Lanzhou beef noodle soup (兰州牛肉面)
Super fragrant, tangy and comforting, Lanzhou beef noodle soup is a culinary legend from the city which it’s named after. Check out this simplified version!
- Prep time
- 10 min
- Cook time
- 2 hr 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1400 g large chunks of beef (3lb )
- 2 beef bones
- 3000 ml water (13 cups )
- 1.5 teaspoon salt (or to taste)
- 2 star anises
- 1 small piece cassia cinnamon
- 2 bay leaf
- 1 teaspoon Sichuan peppercorn
- 1 teaspoon white pepper
- 1 pinch fennel seeds
- 1 pinch cumin seeds
- 1/2 teaspoon ground licorice (or 4 slices licorice root)
- 2 pieces sand ginger
- 3 dry chilli
- 1 piece ginger
- 3 stalks scallions
- 500 g daikon/Chinese white radish (1.1 lb)
- 6 servings hand-pulled noodles (or dried noodles)
- Coriander (chopped)
- Chinese chilli oil (to taste)
Instructions
- 1
Put beef chunks and beef bones into a pot filled with cold water. Bring the water to a full boil. Use a spoon to skim off the froth on the surface.
- 2
Add all the herbs and spices (see note 1). Leave to simmer for about 2 hours (until the beef is cooked through).
- 3
Take the beef out to cool and discard the bones, herbs and spices. When cold, cut the beef into either thin slices or small cubes(see note 2).
- 4
Cut daikon into thin slices. Put into the beef broth. Cook for 15 minutes or so until very soft to bite.
- 5
Cook noodles in another pot with plenty of water. Drain and rinse under cold water for a few seconds.
- 6
Place noodles in serving bowls. Pour in hot broth and daikon. Top with beef slices/cubes. Garnish with fresh coriander and homemade chili oil.