Spicy and tingly beef (麻辣牛肉臊子) from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop (page 168) by Jason Wang

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Accompaniments: Hand-ripped noodles (Biang-biang)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on October 13, 2024

    Delicious. Definitely serve with bok choy and other sides. Deep flavour and a nice heat. I served with noodles and extra chili oil. Made with ground beef instead of diced but it worked really well

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