Chinese Lan Zhou Beef Noodle Ramen Recipe

Features:

Cuisine:

China

Lan Zhou Beef Ramen is so popular that you can find its stores everywhere. The soup is light taste and had a comforting aroma. The noodles are elastic and chewy. With the decoration of white daikon and green coriander, this ramen is appetizing and attractive for your taste buds.

85 minutes
Serves 2
Easy

Ingredients

250g beef
200g ramen
1/2 daikon
scallions
strips
ginger slices
minced garlic
coriander
cinnamon
amomum tsao-ko
nutmeg
aniseed
clove
dried red chiles
white pepper
rock sugar
sesame oil
chili oil
Sichuan pepper powder
chicken powder
salt

Directions

Kitchen Tips

1. Before stewing beef, soak beef in water for 3 hours to remove the blood and bad taste.

2. To save time, you can use a pressure cooker to stew beef until cooked. When chopsticks can stab in the beef, you can add salt and continue to cook for 10 minutes.

Steps

1 Done 5 minutes	Wash beef and remove blood. Cut into large pieces. Wash and slice white daikon.
2 Done 10 minutes	Add water and beef to a pot. Bring to a boil, then use low heat to stew for 8 minutes and skim the foam on the top. Turn over beef occasionally.
3 Done 45 minutes	Put cinnamon, Amomum Tsao-ko, nutmeg, aniseed, cloves, dried red chili and while pepper into a spice bag. Put the spice bag, chopped scallion strips, and ginger slice into the pot. Continue to boil for 40 minutes.
4 Done 10 minutes	Season with salt and cook for another 10 minutes. Turn off heat and remove beef from the soup. Cut beef into slices. Set aside.
5 Done 5 minutes	Add water to a pot. Pour into the beef soup. The ratio of beef soup and water should be 1:1. Add daikon slice and season with Sichuan pepper powder, chicken powder, and salt. Bring to a boil. Sprinkle with sesame oil.
6 Done 10 minutes	Add water to another pot. Bring to a boil and blanch ramen noodle until cooked. Remove ramen to a bowl. Pour into the daikon-beef soup. Add sliced beef and sprinkle with minced coriander and garlic. Top with a little chili oil before serving.