Beef Chow Fun with Fresh Rice Noodles

Name: Beef Chow Fun with Fresh Rice Noodles
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 4
Ingredients: 10 oz flank steak; 12 oz fresh wide rice noodles; 4-6 oz fresh mung bean sprouts; 4 scallions; 3 slices thin ginger slices; 3 tbsp vegetable oil; 1 1/2 tbsp water; 1/4 tsp baking soda; 1 tsp cornstarch; 2 tsp oyster sauce; 2 tsp Shaoxing wine; 1 tsp soy sauce; 2 tsp dark soy sauce; 1/2 tsp sesame oil; 1/4 tsp sugar; to taste salt and white pepper

This beef chow fun is a classic Cantonese stir-fry with tender marinated beef, smoky wok-seared rice noodles, crisp bean sprouts, and savory soy sauce flavor. It cooks quickly once everything is prepped, making it perfect for a restaurant-style noodle dinner at home.

Servings4 Portions

Prep Time45 Mins

Cook Time5 Mins

Difficulty

Intermediate

Ingredients

flank steak
10 oz
fresh wide rice noodles
12 oz
fresh mung bean sprouts
4 oz
scallions
4
thin ginger slices
3 slices
vegetable oil
3 tbsp
water
0.5 tbsp
baking soda
0.3 tsp
cornstarch
1 tsp
oyster sauce
2 tsp
Shaoxing wine
2 tsp
soy sauce
1 tsp
dark soy sauce
2 tsp
sesame oil
0.5 tsp
sugar
0.3 tsp
salt and white pepper
to taste

Step-by-Step Instructions

Slice the flank steak thinly against the grain. In a bowl, mix the beef with water, baking soda, cornstarch, oyster sauce, 1 teaspoon Shaoxing wine, and soy sauce. Let it marinate for at least 30 minutes while you prepare the noodles and vegetables.

Prepare the rice noodles. If using fresh rice noodle sheets, cut them into strips about 1 inch wide. If the noodles are firm or stuck together, briefly blanch them in boiling water for about 30 seconds, then cool in ice water and drain very well. If using dried wide rice noodles, soak until pliable according to the package directions, then drain.

Heat a wok or large skillet over high heat until very hot. Add 1 1/2 tablespoons vegetable oil and swirl to coat. Add the marinated beef in a single layer and sear just until browned and mostly cooked through, then transfer it to a plate.

Add the remaining 1 1/2 tablespoons vegetable oil to the wok. Add the ginger slices and stir-fry for about 15 seconds to perfume the oil, then add the scallions and toss briefly.