Hand-cut Beef Dan Dan Mian
Hand-cut Beef Dan Dan Mian
Ingredients
For the Sauce
- 4 teaspoons granulated sugar
- 1 tablespoon sesame paste
- 1 teaspoon vinegar, preferably Zhenjiang vinegar
- 1 tablespoon light soy sauce
- 1-2 tablespoons water, as needed
For the Meat Topping
- 400 grams beef or dark meat, chopped into chunky mince
- 1 teaspoon granulated sugar
- 1-2 pinches salt
- 2 teaspoons cornstarch
- 1 tablespoon sweet bean paste
- 1-2 tablespoons Sichuan peppercorns, or less if desired, ground
- 3 garlic, cloves, minced
- 70 grams spicy mustard tuber, roughly chopped
- as needed oil, if not using meat fat
For Serving
- as needed noodles, hand-cut or preferred type
- as needed scallions, for topping, chopped
- as needed cilantro/coriander, for topping, chopped
- as needed chili oil, for topping, if desired
Instructions
- 1
In a small bowl, combine 4 teaspoons of granulated sugar, 1 tablespoon of sesame paste, 1 teaspoon of vinegar (preferably Zhenjiang vinegar), and 1 tablespoon of light soy sauce. Mix well. If the mixture is excessively thick, add 1-2 tablespoons of water until it reaches a pourable consistency. Set aside.
⏱️ 3 min
- 2
Chop the 400 grams of beef or dark meat into a chunky mince. Reserve any large pieces of fat from the meat for frying. In a separate bowl, season the minced meat with 1 teaspoon of granulated sugar, 1-2 pinches of salt, and 2 teaspoons of cornstarch. Mix thoroughly to ensure the meat is evenly coated.
⏱️ 7 min
- 3
Grind 1-2 tablespoons of Sichuan peppercorns using a pestle and mortar, a spice grinder, or finely chop them with a knife if no other tools are available. The goal is a coarse powder.
⏱️ 3 min
- 4
Mince the 3 cloves of garlic and roughly chop the 70 grams of spicy mustard tuber.
⏱️ 5 min
- 5
Heat a wok over medium heat. Add any reserved meat fat to the wok and render it until melted. If no meat fat is available, add a small amount of cooking oil. Once the fat or oil is hot, add the ground Sichuan peppercorns and fry on low heat for 30 seconds to 1 minute. Be careful not to let them burn, as this will make them bitter.
⏱️ 2 min
- 6
Add the minced garlic to the wok and fry lightly for about 30 seconds until fragrant. Then, add the roughly chopped spicy mustard tuber and stir-fry for up to 1 minute.
⏱️ 2 min
- 7
Increase the heat to medium-high. Add the seasoned minced meat to the wok and stir-fry vigorously for 1 minute, breaking up any clumps. Add the 1 tablespoon of sweet bean paste and continue to stir-fry for another minute, ensuring it is well combined with the meat. If the pan becomes too dry, deglaze with a splash of water, then continue to stir-fry until the water has evaporated. Turn off the heat and set the meat topping aside.
⏱️ 5 min
- 8
While preparing the meat topping, boil your chosen noodles according to package instructions until al dente. Drain the noodles thoroughly and divide them among 4 serving bowls.
⏱️ 8 min
- 9
To each bowl of noodles, add 2 tablespoons of the prepared sauce (from Step 1) and mix well to coat the noodles. Top each bowl with about 3 tablespoons of the meat topping. Garnish with chopped scallions and cilantro/coriander. If desired, drizzle with chili oil. Serve and eat immediately.
⏱️ 5 min
Kitchen Tools
Hand-cut Beef Dan Dan Mian
For the Sauce
- 4 teaspoons granulated sugar
- 1 tablespoon sesame paste
- 1 teaspoon vinegar, preferably Zhenjiang vinegar
- 1 tablespoon light soy sauce
- 1-2 tablespoons water, as needed
For the Meat Topping
- 400 grams beef or dark meat, chopped into chunky mince
- 1 teaspoon granulated sugar
- 1-2 pinches salt
- 2 teaspoons cornstarch
- 1 tablespoon sweet bean paste
- 1-2 tablespoons Sichuan peppercorns, or less if desired, ground
- 3 garlic, cloves, minced
- 70 grams spicy mustard tuber, roughly chopped
- as needed oil, if not using meat fat
For Serving
- as needed noodles, hand-cut or preferred type
- as needed scallions, for topping, chopped
- as needed cilantro/coriander, for topping, chopped
- as needed chili oil, for topping, if desired
Instructions
- 1
In a small bowl, combine 4 teaspoons of granulated sugar, 1 tablespoon of sesame paste, 1 teaspoon of vinegar (preferably Zhenjiang vinegar), and 1 tablespoon of light soy sauce. Mix well. If the mixture is excessively thick, add 1-2 tablespoons of water until it reaches a pourable consistency. Set aside.
⏱️ 3 min - 2
Chop the 400 grams of beef or dark meat into a chunky mince. Reserve any large pieces of fat from the meat for frying. In a separate bowl, season the minced meat with 1 teaspoon of granulated sugar, 1-2 pinches of salt, and 2 teaspoons of cornstarch. Mix thoroughly to ensure the meat is evenly coated.
⏱️ 7 min - 3
Grind 1-2 tablespoons of Sichuan peppercorns using a pestle and mortar, a spice grinder, or finely chop them with a knife if no other tools are available. The goal is a coarse powder.
⏱️ 3 min - 4
Mince the 3 cloves of garlic and roughly chop the 70 grams of spicy mustard tuber.
⏱️ 5 min - 5
Heat a wok over medium heat. Add any reserved meat fat to the wok and render it until melted. If no meat fat is available, add a small amount of cooking oil. Once the fat or oil is hot, add the ground Sichuan peppercorns and fry on low heat for 30 seconds to 1 minute. Be careful not to let them burn, as this will make them bitter.
⏱️ 2 min - 6
Add the minced garlic to the wok and fry lightly for about 30 seconds until fragrant. Then, add the roughly chopped spicy mustard tuber and stir-fry for up to 1 minute.
⏱️ 2 min - 7
Increase the heat to medium-high. Add the seasoned minced meat to the wok and stir-fry vigorously for 1 minute, breaking up any clumps. Add the 1 tablespoon of sweet bean paste and continue to stir-fry for another minute, ensuring it is well combined with the meat. If the pan becomes too dry, deglaze with a splash of water, then continue to stir-fry until the water has evaporated. Turn off the heat and set the meat topping aside.
⏱️ 5 min - 8
While preparing the meat topping, boil your chosen noodles according to package instructions until al dente. Drain the noodles thoroughly and divide them among 4 serving bowls.
⏱️ 8 min - 9
To each bowl of noodles, add 2 tablespoons of the prepared sauce (from Step 1) and mix well to coat the noodles. Top each bowl with about 3 tablespoons of the meat topping. Garnish with chopped scallions and cilantro/coriander. If desired, drizzle with chili oil. Serve and eat immediately.
⏱️ 5 min