Biang Biang Noodles with Beef

1. Make the Noodle Dough

In a stand mixer with a dough hook or a large bowl, combine the bread flour and fine sea salt. Gradually add the water while mixing until a rough dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes. This rest period allows the gluten to relax and makes the dough easier to handle.

2. Prepare the Dough Balls

Divide the rested dough into 8 equal pieces. Shape each piece into a small ball, then brush each ball lightly with neutral oil to prevent sticking. Place the dough balls on an oiled surface and cover them with plastic wrap. Let them rest for 2 hours, which will further relax the gluten and make the dough more pliable for stretching.

3. Make 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, which should take about 4-5 minutes. Browning the beef develops rich, deep flavors for the broth. Stir in the tomato paste and cook for another minute to caramelize it slightly. Add the scallions, fresh ginger, garlic clove, star anise, and spicy bean sauce, cooking for about a minute until fragrant. Pour in the water, Shaoxing wine, light soy sauce, and sugar. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 45 minutes, then uncover and continue to simmer for another 45 minutes. This slow cooking process tenderizes the beef and allows the flavors to meld beautifully. If you like extra heat, add the ground Sichuan peppercorns.

4. Stretch and Rip the Noodles

Take a rested dough ball and flatten it into a rectangle. Using both hands, gently stretch the dough by pulling and slapping it against the countertop until it reaches your desired length and thickness. This technique ensures the noodles are uniformly thin and chewy. Once stretched, rip the dough along its score line to create a long noodle strip. Place the prepared noodles on a sheet pan lined with parchment paper and cover with a damp cloth to prevent drying out.

5. Cook the Noodles

Bring a large pot of water to a rolling boil. Drop in the noodles and cook them for about 1 minute, or until they float to the surface. Immediately drain the noodles and rinse them under cold water to stop the cooking process and maintain their chewy texture.

6. Assemble the Dish

Divide the cooked noodles into four serving bowls. Top each bowl with the cabbage, Ultimate Chili Oil, light soy sauce, Chinese black vinegar, sugar, chopped scallion, and fresh cilantro. Ladle the hearty beef and its rich sauce over the noodles. Serve hot and enjoy the robust flavors and satisfying textures of this classic Shaanxi dish.