LRC-1L-BK Recipes

Beef Noodle


  • Flat noodles, or enough for 2-3 servings 
  • 2 heads baby bok choy, leaves separated and washed 
For The Ox Tail Broth:
  • 4 star anise pods 
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tspn black peppercorns 
  • 1 tspn white peppercorns 
  • 3 pounds beef soup bones 
  • 1 head garlic, cloves smashed 
  • 1 tspn fine salt 
For The Beef Chuck:
  • 300 gms beef shank meat, or chuck, cut into cubes 
  • 10 slices ginger 
  • 8 medium green onions, cut into thirds 
  • 1 tbsp sugar 
  • 0.5 carrot, diced 
  • 2 onions 
  • 1 tbsp cooking oil 
  • 1.5 tbsp Shaoxing Chinese rice wine 
  • 2 tbsp spicy bean paste 
  • 1.5 tbsp cup light soy sauce 
  • 1 tbsp dark soy sauce 
Optional Dressings: 
  • Chopped chilli 
  • Spring onions 


  1. In a pot of boiling water, add some ginger slices. Add in the oxtail. Boil for about 5 minutes. Discard ginger and water. 
  2. Pack all the spices (star anise, cinnamon stick, bay leaves, black peppercorns, and white peppercorns) in a filter bag and seal. Add the ox tail, garlic, spice sachet to the pot. Add and bring the water to a boil.  Set cooking mode to “Soup” on KITH Low-Sugar Rice Cooker – LRC-1L-BK. Allow it to boil for 2 hours then change cooking mode to “Slow Cook”.  
  3. Fry the aromatics (onion, spring onion, carrot) with 1 tablespoon of oil on a hot pan until the onions are browned. Brown the beef chuck for a quick 3 minutes. Add the Shaoxing Chinese rice wine, spicy bean paste, light soy sauce, dark soy sauce and sugar. Lightly stir fry until the sauces are well-coated on the meat, leaving the beef chuck with a nice pink blush.  
  4. Add in the browned beef chuck and aromatics into KITH Low-Sugar Rice Cooker, making sure that it is on cooking mode “Warm”. 
  5. Prepare your noodles according to the package instructions and boil the bok choy in a pot of hot water. 
  6. Assemble your beef noodle soup by placing the beef chuck, bok choy, carrot cubes, garlic and noodles in a bowl. Garnish with spring onions and chopped chilli.