Lanzhou Beef Noodle Soup

Lanzhou Beef Noodle Soup is one of China’s most famous noodle soups: clear rich beef broth, tender sliced beef, chewy noodles, greens, scallions, and chili oil.

Ingredients

For the broth

• 1 kg beef bones
• 700 g beef brisket
• 2–3 slices fresh ginger
• 3 garlic cloves
• 2 star anise
• 1 cinnamon stick
• 3 tbsp soy sauce
• 1 tsp salt, or to taste
• 2.5–3 litres water

For serving

• 400 g wheat noodles
• A few bok choy leaves
• 2–3 scallions, chopped
• Chili oil, to taste

Instructions

1. Place the beef bones and brisket in a large pot. Cover with cold water, bring to a boil, then drain and rinse the meat and bones. This helps keep the broth clean and clear.
2. Return the bones and brisket to the pot. Add fresh water, ginger, garlic, star anise, cinnamon, soy sauce, and salt.
3. Bring to a boil, then reduce the heat to low. Simmer gently for 3–4 hours, skimming the surface from time to time, until the broth is rich and the beef is tender.
4. Remove the beef brisket from the broth. Let it cool slightly, then slice or shred it. Strain the broth and adjust the seasoning with more salt or soy sauce if needed.
5. Cook the noodles separately according to the package instructions. Blanch the bok choy for 30–60 seconds until bright green.
6. Divide the noodles between bowls. Pour over the hot beef broth. Top with sliced beef, bok choy, chopped scallions, and chili oil.

Serving Tip

Serve very hot, with extra chili oil on the side.