Mongolian Tsuivan Beef Noodle Stir-Fry

Ingredients

• 1 lb beef sirloin or chuck, thinly sliced
• 2 1/2 cups all-purpose flour
• 3/4 cup water
• 3 tbsp neutral oil
• 1 large onion, sliced
• 3 carrots, cut into batons
• 4 cups shredded cabbage
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1 cup beef broth
• 1 tsp caraway or cumin seeds
• 3 scallions, sliced
• Salt and black pepper

Steps

1. Mix the flour, water, and 1 teaspoon salt into a stiff dough and knead for 8 minutes until smooth, then cover and rest for 30 minutes.
2. Roll the dough out as thin as you can, brush it lightly with oil, roll it into a loose log, and slice it into thin ribbons. Shake them loose and dust with flour.
3. Heat the oil in a wide pot over high heat and sear the beef in two batches for 2 minutes each, until browned, then lift it out.
4. Add the onion and carrots and cook for 6 minutes, then the garlic and caraway for 30 seconds. Return the beef with the broth and soy sauce and bring to a simmer.
5. Add the cabbage and press everything flat, then lay the raw noodle ribbons on top in a loose pile, without stirring them in.
6. Cover tightly and steam over low heat for 15 to 18 minutes. The noodles cook in the steam rising off the stew, which is the defining technique of tsuivan.
7. Do not lift the lid during this time. Losing the steam leaves the top layer of noodles raw and stiff.
8. Uncover and toss everything together with two forks, so the noodles absorb the remaining liquid, then season and serve with the scallions.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.