Heartwarming Lanzhou Beef Noodle Soup

A Taste of Tradition

Lanzhou Beef Noodle Soup (兰州牛肉面) is a beloved Chinese dish originating from Lanzhou, known for its aromatic beef broth, hand-pulled noodles, and tender beef. This recipe serves four and embodies the comforting essence of this iconic noodle soup.

Ingredients

For the Broth:

• 2 to 3 lbs (1.4 to 1.8 kg) beef shin bones
• 1.5 lbs (680 g) beef shank or flank, cut into large pieces
• 2 Chinese scallions (or 4 green onions), cut into 4-inch pieces
• 1 thumb-sized piece of ginger, sliced
• 5 cloves garlic, smashed
• 5 dried chili peppers (adjust for spice preference)
• 5 whole cloves
• 2 bay leaves
• 1 teaspoon whole Sichuan peppercorns
• 1 teaspoon fennel seeds
• 1 star anise
• 1 cinnamon stick
• Salt to taste
• Water (enough to cover the ingredients)

For the Noodles:

• 1.3 to 2 lbs (600 to 900 g) fresh Lanzhou noodles (or dried wheat noodles)

For Serving:

• Homemade chili oil (for drizzling)
• Fresh cilantro, chopped (for garnish)
• Sliced green onions (for garnish)
• Slices of daikon radish (optional)

Instructions

Step 1: Prepare the Broth

1. Blanch the Bones: In a large pot, add the beef shin bones and cover with water. Bring to a boil for about 5 minutes to remove impurities. Drain and rinse the bones under cold water.
2. Simmer the Broth: Return the cleaned bones to the pot along with beef shank or flank, scallions, ginger, garlic, dried chili peppers, cloves, bay leaves, Sichuan peppercorns, fennel seeds, star anise, cinnamon stick, and salt. Add enough water to cover all ingredients.
3. Cook: Bring the mixture to a boil again, then reduce heat to a simmer. Cover and let it simmer for 2–3 hours, skimming off any foam that rises to the surface. The longer you simmer, the richer your broth will be.

Step 2: Cook the Noodles

1. Prepare Noodles: If using fresh Lanzhou noodles, cook them according to package instructions until al dente. For dried noodles, follow package directions.

Step 3: Assemble the Soup

1. Strain the Broth: Once the broth is ready, strain it through a fine mesh sieve into another pot to remove solids. Adjust seasoning with more salt if needed.
2. Serve: In serving bowls, place a portion of cooked noodles. Ladle hot broth over the noodles and top with slices of tender beef from the shank or flank.
3. Garnish: Add sliced daikon radish if desired, drizzle with homemade chili oil, and garnish with fresh cilantro and sliced green onions.

Enjoy!

Serve immediately while hot and savor your homemade Lanzhou Beef Noodle Soup!

Tips for Perfect Lanzhou Beef Noodle Soup

Quality Meat: Use high-quality beef for the best flavor and tenderness.

Broth Simmering: The longer you simmer the broth, the more flavorful it becomes—aim for at least 2 hours.

Noodle Freshness: Fresh noodles can greatly enhance the dish; if possible, find authentic Lanzhou noodles.

Adjusting Spice: Customize the spiciness by varying the amount of dried chili peppers and chili oil.

Storage: The broth can be made in advance and stored in the fridge for up to 3 days or frozen for later use.

Discover more about Chinese noodles