This Beef Chow Fun Is a Quick Tender Beef Stir-Fry (Print Version)
Tender beef, silky wide rice noodles, bean sprouts, scallions, and a savory soy-oyster sauce cooked hot and fast.
# Ingredients:
For the beef marinade
01 -
10 oz (285 g) flank steak, sliced 1/8 inch thick across the grain
02 -
1 tablespoon light soy sauce
03 -
1 tablespoon Shaoxing wine or dry sherry
04 -
1 teaspoon cornstarch
05 -
1 teaspoon toasted sesame oil
06 -
1/4 teaspoon ground white pepper
07 -
1/8 teaspoon baking soda, optional for extra tenderness
For the sauce
08 -
2 tablespoons light soy sauce
09 -
1 tablespoon dark soy sauce
10 -
1 tablespoon oyster sauce
11 -
1 teaspoon sugar
12 -
2 tablespoons water
For the stir-fry
13 -
14 oz (400 g) fresh wide rice noodles, gently separated
14 -
3 tablespoons neutral oil, divided
15 -
2 cloves garlic, minced
16 -
2 teaspoons fresh ginger, finely minced
17 -
1/2 medium yellow onion, thinly sliced
18 -
2 cups (140 g) mung bean sprouts, rinsed and drained
19 -
4 scallions, cut into 2-inch pieces
20 -
Salt, to taste
# Instructions:
01 -
Combine the sliced beef with light soy sauce, Shaoxing wine, cornstarch, sesame oil, white pepper, and baking soda if using. Rest for 15-20 minutes while you prep the rest of the ingredients.
02 -
In a small bowl, stir together light soy sauce, dark soy sauce, oyster sauce, sugar, and water until the sugar dissolves. Set it beside the stove.
03 -
Gently separate the fresh rice noodles. If they are cold and stiff, warm them briefly with steam or a quick warm-water rinse, then drain very well.
04 -
Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil, spread the beef in a single layer, and sear for 60-90 seconds until mostly browned. Transfer to a plate.
05 -
Add 1 tablespoon oil to the wok. Stir-fry the garlic, ginger, and onion for 30-45 seconds until fragrant and just starting to soften.
06 -
Add the remaining oil, then add the rice noodles and sauce. Lift and fold for 1-2 minutes until the noodles are hot, glossy, and evenly coated.
07 -
Return the beef to the wok. Add bean sprouts and scallions, then toss for 1-2 minutes until everything is hot and the sprouts are still crisp. Taste and add a small pinch of salt only if needed.
# Notes:
01 -
Best served immediately while the noodles are hot and glossy.
02 -
If using dried wide rice noodles, soak until pliable and drain well before cooking.
03 -
Prep everything before heating the wok because the stir-fry cooks quickly.