Chinese Beef Chow Fun Noodles
My love story with Beef Chow Fun Noodles began on a bustling street in Hong Kong. The moment the dish was placed before me, I was captivated. The wide, flat rice noodles, the succulent pieces of beef, and the vibrant veggies were a sight to behold. But it was the first bite that sealed the deal. The tender beef, the chewy noodles, and the savory sauce created a symphony of flavors that had me hooked.
Equipment
- 1 wok
Ingredients
- Marinade:
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon oil
- 1/4 teaspoon baking soda
- 1/2 pound flank steak
- 12 ounces fresh flat rice noodles
- 3 tablespoons oil
- 4 scallions split in half vertically and cut into 3-inch pieces
- 1 piece ginger sliced thinly
- 2 tablespoons Chinese rice wine
- 1/2 teaspoon sesame oil
- 2 tablespoons dark soy sauce
- 2 tablespoons regular soy sauce
- Pinch of sugar
- Salt and white pepper to taste
- 4 ounces fresh bean sprouts
Instructions
- Combine cornstarch, soy sauce, oil, and baking soda until well blended. Add beef and toss to coat. Marinate for about an hour.
- Cut rice noodle sheets to 3⁄4-inch-thick pieces.
- Heat wok over high heat until smoking hot. Add 11⁄2 tablespoons oil and swirl to coat wok. Add beef and cook until browned. Add a little more oil then add ginger and stir-fry until fragrant, about 15 seconds. Add scallions.
- Distribute noodles evenly in wok and stir-fry on high heat until thoroughly mixed, about 15 seconds. Add Chinese rice wine, pouring close to the rim of the wok.
- Add the sesame oil, soy sauces, and sugar. Adjust seasoning with salt and pepper. Stir-fry, tossing everything together and making sure nothing sticks to the bottom of the wok.
- Add bean sprouts and stir-fry until the bean sprouts are just heated through. Serve.
Video
Notes
Choose wide rice noodles, also known as chow fun noodles, for an authentic touch. These flat, silky noodles soak up the flavors of the dish and provide a satisfying chewy texture. Gently separate the noodles before cooking to prevent clumping. Cook them according to the package instructions until they are al dente, then rinse with cold water to stop the cooking process and remove excess starch. Set them aside until ready to stir-fry.