Beef Mami
Filipino beef mami with miki noodles, slow beef broth, sliced beef, toasted garlic, and green onion.
Serves 4 · 1h 50m total
The Story
Beef mami is the Filipino bowl that came through Chinese noodle shops and stayed: a clear, beefy broth, springy egg noodles, and a few slices of meat on top so you can still see the soup. It is not batchoy (no innards crown) and not lomi (not thick and eggy).
The broth is the whole recipe. Bones and beef simmer until the liquid tastes like you paid for it. Noodles are blanched separately so they do not drink the pot dry.
Finish with toasted garlic and green onion. Calamansi and patis at the table are not optional if you grew up eating this at a mamihan.
Best paired with
Siopao, tokwa't baboy, and calamansi on the side.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Blanch noodles in a separate pot of water, then ladle broth over them.
- ✦Skim the broth so it stays clear, not cloudy-gray.
- ✦Slice the beef thin against the grain after it is tender.
- ✦Toasted garlic goes on at the table so it stays crisp.
Substitutions
- fresh miki noodles → dried egg noodles, boiled until just tender
- beef chuck → beef brisket
- beef broth → water plus 1 extra tbsp patis if you skip bones
Ingredients
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Instructions
- 1
In a stockpot, cover beef bones and chuck with broth, onion, smashed garlic, and patis. Bring to a boil, skim, then simmer 1 hour 15 minutes until the chuck is tender. Scoop out the chuck and slice thin. Strain the broth and keep it hot. Season with pepper.
- 2
Heat oil in a small pan over medium-low heat. Fry minced garlic until deep gold and crisp. Drain on paper towels.
- 3
Boil a separate pot of water. Blanch miki noodles 1 to 2 minutes until just tender. Drain well.
- 4
Divide noodles among bowls. Top with sliced beef. Ladle hot broth over until the noodles are covered.
- 5
Finish with toasted garlic and green onion. Serve with calamansi and extra patis.
Kitchen Timer · 20 min prep first
90:00
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