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Lanzhou beef noodle soup (兰州牛肉面)
5 from 46 votes

Lanzhou beef noodle soup (兰州牛肉面)

Lanzhou beef noodle soup features a rich beef broth simmered for hours with large beef chunks, bones, and an array of spices including star anise, cinnamon, and Sichuan peppercorns. Tender slices or cubes of beef combine with daikon radish cooked in the broth and hand-pulled noodles. Garnished with fresh coriander and chili oil, this soup delivers a layered savory and aromatic experience.

Prep Time
10 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 40 mins
Servings: 6
Calories: 713 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  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.

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

Serving 1serving Calories 713kcal (36%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 713

% Daily Value*

Serving 1serving
Calories 713kcal 36%

* Percent Daily Values are based on a 2,000 calorie diet.