Lanzhou Beef Noodle Soup

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Hailing from the noodle shops of Gansu Province in northwest China, this iconic bowl features a clear, aromatic beef broth, hand-pulled alkaline noodles, tender sliced beef, and a fragrant topping of cilantro, scallions, and chili oil. The broth is the soul of the dish—slowly simmered with beef bones, warming spices, and daikon for a clean yet deeply savory flavor.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 5 gSugar
• 38 gProtein
• 920 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the beef broth

• 2 lb beef shank with bone, cut into 2-inch chunks
• 1 large daikon radish, peeled and cut into 1-inch chunks
• 1 large yellow onion, halved (skin on)
• 4-inch piece fresh ginger, smashed
• 6 garlic cloves, smashed
• 3 star anise, 2 cinnamon sticks, 1 bay leaf, and 1 tbsp Sichuan peppercorns
• 2 tbsp Shaoxing wine
• 10 cups cold water

For the noodles and beef

• 1 lb fresh alkaline wheat noodles (lamian)
• 8 oz baby bok choy or baby spinach
• 1 tbsp kosher salt, plus more to taste
• Reserved cooked beef shank, thinly sliced against the grain

For the chili oil and seasoning

• 3 tbsp Chinese chili oil with sediment
• 2 tbsp light soy sauce
• 1 tbsp Chinkiang black vinegar
• 1/2 tsp ground white pepper
• 4 scallions, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1 cup finely chopped pickled mustard greens (suan cai), optional

Directions

1. Place the beef shank in a large stockpot, cover with cold water, and bring to a boil. Blanch for 5 minutes, then drain and rinse the beef and pot to remove impurities for a clearer broth.
2. Return beef to the cleaned pot with daikon, onion, ginger, garlic, star anise, cinnamon, bay leaf, Sichuan peppercorns, Shaoxing wine, and 10 cups cold water. Bring to a boil over high heat, then immediately reduce to a bare simmer, skimming any foam that rises.
3. Partially cover and simmer gently for 2.5 to 3 hours, until the beef is fork-tender and the broth is rich and clear. Remove the beef, let cool, and slice thinly against the grain; set aside.
4. Strain the broth through a fine-mesh sieve into a clean pot, season with 1 tablespoon salt and the white pepper, and keep at a rolling boil for service.
5. Bring a separate large pot of water to a vigorous boil. Add the noodles and cook 3 to 4 minutes until just tender with a slight chew; drain and divide evenly among 4 large bowls.
6. Blanch the bok choy in the noodle water for 30 seconds, then arrange on top of the noodles along with the sliced beef.
7. Ladle about 2 cups of the hot broth into each bowl, making sure each portion has a few slices of daikon from the broth.
8. Top each bowl with scallions, cilantro, pickled mustard greens (if using), a generous spoonful of chili oil with its sediment, and a splash of soy sauce and black vinegar. Serve immediately with extra chili oil on the side.

Cook’s Notes

• For the clearest, most authentic broth, simmer gently and never let it boil hard—agitation makes it cloudy. Skim the surface every 30 minutes.
• Make the broth a day ahead and refrigerate overnight; the fat will solidify on top for easy removal, and the flavor deepens considerably.
• Look for fresh alkaline wheat noodles (lamian) at Chinese or Korean markets. Avoid substituting dried pasta, which lacks the characteristic chewy bite.
• Always include the chili oil sediment (the red flakes at the bottom of the jar), not just the clear oil—this gives Lanzhou-style broth its signature ruby sheen and aromatic depth.
• If you want to pull your own noodles, use a high-gluten flour dough rested for 2 hours, then stretch and fold repeatedly on an oiled surface until thin and elastic.

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