Sichuan-Style Hand-Pulled Noodles with Beef and Peppercorn Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chewy noodles tossed in a rich, numbing broth with tender beef and fresh chili oil. This chinese-inspired beef ready in about 40 minutes pairs noodle dough, beef sirloin, Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 2 Chinese cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut beef into thin slices against the grain and marinate with 1 tsp soy sauce and 1 tsp cornstarch for 15 minutes.
  2. Step 2: Heat 1 tbsp oil in a pot over medium-high heat. Fry Sichuan peppercorns for 1 minute until aromatic, then add minced garlic and doubanjiang, stirring for 2 minutes until oil is deep red.
  3. Step 3: Add water and 1 tbsp soy sauce, bringing to a boil. Add beef slices and cook for 2 minutes until just opaque, then remove beef and set aside.
  4. Step 4: Boil noodles in salted water for 3 minutes until tender but chewy. Drain and rinse under cold water to stop cooking.
  5. Step 5: Toss noodles with 1 tbsp chili oil and 1 tsp sesame oil in a bowl. Add beef and broth, then top with sliced green onions and a drizzle of extra chili oil.

Frequently asked questions

How long does Sichuan-Style Hand-Pulled Noodles with Beef and Peppercorn Broth take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sichuan-Style Hand-Pulled Noodles with Beef and Peppercorn Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep noodle dough from drying out.

Can I substitute ingredients in Sichuan-Style Hand-Pulled Noodles with Beef and Peppercorn Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sichuan-Style Hand-Pulled Noodles with Beef and Peppercorn Broth for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sichuan-Style Hand-Pulled Noodles with Beef and Peppercorn Broth?

Chinese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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