Rice noodles with Lanzhou-style beef (no soup) Recipe
The famous Lanzhou beef noodle soup is a classic of north‑western China. This version is simpler for the home cook: instead of a long‑simmered broth, we make a quick sauce with beef and spices, and serve it over rice noodles. The flavour is a bit like a cross between Polish goulash and an Asian noodle sauce – lots of aroma, tender beef and fresh toppings.
A shortcut take on Lanzhou beef noodles that keeps the deep, aromatic flavour but skips the long broth, turning it into a rich, saucy dish perfect for weeknights.
Chef's tips
Use a cut of beef with some connective tissue, like shoulder or shank – it becomes wonderfully tender after simmering. Don’t rush the browning step; good caramelisation at the start gives the sauce much more depth.
How to serve
Serve in deep bowls with plenty of fresh herbs and crunchy vegetables on top. A side of quick pickled cucumbers or kimchi works very well with the rich, spicy sauce.
Ingredients
- rice noodles dry - 300 g
- stewing beef (e.g. shoulder, shank) cut into small cubes - 400 g
- onion sliced into feathers - 1 piece
- garlic chopped - 4 cloves
- fresh ginger cut into thin matchsticks - 15 g
- doubanjiang chili bean paste can be replaced with hot chili paste and a bit of soy sauce - 1 tablespoon
- light soy sauce - 2 tablespoons
- dark soy sauce for colour, can be omitted - 1 tablespoon
- star anise pods optional but very aromatic - 2 piece
- bay leaf Polish bay leaf is fine - 1 piece
- beef stock or water - 500 ml
- oil - 2 tablespoons
- ground white pepper optional - 0.25 teaspoons
- fresh coriander or parsley chopped, for serving - 2 tablespoons
- radish or cucumber thinly sliced, for serving - 50 g
Preparation
- Pour hot water over the rice noodles according to the package instructions (usually 10–15 minutes), until they soften but are still springy. Drain and rinse with cold water so they don’t stick together.
- Heat the oil in a wide pot or deep frying pan over medium‑high heat. Add the beef and fry for 5–7 minutes, stirring, until the pieces are lightly browned on all sides.
- Add the onion, garlic and ginger. Fry for 3–4 minutes, stirring, until the onion softens and becomes slightly translucent.
- Add the doubanjiang paste and fry for 1 minute, stirring, so the paste toasts lightly and releases its aroma.
- Pour in the stock or water, add the light and dark soy sauce, star anise and bay leaf. Bring to a boil, then reduce the heat to low.
- Cover and simmer for about 30–35 minutes, until the beef is tender. If the sauce reduces too much, add a little water.
- Remove the star anise and bay leaf. Season with white pepper and, if needed, salt or extra soy sauce.
- In the end the sauce should be as thick as a loose goulash. If it is too thin, cook uncovered for a few minutes until it slightly thickens.
- Divide the rice noodles between plates and spoon the hot beef with sauce on top. Sprinkle with chopped coriander or parsley and add slices of radish or cucumber for freshness.
Storage
Wołowinę z sosem przechowuj osobno od makaronu. W lodówce wytrzyma do 3 dni, a w zamrażarce do 2 miesięcy. Podgrzewaj powoli w garnku, w razie potrzeby dodając odrobinę wody. Makaron najlepiej przygotować świeży lub odświeżyć go, zalewając na chwilę gorącą wodą.
