Beef Tsuivan

Ingredients

• 180 g Wheat Flour
• 180 ml Water
• 2 tbsp Sunflower Oil
• 1 pcs Onion
• 1 pcs Carrot
• 250 g Green Cabbage
• 2 pcs Garlic
• 1.5 tbsp Soy Sauce
• 1 tbsp Tomato Paste
• 0.5 tsp Black Pepper
• 1.0833333333333333 tbsp Kosher Salt
• 2 pcs Scallion
• 250 g Beef Sirloin
• 1 pcs Egg

Method

1. In a bowl, mix {wheat_flour}, {egg}, {water}, and a pinch of {kosher_salt} until a shaggy dough forms, then knead until smooth and firm so the noodles stay chewy.
2. Cover the dough and let it rest at room temperature until relaxed and easier to roll.
3. Thinly slice {onion}, {carrot}, {green_cabbage}, {garlic}, and {scallion}, keeping {scallion} aside for a fresh finish.
4. Roll the rested dough thinly on a lightly floured surface, then cut into wide strips and lightly dust so the strands do not stick.
5. Pat {beef_sirloin} dry, season with {kosher_salt} and {black_pepper}, then sear in a large wok over medium-high heat with {sunflower_oil} in a single layer until browned at the edges but still juicy. Transfer out so it does not overcook.
6. In the same wok over medium heat, add more {sunflower_oil} if dry, then add {onion} and {carrot} with a pinch of {kosher_salt}. Sweat until lightly softened, then add {garlic}, bloom {tomato_paste} briefly until darkened and fragrant, and stir in {green_cabbage}. Add {soy_sauce} and cook until the cabbage wilts and the wok smells savory and sweet.
7. Return {beef_sirloin} to the wok, spread the raw noodle strips over the vegetables, pour in {water}, season lightly with {kosher_salt}, cover, and steam over medium-low heat until the noodles are tender and the liquid is absorbed. Toss gently so the noodles pick up the savory juices without breaking.
8. Uncover and toss over medium heat until the noodles are glossy and lightly chewy. Taste and adjust with {kosher_salt}, then finish with {scallion} for freshness and a crisp bite.