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!
- 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
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.
1. If available, use a closed tea strainer to keep spices together while simmering. Later you will be able to discard them easily.
2. 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.
Serving: 1serving | Calories: 713kcal