Hand-Pulled Lanzhou Beef Noodle Soup

Ingredients

• 600 g beef shank (bone-in)
• 300 g high-gluten flour
• 150 ml water (for dough)
• 5 g salt
• 30 g ginger
• 3 stalks green onions
• 150 g daikon radish
• 2 pieces star anise
• 1 tsp Sichuan peppercorns
• 2 pieces bay leaves(optional)
• 2 tbsp chili oil
• 20 g cilantro(optional)
• 2 tsp salt (for broth)

Instructions

1. 1

   Blanch the beef shank in boiling water for 10 minutes, skimming off foam, then rinse and transfer to a large pot with 3 liters of fresh water.

2. 2

   Add ginger slices, green onion, star anise, Sichuan peppercorns, and bay leaves. Bring to a boil, then reduce to a bare simmer and cook for 2.5 hours, skimming occasionally, until the broth is clear and the beef is tender.

3. 3

   Meanwhile, make the dough: dissolve salt in water, knead with flour for 15 minutes until smooth, cover, and rest 30 minutes. Knead again 10 minutes until very elastic.

4. 4

   Remove the beef, let rest 10 minutes, then slice thinly. Strain the broth and season with salt. Slice the daikon radish thinly and blanch 2 minutes in the broth.

5. 5

   Roll the dough into a thick rope, then pull and fold it repeatedly, stretching into thin noodles (lamian technique). Dust with flour to prevent sticking.

6. 6

   Boil the pulled noodles for 2-3 minutes until just cooked, dividing between two bowls.

7. 7

   Ladle hot broth and radish slices over the noodles, top with beef slices, cilantro, and chili oil. Serve immediately.