want that signature red-braised look.

Rice Wine

This Chinese cooking wine adds complexity and helps tenderize the beef. You can use either michiu (米酒) or Shaoxing wine (紹興酒) - both work well in this stew. Michiu is lighter and more neutral, while Shaoxing adds a slightly deeper, more savory flavor. If you don't have either on hand, dry sherry is a decent substitute, but if you cook Chinese food regularly, it's worth picking up a bottle of authentic rice wine to keep in your pantry.

Aromatics (Garlic, Green Onion, Optional Onion)

These build the flavor base of the stew. I use crushed garlic and green onions, and sometimes throw in a quartered onion for a little extra sweetness and body in the broth.

Glass Noodles (粉絲)

These are made from mung bean starch and turn soft and slurpable when simmered in broth. You'll usually see them soaked in warm water before cooking to help them soften faster and more evenly - but honestly, if you're making a soup or stew like this, you can toss them right into the pot and let them cook directly in the broth.
Soaked noodles take about 5-7 minutes to cook; unsoaked noodles may need 7-9 minutes. Just keep an eye on them and stir occasionally to prevent clumping.

Optional Veggies

I like to add Napa cabbage or bok choy near the end for freshness and balance. Totally optional - the stew is delicious either way.

Optional Spices

Want extra warmth or spice? Toss in Sichuan peppercorns for a subtle numbing heat, dried chilies for more kick, or a second star anise for stronger licorice spice. Totally customizable depending on how bold you want the flavor.

How to cook Chinese Braised Beef Stew with Glass Noodles (紅燒牛肉粉絲煲)

First, gather your ingredients:

• 1½ lbs short rib meat, beef shank, or brisket, cut into 2-inch chunks
• Water, enough to cover the beef by about 1 inch (approximately 5-7 cups)
• 4 cloves garlic, crushed and roughly chopped
• 2 green onions, cut into 2-inch pieces (halved)
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce (adds rich color)
• 2 tablespoons rice wine
• 1 tablespoon doubanjiang (chili bean paste)
• 1 teaspoon sugar (or rock sugar, if available)
• 1 bundle mung bean vermicelli / glass noodles (粉絲), soaked in warm water for 10 minutes (optional)
• Napa cabbage or bok choy, chopped (optional)
• Optional spices:
  • 2 star anise
  • 1 teaspoon sichuan peppercorn
  • 3-5 dried chili peppers

Prepare your ingredients
Cut the beef into 2-inch chunks. Crush and roughly chop the garlic, and cut the green onions into 2-inch sections. If using Napa cabbage or bok choy, chop that as well and set aside for later.

For the glass noodles, you can soak them in warm water for 10 minutes to help them soften more evenly - or skip the soak and add them directly to the stew later; just let them simmer a few extra minutes until tender.

Parboil the Beef (Optional but Recommended)
Place the beef chunks in a pot of cold water and bring it to a boil. As soon as it reaches a full boil and scum starts to rise, turn off the heat. Drain immediately and rinse the beef under cold water to remove impurities. Set aside.

Sauté Aromatics and Doubanjiang
In a large pot or Dutch oven, heat a bit of oil over medium heat. Add garlic, half the green onions, and onion (if using), and sauté for 1-2 minutes until fragrant.

Build the Stew Base
Add beef to the pot along with green onions, doubanjiang, soy sauces, rice wine, sugar, and star anise. If using optional spices (Sichuan peppercorns, dried chilies), add them now. Add enough water to cover the beef by about 1 inch. Bring to a boil.

Simmer the Stew
Once boiling, reduce heat to low. Cover and simmer for 1½ to 2 hours, or until the beef is tender.

Add Vegetables (Optional)
Stir in chopped Napa cabbage or bok choy during the last 15-20 minutes. Simmer uncovered to allow the broth to concentrate slightly.

Add Glass Noodles
Add the glass noodles to the stew and simmer until they're soft and translucent.

• If not soaked, simmer for 7-9 minutes, stirring occasionally so they don't clump.
  They'll soak up the flavor of the broth beautifully.
• If pre-soaked, cook for 5-7 minutes.

Taste and Serve
Adjust seasoning with more soy sauce or salt, if needed. Sprinkle with rest of green onions. Serve hot, optionally topped with sesame oil or green onions.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?
Yes! This stew tastes even better the next day as the flavors develop. Store it in the fridge for up to 4 days. Just reheat gently on the stovetop and add a splash of water if the noodles have soaked up too much broth.

Can I freeze it?
You can freeze the beef and broth portion (without noodles or veggies). Glass noodles don't hold up well in the freezer and can turn mushy when reheated.

Do I have to use doubanjiang?
Doubanjiang adds amazing umami and a hint of spice, but you can skip it if you prefer a milder stew.

What kind of beef works best?
Short rib gives the richest flavor, but beef shank or brisket are also great options for that fall-apart tender texture. Just make sure to simmer low and slow!

What's the difference between this and Taiwanese beef noodle soup?
They share a similar flavor base, but this version is thicker and cozier - more of a stew than a soup. Also, glass noodles are used here instead of wheat noodles.

More Delicious Chinese Beef Recipes!

Beef and Vegetables Stir Fry - Tender marinated beef stir fried with baby corn, asparagus, and carrots in a savory sauce. Colorful, flavorful, and perfect for weeknights.

Stir Fry Ground Beef - An easy, tasty stir fry made with ground beef, onions, mushrooms, and garlic. Simple, fast, and great for busy days.

Beef Cucumber Stir Fry - Marinated sliced beef stir fried with crunchy cucumber and garlic. Light, fresh, and surprisingly flavorful.

Beef Yu Choy Stir Fry - Tender marinated beef cooked with yu choy (choy sum) in a savory sauce. A classic Chinese veggie-and-beef pairing that's quick and delicious.

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