Today, let’s make a Cantonese classic: beef chow fun. Juicy, tender beef, soft and chewy stir-fried rice noodles, and that smoky, charred flavor from the wok-it’s a dish that everybody loves! And the best part of this dish is that it’s incredibly simple and easy to make, so give it a try. Something magical will happen to you.
Ingredients
- 7 ounces dried rice noodles - 200 grams, or 400 grams fresh rice noodles
- 7 ounces New York strip - or flank or skirt steak, 200 grams
- ½ yellow onion
- 3 green onions - divided
- 2 cloves garlic
- 1 cup mung bean sprouts
- 4 tablespoons neutral-tasting oil - divided
- 1 teaspoon toasted sesame oil
- kosher salt - to taste
Marinade:
- ½ tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon Chinese Shaoxing wine - or mirin, dry sherry
- ¼ teaspoon baking soda
- ½ tablespoon neutral oil - such as canola, avocado, vegetable oil, etc.
- 1 small pinch white pepper - or black pepper
- ½ tablespoon cornstarch
Stir-Fry Sauce:
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese Shaoxing wine - or mirin, dry sherry
- 2 teaspoon sugar
- ¼ teaspoon white pepper - or black pepper
Instructions
Prepare the noodles:
- If you’re using fresh noodles, be sure to separate them beforehand for easier stir-frying.
For dried noodles:
- Place noodles in a large bowl and cover with hot tap water.
- Drain and replace with more hot tap water every 10 minutes until the noodles are white, limp and partially tender, 30 to 40 minutes. Gently separate any noodles that stick together as you go.
- Drain and set aside.
Marinate the beef:
- Slice the beef into bite-sized pieces, making sure to cut against the grain and slice at an angle.
- Place the beef in a mixing bowl and add all the marinade ingredients.
- Gently massage it and set aside to marinate.
Prepare the vegetables:
- Slice the onion into 1/4-inch slices, not too thin, not too thick.
- Thinly slice the white parts of the green onions and cut the green parts into 2-inch (5 cm) pieces.
- Finely chop the garlic cloves.
- Optionally, trim the ends of the mung bean sprouts.
Make the sauce:
- In a small container, combine all the sauce ingredients and mix well.
Make the Beef Chow Fun:
Seer the beef:
- Heat 2 tablespoons of oil in a wok over high heat.
- Once it’s piping hot, add the marinated beef in a single layer.
- Sear for 30 seconds on each side until browned. (The beef doesn’t need to be fully cooked at this stage.)
- Remove and set aside.
Saute the vegetables:
- In the same wok, add another 2 tablespoons of oil and heat it over medium-high heat.
- Add the onion, the white parts of the green onions, and garlic.
- Saute for 30 seconds to 1 minute or until fragrant.
Toast the noodles:
- Increase the heat to high.
- Add the drained noodles and give them a few stirs to coat them nicely in the oil.
- Spread the noodles evenly in the wok and let them sit undisturbed for 2 minutes to develop a slight char.
Sauce the noodles:
- Pour the sauce over the noodles and stir everything for 1 minute until the noodles are evenly coated.
- Add the beef back in. Toss everything together for 1 more minute.
- Add the remaining green onions and mung bean sprouts. Stir-fry for 30 seconds until combined and heated through.
Finish and serve:
- Turn off the heat.
- Drizzle with the sesame oil and mix well.
- Taste and add salt to taste.
- Divide the noodles onto serving plates and enjoy!