This beef pares mami is based on a family recipe I grew up with: rich, savory, and balanced with just enough spice and sweetness. We’ve tweaked the approach slightly so the broth and beef cook together, making this dish ready in just over an hour!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Beef: Go for well-marbled chuck, shank, or sirloin. Try to cut them into similar-sized cubes (~1/2 inch) so they tenderize evenly while simmering.
Onion, garlic, ginger: These are the classic aromatics used as a base in many Filipino dishes.
Unsalted beef stock, soy sauce, brown sugar, oyster sauce, star anise, cornstarch: For a savory, lightly sweet, and spiced sauce, these are the ingredients we’ll need. Beef stock can be substituted with chicken stock without altering the flavor too much. Brown sugar can be replaced with granulated, though the flavor will be lighter.
Fresh egg noodles: Most Filipino mami recipes use fresh egg noodles, which you can purchase in most Asian supermarkets. Otherwise, you can substitute this udon or ramen noodles in a pinch.
Bok Choy, green onion, egg, fried garlic: We’ll be using these ingredients as garnishes and toppings. Bok Choy can be replaced with most greens, like Chinese broccoli or shredded Napa Cabbage.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Season the beef with salt and pepper, then sear on all sides until browned, set aside.
Saute the onion, garlic, and ginger until fragrant. Add back in the beef, and pour in the beef stock, soy sauce, brown sugar, oyster sauce, and star anise. Let simmer for 45 minutes. In the meantime, prep your noodles, bok choy, and eggs.
Once the beef has softened, pour in the cornstarch slurry to thicken.
Divide the noodles and toppings into two bowls. Serve immediately.
FAQs (Frequently Asked Questions)
Why is my beef tough?
You’ll likely need to simmer the beef longer to break down the protein fibres if the beef is still tough. This is especially needed for tougher cuts, like brisket, chuck, or shank.
What cut of beef is best for this?
The best cuts of beef for this recipe are well-marbled brisket, chuck, or shank that become tender during slow cooking. For more luxurious cuts, try going for rib-eye or sirloin!
How do I make this more flavorful?
To boost flavor, layer your ingredients instead of adding everything at once (sauté the aromatics first before building with soy sauce and spices), then finish by adjusting seasonings towards to the end. Feel free to also add bay leaves, five spice, cinnamon sticks, or chilies to the broth to maximize flavor to your liking.
Beef Pares Mami Recipe
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servings15
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minutesThis beef pares mami is based on a family recipe I grew up with: rich, savory, and balanced with just enough spice and sweetness. We’ve tweaked the approach slightly so the broth and beef cook together, making this dish ready in just over an hour!
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Ingredients
- Beef Pares Soup
1 tablespoon neutral oil, for frying
1/2 to 1 pound beef, cut into 1/2-inch-cubes (use well-marbled chuck, shank, or sirloin)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 small yellow onion, chopped
5 garlic cloves, minced
2 thumbs ginger, peeled and sliced
4 cups unsalted beef stock
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons oyster sauce
2 star anise pods
1 1/2 tablespoon cornstarch
3 tablespoons cold water
- Noodles
Fresh egg noodles, enough for 2 servings
- Toppings
2 baby bok choy, halved
2 large eggs
Fried garlic (I used store-bought)
Green onions, whites and greens chopped
Directions
- In medium-sized pot, heat the oil over medium-high. Sear the beef, flipping frequently with a spatula until browned on all sides, about 5 to 7 minutes. Set aside.
- Lower the heat to medium. Add in the onions and sauté for 2 minutes until softened. Add in the garlic and ginger, continue to sauté for another 1 to 2 minutes until golden and fragrant.
- Add back in the seared beef. Pour in the beef stock, soy sauce, brown sugar, oyster sauce, and star anise. Stir to combine, then bring the mixture to a boil. Once boiling, cover, lower the heat to medium-low, and let simmer for 45 minutes until the beef is tender.
- In the meantime, prepare the rest of the components:
Prepare the noodles: Bring a medium-pot of water to a boil. Once boiling, add in the egg noodles and cook according to packaged instructions. Once cooked, strain, briefly run under cold water to retain their chew. Transfer to a bowl and set aside for later.
Prepare the bok choy: Bring a medium-pot of water to a boil. Once boiling, add in the Bok Choy, and cook for 1 to 2 minutes until the leaves turn a bright green and the stalk turns tender. Immediately drain and plunge or rinse under cold water to stop the cooking. Transfer to a plate and set aside for later.
Prepare the eggs: Bring a small pot of water to a boil. Once boiling, carefully lower the eggs and lower to medium-heat. Set a timer depending on your preferred doneness (I like to go for 7 to 8 minutes for a jammy, custardy yolk). Once boiled, immediately plunge in ice water to stop the cooking. Peel the shell and cut in half. Transfer to a plate and set aside for later. - Once the soup has finished simmering, prepare the cornstarch slurry by whisking the cornstarch and cold water together in a small bowl. Pour in the cornstarch slurry, stirring the soup simultaneously with a spatula to avoid clumping. Let the soup simmer for an additional 3 to 5 minutes to thicken slightly.
- To assemble: Divide your cooked noodles between two serving bowls. Ladle in the soup from the Beef Pares. Place the Bok Choy, boiled eggs, and a generous amount of the beef cubes on top of the noodles. Top with the fried garlic and green onions. Serve immediately.
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