Imported from Instagram
Cumin Beef Biang Biang Noodles
Hand-pulled biang biang noodles topped with a fragrant, spicy cumin beef stir-fry, inspired by the iconic flavors of Xi'an Famous Foods.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 500 g all-purpose flour
- 250 g water
- 10 g salt (for noodle dough)
- neutral oil (for coating noodle portions and for frying)
- green onion (sliced, for noodle topping and stir-fry)
- Chinese chili flakes (for noodle topping and spice mix)
- Sichuan peppercorn powder (for noodle topping and spice mix)
- ground cumin (for noodle topping, marinade, and spice mix)
- sesame seeds (for noodle topping)
- salt (to taste, for noodle topping and marinade)
- garlic (minced, for noodle topping and stir-fry)
- 1 lb steak (cut into thin strips)
- baking soda (pinch for marinating beef)
- soy sauce (for marinade and stir-fry)
- cornstarch (for marinade)
- sugar (for marinade and spice mix)
- Chinese cooking wine (for marinade and stir-fry)
- fresh ginger (minced for stir-fry)
- 0.5 onion (sliced for stir-fry)
- chili peppers (fresh, sliced for stir-fry)
- MSG (for spice mix)
- cilantro (for garnish)
Steps
- 1
In a large bowl, mix together 500g all-purpose flour, 250g water, and 10g salt to form a dough.
- 2
Knead the dough, let it rest, and repeat the process until the dough becomes very soft and pliable.
- 3
Roll the dough out into a rectangle and slice it into 6 equal portions.
- 4
Thoroughly cover each dough portion in neutral oil, place them in a container, and let them rest for a couple of hours.
- 5
When ready to cook, take a portion of dough and roll it out. Use a chopstick to press a deep horizontal indent across the middle of the dough strip.
- 6
Hold the ends of the dough strip and 'biang' them out by slapping the dough against the counter while stretching it until long and thin.
- 7
Tear the noodle through the middle indent created by the chopstick to create a continuous loop or two long strands.
- 8
Immediately drop the noodles into boiling water and cook until they float to the surface.
- 9
Drain the noodles and place them in a bowl. Top with green onion, Chinese chili flakes, Sichuan peppercorn powder, cumin, sesame seeds, salt, and minced garlic.
- 10
Heat a small amount of neutral oil until shimmering hot, then pour it directly over the toppings on the noodles to bloom the spices. Mix well.
- 11
Prepare the beef topping: Cut the steak into thin strips.
- 12
Marinate the beef strips with baking soda, soy sauces, cumin, cornstarch, salt, sugar, Chinese cooking wine, and a drizzle of oil.
- 13
Fry the marinated beef in oil until browned and cooked through, then strain it out and set aside.
- 14
In a clean wok or skillet, stir-fry garlic, ginger, onions, chili peppers, and green onions until fragrant.
- 15
Add the cooked beef back into the pan along with a spice mix of cumin, chili flakes, sugar, MSG, and Sichuan peppercorn powder.
- 16
Season with soy sauce and Chinese cooking wine, tossing everything together over high heat.
- 17
Top the beef mixture with fresh cilantro, then serve it over the prepared biang biang noodles.
Notes
The Sichuan peppercorn powder is essential for the signature 'numbing' sensation (mala). Resting the dough for a full two hours is critical for the elasticity needed to pull the noodles without breaking.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →