Lanzhou Beef Noodles (Clear Spiced Beef Shank Soup Noodles)
Quick answer
- Total time
- 150 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 12
About this dish
Beef shank simmered for 2 hours with star anise, cinnamon and ginger yields a clear broth with a gentle spice aroma.
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The dish comes from Lanzhou in Gansu province, where the noodles are hand-pulled; store-bought Chinese wheat noodles stand in for them. Keeping the pot at a quiet simmer the whole time decides whether the broth stays clear. Daikon, sliced beef, cilantro and chili oil finish each bowl.
Ingredients
Instructions
- 1
Soak 500 g beef shank in cold water for 30 minutes, changing the water once if it looks very red.
Blanch it in boiling water for about 2 minutes, then rinse off clinging foam.
- 2
Put the blanched beef in a pot with 2 L water, 2 star anise, 1 cinnamon stick, 20 g ginger, and 4 garlic cloves.
Bring it to a full boil over high heat before lowering the heat.
- 3
Once it boils, reduce to medium low heat and skim foam and surface fat for about 10 minutes.
Keep the broth at a gentle simmer, not a rolling boil, so it stays clear.
- 4
Simmer gently for 2 hours with the lid slightly ajar.
When a chopstick or skewer slides into the beef without resistance, lift it out to cool and strain the broth cleanly.
- 5
Add 200 g daikon to the strained broth and simmer over medium heat for about 10 minutes.
When the edges turn translucent, season with 3 tablespoons soy sauce and 1 teaspoon salt.
- 6
Cook 200 g Chinese noodles separately, rinse if needed to remove excess starch, and drain well.
Place them in bowls, ladle in hot broth, then top with thin beef slices, green onion, cilantro, and chili oil.
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