Beef Short Rib and Spring Onion Biang Biang Noodles with Pickled Cucumbers
- ⏱ 8 hours
- Hard
- Serves 4
- 👥 2-cook recipe
Tender braised short ribs served over hand‑stretched biang biang noodles with a fragrant spring‑onion oil and pickled cucumber salad.
Adapted from Great British Chefs.
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Beef Short Rib and ...
0/0
COOK 1COOK 2
1Preheat oven
Preheat the oven to 140°C
2Mise en Place
3Plate and serve
+ 39 more steps in the app
Beef Short Rib and ...
0/0
COOK 2COOK 1
1Preheat oven
2Mise en Place
Season with salt and pepper
Prep 1 carrot: diced
3Plate and serve
+ 39 more steps in the app
Ingredients
- 600 g beef short rib
- to_taste vegetable oil (for searing)
- 1 piece onion (diced)
- 1 piece carrot (diced)
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tbsp flour
- 500 ml beef stock
- 1 piece bay leaf
- 1 tsp salt (as needed)
- to_taste pepper (as needed)
- 375 g bread flour
- 1 tsp salt
- 200 ml water
- to_taste neutral oil (as needed)
- 1 piece large cucumber (smashed)
- 1 pinch salt
- 1 pinch sugar
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 piece garlic cloves (grated)
- 2 tbsp chilli oil
- 2 tsp soy sauce
- 2 tsp chilli flakes
- 1 piece small garlic clove
- 1 tsp vinegar
- 0.5 piece spring onion (finely sliced)
- 0.25 tsp toasted sesame seeds
- 100 ml peanut oil
- 1 handful fresh coriander
- 2 tbsp chilli oil
- 1 pinch sesame seeds
- 1 pinch chilli flakes
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Preheat oven
- COOK 2 Preheat the oven to 140°C
2. Mise en Place
- COOK 1 Season with salt and pepper
- COOK 1 Prep 1 carrot: diced
3. Mise en Place
- COOK 2 Rub the beef short ribs all over with a bit of vegetable oil
- COOK 2 Prep 0.5 spring onion: finely sliced
- COOK 2 Prep 1 onion: diced
4. Sear ribs
- COOK 2 In a large pot, heat over medium‑high and sear the ribs on the outside until golden brown
- COOK 2 Remove the beef, add the diced onion and diced carrot to the pot and cook for 5 minutes over medium heat
- COOK 2 Add 1 tbsp soy sauce
- COOK 2 Once bubbling, add 1 tbsp tomato paste and cook for a few minutes
- COOK 2 Stir in 1 tbsp flour
- COOK 2 Add 1 bay leaf and 500ml beef stock – slowly whisking it into the flour at first, adding the rest
- COOK 2 Stir everything together
- COOK 2 Add back the beef short ribs
🤝 Cook A hands over the beef short rib and carrot.
5. Braise in oven
- COOK 1 Bring to a simmer, cover with a lid and place in the oven to roast for 6 hours, checking water level regularly and topping up as needed
6. Make noodle dough
- COOK 1 Mix bread flour and 1 tsp salt in a large bowl
- COOK 1 Add 200ml water in increments, stirring as you go
7. Knead dough
- COOK 1 Knead for 5 minutes until smooth
- COOK 1 Divide into eight even pieces and roll each into a log shape, lightly coating each log with neutral oil
8. Rest logs
- COOK 1 Cover the logs and let rest for 1 hour
9. Smash cucumber
- COOK 2 Use a rolling pin to smash the cucumber lengthwise so it is lightly crushed
10. Prepare cucumber salad
- COOK 2 Chop the smashed cucumber into small pieces, add to a large bowl and toss with 1 pinch salt, 1 pinch sugar, 1 tbsp sesame oil, 1 tbsp soy sauce, 2 tbsp rice vinegar, and 3 grated garlic cloves
- COOK 2 Set aside to marinate
11. Heat oil
- COOK 1 In a medium heavy‑bottomed saucepan, combine 2 tsp soy sauce, 2 tsp chilli flakes, 1 small garlic clove, 1 tsp vinegar, 0.5 spring onion, and 0.25 tsp toasted sesame seeds
- COOK 1 Add 100ml peanut oil to the saucepan and heat to 140°C
🤝 Cook B hands over the spring onion.
12. Infuse oil
- COOK 1 Carefully pour the hot oil over the aromatics, bubbling up
- COOK 1 Pour in increments if needed
13. Set oil to infuse
- COOK 2 Set aside to infuse while making remaining components
14. Remove ribs
- COOK 1 Remove the beef short ribs from the oven, carefully remove them from the sauce and place on a plate
15. Strain sauce
- COOK 1 Place a fine mesh strainer over a large bowl, strain the sauce through
- COOK 1 Transfer the sauce back to the pan
16. Reduce sauce
- COOK 2 Bring the sauce to a simmer, add back the short ribs, reduce to a glaze, season to taste and set aside while making the noodles
17. Boil water
- COOK 2 After the noodles have rested for 1 hour, bring a large pot of water to a boil and lightly dust two large oven trays with flour
18. Roll out logs
- COOK 1 Roll each log with a greased rolling pin into thin rectangles slightly longer and wider than the pin, on a lightly oiled surface, make a lengthwise indent in the centre with a chopstick
19. Stretch dough
- COOK 1 Hold the dough by its short sides and stretch, slapping against the table to help it stretch
20. Split noodles
- COOK 2 Use the middle indent to separate the noodle lengthwise into two very long, very thin pieces
21. Lay noodles
- COOK 2 Lay the stretched noodles on a floured tray, ensuring they do not clump
- COOK 2 Repeat for remaining logs
22. Cook noodles
- COOK 1 Cook the noodles in the boiling water for a couple of minutes until tender, working in batches of two
- COOK 1 Strain in a strainer
23. Toss noodles
- COOK 1 Toss the cooked noodles in a large bowl with all the spring onion oil
- COOK 1 Divide the noodles between serving bowls
24. Plate and serve
- BOTH Top each bowl with one beef short rib, some smashed cucumber salad, fresh coriander, drizzle chilli oil, and sprinkle sesame seeds and chilli flakes
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