Saucy Beef Chow Fun with Fresh Rice Noodles

Name: Saucy Beef Chow Fun with Fresh Rice Noodles
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Ingredients: 12 oz flank steak; 1 lb fresh rice noodles; 2 cup napa cabbage; 2 cup fresh mung bean sprouts; 1/2 cup fresh shiitake mushrooms; 2 scallions; 3 slices thin ginger slices; 3 cloves garlic; 2 cup warm low-sodium beef or chicken stock; 3 tbsp canola oil; 1 tsp vegetable oil; 1 tsp soy sauce; 1 tbsp light soy sauce; 2 tsp dark soy sauce; 2 tbsp oyster sauce; 1 tbsp Shaoxing wine; 2 tbsp plus 1/2 tsp cornstarch; 3 tbsp water; 1/4 tsp baking soda; 1/4 tsp sugar; 1/4 tsp sesame oil; 1 pinch white pepper; to taste chili oil

This saucy beef chow fun pairs tender marinated flank steak with wide fresh rice noodles, mushrooms, napa cabbage, and crisp bean sprouts. A glossy soy-oyster gravy coats every noodle for a Cantonese-style stir-fry that tastes rich, savory, and deeply satisfying.

Servings4 Portions

Prep Time35 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

flank steak
12 oz
fresh rice noodles
1 lb
napa cabbage
2 cup
fresh mung bean sprouts
2 cup
fresh shiitake mushrooms
0.5 cup
scallions
2
thin ginger slices
3 slices
garlic
3 cloves
warm low-sodium beef or chicken stock
2 cup
canola oil
3 tbsp
vegetable oil
1 tsp
soy sauce
1 tsp
light soy sauce
1 tbsp
dark soy sauce
2 tsp
oyster sauce
2 tbsp
Shaoxing wine
1 tbsp
cornstarch
1 tsp
water
3 tbsp
baking soda
0.3 tsp
sugar
0.3 tsp
sesame oil
0.3 tsp
white pepper
1 pinch
chili oil
to taste

Step-by-Step Instructions

Bring the fresh rice noodles to room temperature, then separate or cut them into wide strips about 1 1/2 inches across. Handle them gently so they do not crack.

Marinate the beef: in a shallow bowl, combine the sliced flank steak with baking soda, soy sauce, 1 tbsp water, 1 tsp vegetable oil, and 1/2 tsp cornstarch. Mix until the liquid is absorbed and the beef is evenly coated, then let it stand at room temperature for 30 minutes.

Make the sauce by stirring together the warm stock, light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and white pepper. Keep it near the stove. In a separate small bowl, mix the remaining cornstarch with 2 tbsp water to make a slurry.

Heat a wok over high heat until very hot. Add 2 tbsp canola oil, then sear the beef in a single layer for about 30 seconds per side, just until mostly cooked. Transfer the beef back to its bowl.