Lanzhou beef noodle soup (兰州牛肉面)
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
6
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Calories
713 kcal
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Course
Main Course
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Cuisine
Chinese
Lanzhou beef noodle soup (兰州牛肉面)
Description
The soup begins by boiling beef chunks and bones to create a rich, clear broth with complex flavors from whole spices like star anise, cinnamon, bay leaves, Sichuan peppercorn, and fennel seeds. Simmering for about two hours extracts depth and tenderizes the beef, which is removed and sliced once cooled. Daikon slices cook in the broth, softening and adding subtle sweetness.
Hand-pulled noodles cooked separately maintain their texture and are served hot topped with the strained broth, beef pieces, fresh coriander, and chili oil for heat. The combination provides a satisfying contrast between the chewy noodles, tender meat, and bright garnishes typical of Lanzhou-style beef noodle soup.
For ease of spice removal, a closed tea strainer can hold the herbs during simmering, and chilling the beef before slicing helps maintain clean cuts without falling apart.
Ingredients
- 1400 g beef 3lb, large chunks
- 2 beef bones
- 3000 ml water 13 cups
- 1.5 teaspoon salt or to taste
Spices & herbs
- 2 star anise
- 1 cassia cinnamon small piece
- 2 bay leaf
- 1 teaspoon Sichuan peppercorn
- 1 teaspoon white pepper
- 1 pinch fennel seeds
- 1 pinch cumin seeds
- ½ teaspoon licorice root or 4 slices licorice root, ground
- 2 pieces sand ginger
- 3 dried chilli
- 1 piece ginger
- 3 talks scallions
You also need
- 500 g daikon 1.1 lb, or Chinese white radish
- 6 ervings hand-pulled noodles or dried noodles
- Coriander chopped
- Chilli oil to taste, Chinese style
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
- Using a closed tea strainer to hold spices will simplify removal after simmering and keep the broth clear.
- Allow the beef to cool completely, preferably overnight in the refrigerator, to make slicing easier without disintegration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 713 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 713kcal | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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