How to Cook Beef Mami

5 from 1 vote

Beef Mami is a comforting Filipino noodle soup featuring tender beef slices, rich broth, and savory seasonings, often garnished with scallions and fried garlic.

Prep Time10

Cook Time45

Total Time55

Course: Beef Recipe

Cuisine: Filipino/Chinese

Keyword: beef mami, beef noodle soup, Chinese beef mami, mami soup

Servings: 6 servings

Calories: 310kcal

Author: Manny

Ingredients

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
1/2 head garlic minced
1 large red onion chopped
800 grams miki or egg noodles cooked
1/2 head 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

Instructions

How to Cook Beef Mami

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.

Notes

Cooking Tips:

Use the Right Beef Cut for Maximum Flavor

For a deeply flavorful broth, choose cuts like beef brisket or shank, which have a good balance of meat and fat. These cuts become tender after slow cooking, releasing rich flavors into the soup. If you want to save time, a pressure cooker can help tenderize tougher cuts in half the usual time.

Skim the Broth for a Cleaner Taste

As the beef simmers, impurities will rise to the surface, forming a layer of scum. Be sure to skim this off regularly to keep your broth clear and prevent any unwanted bitterness. This simple step makes a big difference in achieving a cleaner, more refined taste.

Add Toppings Just Before Serving

To preserve the freshness and crunch of your toppings, like Chinese cabbage and spring onions, add them just before serving. This keeps the vegetables from becoming too soggy and ensures a satisfying texture. Also, if using hard-boiled eggs, slice them and place on top to create a visually appealing finish.