Lanzhou Beef Noodle Soup
Servings:
2
Prep Time:
10 minutes
Cook Time:
90 minutes
Difficulty:
Medium
Ingredients
- Beef chuck or brisket, chunks: 500g
- Water: 2 liters
- Hand-pulled noodles or thick wheat noodles: 200g
- Ginger, sliced: 3 slices
- Garlic cloves: 4-5
- Sichuan peppercorns: 1 tsp
- Star anise: 2
- Cinnamon: small piece
- Light soy sauce: 2 tbsp
- Dark soy sauce: 1 tbsp
- Chili oil with sediment: 1-2 tbsp
- Cilantro, chopped: handful
- Radish, shredded: ½ cup
- Scallions, chopped: 2 stalks
- Salt: to taste
Instructions
- Blanch beef 2-3 minutes in boiling water, drain and rinse
- In clean pot, combine beef with 2 liters water, ginger, garlic, Sichuan peppercorns, star anise, cinnamon
- Bring to boil, skim foam, reduce to simmer
- Add soy sauces, simmer 1-1.5 hours until beef very tender
- Cook noodles separately until just done, drain
- Divide noodles into bowls, ladle hot beef broth over
- Top with tender beef chunks, radish, cilantro, scallions
- Drizzle with chili oil, adjust salt, serve hot