Wagyu Beef Sauce with Broad Noodles 和牛肉醬闊條麵

A Hong Kong-style noodle dish featuring thick, luxurious wagyu beef sauce served over broad egg noodles. The beef sauce is slowly braised with aromatics, soy sauce, and spices to create a rich, glossy coating that clings to every strand of the tender noodles.

Nutrition (per serving)

Ingredients

• 400g Wagyu beef chuck or brisket, cut into 2cm cubes
• 3tbsp vegetable oil
• 1 whole medium onion, sliced
• 4 slices ginger
• 4 cloves garlic, minced
• 2tbsp doubanjiang (spicy bean paste)
• 3tbsp dark soy sauce
• 1tbsp light soy sauce
• 1tbsp oyster sauce
• 1tsp rock sugar
• 2 whole star anise
• 1 stick cinnamon stick
• 3 whole dried chilli (optional)
• 500ml beef stock
• 300g broad egg noodles
• 2 stalks scallions, chopped
• 1tsp sesame oil
• 1tsp cornstarch
• 2tbsp water

Steps

1. Blanch the wagyu beef in boiling water for 3 minutes to remove impurities, then drain and rinse.
2. Heat vegetable oil in a wok or heavy-bottomed pot over high heat.
3. Add ginger slices and garlic, stir-fry until fragrant for 30 seconds.
4. Stir in the doubanjiang and cook for 1 minute until the aroma is released.
5. Add the blanched wagyu beef and onion, stir-fry for 2 minutes to coat with the sauce.
6. Pour in dark soy sauce, light soy sauce, oyster sauce, and rock sugar. Stir well.
7. Add star anise, cinnamon stick, dried chilli, and beef stock. Bring to a boil.
8. Reduce heat to low and simmer covered for 45 minutes, stirring occasionally, until beef is very tender.
9. Mix cornstarch with water to create a slurry. Stir into the beef sauce to thicken.
10. Drizzle in sesame oil and remove from heat. Taste and adjust seasoning if needed.
11. Cook the broad egg noodles in boiling salted water according to package instructions until al dente, then drain.
12. Divide cooked noodles into serving bowls. Ladle the wagyu beef sauce generously over the noodles.
13. Garnish with chopped scallions and serve immediately while hot.

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