Sichuan Spicy Shredded Beef with Handmade Biang Biang Noodles

1. Making the Noodle Dough

Begin by combining the bread flour and fine sea salt in a large bowl. Gradually add water while mixing until a shaggy dough forms. Knead this dough for about 10 minutes until it becomes smooth and elastic. Once kneaded, form the dough into a ball, cover it with a damp towel, and let it rest for 30 minutes to relax the gluten.

2. Preparing the Dough for Stretching

After resting, divide the dough into 6 equal pieces and roll each piece into a ball. Shape these balls into oval-like forms and brush them lightly with neutral oil to prevent sticking. Cover them again and let them rest for another 2 hours.

3. Cooking the Beef

Heat 1.5 tablespoons of neutral oil in a large pot or Dutch oven over medium-high heat. Add the boneless beef shank chunks and brown them on all sides. Mix in the tomato paste and cook for about a minute. Then add the scallions, fresh ginger, garlic clove, star anise, and spicy bean sauce, and sauté for about a minute. Pour in the water, Shaoxing wine, light soy sauce, and sugar, and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 45 minutes. Uncover and simmer for another 45 minutes until the sauce reduces to about 1.5 cups.

4. Stretching and Cooking the Noodles

When ready to cook the noodles, take one piece of rested dough and score it lightly down the middle. Holding both ends, stretch the dough by pulling and slapping it against the counter until it reaches about 24 inches in length. Repeat with the remaining dough pieces. Bring a large pot of water to a boil and cook the stretched noodles for 2-3 minutes. They should be chewy and cooked through.

5. Assembling the Dish

In a large bowl, combine the cooked noodles with the cabbage, Ultimate Chili Oil, light soy sauce, Chinese black vinegar, and sugar. Toss everything together until the noodles are well-coated and the cabbage is slightly wilted. Top with the chopped scallion and fresh cilantro.