Five-Spice Braised Beef with Soba Noodles


The Japanese and Chinese mash-up that you’ve been looking for.

Preparation time: 25 minutes
Cooking time: 2 hours 45 minutes
Serves 4 to 6

For the Braised Beef
200 grams onion, finely chopped
100 grams ginger, grated
100 grams garlic, finely chopped
500 grams beef brisket, cut into 4cm cubes
200 mL oyster sauce
100 mL kecap manis or sweet soy sauce
80 grams brown sugar
10 grams black pepper, crushed
5 grams star anise
1 cinnamon stick
1 kilogram soba noodles
6 pieces baby bok choy or pechay
200 grams carrots, diced into 2cm cubes
2 teaspoons sesame oil
6 pieces baby bok choy or pechay

For the Garnish
100 grams leeks, julienned
garlic chips
1 teaspoon sesame seeds, toasted

1. Sauté the onion, ginger, and garlic. Add the beef chunks and continue sautéing. Then, add the oyster sauce, sweet soy sauce, water, brown sugar, black pepper, star anise, and cinnamon stick. Continue simmering until the beef is tender.
2. In a separate pot, boil water and blanch the soba noodles, bok choy, and carrots. Sprinkle a bit of sesame oil
to keep it from sticking. Then, place the soba in a bowl and add a generous amount of the five-spice beef stew on top.
3. garnish with leeks, garlic chips, and sesame seeds.

Chef’s Note
The soba can be substituted with rice or other noodles.

Recipe by Chef Rob Lau and Chef Mike Toledo

This recipe was originally published in the April-May 2017 issue of Breakfast Magazine.