Beef Chow Fun (干炒牛河)

Method9 steps · about 30 min

1. 1

   Step 1: Cut the beef across the grain into slices about 1/8 inch (3 mm) thick and 2 inches (5 cm) long. In a bowl, mix it with 1 tablespoon light soy sauce and 1 tablespoon Shaoxing wine until the liquid is absorbed. Work in 2 teaspoons cornstarch to coat evenly. Leave to marinate for 15 minutes while preparing the other ingredients.

   Marinate beef · 15 minUses 1/2 lb beef flank steak · 1 tablespoon light soy sauce (marinade) · 1 tablespoon Shaoxing wine · 2 teaspoons cornstarch

2. 2

   Step 2: Stir together 2 tablespoons chicken broth, 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons dark soy sauce and 1 teaspoon sugar. Set this stir-fry sauce aside.

   Uses 2 tablespoons chicken broth · 1 1/2 tablespoons light soy sauce (stir-fry sauce) · 1 1/2 tablespoons dark soy sauce · 1 teaspoon sugar

3. 3

   Step 3: For dried noodles, cook or soak 7 oz rice noodles using the package method, stopping 1 minute before the recommended time so they remain slightly chewy. Rinse under cold water, drain thoroughly and gently toss with 1 teaspoon toasted sesame oil to separate the strands. Reserve the other teaspoon for the finish. If using fresh noodles, skip this step and follow the next step instead.

   Cook rice noodles · 1 minUses 7 oz dried rice noodles · 1 teaspoon toasted sesame oil

4. 4

   Step 4: For fresh noodles, use 360 g fresh thick rice-noodle sheets. Cut them into wide strips and gently separate with your fingers; do not soak them. If using dried noodles, skip this step after completing the previous one.

   Uses 360 g fresh thick rice noodles (alternative to the dried noodles)

   
5. 5

   Step 5: Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Spread the marinated beef in one layer. Sear for 1 to 2 minutes until browned underneath, then flip and cook for 30 seconds to 1 minute until the second side browns and the centers remain slightly pink. Immediately transfer the beef to a plate.

   Uses Marinated beef from step 1 · 1 tablespoon peanut oil (or vegetable oil)

   
6. 6

   Step 6: Reduce the same skillet to medium heat and add the remaining 2 tablespoons peanut oil. Add the julienned ginger (1), sliced garlic (3 cloves), white onion (1/4) and the white parts of the green onions. Stir-fry for about 1 minute, until the aromatic vegetables begin to turn light golden at the edges.

   Uses Remaining 2 tablespoons peanut oil (or vegetable oil) · 1 thumb-sized piece ginger, julienned · 3 cloves garlic, sliced · 1/4 white onion, sliced · White parts of the 4 green onions

   
7. 7

   Step 7: Gently separate the prepared dried or fresh noodles once more, then add them to the skillet. Use tongs to toss them with the sautéed aromatics and coat them in the oil already in the pan.

   Uses Prepared rice noodles from the dried or fresh route · Sautéed aromatics and oil from step 6

   
8. 8

   Step 8: Return the seared beef to the skillet and pour in the stir-fry sauce from step 2. Immediately toss with tongs or chopsticks to mix the beef, noodles and sauce evenly.

   Uses Seared beef from step 5 · Stir-fry sauce from step 2

   
9. 9

   Step 9: Add the bean sprouts (4) and gently toss for 1 to 2 minutes, taking care not to break the noodles, until the sprouts begin to soften. Add the green parts of the green onions and the remaining toasted sesame oil: 1 teaspoon if you used dried noodles, or all 2 teaspoons if you used fresh noodles. Toss briefly until the sauce coats the noodles and the vegetables are still crisp. Turn off the heat, transfer to plates and serve immediately.

   Uses Sauced noodles and beef from step 8 · 4 loosely packed cups bean sprouts · Green parts of the 4 green onions · Remaining toasted sesame oil: 1 teaspoon for dried noodles or 2 teaspoons for fresh noodles