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

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. The long cook time yields a broth that is clear yet deeply savory, which is the defining quality of this noodle.

Ingredients (2 servings)

Ingredient	Amount	Unit
Beef shank	500	g
Hand-pulled Chinese noodles	200	g
Daikon radish	200	g
Star anise	2	piece
Cinnamon stick	1	piece
Ginger	20	g
Garlic	4	clove
Soy sauce	3	tbsp
Salt	1	tsp
Chili oil	1	tbsp
Green onion	30	g
Cilantro	10	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Control

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

Control

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

Control

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

Control

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

Heat

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Clear beef shank broth spiced with star anise and cinnamon defines Lanzhou beef noodles.
Finish cue: When the edges turn translucent, season with 3 tablespoons soy sauce and 1 teaspoon salt.
Substitution: Traditional versions use hand-pulled noodles stretched to order, but store-bought Chinese wheat noodles work as a practical substitute at home.