Hand-Pulled Noodles with Sautéed Beef and Spicy Oil

Ingredients

• 250 g Wheat flour (Sift before use)
• ½ c. à café Salt (Large pinch in the dough)
• 120 ml Water (Warm)
• 200 g Beef (steak) (Slice perpendicular to the grain)
• 2 c. à soupe Spicy oil (1 for marinating the beef, 1 for finishing)
• ½ c. à café Black pepper (Ground)
• 1 small White onion (Slice 10 cm of the white part)
• 2 stalks Green onion (green part) (Cut into 2 cm sections)
• 1 medium Horn pepper (Remove white membrane, cut into 1 cm sticks)
• 2 cloves Garlic clove (Finely chop)
• 10 g Fresh ginger (Slice into 1 mm juliennes)
• 10 g Fresh cilantro (Coarsely chopped, reserved for garnish)
• 2 c. à soupe Light soy sauce
• 1 c. à soupe Dark soy sauce
• 1 c. à soupe Hoisin sauce
• 2 c. à soupe Water (for sauce)
• 1 c. à café Sugar
• 1 c. à soupe Sesame oil (For cooking the beef and vegetables)

Instructions

1. Prepare the noodle dough

   Mix the flour, salt and warm water in a bowl. Knead for 3 to 4 minutes until a homogeneous dough forms.

   Time: PT4M

2. Dough resting

   Form a ball, wrap in plastic film and let rest for 30 minutes at room temperature.

   Time: PT30M

3. Prepare the beef

   Slice the steak perpendicular to the grain. Salt, pepper, add 1 c. à soupe spicy oil, mix and refrigerate.

   Time: PT5M

4. Prepare the vegetables

   Thinly slice the white onion (10 cm), cut the green part into 2 cm sections, cut the pepper into 1 cm sticks, mince the garlic, slice the ginger into 1 mm juliennes and coarsely chop the cilantro.

   Time: PT10M

5. Prepare the cooking sauce

   In a bowl, combine light soy sauce, dark soy sauce, hoisin sauce, water, pepper and sugar.

   Time: PT2M

6. Roll out and rest the dough

   After resting, knead again for 1 minute, roll the dough to 3‑4 mm thickness, lightly oil, cut into 5 cm wide strips, wrap in film and refrigerate for at least 1 hour.

   Time: PT5M

7. Second cold rest

   Leave the dough strips in the refrigerator for 1 hour (or longer) to facilitate pulling.

   Time: PT1H

8. Sear the beef

   Heat the wok over high heat, add 1 c. à soupe sesame oil and sear the beef for 30 seconds. Remove and set aside.

   Time: PT1M

   Temperature: Very hot

9. Sauté aromatics

   In the same wok, add 1 c. à soupe sesame oil, sauté the white onion for 20 seconds, add ginger for 20 seconds, then the pepper, the green onion part, the beef and the sauce. Mix for 1 minute.

   Time: PT3M

   Temperature: Very hot

10. Add spicy oil

    Pour in 1 c. à soupe spicy oil, stir quickly and keep the mixture in the wok.

    Time: PT1M

11. Pull the noodles

    On a lightly floured surface, press a dough strip with a chopstick to create a groove, gently stretch from both ends by tapping the work surface. When the strip reaches its maximum length, tear it in two along the groove.

    Time: PT2M

12. Cook the noodles

    Drop the pulled noodles into a large pot of boiling water for 5 to 6 minutes until al dente. Drain.

    Time: PT6M

    Temperature: 100°C

13. Combine noodles and sauce

    Transfer the drained noodles to the wok, toss for 1 minute to coat with sauce, add a final tablespoon of spicy oil and sprinkle with chopped cilantro.

    Time: PT2M

14. Plating and serving

    Place the noodles in the center of a large bowl, add the beef‑vegetable mixture, enjoy hot.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g