Dive into the heart of Chinese cuisine with our authentic Lanzhou Beef Noodle Soup recipe. Perfectly balanced with tender beef, hand-pulled noodles, and a rich, aromatic broth, this dish is a testament to the art of Chinese cooking. Ideal for food enthusiasts looking to explore traditional flavors or anyone craving a comforting bowl of noodle soup.
AuthorSusan LeeCategoryChinese, Pasta & Noodles, Stir-FriesDifficultyIntermediatePrepare the Broth:
In a large pot, bring water to a boil. Add the beef shank and bone, boiling for 10 minutes to remove impurities. Drain and rinse the meat and bone under cold water.
Heat the vegetable oil in a clean pot over medium heat. Sauté the onion, garlic, and ginger until fragrant.
Add the blanched beef shank, bone, and 10 cups of fresh water. Bring to a boil, then reduce to a simmer.
Add the star anise, cinnamon stick, bay leaf, licorice root, fennel seeds, and Sichuan peppercorns. Simmer for 3-4 hours, skimming off any scum that forms on the surface.
Strain the broth, return it to the pot, and season with salt to taste.
Prepare the Noodles and Vegetables:
Cook the noodles according to package instructions until al dente. Drain and set aside.
Blanch the baby bok choy in boiling water until tender-crisp, about 1-2 minutes. Drain.
Assemble the Soup:
Slice the beef shank thinly.
Place a portion of noodles in each bowl. Top with slices of beef shank, bok choy, green onions, and cilantro.
Pour the hot broth over the noodles, ensuring that the ingredients are submerged.
Serve:
Offer chili oil on the side for those who prefer a spicy kick.
Serve hot and enjoy the depth of flavors in this traditional Lanzhou dish.
Ingredients
Directions
Prepare the Broth:
In a large pot, bring water to a boil. Add the beef shank and bone, boiling for 10 minutes to remove impurities. Drain and rinse the meat and bone under cold water.
Heat the vegetable oil in a clean pot over medium heat. Sauté the onion, garlic, and ginger until fragrant.
Add the blanched beef shank, bone, and 10 cups of fresh water. Bring to a boil, then reduce to a simmer.
Add the star anise, cinnamon stick, bay leaf, licorice root, fennel seeds, and Sichuan peppercorns. Simmer for 3-4 hours, skimming off any scum that forms on the surface.
Strain the broth, return it to the pot, and season with salt to taste.
Prepare the Noodles and Vegetables:
Cook the noodles according to package instructions until al dente. Drain and set aside.
Blanch the baby bok choy in boiling water until tender-crisp, about 1-2 minutes. Drain.
Assemble the Soup:
Slice the beef shank thinly.
Place a portion of noodles in each bowl. Top with slices of beef shank, bok choy, green onions, and cilantro.
Pour the hot broth over the noodles, ensuring that the ingredients are submerged.
Serve:
Offer chili oil on the side for those who prefer a spicy kick.
Serve hot and enjoy the depth of flavors in this traditional Lanzhou dish.
Notes
Beverage Pairing:
For a perfect beverage pairing, consider a light and refreshing Jasmine tea. Its delicate floral notes will complement the rich and aromatic flavors of the soup without overpowering them. Jasmine tea, known for its soothing properties, balances the hearty and spiced nature of the Lanzhou Beef Noodle Soup, making it an ideal choice for an enhanced dining experience.
