Chinese Beef Chow Fun
Broad rice noodles stir-fried with tender beef, bean sprouts, scallions, and savory soy.
Equipment
- Carbon-steel wok or large skillet
- Mixing bowls
- Wok spatula
- Chef's knife
- Tongs
Ingredients
Beef Marinade
- 12 oz beef flank steak thinly sliced across the grain
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp cornstarch
- 1 tsp neutral oil
Noodles and Sauce
- 1 1/2 lb fresh wide rice noodles gently separated
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp toasted sesame oil
- 1/2 tsp granulated sugar
Stir-Fry
- 3 tbsp neutral oil divided
- 8 oz bean sprouts rinsed and dried
- 4 whole scallions cut into 2-inch lengths
- 1/2 medium yellow onion thinly sliced
Instructions
Marinate and Mix:
- Combine the beef with the light soy sauce, Shaoxing wine, cornstarch, and oil. Rest for 20 minutes.
- Stir together the sauce ingredients. Gently separate the fresh rice noodles without tearing them.
Sear:
- Heat a wok over high heat until just smoking. Add 1 tablespoon oil, spread in half the beef, and sear for about 60 seconds per side. Repeat with another tablespoon oil and the remaining beef; set aside.
- Add the final tablespoon oil and the onion. Stir-fry for 1 minute, then add the noodles and toss gently for 2 minutes.
Finish:
- Pour the sauce around the hot sides of the wok and toss until the noodles are evenly colored.
- Return the beef, add the bean sprouts and scallions, and toss for 1 to 2 minutes until the sprouts soften slightly. Serve immediately.
Notes
- Fresh ho fun noodles give the best supple texture; soften refrigerated noodles briefly at room temperature before separating.
- Work in batches so the beef sears instead of steaming.
Nutrition
Calories: 590kcalCarbohydrates: 73gProtein: 27gFat: 20gSaturated Fat: 5gCholesterol: 55mgSodium: 980mgFiber: 3gSugar: 5g