Ingredients with Measurements:
- 1 lb. biangbiang noodles
- 1 lb. beef sirloin, sliced thinly
- 2 tbsp. vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 1 tbsp. ginger, minced
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sugar
- 1 tsp. cornstarch
- Salt and pepper to taste
- Green onions, sliced for garnish
Special equipment needed:
- Wok or large skillet
- Large pot for boiling noodles
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add biangbiang noodles and cook for 5-7 minutes or until tender. Drain and set aside.
2. In a small bowl, mix together soy sauce, oyster sauce, sugar, and cornstarch. Set aside.
3. Heat vegetable oil in a wok or large skillet over high heat. Add beef and stir-fry for 2-3 minutes or until browned. Remove from wok and set aside.
4. In the same wok, add onion, red bell pepper, garlic, and ginger. Stir-fry for 2-3 minutes or until vegetables are tender.
5. Add the beef back to the wok and pour in the sauce mixture. Stir-fry for another 2-3 minutes or until the sauce has thickened and coated the beef and vegetables.
6. Serve the beef and vegetable stir-fry over the cooked biangbiang noodles. Garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 520
Fat per serving: 17g
Carbohydrates per serving: 62g
Protein per serving: 30g
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or beef tenderloin.
- Red bell pepper can be substituted with green bell pepper or any other color of bell pepper.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
Variations:
- Add sliced mushrooms or bok choy to the stir-fry for extra vegetables.
- Use chicken or shrimp instead of beef for a different protein option.
- Add chili flakes or sriracha for a spicy kick.
Tips and tricks:
- Make sure to slice the beef thinly so it cooks quickly and evenly.
- Don't overcook the vegetables, they should still have a slight crunch to them.
- If the sauce is too thick, add a splash of water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the biangbiang noodles and stir-fried beef in a large bowl with chopsticks and a spoon.
Garnishes:
Garnish with sliced green onions or sesame seeds.
Pairings:
Serve with a side of steamed vegetables or a simple cucumber salad.
Suggested side dishes:
Steamed broccoli, sautéed bok choy, or a cucumber salad.
Troubleshooting advice:
If the sauce is too thin, mix together a little more cornstarch and water and add it to the stir-fry. If the noodles are too sticky, rinse them under cold water before serving.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Biangbiang noodles are a type of Chinese noodle that originated in the Shaanxi province of China. They are known for their wide and thick shape and are typically served with a spicy sauce.
Flavor profiles:
This dish is savory and slightly sweet with a hint of umami from the soy sauce and oyster sauce.
Serving suggestions:
Serve with chopsticks and a spoon for easy eating.
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Region: Chinese