Beef Noodles

Ingredients

• 300 g Wheat flour (For the noodle dough)
• 5 g Salt (1 teaspoon)
• 150 ml Water (Warm water for the dough)
• 30 ml Canola or sunflower oil (To grease the noodles before resting and for finishing)
• 500 g Beef (chuck) (Cut into large cubes)
• 1 Onion (bunch) (Cut in half, tie a knot for cooking)
• 1 Pak choi (Reserve the leaves, cut the green part into rounds)
• 20 g Fresh ginger (Cut into two pieces)
• 2 cloves Garlic (Roughly crush)
• 2 stars Star anise
• 1 tsp Fennel seeds
• 0.5 tsp Sichuan pepper
• 2 Cloves
• 1 Bay leaf
• 15 g Sugar (1 tablespoon)
• 30 ml Dark soy sauce (2 tablespoons)
• 60 ml Light soy sauce (4 tablespoons)
• 30 ml Shaoxing wine (2 tablespoons)
• 7.5 ml Chinese black vinegar (1/2 tablespoon)
• 5 g Ground chili powder (1 teaspoon)
• 5 ml Sesame oil (Small dash for serving)
• 2 stems Scallion (green onion) (Cut into rounds)
• 1500 ml Water for cooking noodles (Boil in a large pot)

Instructions

1. Prepare the noodle dough

   Mix the flour and salt in a large bowl, add the warm water and knead for 5 minutes until a smooth dough forms.

   Time: PT10M

2. Dough resting

   Form a ball, cover with plastic wrap and let rest 30 minutes at room temperature.

   Time: PT30M

3. Prepare aromatics and meat

   Cut the onion in half and tie it, cut the pak‑choi into pieces, slice the ginger, crush the garlic cloves, measure the spices. Cut the chuck into large cubes.

   Time: PT15M

4. Start the broth

   Pour 1.5 L of water into a pot, bring to a boil, add the meat cubes, the knotted onion, ginger, garlic, star anise, fennel seeds, Sichuan pepper, cloves, bay leaf, sugar, dark soy sauce, Shaoxing wine and light soy sauce.

   Time: PT15M

   Temperature: Ébullition

5. Slow cooking the broth

   Reduce heat to minimum, cover the pot and let simmer gently for 1 hour 45 minutes.

   Time: PT1H45M

   Temperature: Basse chaleur (simmer)

6. Shape the dough (second rest)

   Re‑knead the dough for 1 minute, form a log, cut into 6 equal parts, roll each part into a small log, flatten to about 12 cm long and 7 cm wide, brush with oil, cover with plastic wrap and let rest 2 hours at room temperature.

   Time: PT2H18M

7. Cook the noodles

   Bring a large pot of water to a boil again, drop each piece of dough for 1 minute 30 seconds, then remove with a slotted spoon.

   Time: PT2M

   Temperature: Ébullition

8. Prepare bowl seasonings

   In each bowl, place 2 tablespoons of light soy sauce, ½ tablespoon of Chinese black vinegar and a small dash of sesame oil.

   Time: PT2M

9. Final assembly

   Place the cooked noodles in the bowl, add the meat broth, sprinkle with ground chili powder, minced garlic, scallion rounds and drizzle with 2 tablespoons of hot oil (canola or sunflower). Mix quickly before serving.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Wheat flour: All-purpose flour
• Instead of Canola or sunflower oil: Vegetable oil
• Instead of Beef (chuck): Chuck, Shank
• Instead of Pak choi: Chinese spinach
• Instead of Sugar: Honey
• Instead of Dark soy sauce: Dark soy sauce
• Instead of Light soy sauce: Light soy sauce
• Instead of Shaoxing wine: Rice wine
• Instead of Chinese black vinegar: Black rice vinegar
• Instead of Ground chili powder: Hot paprika
• Instead of Sesame oil: Toasted sesame oil
• Instead of Scallion (green onion): Chives

Equipment Needed

• Large bowl or mixing bowl
• Plastic wrap
• Clean work surface
• Chef's knife
• Cutting board
• 2 L pot
• Ladle
• Bottle or jar for sauces (optional)
• Serving bowls
• Pan or wok
• Tongs or wooden spatula

Critical Steps — Do Not Skip

• Knead the dough until a smooth and homogeneous texture is achieved.
• Let the dough rest for 2 hours before stretching.
• Cook the broth on very low heat for 1 h 45 min to tenderize the chuck.
• Do not overcook the noodles (1 min 30 s).
• Drizzle the noodles with very hot oil just before serving.

Chef Tips from the Video

• Use a very sharp knife to cut the chuck for regular cubes.
• Add a small sprig of fresh cilantro just before serving for a touch of freshness.
• If you prefer sweeter flavors, slightly increase the amount of sugar.

Troubleshooting

Storage

Refrigerator: The broth keeps for 3 days in the refrigerator, cooked noodles for 2 days.

Freezer: The broth can be frozen for 2 months. Raw noodles (uncooked) can be frozen for 1 month after being lightly floured.

Room temperature: Do not leave the dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth the day before and gently reheat before serving.
• The dough can be shaped, oiled and refrigerated 24 h in advance.