Low Fat Lanzhou Beef Noodle Soup
Savor the comforting flavors of **Low Fat Lanzhou Beef Noodle Soup**, a lighter take on the classic Chinese dish that doesn't skimp on taste. Featuring tender slices of lean beef, aromatic spices like star anise and cinnamon, and a flavorful low-sodium broth, this soup is a guilt-free indulgence. Fresh noodles form the base, topped with nutrient-rich bok choy, julienned carrots, and a vibrant garnish of scallions and cilantro for added freshness. Perfectly simmered to enhance the broth’s depth, this wholesome recipe offers a hearty, low-fat meal that’s ready to warm your soul. Ideal for health-conscious foodies, this soup is a deliciously satisfying way to enjoy the iconic Lanzhou flavors without the extra calories!
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Recipe Information
Ingredients
- 300 grams lean beef (such as flank or shank)
- 1.5 liters low-sodium beef broth
- 500 ml water
- 10 grams ginger, sliced
- 2 pieces star anise
- 1 piece cinnamon stick
- 2 pieces bay leaves
- 2 pieces dried red chilies
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 300 grams fresh noodles
- 200 grams bok choy, halved
- 1 medium carrot, julienned
- 4 pieces scallions, chopped
- 2 tablespoons cilantro, chopped
Instructions
Begin by preparing the beef. Trim any visible fat from the meat to ensure a low fat content. Cut the beef into thick slices.
In a large pot, combine the lean beef slices with the beef broth, water, ginger, star anise, cinnamon stick, bay leaves, and dried red chilies.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that appears on the surface to keep the broth clear.
Add the low-sodium soy sauce, salt, and brown sugar to the broth. Stir to combine.
Simmer the soup gently for about 60 minutes or until the beef is tender.
Once the beef is tender, remove the beef pieces and strain the broth to remove the spices and sediment.
While the broth is simmering, cook the fresh noodles according to package instructions. Drain and set aside.
Blanch the bok choy in boiling water for about 2 minutes until they are bright green and tender, then drain them.
To assemble the soup, divide the cooked noodles among four serving bowls.
Ladle the hot, strained beef broth over the noodles in each bowl.
Top with slices of beef, blanched bok choy, and julienned carrot.
Garnish each bowl with chopped scallions and cilantro before serving.
Serve the Lanzhou Beef Noodle Soup immediately while it is hot and fragrant.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 4683 mg | 204% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 11.9 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3110 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
