Lanzhou Beef Noodles (Clear Spiced Beef Shank Soup Noodles)
Lanzhou beef noodles are a clear-broth noodle soup originating from Lanzhou in China's Gansu province. Beef shank is soaked in cold water for thirty minutes to draw out blood, blanched, then simmered for two hours with star anise, a cinnamon stick, ginger, and garlic. Diligent skimming during the early stages of simmering is what keeps the broth transparent despite its long cooking time. Daikon radish is added to the strained broth and simmered until translucent, and the seasoning is kept to soy sauce and salt. The cooked beef is sliced thin and arranged over noodles in the bowl, with green onion, cilantro, and a drizzle of chili oil on top. Traditional versions use hand-pulled noodles stretched to order, but store-bought Chinese wheat noodles work as a practical substitute at home.
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Instructions
- 1
Soak beef in cold water 30 minutes to remove blood, then blanch briefly.
- 2
Simmer beef with star anise, cinnamon, ginger, and garlic in 2L water for 2 hours.
- 3
Remove cooked beef, slice thinly, and strain the broth.
- 4
Season broth with soy sauce and salt; add daikon and simmer until tender and translucent.
- 5
Cook noodles, place in bowl, ladle broth over, and top with beef, green onion, cilantro, and chili oil.
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