Paleo Lanzhou Beef Noodle Soup

Dive into a modern and health-conscious twist on a beloved Chinese classic with this Paleo Lanzhou Beef Noodle Soup. This hearty, aromatic dish features tender braised beef shank and a rich, spiced bone broth infused with ginger, garlic, star anise, and Sichuan peppercorns, creating a deeply flavorful base. Instead of traditional wheat noodles, vibrant spiralized zucchini and carrot “noodles” make this recipe grain-free and paleo-friendly, while crisp bok choy and fresh cilantro add a burst of color and freshness. Perfect for cold evenings or when you’re craving a comforting yet clean-eating meal, this gluten-free recipe is naturally low-carb without sacrificing the soul-warming essence of a classic noodle soup. Serve it steaming hot with a drizzle of optional chili oil for a spicy kick!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:180 mins

Total Time:205 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Slice the ginger and crush the garlic cloves. Add ginger, garlic, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns to the pot.

Step 3

Simmer the broth for approximately 2.5 to 3 hours until the beef is tender and the broth is rich and flavorful.

Step 4

While the broth is simmering, peel the carrots and spiralize them into noodles. Repeat with the zucchini. Set aside.

Step 5

Once the beef is cooked, remove it from the pot. Slice into thin pieces, discarding any excess fat.

Step 6

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.

Step 7

Add the bok choy to the broth and let cook for 3 to 5 minutes, until just wilted.

Step 8

To serve, divide carrot and zucchini noodles between bowls. Ladle the hot broth over the noodles to soften them.

Step 9

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.

Step 10

Serve hot and enjoy your Paleo Lanzhou Beef Noodle Soup.

Nutrition Facts

Serving size	(3609.6g)

Amount per serving	% Daily Value*
Calories	1512.6

Total Fat 43.6g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 373.5mg	0%
Sodium 9072.3mg	0%
Total Carbohydrate 84.2g	0%
Dietary Fiber 17.8g	0%
Total Sugars 54.2g
Protein 205.4g	0%

Vitamin D 0IU	0%
Calcium 833.8mg	0%
Iron 31.9mg	0%
Potassium 6999.3mg	0%

*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.

Source of Calories

Fat: 25.3%

Protein: 53.0%

Carbs: 21.7%