17/08/2026
Lanzhou at home
Ingredients-
2 onions, peeled and cut in half
Fresh ginger, peeled and cut into chunks
¼ star anise
1 tbsp coriander seeds
2 kg beef ribs, cubed and fat trimmed
2 L beef stock
1 L water
A drizzle of dark soy sauce
Fresh coriander, diced
Spring onions, sliced
Chilli oil, to serve
Pickled radish, to serve
Noodles of your choice — I used Mr Chen's flat rice noodles
Method-
•Pan-fry the onions, ginger, star anise and coriander seeds for a few minutes until fragrant.
•Add the cubed beef ribs and cook for a few minutes to lightly brown.
•Pour in the beef stock, water and a drizzle of dark soy sauce.
•Cover and simmer on low for 4–5 hours, or until the beef is incredibly tender and falls away from the bone. Alternatively, pressure cook for approximately half the time.
•Once cooked, strain the broth into a clean pot, removing the onions, ginger, star anise and coriander seeds.
•Remove the bones from the beef and return the tender meat to the strained broth. Keep warm.
•Prepare your garnishes by chopping fresh coriander and spring onions. Have chilli oil and pickled radish ready to serve.
•Cook your noodles according to the packet instructions.
•To assemble, place the noodles into your serving bowl, top with the tender beef, fresh coriander and spring onion.
•Finally, ladle over the hot, rich broth and finish with chilli oil and pickled radish.
Serve hot and enjoy! 🥢🍜
