Beef Mami

This is a very popular soup in the Philippines! People usually sell this as a street food, in a restaurant, in markets, and inside malls. The broth gets its delicious distinctive taste from simmering beef and beef bones for long hours!

Ingredients:

• 1 lb chuck roast
• 1 lb beef bones
• 1 tbsp beef bouillon
• 1 tsp ground pepper
• 2 inches ginger, peeled and sliced thinly
• 1 head garlic, crushed
• 1 small napa cabbage, chopped
• 2 pcs medium-sized carrots, thinly chopped
• 5 pcs green onions, chopped
• 2 tbsp sesame oil

Directions:

1. In a pot, place the beef, beef bones and ginger. Fill it with water until the beef is covered.
2. Bring the water to a boil and simmer for two hours or until the meat is tender. Skim all the fats from the broth.
3. Remove the meat and chopped into bite-sized pieces. Bring it back to the broth.
4. Add the carrots, napa cabbage, and half of the green onions. Cook until tender. Keep simmering.
5. In a colander, add the chow mein noodles and wash three times with tap water. Drain.
6. Bring a pot of water to a boil. Add the chow mein and cook for about 3 minutes. Drain and set aside.
7. In a saute pan, add 3 tablespoon oil and saute the garlic until golden brown and crispy. Make sure you don’t leave it as it can burn easily! Set aside.
8. To serve, place a cup of cooked noodles in a bowl. Add some broth and vegetables.
9. Top it with crispy garlic and drizzle with some sesame oil.
10. Enjoy!

Note:

You can also top it with sliced boiled egg or fried tofu. Either way they’re delicious!

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