Classic Lanzhou Hand-Pulled Beef Noodles (Lamian)

In a large bowl, combine the flour and salt. Gradually add the water, mixing until a shaggy dough forms.

Transfer the dough to a work surface and knead for about 10 minutes until smooth, elastic, and resilient. Cover with a damp cloth and let rest for 20 minutes to relax the gluten.

While the dough rests, bring the beef broth to a gentle simmer. Add the sliced beef and cook just until tender and cooked through, then reduce heat to low.

In a small pan, sauté the garlic and ginger over medium heat until fragrant, about 30–60 seconds, being careful not to brown them.

Add the garlic and ginger to the broth. Season with soy sauce, vinegar, and chili oil, adjusting to taste. Keep the broth warm.

Briefly knead the rested dough, then divide it into small, even portions. Roll each portion into a rope.

Using your hands, gently stretch, pull, and fold each rope repeatedly until long, thin noodles form.

Cook the hand-pulled noodles in a pot of rapidly boiling water for 2–3 minutes, until tender but pleasantly chewy.

Divide the noodles among serving bowls. Ladle the hot beef and broth over the noodles, garnish with green onions and fresh cilantro, and serve immediately.