Sichuan Peppercorn Beef with Hand-Pulled Noodles

Ingredients

• 250 g Beef sirloin, thinly sliced
• 2 tbsp All-purpose flour
• 2 tbsp Soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp Sichuan peppercorns, toasted and ground
• 4 pieces Dried red chilies, chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 2 stalks Scallions, sliced
• 3 tbsp Vegetable oil
• 200 g Hand‑pulled noodles
• 1 tsp Sugar
• 1 tsp Sesame oil
• ½ tsp Salt

Instructions

1. 1

   1. In a bowl, combine the sliced beef with flour, soy sauce, Shaoxing wine, and a pinch of salt. Toss to coat and let marinate for 10 minutes while you prepare the noodles.

2. 2

   2. Bring a pot of water to a boil, add the hand‑pulled noodles and cook 2–3 minutes until al dente. Drain, rinse briefly with cold water, and set aside.

3. 3

   3. Heat 2 tbsp vegetable oil in a wok over high heat. Add the beef in a single layer and stir‑fry 2–3 minutes until browned but still pink inside. Remove and keep warm.

4. 4

   4. Reduce heat to medium, add the remaining oil, then stir‑fry garlic, ginger, and dried chilies for 30 seconds until fragrant.

5. 5

   5. Return the beef to the wok, add the toasted Sichuan peppercorn powder, sugar, and a splash of soy sauce. Toss quickly for 1 minute to coat the meat.

6. 6

   6. Add the cooked noodles, drizzle sesame oil, and toss everything together for another 2 minutes until heated through.

7. 7

   7. Transfer to plates, garnish with sliced scallions and a pinch of extra toasted Sichuan peppercorns. Serve immediately.