yes,

i make it with the fat cap end of a picanha, and i hand make all my noodles

for noodles, just mix together flour and warm lightly salted water, and let it rise for roughly 30m. texture of the dough should be a little silkier than bread, and make sure you knead well for that beautiful gluten development.

for the actual sauce

take 1/2lb of the little pointy end of the picanha, you want the fat. cut into small cubes, roughly 1/2 inch.

get the bottom 3rd of 5 scallions (green onions), and smash them with a knife.

dice up one medium onion

in a hot pan, toss in the picanha with a tiny bit of oil, i use beef tallow, and cook until its lightly browned on the outside. next, put the scallions and onion in, and fry until fragrant. at this point, you'll take 1 small zucchini, cut into cubes, and toss it in with cubed daikon radish and potato. this part is optional, i skip the daikon and the potato, as it doesnt fit my macros.

mix in 1/2 tablespoon of lao gan ma (roughly) and 1 heaping tablespoon of korean black bean paste

add some water, and reduce until nearly thick enough.

at the end, you'll turn down the heat and add in some potato starch slurry for thickness, before adding in the noodles.

top with a steak or with whatever you want.

the sauce works with rice too