Description
A rich and flavorful beef noodle soup made with tender beef and aromatic spices, perfect for a comforting meal.
Ingredients
Scale
- 2 to 3 lb beef shin bones
- 2 lb untrimmed beef flank (or brisket, or round roast, cut into 3” (7 cm) pieces)
- 2 Chinese scallions (or 4 green onions, white part, cut to 4” (10 cm) pieces)
- 1 thumb ginger (sliced)
- 5 cloves garlic
- 5 Chinese dried chili peppers
- 5 whole cloves
- 2 bay leaves
- 1 teaspoon whole Sichuan peppercorn
- 1 teaspoon fennel seed
- 1 whole nutmeg
- 1 star anise
- 1 cinnamon stick
- 2 teaspoons salt (or to taste)
- 1 small daikon radish (peeled and sliced to 1/2” (5 mm) quarters)
- 1 to 2 lbs fresh Lanzhou noodles
- Homemade Chinese chili oil (for serving)
- Extra salt (for serving)
- Cilantro (chopped, for garnish)
- Green onion (sliced, for garnish)
Instructions
- Add the beef bones and meat into a large pot. Add 8 cups of cold water. Heat over medium-high heat until brought to a boil. Stir occasionally to prevent the bottom from sticking. When it starts to boil, turn to medium heat. Skim the brown foam from the top and discard it. Boil and skim until the broth turns almost clear, about 10 minutes.
- Transfer the meat and bones into the Instant Pot, and pour in all the broth. You can keep cooking on the stovetop if not using an Instant Pot.
- (Optional) Add the cloves, Sichuan peppercorn, and star anise into a tea infuser. Submerge the tea infuser in the broth.
- Add the scallion, ginger, garlic, dried chili pepper, bay leaves, fennel seed, nutmeg, and cinnamon stick into the Instant Pot. Set the pressure on high, timer for 1 hour. Once done, let pressure release naturally. If you want to use fast release, do a natural release for at least 20 minutes first, to prevent it from spilling.
- Once done, remove and discard the spices, aromatics, and beef bones using a pair of tongs. You can also strain the broth if that is easier. But you need to pick out the meat separately.
- You might find a thick layer of oil floating on top of the soup (depending on the fattiness of the beef). Use a ladle to skim the oil off according to your preference.
- Add salt and mix well. Taste the broth and adjust seasoning if needed. The broth should taste a bit salty by itself, so it will be perfect after adding the noodles. You can also adjust the seasoning later, after assembling the bowls.
- Turn on the sauté function if using Instant Pot. Add the daikon radish and cook until tender, about 10 minutes.
- Boil the noodles according to package instructions.
- Add noodles to each serving bowl, then pour in the broth. Top noodles with beef, a few pieces of daikon radish, and some cilantro. Serve immediately with chili oil and soy sauce on the side. Enjoy hot as a main dish.
Notes
- The beef shin bones contribute a rich flavor to the broth.
- The untrimmed beef flank can be substituted with brisket or round roast as per availability.
- Adjust the spiciness by varying the amount of dried chili peppers.
- For a clearer broth, ensure to skim off the foam while boiling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Instant Pot, Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg