Lan Zhou Style Beef Noodle Soup
- Ready In:
- 2hrs 35mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 teaspoon szechuan peppercorns, ground
- 3 tablespoons olive oil
- 1 medium onion, sliced thin
- 3 garlic cloves, sliced thin
- 12 cups water
- 2 lbs beef chuck, boned
- 2 beef bouillon cubes
- 1 tablespoon ginger, ground
- 1 tablespoon curry powder
- 4 tablespoons soy sauce
- 2 tablespoons vinegar (black vinegar prefered)
- 1⁄4 teaspoon black pepper
- 6 cups broad rice noodles, cooked and still hot
- peanuts, chopped (optional)
- chili oil (optional)
directions
- Fry the peppercorn powder on low heat for 30 second so it becomes fragrant. Add the oil and allow to sit for 10 minutes.
- Saute the onions and garlic in the peppercorn oil until onions are clear and starting to brown.
- In a deep-sided pot, add water and beef. Cover beef with sauted onions and garlic. Add rest of seasonings.
- Boil and then simmer 1 1/2 - 2 hours til beef is tender.
- Transfer beef to cutting board and allow to rest for 10 minutes. Slice thinly and set aside. Continue simmering the broth.
- Divide cooked noodles among large soup bowls. Divide meat into soup bowls. Ladle broth over noodles and beef.
- Serve with peanuts and chili oil.
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