Hand-Pulled Beef Noodle Soup

Step 1

Pat the beef dry with paper towels to remove surface moisture, which helps it brown better.

Step 2

Heat 1 tablespoon of neutral oil in a large pot over medium-high heat until it shimmers and slides quickly across the bottom, about 90 seconds.

Step 3

Place the beef in the hot pot and let it sit undisturbed for 2 minutes until the bottom develops a deep brown crust.

Step 4

Turn the beef over and brown the other side for 2 minutes until dark golden brown, then remove it to a plate.

Step 5

Pour the broth into the pot, scraping the bottom with a wooden spoon to dissolve all the stuck-on brown bits, about 30 seconds.

Step 6

Return the beef to the pot, add 3 tablespoons of soy sauce and the sliced ginger, then bring to a boil over medium-high heat.

Step 7

Reduce heat to medium-low and simmer, partially covered, for 12 minutes until the beef is very tender and pulls apart easily with a fork.

Step 8

Remove the beef from the pot and place it on a cutting board, then use two forks to shred it into bite-sized pieces.

Step 9

Return the shredded beef to the simmering broth and stir to combine.

Step 10

Add the noodles to the pot and stir occasionally to prevent sticking, cooking for 3 minutes until the noodles are tender but still have a slight bite.

Step 11

Divide the soup evenly between two bowls, making sure each bowl has equal broth and noodles.

Step 12

Scatter the chopped scallions and cilantro over the surface of each bowl as garnish, then serve immediately.