Beef Chow Fun (干炒牛河)
A noodle dish that is sure to satisfy no matter when you have it.
Servings: 4 people
Ingredients
Beef
- 1 lb flank steak
- 1½ tbsp soy sauce
- 1 tbsp corn starch
- 2 tsp sugar
- ½ tsp baking soda
- 1 tbsp oil
Noodles
- 300 g fresh rice noodle or dry (wide is more traditional but thin works too)
- 1 handful bean sprouts
- 1 handful green onion
- ½ yellow onion
- 1½ tbsp soy sauce
- 1½ tbsp oyster sauce
- 1½ tbsp dark soy sauce
Instructions
- Cut flank steak into thin slices about ½ centimeter in thickness. Make sure you are cutting against the grain.1 lb flank steak
- Marinate in soy sauce, corn starch, sugar, baking soda, and oil for at least 30 minutes.1½ tbsp soy sauce, 1 tbsp corn starch, 2 tsp sugar, ½ tsp baking soda, 1 tbsp oil
- While the beef is marinating, Separate your fresh rice noodles in a bowl.
- If you are using dry noodles soak your noodles in boiling water for 10-15 minutes. We want them to be about 75% cooked through because they will continue cooking in the wok later.300 g fresh rice noodle or dry
- Heat up a wok with oil over high heat and begin to cook beef about 80% through then set aside.
- Add more oil into the wok then add onions, and beansprouts (washed beansprouts) Cook for 1-2 minutes.1 handful bean sprouts, ½ yellow onion
- Add drained rice noodles.
- Add soy sauce, dark soy sauce, and oyster sauce along with beef and green onions. (green onion washed and cut into 6 inch segments)1½ tbsp soy sauce, 1½ tbsp oyster sauce, 1½ tbsp dark soy sauce, 1 handful green onion
- Once everything is mixed thoroughly, season with sugar, top with sesame oil, and chili oil.
Notes
Stirring technique: once your put the rice noodles into the wok, switch to using chopsticks which will help prevent the noodles from breaking.