Enjoy the rich flavors of Lanzhou Beef Noodle Soup with tender beef slices, aromatic spices, and hearty wheat noodles in a flavorful broth.
Ingredients: 500g beef brisket, thinly sliced. 400g dried wheat noodles. 1 onion, sliced. 4 cloves garlic, minced. 2-inch piece ginger, sliced. 2 green onions, chopped. 2 tbsp vegetable oil. 1 tbsp soy sauce. 1 tbsp Shaoxing wine. 1 tbsp chili oil. 1 tbsp Sichuan peppercorns. 1 star anise. 1 cinnamon stick. 1 tsp sugar. 8 cups beef broth. Salt and pepper to taste.
Instructions: In a big pot, heat the vegetable oil over medium heat. Put in the ginger, onion, and garlic. Saut until the food smells good. Put in the beef slices and cook them until they turn brown. To this mix in the sugar, star anise, cinnamon stick, chili oil, Sichuan peppercorns, and soy sauce. Do this for two minutes. Add the beef broth and heat it up. Turn down the heat and let it simmer for an hour. During that time, skim off any foam that forms on top. In the meantime, cook the noodles according to the directions on the package. Remove the water and set it aside. After the beef is soft, add salt and pepper to taste in the soup. To serve, put noodles into bowls, pour soup over them, and top with green onions that have been chopped.