Prep 20 mins
Cook 2 hrs 15 mins
Had Lan Zhou Beef Noodle Soup while living in Anshan, Liaoning, China. This is a recreation with the help of the Zaar Community BB in trying to get it right. It's not exact but close enough for government work. Still makes a tasty soup though. The broth will be full of sliced onions and garlic which the original did not have but I happen to like onions and garlic. You make discard them if you wish. The noodles used in this dish in Lanzhou, Gansu, China would be the pulled wheat noodles which are hard to find in the west but I have seen Lanzhou style dried noodles in Asian grocery stores but I found that using the rice noodles was alot quicker and easier to find.
- 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)
- 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.