Lanzhou Beef Noodles (Clear Spiced Beef Shank Soup Noodles)
Quick answer
Lanzhou beef noodles are a clear-broth noodle soup originating from Lanzhou in China's Gansu province.
What makes this special
- Clear beef shank broth spiced with star anise and cinnamon defines Lanzhou beef noodles.
- Star anise, cinnamon, ginger, and garlic simmer over 2 hours for a clear spiced broth
- Blanching after soaking plus skimming foam keeps the broth transparent
Key ingredients
Core cooking flow
- 1 Soak 500 g beef shank in cold water for 30 minutes, changing the water once if it looks very red.
- 2 Put the blanched beef in a pot with 2 L water, 2 star anise, 1 cinnamon stic...
- 3 Once it boils, reduce to medium low heat and skim foam and surface fat for about 10 minutes.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Heat
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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