Paleo Lanzhou Beef Noodle Soup
Warm, aromatic, and brimming with bold flavors, Paleo Lanzhou Beef Noodle Soup is a hearty twist on the traditional Chinese classic, optimized for paleo enthusiasts. Tender beef shank is simmered in a rich, spice-infused bone broth featuring star anise, cinnamon, Sichuan peppercorns, and bay leaves, creating a comforting base that’s both fragrant and deeply satisfying. Instead of traditional wheat noodles, vibrant spirals of carrot and zucchini add a fresh, paleo-friendly touch, while bok choy, cilantro, and green onions provide vibrant bursts of color and crunch. Drizzle with optional red chili oil for a hint of heat, and savor this gluten-free, nutrient-packed dish that’s perfect for chilly evenings. Whether it’s for dinner or meal prep, this Paleo Lanzhou Beef Noodle Soup combines wholesome ingredients and classic techniques for a guilt-free indulgence.
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Recipe Information
Ingredients
- 1 pound beef shank
- 6 cups bone broth
- 2 cups water
- 1 inch ginger
- 3 garlic cloves
- 2 star anise
- 1 cinnamon stick
- 3 bay leaves
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon salt
- 3 tablespoons coconut aminos
- 2 large carrots
- 2 large zucchini
- 2 cups bok choy
- 0.5 cup fresh cilantro leaves
- 2 sliced green onions
- 1 tablespoon red chili oil (optional)
Instructions
Place the beef shank in a large pot and cover with bone broth and water. Bring to a boil over medium heat, then reduce to a simmer.
Slice the ginger and crush the garlic cloves. Add ginger, garlic, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns to the pot.
Simmer the broth for approximately 2.5 to 3 hours until the beef is tender and the broth is rich and flavorful.
While the broth is simmering, peel the carrots and spiralize them into noodles. Repeat with the zucchini. Set aside.
Once the beef is cooked, remove it from the pot. Slice into thin pieces, discarding any excess fat.
Strain the broth to remove the spices, and return the liquid to the pot. Add salt and coconut aminos to the broth, adjusting seasoning to taste.
Add the bok choy to the broth and let cook for 3 to 5 minutes, until just wilted.
To serve, divide carrot and zucchini noodles between bowls. Ladle the hot broth over the noodles to soften them.
Top each bowl with slices of beef, sprinkle with fresh cilantro and green onions. Drizzle with a bit of red chili oil if desired for added heat.
Serve hot and enjoy your Paleo Lanzhou Beef Noodle Soup.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 9072 mg | 394% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 54.2 g | ||
| Protein | 205.4 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 6999 mg | 149% | |
*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.
