Beef Mami Noodle Soup Recipe

Beef mami is another chinese beef soup recipe that captures every filipino's heart. It is one variation of
popular mami recipe. Every body love this recipe especially when served with siopao bola bola or asado.
Mamon luk restaurant gain its popularity for serving mami. For me i prefer beef wanton mami because i loved siomai too. Anyway here is my method of cooking beef mami recipe and i hope that you would like it.










Ingredient of Cooking for Broth

  • 2 kg Beef buto buto (spare ribs)
  • 1/2 kg beef fat
  • Sibot in a tea bag
  • 2 pcsOnion
  • 1 1/2 tbsp Ground pepper
  • 2 pcs beef cube
  • 2 tbsp sesame oil
  • salt to taste
  • Vetsin
  • 2 litre water
Direction of Cooking for Mami Broth

In a big casserole wash beef buto buto and beef fat ,then boil with onion and salt, simmer for 2 hours. Add water if necessary. Include beef cubes, vetsin, ground pepper,sesame oil and salt to taste. Dip sibot in a boiling broth for 5 minute then take it out. Continue simmering.

Direction Of Cooking for Noodle :

In a separate casserole, bring to boil water then pour in mami noodle. Let it boil fot 1 minute then drain using strainer, set aside.

Ingredient for Beef Mami Sauce


  • 1 kg sirloin, cut into cubes
  • 1/4 cup Chinese soy sauce
  • 2-3 pcs Star anise
  • 2 tbsp onion, minced
  • 1 onion, slice
  • brown sugar 2-3 tbsp
  • 1 beef cube sasoning
  • 1/2 cup Cornstach dissolve in 1/2 cup of water to thickened sauce.
  • 1 bundle Spring onion, sliced
Preparation for Sauce

Cut and washed sirloin beef into cube, boil from 1 litre of water using pressure cooker for 45 minute. Check if the beef is tender. In a pot sautee garlic, onion, beef and pour in tender beef cubes. Add star anise and chinese soysauce bring to boil and simmer for 15 minute. Pour beef stocks, beef cubes seasoning and bring to boil. Season with salt, sugar and thickened sauce using dissolve cornstarch.

Preparation for Mami :

In individual bowl, place noodle along with a scoop of sauce then pour in broth, garnished with spring onion and served beef mami while the broth is hot.

Beef Pares 

2 comments

July March 27, 2011 at 12:25 AM

hi! i like to try your recipe! just a quick question? is the recipe good for exactly two liters of beef mami broth only? can i dilute it by adding water and just adjust the taste through salt and pepper? tnx!

Daisy Garcia March 27, 2011 at 8:42 AM

@July It is okay to dilute water to add some broth. The taste will always depend on the amount and length of time bone has been boiled, the longer the better. Just add seasoning if broth become tasteless, enjoy cooking.....