Stir-Fried Beef with Huancaina Noodles
Whip up a deliciously quick stir-fried beef dish featuring creamy Huancaina noodles! With just a handful of fresh ingredients delivered in a flash by Jokr, you can savor tender beef, vibrant veggies, and that irresistible, tangy sauce in just minutes. Get ready to delight your taste buds with this easy and satisfying meal!
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
📝 Ingredients
Shopping List
- 150 g aji paste
- 1 cookie
- 180 g evaporated milk
- 100 g fresh cheese
- 250 g pasta
Pantry Items
Amounts also listed in instructions below
- 380 g beef
- cornstarch (to taste)
- cumin (to taste)
- garlic (to taste)
- oil (to taste)
- onion (to taste)
- oyster sauce (to taste)
- pepper (to taste)
- salt (to taste)
- soy sauce (to taste)
- vinegar (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Season the beef and set aside, preferably in the fridge.
- 2
Sauté the sliced onion until golden. Add the pasta and garlic, sauté, then transfer to a blender. Blend with the other ingredients.
- 3
Mix the Huancaina sauce with pasta and pasta water over low heat.
- 4
On high heat, heat a pan with a bit of oil until it smokes. Cook the beef in two batches, browning for 30 seconds on each side.
- 5
Now, stir vigorously to flambé for 20 seconds. Add the premix and turn off the heat.
- 6
Serve and enjoy.
💡 Pro Tips
- ✓Heat your wok or pan to 450-500°F (smoking point) before adding beef to achieve proper Maillard browning in just 30 seconds per side without overcooking the interior.technique450-500°F
- ✓Cook beef in small batches using no more than 1/3 of the pan surface to maintain high heat and prevent steaming, which would inhibit caramelization.technique1/3 pan surface
- ✓Reserve 1/4 cup starchy pasta water when mixing Huancaina sauce because the starch acts as an emulsifier to bind the cheese and milk into a silky coating.ingredient1/4 cup
- ✓Temper the fresh cheese-milk mixture by adding hot pasta water gradually while whisking to prevent curdling at temperatures above 160°F.technique160°F
- ✓Toast cumin for 30-45 seconds in a dry pan before grinding to release volatile oils that increase flavor intensity by up to 300%.timing30-45 seconds
Share this recipe
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Stir-Fried Beef with Huancaina Noodles
Whip up a deliciously quick stir-fried beef dish featuring creamy Huancaina noodles! With just a handful of fresh ingredients delivered in a flash by Jokr, you can savor tender beef, vibrant veggies, and that irresistible, tangy sauce in just minutes. Get ready to delight your taste buds with this easy and satisfying meal!
📝 Ingredients
Shopping List
- 150 g aji paste
- 1 cookie
- 180 g evaporated milk
- 100 g fresh cheese
- 250 g pasta
Pantry Items
Amounts also listed in instructions below
- 380 g beef
- cornstarch (to taste)
- cumin (to taste)
- garlic (to taste)
- oil (to taste)
- onion (to taste)
- oyster sauce (to taste)
- pepper (to taste)
- salt (to taste)
- soy sauce (to taste)
- vinegar (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Season the beef and set aside, preferably in the fridge.
- 2
Sauté the sliced onion until golden. Add the pasta and garlic, sauté, then transfer to a blender. Blend with the other ingredients.
- 3
Mix the Huancaina sauce with pasta and pasta water over low heat.
- 4
On high heat, heat a pan with a bit of oil until it smokes. Cook the beef in two batches, browning for 30 seconds on each side.
- 5
Now, stir vigorously to flambé for 20 seconds. Add the premix and turn off the heat.
- 6
Serve and enjoy.
💡 Pro Tips
- ✓Heat your wok or pan to 450-500°F (smoking point) before adding beef to achieve proper Maillard browning in just 30 seconds per side without overcooking the interior.technique450-500°F
- ✓Cook beef in small batches using no more than 1/3 of the pan surface to maintain high heat and prevent steaming, which would inhibit caramelization.technique1/3 pan surface
- ✓Reserve 1/4 cup starchy pasta water when mixing Huancaina sauce because the starch acts as an emulsifier to bind the cheese and milk into a silky coating.ingredient1/4 cup
- ✓Temper the fresh cheese-milk mixture by adding hot pasta water gradually while whisking to prevent curdling at temperatures above 160°F.technique160°F
- ✓Toast cumin for 30-45 seconds in a dry pan before grinding to release volatile oils that increase flavor intensity by up to 300%.timing30-45 seconds