Entree: China – Gansu – 兰州牛肉面 ➤ Lánzhōu niúròu miàn (Hand-pulled wheat noodles served in a clear spiced beef broth with thinly sliced braised beef, radish, scallion, cilantro, and chili oil)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 3 hrs 30 min

Additional 30 min

Total 4 hrs

Ingredients

- 2 lb (900 g) beef shank, bone-in
- 1 lb (450 g) beef marrow or soup bones
- 12 cups (2.8 L) cold water
- 1 medium daikon (white) radish, peeled and cut into 1/4-inch (6 mm) half-moons, about 1 lb (450 g)
- 3-inch (75 mm) piece fresh ginger, about 1.5 oz (45 g), sliced
- 4 cloves garlic, smashed
- 2 star anise
- 1 small cinnamon stick, about 1 inch (2.5 cm)
- 1 tsp (2 g) Sichuan peppercorns
- 2 bay leaves
- 1 tbsp (12 g) rock sugar or 1 tsp (4 g) granulated sugar
- 2 tsp (10 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) white pepper
- 1 tbsp (15 ml) vegetable oil for browning beef
- For the noodles:
  - 4 cups (500 g) all-purpose flour
  - 1 1/2 tsp (8 g) fine salt
  - 1 tsp (5 g) baking soda (or alkaline water substitute)
  - 1 1/2 cups (360 ml) warm water, more as needed
- For garnish and serving:
  - 1 bunch scallions, finely chopped, about 3 oz (85 g)
  - 1/2 cup (15 g) fresh cilantro leaves, chopped
  - 2–4 tbsp (30–60 ml) chili oil, to taste
  - Additional white pepper to taste

Instructions

1. Blanch bones and beef: place beef shank and marrow bones in a large pot, cover with cold water, bring to a boil 5 minutes, drain and rinse bones and pot to remove impurities.
2. Build the broth: return blanched bones and shank to the pot with 12 cups (2.8 L) fresh cold water, add ginger, garlic, star anise, cinnamon stick, Sichuan peppercorns, and bay leaves; bring to a gentle boil, then reduce to a low simmer.
3. Simmer long and clear: skim foam occasionally and simmer gently, uncovered or partially covered, for 2.5–3 hours until beef is tender and broth is flavorful. Add rock sugar and season with 2 tsp (10 g) salt and 1/2 tsp (1 g) white pepper about 30 minutes before finishing.
4. Add daikon: with about 30 minutes remaining, add the sliced daikon to the pot so it cooks tender but still holds shape.
5. Remove and slice beef: transfer the beef shank to a cutting board, cool slightly, and thinly slice across the grain; strain the broth through a fine sieve or cheesecloth into a clean pot for a clear soup, discard solids and return broth to a gentle heat.
6. Prepare the noodle dough: in a large bowl combine 4 cups (500 g) flour, 1 1/2 tsp (8 g) salt, and 1 tsp (5 g) baking soda; gradually add 1 1/2 cups (360 ml) warm water while mixing to form a stiff but pliable dough. Knead 8–10 minutes until smooth.
7. Rest and portion: cover the dough and let rest 30 minutes to relax the gluten.
8. Pull or cut noodles: divide dough into 4 portions. For hand-pulled noodles: roll each portion into a rope, stretch repeatedly until strands thin and desired length reached. If not pulling, roll flat and cut into long thin strips about 1/8–1/4 inch (3–6 mm) wide.
9. Cook noodles: bring a large pot of water to a rolling boil. Add noodles and cook until al dente, 1–3 minutes depending on thickness. Remove noodles with tongs or a spider and rinse briefly under warm water to stop cooking.
10. Assemble bowls: divide noodles among 4 bowls, top with several slices of braised beef and some cooked daikon, ladle very hot strained beef broth over the noodles to warm everything.
11. Garnish and finish: sprinkle chopped scallions and cilantro over each bowl, add 1/2–1 tbsp (7–15 ml) chili oil or to taste, and a pinch of white pepper. Serve immediately while the broth is piping hot.