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Spicy Cumin-Beef Noodles
Hand-formed Chinese “belt” noodles called biang biang mian often are paired with warming spices and bold ingredients. For example, spicy cumin lamb is a common match for the broad ribbon-like noodles. This recipe is our simple beef-based riff. Italian pappardelle is the widest noodle commonly available in grocery stores, so that’s what we used to approximate biang biang mian. Balsamic vinegar may seem a peculiar ingredient, but it mimics the sweet-tart, lightly syrupy character of Chinese black vinegar.
4
Servings
30 minutes
Ingredients
-
9
ounce package dried pappardelle pasta
-
3
tablespoons chili-garlic sauce
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January 15, 2024
Great For Dinner, Better as Leftovers
I added broccoli and used a strip steak. I didn't use all of the cumin, closer to 3 tsp. We loved it for dinner and the cold leftovers were an even better lunch the next day. Will definitely make this again.
December 28, 2023
A smash hit
My wife and I loved this recipe, I used premium, dried bronze-cut pappardelle for the noodles. Everything else exactly as written and will make this again. Thank you!
Hi Susan -
We understand that it's helpful to know the nutritional information for recipes. However, since we are not a health food magazine we do not have a nutritionist on staff to accurately calculate the nutritional details for all of our recipes. I would suggest using a smartphone app or website into which you can enter ingredients and get some nutritional information. These aren't 100% accurate (which is why we can't use them and publish their results), but they should give you a general picture of the nutritional details of a dish. We hope this helps!
Best,
The Milk Street Team
I have a lot of sauces Asian sauces (too many), but I don't have chili-garlic sauce. What can I use as an approximation of chili-garlic sauce?
Hi Kathleen -
If you have either Sambal Oelek or Sriracha, you could use either of those. Sambal Oelek has a similar paste-like texture to chili garlic sauce, but doesn't contain garlic; whereas, Sriracha has garlic, but is thinner and more the texture of ketchup. Either one should work, though.
Best,
The Milk Street Team
If using Mom's Mala sauce (per the link in recipe) or Sambal (per this recommendation above) instead of chili-garlic sauce, do you suggest adding a certain amount of garlic? Thanks!
If using Mom's Mala sauce (per the link in recipe) or Sambal (per this recommendation above) instead of chili-garlic sauce, do you suggest adding a certain amount of garlic? Thanks!
Hi Milk Street!
I really love all your cookbooks and recipes and was looking forward to ordering the Cookish cookbook when it comes out. However, after making this recipe and looking at some of the others, the instructions seem very vague compared to your other cookbooks. For example, this recipe does not have a suggestion for heat level (high, medium, low) when cooking for the beef and also doesn't provide an approximate recommendation for how long to cook it for. Is that how I should expect the entire cookbook to be? I need more help than most when it comes to cooking so it may not be worth ordering if that is that case. Thanks for any info you can provide me with!
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Where can I get a breakdown of calories, sodium content, etc for this recipe? TIA, Susan