Lanzhou Beef Noodle Soup

Broth and beef

• 30 g Ginger root, firm and fresh
• 4 pieces Spring onion
• 700 g Beef brisket
• 1.5 liters Beef stock
• 2 pieces Star anise
• 1 piece Cassia cinnamon
• 1 tsp Sichuan peppercorns
• 2 tbsp Light soy sauce

To serve

• 250 g Daikon radish, firm
• 400 g Stir-fry wheat noodle
• 20 g Fresh coriander
• 4 tbsp Chili oil

1. Slice the ginger. Trim the spring onions, then cut them into 5 cm lengths.
2. Put the beef brisket in a stockpot and cover with cold water. Bring to the boil for 5 minutes to blanch, then drain and rinse the beef and pot to keep the broth clear.
3. Return the brisket to the clean pot and add the beef stock, ginger, spring onion, star anise, cassia cinnamon and Sichuan peppercorns. Bring to a gentle simmer, skimming any foam, then cover and cook very gently for 90 to 110 minutes until the beef is tender but still sliceable.
4. Lift out the beef and rest it for 10 minutes, then slice thinly across the grain. Strain the broth into a clean saucepan and stir in the light soy sauce; keep it at a low simmer while you finish the bowls.
5. Peel the daikon radish and cut it into fine matchsticks. Pick the fresh coriander leaves and tender stems.
6. Bring a pot of water to the boil and cook the stir-fry wheat noodle until just tender. Drain well, then divide between 4 bowls.
7. Top each bowl with sliced beef and a small handful of daikon. Ladle over the hot broth, then finish with fresh coriander and a spoonful of chilli oil to taste.

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