Lanzhou beef noodle soup (兰州牛肉面)

Name: Lanzhou beef noodle soup (兰州牛肉面)
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 6 serving
Ingredients: 1400 g large chunks of beef; 2 beef bones; 3000 ml water; 1.5 teaspoon salt; 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; ½ teaspoon ground licorice; 2 pieces sand ginger; 3 dry chilli; 1 piece ginger; 3 stalks scallions; 500 g daikon/Chinese white radish; 6 servings hand-pulled noodles; Coriander; Chinese chilli oil

User Reviews

5.0

69 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 40 mins
Servings
6
Calories
713 kcal
Course
Main Course
Cuisine
Chinese

Lanzhou beef noodle soup (兰州牛肉面)

Iris Warren

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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!

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Ingredients

Servings

1400 g large chunks of beef 3lb
2 beef bones
3000 ml water 13 cups
1.5 teaspoon salt or to taste

Spices & herbs

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
½ teaspoon ground licorice or 4 slices licorice root
2 pieces sand ginger
3 dry chilli
1 piece ginger
3 stalks scallions

You also need

500 g daikon/Chinese white radish 1.1 lb
6 servings hand-pulled noodles or dried noodles
Coriander chopped
Chinese chilli oil to taste

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Instructions

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.
Add all the herbs and spices (see note 1). Leave to simmer for about 2 hours (until the beef is cooked through).
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).
Cut daikon into thin slices. Put into the beef broth. Cook for 15 minutes or so until very soft to bite.
Cook noodles in another pot with plenty of water. Drain and rinse under cold water for a few seconds.
Place noodles in serving bowls. Pour in hot broth and daikon. Top with beef slices/cubes. Garnish with fresh coriander and homemade chili oil.

Notes

If available, use a closed tea strainer to keep spices together while simmering. Later you will be able to discard them easily.
I suggest that you leave the beef to cool completely (best to be in the fridge overnight). This way it won’t fall apart when cutting through.