Entree: China – Shanxi – 刀削面 ➤ Dāoxiāo Miàn (Knife-cut wheat noodles served in a savory Shanxi-style beef broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 2 hrs 10 min

Additional 30 min

Total 2 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 14 oz (400 g) all-purpose flour
- 1 tsp (5 g) salt (for dough)
- 3/4 cup (180 ml) warm water (for dough), plus more as needed
- 1 tbsp (15 ml) vegetable oil (for dough)
- 1.5 lb (680 g) beef shank or beef stew meat
- 8 cups (1.9 L) water (for stock)
- 1 2-inch (5 cm) piece fresh ginger, smashed, approx. 11/16 oz (20 g)
- 2 cloves garlic, smashed (about 0.21 oz (6 g))
- 2 scallions (green onions), white and green separated, whites chopped, greens sliced for garnish
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Chinese black vinegar or black rice vinegar
- 1 tsp (5 g) salt, adjusted to taste
- 2 tbsp (30 ml) vegetable oil (for serving/tossing)
- Chili oil or crushed red pepper, to taste (optional)

Show original ingredient measurements

- 14 oz (400 g) all-purpose flour
- 1 tsp (5 g) salt (for dough)
- 3/4 cup (180 ml) warm water (for dough), plus more as needed
- 1 tbsp (15 ml) vegetable oil (for dough)
- 1.5 lb (680 g) beef shank or beef stew meat
- 8 cups (1.9 L) water (for stock)
- 1 2-inch (5 cm) piece fresh ginger, smashed, approx. 20 g
- 2 cloves garlic, smashed (about 6 g)
- 2 scallions (green onions), white and green separated, whites chopped, greens sliced for garnish
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Chinese black vinegar or black rice vinegar
- 1 tsp (5 g) salt, adjusted to taste
- 2 tbsp (30 ml) vegetable oil (for serving/tossing)
- Chili oil or crushed red pepper, to taste (optional)

Instructions

1. Make the dough: in a bowl combine flour and 1 tsp (5 g) salt. Whisk in warm water and 1 tbsp (15 ml) vegetable oil until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Prepare the stock: place beef shank, 8 cups (1.9 L) water, ginger, smashed garlic, and the white parts of the scallions in a pot. Bring to a simmer, skim any foam, then reduce heat and simmer gently 1.5–2 hours until beef is tender and broth is flavorful. Remove beef, strain broth into a clean pot, and reserve beef for slicing into bite-sized pieces.
3. Season the broth: bring strained broth back to a simmer and add 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) black vinegar, and 1 tsp (5 g) salt or to taste. Keep at a gentle rolling boil for cooking noodles.
4. Shape the dough for slicing: divide rested dough into 4 pieces. Work with one piece at a time and keep others covered. Roll a piece into a firm cylinder about 1–1.5 inches (2.5–4 cm) thick, keeping hands lightly floured.
5. Knife-cut the noodles: hold the dough cylinder in one hand near the pot of boiling broth. With a sharp knife held at an angle, shave thin oblong strips off the dough directly into the boiling broth. Stir briefly to prevent sticking. Repeat until all dough is used; noodles will cook in about 2–3 minutes and float when done.
6. Assemble and finish: add sliced reserved beef to the broth to warm. Ladle noodles and beef into bowls, garnish with sliced scallion greens, drizzle 1 tbsp (15 ml) vegetable oil and chili oil if using. Serve hot.