If you’ve ever watched hand-pulled noodles get slapped against a table and thought, there’s no way I can do that at home— I’m here to tell you that you absolutely can. These hand-pulled spicy beef noodles, inspired by Chinese biang biang noodles, are chewy, wide, dramatic, and surprisingly simple to make. The noodle dough requires just flour, water, salt, and oil, yet delivers restaurant-level texture when pulled and stretched properly.
What makes this dish extra special is how customizable it is. Once you master the noodle base, you can mix and match sauces, proteins, and spice levels endlessly. Go classic chili oil, lean into a dan dan–inspired sauce, or turn up the heat with a numbing Sichuan peppercorn chili oil. Swap the beef for lamb, pork, chicken, or sliced meats — it all works beautifully.
This recipe is equal parts technique, texture, and chaos (the fun kind).
What Are Hand-Pulled Biang Biang Noodles?
Biang biang noodles are thick, wide noodles from Shaanxi cuisine, known for their chewy bite and dramatic preparation. The dough is stretched, slapped against the table to build elasticity, and pulled into long ribbons before being torn apart and cooked.
Despite how impressive they look, the dough itself is incredibly minimal. No eggs. No fancy flours. Just time, rest, and confidence.
Ingredients Overview (And Why They Matter)
Noodles
Flour
All-purpose flour works perfectly here. It provides enough gluten to create that signature chew once the dough is rested and stretched.
Water
Hydrates the flour and allows gluten to form. The dough should be soft but not sticky.
Salt
Strengthens gluten and seasons the noodles from the inside out.
Olive Oil
Used to coat the dough during resting. This prevents drying and helps the noodles stretch smoothly without tearing.
Sauce Components
Garlic
The backbone of flavor. It becomes aromatic and slightly sweet once bloomed in hot oil.
Neutral Oil
Used to heat and bloom spices. Choose something mild like avocado, canola, or vegetable oil.
Cilantro
Adds freshness and cuts through the richness of the sauce.
Green Onions
Provide sharpness and balance, especially when mixed into hot noodles.
Soy Sauce
Brings salty umami and depth.
Dark Soy Sauce
Adds color and deeper molasses-like richness. A little goes a long way.
Black Vinegar
Essential for balance. Its tanginess brightens the dish and offsets the heat and fat.
Sugar
Balances salt, spice, and acidity for a more rounded sauce.
Szechuan Chili Flakes
Deliver heat with a slightly numbing, citrusy quality.
Gochugaru
Adds smoky warmth and complexity without overwhelming spice.
Sesame Oil
Nutty and aromatic. Best added at the end for maximum flavor.
Salt
Used to fine-tune seasoning once everything is combined.
Chicken Broth
Adds moisture and a gentle savory depth that ties the sauce together.
Minced Meat Topping
Ground Beef
Juicy, rich, and ideal for absorbing sauces. You can also substitute ground lamb, pork, or chicken.
Oyster Sauce
Adds savory sweetness and body to the meat.
Chicken Bouillon
Boosts umami and gives the meat a fuller, more savory profile.
Black Pepper
Adds warmth and depth without overpowering the dish.
Why This Recipe Works
The beauty of this dish lies in contrast. You get chewy noodles against silky sauce, rich minced meat balanced with acid and heat, and fresh herbs cutting through everything. The hand-pulled noodles act as the perfect canvas — neutral enough to let the sauce shine, yet substantial enough to stand up to bold flavors.
Once you learn the dough technique, the rest becomes intuitive. You can adjust spice levels, sauces, and proteins based on what you’re craving or what’s in your fridge.
Customization Ideas
- Protein swaps: Ground lamb for extra richness, pork for another sub, chicken or turkey for a lighter option, or thinly sliced beef instead of minced
- Sauce variations:
- Dan dan–style with extra sesame and nutty notes
- Chili oil–forward with heavy Sichuan heat
- Numbing Sichuan sauce with crushed peppercorns
- Add-ins: Soft-boiled eggs, sautéed greens, pickled mustard greens, or crispy garlic
Hand-Pulled Spicy Beef Noodles (Biang Biang Style)
3
servings30
minutes15
minutes45
minutesIngredients
3 cups 3 all purpose flour
1 cup 1 water
1 tsp 1 salt
2 tbsp 2 olive oil (for coating dough)
water for boiling noodles
1/2 tbsp 1/2 salt for boiling noodles
- Spicy Garlic Sauce
1/4 cup 1/4 vegetable oil
10 10 garlic cloves
1/3 cup 1/3 sliced green onions
1/3 cup 1/3 cilantro
1.5 tsp 1.5 sesame seeds
1.5 tbsp 1.5 gochugaru
1.5 tbsp 1.5 Szechuan chili flakes
1.5 tsp 1.5 sugar
3 tbsp 3 soy sauce
3/4 tbsp 3/4 dark soy sauce
5 tbsp 5 black vinegar
1/2 tsp 1/2 salt (adjust for taste)
1/2 tbsp 1/2 sesame oil
1/4 cup 1/4 chicken broth
- Minced Meat Topping
1 lb 1 ground beef
1/2 tbsp 1/2 oyster sauce
1 tsp 1 chicken bouillon
1/4 tsp 1/4 pepper
Directions
- Make the Noodle Dough
In a large bowl, combine flour and salt. Gradually pour in water while mixing with chopsticks or a fork until a shaggy dough forms. Knead by hand for 5 minutes until smooth and elastic.
Cover the dough with a towel and let rest for 20 minutes. Knead again briefly, then shape into a log. Cut into 6–8 equal pieces.
Coat each piece generously with olive oil, place in a container or plate, cover, and rest for at least 1 hour. This rest is crucial for stretchability. - Cook the Minced Beef
Heat a skillet over medium heat. Add ground beef and cook until browned, breaking it up into small pieces.
Stir in oyster sauce, chicken bouillon, and black pepper. Cook for another 2–3 minutes until deeply savory and slightly caramelized. Remove from heat and set aside. - Prepare the Sauce Base
Place minced garlic, Szechuan chili flakes, gochugaru, green onions, cilantro, sesame seeds, and sugar in a heatproof bowl.
Heat neutral oil in a small saucepan until hot and shimmering. Carefully pour the hot oil over the garlic and chili mixture to bloom the aromatics. Stir immediately.
Add soy sauce, dark soy sauce, black vinegar, sesame oil, chicken broth, and a pinch of salt. Mix well. - Pull the Noodles
Bring a large pot of salted water to a boil.
Take one dough piece, flatten it, and press a groove down the center with your fingers. Holding both ends, bang the dough against the table while stretching outward. Pull gently until wide and long, then split along the center groove to create two noodles.
Repeat with remaining dough pieces. - Cook the Noodles
Drop noodles into boiling water and cook for 3–5 minutes, or until they float and are cooked through. The thicker the noodles, the longer you should boil. Remove immediately and drain. - Assemble
Add hot noodles directly into the sauce bowl and toss until evenly coated. Top with minced beef and mix gently.
Taste and adjust seasoning with extra soy sauce, vinegar, or chili oil as needed. Garnish with extra green onions and cilantro. - Enjoy!
