Cumin Beef with Hand Pulled Lamian Noodles

Ingredients

• 1 lb cubed sirloin steak
• 1 TBSP soy sauce
• 1 TBSP Shaoxing wine (or dry sherry)
• 1 tsp salt
• 1/4 cup corstarch
• Spice Mix
  • 2 TBSP cumin powder
  • 2 TBSP sichuan chili flakes (or Korean chili flakes)
  • 1/2 tsp sugar
  • 1/4 tsp sichuan peppercorns
  • 1/4 tsp whole cumin seeds
• Stir Fry
  • 1/4 cup vegetable oil
  • 1/2 cup whole dried Chinese chili peppers or Korean chili peppers
  • 1/2 onion, sliced
  • 1 cup green beans, halved
  • 1 TBSP ginger, minced
  • 5 cloves garlic, sliced
  • 1 cup cilantro, chopped
• Hand pulled lamian noodles
  • 425 g bread flour, plus more for dusting
  • 28 g nutritional yeast
  • 4g salt
  • 285g cool water
  • 1 TBSP vegetable oil
• Garnish
  • Toasted sesame seeds

Directions

1. Marinate
   • Combine beef, soy sauce, Shaoxing wine, and salt in a big bowl. Mix well. Let marinate overnight.
2. Stir fry
   • Combine all ingredients in the spice mix in a small bowl.
   • Drain the extra liquid from the bowl of beef. Add the cornstarch. Stir until all the beef pieces are coated.
   • Heat the oil in a large skillet over medium high heat until hot.
   • Add the beef pieces and spread them out with a pair of tongs or chopsticks, so they don’t overlap. Let cook without touching until the bottom side turns golden, 1 minute or so. Flip the beef and cook the other side until slightly golden, while the inside is still a bit pink, 30 to 40 seconds. Transfer the beef to a big plate.
   • Your pan should still have some oil left in it. If not, add more oil so there are about 2 tablespoons in the pan. Add the dried Chinese chili peppers, onion, ginger, and garlic. Stir and cook for about 1 minute, until the onion just starts to turn tender.
   • Add green beans, cook until desired doneness
   • Add back the beef and sprinkle the spice mix all over. Stir immediately to coat the beef with spice. Remove the pan from the stove and carefully try one piece of beef. Sprinkle a bit more salt on it, if needed.
   • Add the cilantro and give it a final stir..
   • Serve with Freshly cooked Hand pulled lamian noodles
3. Hand pulled lamian noodles
   • This process is not for the faint of heart. It was fun but not easy. I followed this recipe. He does a great job at explaining the entire process.
   • I wasn’t able to get them as thin and uniform as he did but they tasted awesome.
   • The noodles were fantastic immediately however, were not great as left overs.