Stir-Fried Knife-Cut Noodles with Beef

Ingredients

• 300 g All-purpose flour (For making the knife-cut noodles)
• 115 g Water (The original recipe gives 100–130 g; the midpoint is used here. This makes a relatively firm dough)
• Salt (For the dough; the original recipe does not specify the amount)
• Beef short ribs (One package; rinse and slice. The original recipe does not provide a weight)
• Light soy sauce (For marinating the beef and for seasoning the stir-fry sauce; the original recipe does not specify the amount for the marinade)
• Chinese braising sauce (A small amount, for coloring the beef)
• Sugar (To enhance the flavor of the marinated beef; add another 1–2 spoonfuls to the stir-fry sauce, adjusting to taste)
• Cornstarch (Must be added to the beef marinade to keep the stir-fried beef tender)
• Black pepper salt (A small amount, for seasoning the beef while stir-frying)
• Onion (Slice or cut into strips; the original recipe says to use somewhat more than usual)
• Eggs (For the tomato-and-egg sauce; the original recipe does not specify the quantity)
• Tomatoes (Use fairly ripe tomatoes and cut them into long strips)
• Canned tomatoes (Half a can left in the refrigerator; the original recipe does not specify the can size)
• Scallions (Chopped for aromatics; reserve a small amount to add at the end)
• Ginger (Chopped for aromatics)
• Cooking oil (For frying and stir-frying; the original recipe emphasizes using only a small amount, added in several batches)
• 3 tbsp Light-salt soy sauce (For seasoning the stir-fry sauce)
• 1 tbsp Oyster sauce (For seasoning the stir-fry sauce)
• Ground Sichuan pepper (A tiny amount, for seasoning the stir-fry sauce)
• 1 tbsp Doubanjiang (For seasoning the stir-fry sauce)
• Leafy greens (Added at the end; the original recipe specifies one handful, washed)
• Ice water (For cooling the noodles after boiling; the original recipe does not specify the amount)

Steps

1. 1

   Rinse the beef short ribs briefly and slice them. Add light soy sauce, a small amount of Chinese braising sauce, a small amount of sugar, and cornstarch. Mix well by hand and set aside to marinate. Cornstarch is the key to keeping the beef tender.

2. 2

   Add the flour, salt, and water to a stand mixer and knead until a relatively firm dough forms. Because the dough is firm, it may not come together immediately. After kneading, let the dough rest for about 10 minutes, then continue kneading.

3. 3

   Knead the dough until its surface is relatively smooth, then shape it by hand into a slightly elongated, thick log. The original recipe demonstrates wrapping the dough in plastic wrap.

4. 4

   Bring a pot of water to a boil in advance and prepare a bowl of ice water. Using a specialized knife-cut noodle knife, shave the dough directly into the boiling water. Shaving the noodles takes practice, and you can adjust their length as desired.

5. 5

   Once the noodles come to a boil, remove them and immediately place them in the ice water to cool, making them chewier. Drain well and set aside.

6. 6

   Slice the onion, cut the tomatoes into long strips, and wash the leafy greens. Set aside.

7. 7

   Heat a separate pan and add a small amount of cooking oil. Add the marinated beef and stir-fry. Season with black pepper salt.

8. 8

   When the beef has browned on the surface and is nearly cooked through, add the onion and continue stir-frying until softened. Transfer the beef and onion to a plate and set aside.

9. 9

   There is no need to clean the pan. Add a small amount of cooking oil. Crack in the eggs and stir-fry quickly until half-cooked, then immediately transfer them to a plate. Do not overcook the eggs.

10. 10

    Add another small amount of oil to the pan. Add the chopped scallions and ginger and stir-fry until fragrant. Add the tomato strips and stir-fry until softened and beginning to release their juices.

11. 11

    Add half a can of canned tomatoes to deepen the color of the sauce.

12. 12

    Season with light-salt soy sauce, oyster sauce, doubanjiang, ground Sichuan pepper, and sugar. Use 1–2 spoonfuls of sugar according to taste; use less if you do not like sweetness. Stir-fry until the sauce turns a slightly reddish-brown color.

13. 13

    Return the stir-fried beef, onion, and half-cooked eggs to the pan. Add the reserved scallions and stir-fry until evenly combined.

14. 14

    Add the knife-cut noodles that have been cooled in ice water and drained. Stir-fry until the noodles are evenly coated with sauce and heated through.

15. 15

    Finally, add a handful of leafy greens and stir-fry until fully cooked. Serve immediately.

Notes

The original video also prepared poached chicken, but this recipe includes only the beef stir-fried knife-cut noodles named in the title. The video does not provide specific weights for the beef, eggs, tomatoes, leafy greens, or most seasonings, so these ingredients remain unspecified; prepare them for two servings according to personal taste. The original recipe gives 100–130 g of water for the dough.

Nutrition per serving

• Staple food
• Noodles
• Chinese
• Stir-fried noodles
• Beef
• Homestyle cooking
• Tomato and egg
• Leafy greens