Lanzhou Hand-Pulled Beef Noodles (Lamian)

Ingredients

• 2 lbs beef shank or brisket
• 3 quarts water
• 2 star anise
• 1 cinnamon stick
• 1 tbsp Sichuan peppercorns
• 3 scallions
• 4 slices ginger
• 3 tbsp light soy sauce
• 2 tbsp doubanjiang
• 1 lb high-gluten flour dough, rested and stretched into noodles
• 1 daikon radish, sliced
• Chili oil, cilantro, and scallions, for garnish

Instructions

1. 1Simmer the beef with water, star anise, cinnamon, Sichuan peppercorns, scallions, and ginger for 2 hours until tender, skimming foam as needed.
2. 2Remove the beef, strain the broth, and season with soy sauce and doubanjiang.
3. 3Slice the cooked beef thinly once cooled slightly.
4. 4Stretch and pull the rested dough by hand, folding and elongating repeatedly until thin noodle strands form.
5. 5Boil the daikon slices in the broth until tender, then boil the pulled noodles until they float.
6. 6Divide noodles among bowls and ladle hot broth and daikon over top.
7. 7Top with sliced beef, chili oil, cilantro, and scallions.

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