Beef Short Rib and Spring Onion Biang Biang Noodles with Pickled Cucumbers
- ⏱ 7 hours
- Hard
- Serves 4
- 👥 2-cook recipe
Slow-roasted beef short ribs are served with hand-stretched biang biang noodles, spring onion oil, and pickled smashed cucumbers.
Adapted from Great British Chefs.
This recipe, inside the app
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Beef Short Rib and ...
0/0
COOK 1COOK 2
1Mise en place
2Mise en place
Prep 1 carrot: dice
Prep 3 garlic cloves: grate
3Plate and serve
+ 44 more steps in the app
Beef Short Rib and ...
0/0
COOK 2COOK 1
1Mise en place
Prep 1/2 spring onion: finely slice
Prep 1 onion: dice
Prep neutral oil: as needed
2Mise en place
3Plate and serve
+ 44 more steps in the app
Ingredients
- 600 g beef short rib
- vegetable oil, to taste (for searing)
- 1 onion (diced)
- 1 carrot (diced)
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tbsp flour
- 500 ml beef stock
- 1 bay leaf
- 1 tsp salt (as needed)
- pepper, to taste (as needed)
- 375 g bread flour
- 1 tsp salt for dough
- 200 ml water
- neutral oil, to taste (as needed)
- 1 large cucumber (smashed)
- 1 pinch salt for cucumber
- 1 pinch sugar for cucumber
- 1 tbsp sesame oil
- 1 tbsp soy sauce for cucumber
- 2 tbsp rice vinegar
- 3 garlic cloves (grated)
- 2 tbsp chilli oil
- 2 tsp soy sauce for spring onion oil
- 2 tsp chilli flakes
- 1 small garlic clove
- 1 tsp vinegar
- 1/2 spring onion (finely sliced)
- 1/4 tsp toasted sesame seeds
- 100 ml peanut oil
- 1 handful fresh coriander
- chilli oil for drizzling, to taste
- 1 pinch sesame seeds
- 1 pinch chilli flakes garnish
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en place
- COOK 1 Prep 1/2 spring onion: finely slice
- COOK 1 Prep 1 onion: dice
- COOK 1 Prep neutral oil: as needed
Meanwhile…
- COOK 2 Prep 1 carrot: dice
- COOK 2 Prep 3 garlic cloves: grate
2. Preheat oven
- COOK 2 Preheat the oven to 140°C
3. Sear ribs
- COOK 1 Rub the ribs all over with a bit of vegetable oil
- COOK 1 Season with salt and pepper
- COOK 1 Heat a large pot over medium-high heat, and sear each of the ribs on the outside until golden brown
- COOK 1 Remove the beef from the pot
- COOK 1 Add the onion and carrot
- COOK 1 After cooking for 5 minutes or so over medium heat, add in the soy sauce
🤝 Cook 2 hands over the carrot.
4. Add tomato paste and flour
- COOK 1 Once bubbling, add in the tomato paste
- COOK 1 Cook it out for a few minutes, before stirring in the flour
- COOK 1 Add in the bay leaf and beef stock – slowly whisking it into the flour at first, adding the rest
- COOK 1 Stir everything together, before adding back the beef short ribs
5. Braise in oven
- COOK 1 Bring to a simmer
- COOK 1 Cover with a lid and place in the oven to roast for 6 hours
- COOK 1 Check the water level regularly, and top up as needed
6. Knead and portion dough
- COOK 2 Mix together the flour and salt in a large bowl
- COOK 2 Add the water in increments, stirring as you go
- COOK 2 Knead for 5 minutes until the dough is smooth
- COOK 2 Divide into eight even pieces and roll each one into a log-like shape, Lightly coat each one in oil
🤝 Cook 1 hands over the dough.
7. Rest dough logs
- COOK 2 Leave the logs to rest, covered, for an hour
8. Boil water for noodles
- COOK 2 After the noodles have rested for 1 hour, bring a large pot of water to the boil, and lightly dust two large oven trays with flour
9. Roll and indent dough
- COOK 2 Roll out each of the logs using a greased rolling pin into thin rectangles slightly longer and wider than your rolling pin, on a lightly oiled surface, Make an indent lengthwise in the centre of the rolled out dough using a chopstick or the handle of a thin wooden spoon
10. Chop cucumber and marinate
- COOK 1 Use a rolling pin to smash along the length of the cucumber, so it’s lightly crushed
- COOK 1 Chop it into small pieces
- COOK 1 Add it to a large bowl and toss with the remaining ingredients
- COOK 1 Set aside to marinate while the remaining ingredients are prepped
🤝 Cook 2 hands over the garlic cloves.
11. Set oil to infuse
- COOK 2 Add all the ingredients for the spring onion oil, apart from the oil, to a medium, heavy-bottomed saucepan, or a large heatproof bowl
- COOK 2 Add the oil to a medium, heavy-bottomed saucepan and heat to 140°C
- COOK 2 Carefully pour the hot oil over the aromatics – it will bubble up a lot, so stand back and do it in increments if needed
- COOK 2 Set aside to infuse while you make the remaining components
🤝 Cook 1 hands over the spring onion.
12. Stretch dough
- COOK 2 Hold the dough by its two short sides and stretch it out, slapping it against the table as you go to help it stretch, The ‘biang’ sound of the noodles slapping against the table is where biang biang noodles get their name!
- COOK 2 Use the middle thin indent you made earlier to separate the noodle lengthwise into two very long, very thin pieces
- COOK 2 Lay the noodles stretched out – not in a little nest – on a floured tray, Ensure they are not left in a clump
13. Cook noodles
- COOK 2 Stretch the remaining portions of noodles, and lay them out on the floured trays, trying to make sure they don’t touch the other noodles as much as possible
- COOK 2 Cook the noodles in the water for a couple of minutes, or until they are tender, Fish the noodles out and strain them in a strainer
- COOK 2 Repeat with the remaining noodles
14. Remove ribs from oven
- COOK 1 Remove the beef short ribs from the oven, Carefully remove the short ribs from the sauce, and place them on a plate
🤝 Cook 2 hands the dish over to Cook 1.
15. Strain sauce
- COOK 1 Place a fine mesh strainer over a large bowl
- COOK 1 Strain the sauce through the fine mesh sieve
- COOK 1 Transfer back to the pan
16. Toss noodles with oil
- COOK 2 Toss the noodles in a large bowl along with all the spring onion oil
- COOK 2 Divide the noodles between serving bowls
🤝 Cook 1 hands the large bowl to Cook 2.
17. Glaze ribs
- COOK 1 Bring to a simmer,
- COOK 1 Add back the short ribs
- COOK 1 Reduce the sauce to a glaze, season to taste, and set aside while you make the noodles
18. Plate and serve
- BOTH Top each bowl with one of the beef short ribs, some smashed cucumber salad, fresh coriander, chilli oil, sesame seeds and chilli flakes
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