Beef Chow Fun

Name: Beef Chow Fun
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb Fresh wide flat rice noodles (ho fun); 1/2 lb Flank steak (sliced thinly across the grain); 2 cups Bean sprouts (rinsed and dried); 3 Scallions (cut into 2-inch pieces); 2 tbsp Light soy sauce; 1 tbsp Dark soy sauce (crucial for color); 1 tbsp Shaoxing wine; 1 tsp Cornstarch; 1 tsp Sugar

A Cantonese dish made with stir-fried beef, wide rice noodles, and bean sprouts.

30 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Soy Wheat

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Instructions

6 steps

1
Marinate the Beef: Toss the sliced beef with 1 tbsp light soy sauce, Shaoxing wine, and cornstarch. Let it sit for 15 minutes.

2
Prep the Noodles: Gently separate the fresh rice noodles by hand so they don't stick together in the wok. If they are cold and stiff, microwave them for 30 seconds to soften.
3
Make the Sauce: In a small bowl, combine the remaining 1 tbsp light soy sauce, dark soy sauce, and sugar.
4
Sear the Beef: Heat a wok over very high heat with 1 tbsp oil. Sear the beef quickly for 1-2 minutes until browned on the outside but still tender. Remove from the wok.
5
Stir-Fry Noodles: Wipe the wok clean, add 2 tbsp of oil, and heat until smoking. Add the noodles. Let them sit untouched for 30 seconds to get a slight char, then toss.
6
Finish the Dish: Add the bean sprouts, scallions, cooked beef, and pour the sauce over everything. Toss vigorously for 1-2 minutes over high heat until the noodles are evenly colored, the sprouts are tender-crisp, and the dish has a smoky aroma (wok hei).

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