Beef mami is one of the favorite Chinese food among Pinoys and maybe the reason why Chowking is so popular. There are many version of mami soup like chicken or wonton but beef mami is the tastiest of them all. This beef mami dish is simple to make and requires only a few minutes to prepare. The cooking time is also not that long, but because beef is tougher than chicken or pork, it requires longer time to tenderize. It will depend on which part of the beef you will use. Briskets or flank requires less than an hour to tenderize but if you will use a pressure cooker, it will only take half an hour. You can also use other beef parts like ribs or tenderloin but if you ask me, my favorite part are those with lots of connective tissues with a rubbery texture.
- 1 kilo beef (flank or briskets), sliced into cubes or strips
- 10 pcs star anise
- 1 pc beef cube
- 10 cups water
- 3 Tbsp. cooking oil
- ½ head garlic, minced
- 1 large red onion, chopped
- 800 grams miki or egg noodles (cooked)
- ½ head of Chinese cabbage, chopped
- 6 pcs hard boiled eggs, peeled and sliced
- salt and pepper to taste
- spring onions for garnishing
- fried garlic for garnishing (optional)
- In a medium size pot, heat oil and saute garlic until fragrant. Then add onion and saute until soft.
- Then put in the beef and saute until it becomes light brown. Add water, star anise, beef cube, salt and pepper and bring to a boil. Remove scum that floats on the broth.
- Cover and simmer for about 45 minutes or until the beef is tender.
- In a serving bowl, arrange and place the chopped Chinese cabbage and egg noodles or miki.
- Pour some broth on the bowl just enough to cover the egg noodles and some pieces of beef. Garnish with sliced hard boiled eggs and spring onions. Serve hot.