Ingredients:
Beef (one piece)
Beef bones (a few)
Scallions (sections)
Ginger slices
Star anise
Spice seeds
Bay leaves
Cardamom pods
Fennel seeds
Sichuan peppercorns
White peppercorns
Gingerol
Nutmeg
Large peppercorns
Amomum villosum
Amomum villosum
Dried tangerine peel
Garlic acid
Authentic Lanzhou Beef Noodle Soup Recipe
- Prep the meat: Thoroughly wash the beef and beef bones with clean water, then soak them for at least 4 to 5 hours. (I soaked mine overnight, changing the water in between).
- Prep the spices: Rinse the spices clean and place them into a spice bag for later use.
- Initial boil: Cut the beef into 1-jin (approx. 500g) chunks. Place the beef and bones into a pot of boiling water. Bring to a rapid boil and skim off the scum. Add the spice bag, reduce to a simmer, and cook for 2 hours until the meat is tender. Remove the meat, let it cool, and dice it.
- Simmer the broth: Continue simmering the bones for another 2 hours, then turn off the heat and remove the spice bag.
- Prep the garnishes: Wash the cilantro and chop the green garlic.
- Prep the radish: Peel a white radish and cut it into fan-shaped slices. Blanch them in boiling water, then transfer to cold water to cool; this removes the radish’s strong odor.
- Finish the soup: In a separate pot, pour in the prepared beef broth. Add the cooled radish slices and cook until soft. Season with salt to taste.
- Assembly: Boil a pot of water and cook the noodles. Drain and place in a bowl. Ladle the beef soup and radish slices over the noodles, then top with the diced beef, chopped green garlic, and cilantro. Add chili oil to taste.
