Beef Chow Fun

300x600

Beef Chow Fun

Prep Time1 hr

Cook Time5 mins

Total Time1 hr 5 mins

Course: Noodles and Pasta

Cuisine: Chinese

Keyword: beef chow fun

Servings: 2 servings

Calories: 615kcal

Author: Bill

Ingredients

For the beef & marinade:

• 8 oz. flank steak (225g, sliced into 1/8 thick pieces)
• 1/4 teaspoon baking soda (optional)
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce
• 1 teaspoon vegetable oil

For the rest of the dish:

• 12 oz. fresh wide rice noodles
• 3 tablespoons vegetable oil
• 4 scallions (split in half vertically and cut into 3-inch pieces)
• 3 thin slices ginger
• 2 tablespoons Shaoxing wine
• 1/2 teaspoon sesame oil
• 2 teaspoons dark soy sauce
• 2 tablespoons regular soy sauce
• 1/8 teaspoon sugar
• salt and white pepper (to taste)
• 4 to 6 ounces fresh mung bean sprouts

Instructions

• Combine the beef and marinade ingredients and marinate for about 1 hour.
• Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly.
• Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
• Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
• Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
• Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!

Notes

A useful tip is to freeze the beef before slicing, until it's firm but not solid. This makes slicing the beef much easier!

Important: Heat should remain as high as possible at all times when cooking this dish.

Source article here