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Lanzhou Beef Lamian

Servings 2 Generous portions per person

Ingredients

Beef broth

Meat Base

  • 500 g lean beef boneless cubes
  • 1 large beef bone
  • 1100 ml water

Aromatics and Whole spices

  • 6 slices ginger
  • 5 cloves garlic
  • 5 sichuan peppercorns
  • 3 cloves
  • 1 Bay leaf
  • 1 tsp fennel seeds
  • 2 star anise
  • 2 red whole chillis
  • 1 cinnamon stick

Base Seasoning

  • 1300 ml water
  • 3 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • salt to taste
  • 1 tsp white or black pepper
  • 1 tbsp MSG

Noodles

  • 300 g Dried knife cut noodles wang korean brand;

    This is a substitute for hand pulled noodles as it takes years to master and it is tricky to source it in Asian supermarkets.

Toppings

  • Handful chopped coriander
  • Handful sliced spring onion
  • 1-3 tsp Chilli oil (dependent on spice tolerance)

Instructions

Blanch the Beef and Bone

  • Place the beef cubes and beef bone into a large pot and cover with cold water.
    Bring to a boil over high heat and cook for 5 minutes. Skim off any foam and impurities that rise to the surface.
    Drain the beef and bone, then rinse thoroughly under cold water. Wash the pot before continuing.

Build the Broth

  • Return the beef cubes and beef bone to the pot, saute in oil for 8mins.
    Add:
    1100 ml water
    Ginger slices
    Garlic cloves
    Sichuan peppercorns
    Cloves
    Bay leaf
    Fennel seeds
    Star anise
    Whole red chillies
    Cinnamon stick
    Slow cook it for 8-12 hours. If short on time pressure cook for 45mins using a natural release setting.
    Most of the liquid will evaporate after slow cooking for a long time. Add 1300ml of water (650ml per bowl/serving) and stir.

Season the Broth

  • Once the beef is tender, stir in:
    3 tbsp light soy sauce
    1 tsp dark soy sauce
    1 tsp white or black pepper
    1 tbsp MSG
    Salt to taste
    Continue simmering for another 15–20 minutes to allow the flavours to meld together.
    Taste and adjust the seasoning if needed.

Strain the Broth

  • Remove the beef cubes and set aside.
    Discard the beef bone and strain the broth through a fine mesh sieve to remove the whole spices and aromatics.
    Return the strained broth to the pot and keep warm over low heat.

Cook the Noodles

  • Bring a separate pot of water to a rolling boil.
    Add the dried knife-cut noodles and cook according to the package instructions until tender with a slight chew.
    (Wang korea brand instructs to boil for 6mins, drain and rinse under cold water)
    Drain well and divide between serving bowls.

Assemble the Lanzhou Beef Lamian

  • Top each bowl of noodles with the cooked beef cubes.
    Ladle the hot beef broth over the noodles.
    Finish with:
    Chopped coriander
    Sliced spring onions
    1–3 teaspoons chilli oil, depending on your preferred spice level