Beef Mami— A flavorful noodle soup made from tasty beef brisket, boiled eggs, and several aromatics.
It is a given that there are a lot of delicious and irresistible Filipino food, and the level of satisfaction when it comes to successfully making a tasty dish you know comes from the roots of the Filipino people is incomparable.
If ever you want a nice comfort food you can eat in the morning or as an afternoon dish after a hard day’s work, here is the Beef Mami recipe. You can serve this for yourself and for your family, or even start a small business out of it.
Continue to read the recipe article to learn more tips and some trivia about the famed Beef Mami.
What is Beef Mami?
The Beef Mami is a popular type of noodle soup here in the Philippines, and if you’re familiar with the streets here, you probably know that there are dozens of local restaurants or breakfast places wherein they serve this masterpiece.
This dish comes from a Chinese origin but is adapted to become more suited to Filipino taste. This is composed of lean beef like a beef brisket and egg noodles, partnered with hard-boiled eggs and other toppings like cabbage, bok choy or other vegetables, and comforted by a hot and tasty beef stock.
How to Make Beef Mami?
There’s always that impression when cooking something that involves noodles that is not the instant type, quite the hassle to cook because of the amount of ingredients usually partnered with it. In all honesty, it is not that overwhelming to prepare at all and you will be ready to eat in no time at all.
So let us start with the perfect type of beef meat to use for the dish. The one used for this recipe is beef brisket.
You can also use beef chucks, and other types of lean and inexpensive types of cut. The pricier ones are also acceptable of course, but it is not recommended because it is made for faster and dry methods of cooking.
The cooking process is also easy, first, saute the garlic and onions and then lightly cook the beef before pouring in water and proceeding to simmer it. This will help in tenderizing the meat much faster. A good tip while you are waiting for the beef to become tender, is to cook the noodles simultaneously.
You can follow the package instructions included in the noodles when cooking. But in general, you are going to want to boil the noodles and stop the cooking a couple of seconds to a minute earlier than the recommended time of cooking, since it will still cook for some time even after draining the water.
What Type of Noodles for Beef Mami?
The most common type of noodles used for this dish is—of course—egg noodles. This renders the most authentic flavor of the beef mami that you are familiar with.
Naturally, you are going to go with the type of noodles which are readily available, so in cases where there are no egg noodles available near you, other types of noodles in general like rice noodles or even ramen noodles and spaghetti pasta.
In general, it will most likely taste similar to what the original recipe offers.
For a quick reference about this recipe, see the recipe table below:
Classic Beef Mami Recipe
- Cooking Pot
- 500 g beef brisket
- 400 g egg noodles, cooked according to package instructions
- 1 cup Chinese cabbage, chopped
- 1 pc medium-sized onion, chopped
- 4 cloves garlic, minced
- 6 pcs star anise
- 2 pcs egg, hard-boiled
- 6 cups water
- 1 cup beef stock, optional
- 3 tbsp cooking oil
- salt and pepper, to taste
- In a cooking pot, pour in and heat the oil over medium heat.
- Add in the garlic and onions. Saute until tender and fragrant.
- Add in the beef brisket and season with salt and pepper. Cook until edges are lightly browned. Strain the liquid and set aside.
- Add in the star anise and then pour in the water and bring to a boil. Simmer for 10 to 15 minutes or until beef becomes tender.
- Prepare the cooked egg noodles and the Chinese cabbage into a serving plate or serving tray.
- Pour in the broth and then add in the beef and hard-boiled eggs. Serve and enjoy!
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