Xi’an Beef Noodles

Xi’an Beef Noodles

Ingredients:

  • 1/4 to 1/2 pound beef steak
  • Marinade mixture: 2-3 dried red chili peppers, 1/2 teaspoon green Sichuan pepper corns, 1/2 teaspoon red Sichuan pepper corns—ground in a coffee grinder or Bullet mixer; 1 teaspoon corn starch, 1-2 tablespoons soy sauce, 1-2 tablespoons red Chinese cooking wine, 1-2 tablespoons black Chinese vinegar
  • 2-3 tablespoons peanut oil
  • 3-4 dried red chili peppers
  • 1/2-1 teaspoon green Sichuan pepper corns
  • 1/2-1 teaspoon red Sichuan pepper corns
  • 3-4 garlic cloves, sliced
  • 2 green onions, sliced
  • Half inch ginger peeled and thinly sliced
  • 2-3 tablespoons Chinese red cooking wine
  • 2-3 tablespoons soy sauce
  • 2-3 tablespoons black Chinese vinegar
  • 1 teaspoon cumin powder
  • 1 teaspoon 13 spice
  • 1/2 teaspoon Sichuan pepper salt
  • 1 tablespoon black bean chili paste in oil
  • 2-3 cups water
  • Egg noodle ingredients
  • Ground black pepper

Cooking Instructions:

  1. Thinly slice the beef and place in a medium sized bowl, along with the marinade mixture. Mix well and set aside.
  2. Prepare the noodle dough, cover, and let sit for one hour.
  3. Create the noodles, and boil in water for 5 minutes. Rinse well in strainer and set aside.
  4. Heat peanut oil in wok and stir fry the chili peppers, Sichuan pepper corns, garlic, green onion, and ginger for 1-2 minutes.
  5. Add the marinated beef and stir fry until cooked through: 2-3 minutes.
  6. Add the Chinese red cooking wine and cook for 1 minute.
  7. Add the soy sauce and cook for one minute.
  8. Add the Chinese black vinegar and cook for one minute.
  9. Add the cumin, 13 spice, Sichuan pepper salt, and black bean chili paste, and stir fry for 1 minute.
  10. Add the water and simmer for 2-3 minutes.
  11. Add the cooked noodles and stir fry until most (but not all) of the liquid is absorbed and the noodles are well coated.
  12. Pour into a large serving bowl or into individual bowls and garnish with freshly ground black pepper.