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Spiced Beef Dan Dan Noodles
with Bok Choy & Peanuts
35 MIN
2 Servings
From the Test Kitchen
Tonight’s quick-cooking dish delivers the flavors of dan dan noodles (a Sichuan street food favorite) with the help of a vibrant blend of spices. We’re using lively Sichuan peppercorn, sweetly aromatic Chinese five-spice and gochugaru, a type of hot red chile flakes. Tender sliced beef and wonton noodles get a savory-sweet lift from hoisin sauce, while tahini paste adds an irresistibly nutty layer of flavor perfectly accented by a garnish of peanuts.
Get Plans-
NutritionPER SERVING
-
Calories790 Cals (est.)
fresh
ingredients
Title
-
10 oz Thinly Sliced Beef
- 6 oz Fresh Wonton Noodles
- 6 oz Baby Bok Choy
- 2 cloves Garlic
- 2 Scallions
- 1 Carrot
- 3 Tbsps Hoisin Sauce
- 2 Tbsps Roasted Peanuts
- 2 Tbsps Rice Vinegar
- 2 Tbsps Tahini
-
2 Tbsps Dan Dan Spice Blend (Gochugaru, Ground Sichuan Peppercorn, Light Brown Sugar & Chinese Five-Spice Powder)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce.
Heat a medium pot of salted water to boiling on high.
Peel and finely chop the garlic.
Peel the carrot and thinly slice on an angle.
Cut off and discard the root end of the bok choy; thinly slice the leaves and stems on an angle.
Roughly chop the peanuts.
2
Cook the beef:
Using your hands, separate the sliced beef; pat dry with paper towels. Transfer to a bowl and season with salt and pepper; toss to coat.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on high until hot.
Add the spice blend; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and the beef is just cooked through.
Leaving any browned bits (or fond) in the pan, transfer to a plate. Season with salt and pepper to taste.
3
Cook the vegetables:
Add the garlic and white bottoms of the scallions to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant.
Add the carrot and bok choy. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat. Season with salt and pepper to taste.
Transfer to the plate of cooked beef.
4
Make the sauce:
In the same pan, combine the vinegar, hoisin sauce, tahini and ¼ cup of water (be careful, as the liquid may splatter). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste.
5
Cook the noodles:
Add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the noodle cooking water, drain thoroughly.
6
Finish & plate your dish:
Add the cooked beef and vegetables, cooked noodles and half the reserved noodle cooking water to the pan of sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste.
Divide the finished noodles between 2 dishes. Garnish with the peanuts and green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce.
Heat a medium pot of salted water to boiling on high.
Peel and finely chop the garlic.
Peel the carrot and thinly slice on an angle.
Cut off and discard the root end of the bok choy; thinly slice the leaves and stems on an angle.
Roughly chop the peanuts.
2
Cook the beef:
Using your hands, separate the sliced beef; pat dry with paper towels. Transfer to a bowl and season with salt and pepper; toss to coat.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on high until hot.
Add the spice blend; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and the beef is just cooked through.
Leaving any browned bits (or fond) in the pan, transfer to a plate. Season with salt and pepper to taste.
3
Cook the vegetables:
Add the garlic and white bottoms of the scallions to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant.
Add the carrot and bok choy. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat. Season with salt and pepper to taste.
Transfer to the plate of cooked beef.
4
Make the sauce:
In the same pan, combine the vinegar, hoisin sauce, tahini and ¼ cup of water (be careful, as the liquid may splatter). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste.
5
Cook the noodles:
Add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the noodle cooking water, drain thoroughly.
6
Finish & plate your dish:
Add the cooked beef and vegetables, cooked noodles and half the reserved noodle cooking water to the pan of sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste.
Divide the finished noodles between 2 dishes. Garnish with the peanuts and green tops of the scallions. Enjoy!
Tips from Home Chefs