Beef Chow Fun (Beef Ho Fun, 干炒牛河)

Method6 steps · about 25 min

1. 1

   Step 1: Thinly slice the 5 oz raw beef against the grain. Mix with 1 tsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, 1 tbsp water and 1 pinch sugar, then coat with 1 tsp cooking oil. Refrigerate to marinate for 15 minutes while preparing your chosen noodles.

   Marinate beef · 15 minUses 5 oz raw flank or skirt steak, sliced against the grain · 1 teaspoon light soy sauce · 1 teaspoon Shaoxing rice wine · 1 teaspoon cornstarch · 1 tablespoon water · 1 pinch sugar · 1 teaspoon cooking oil

2. 2

   Step 2: For the fresh-noodle route, gently separate the 1 lb fresh sa-ho fun into long strands without breaking them. Skip the dried-noodle step.

   Uses 1 lb fresh sa-ho fun

3. 3

   Step 3: Only if choosing dried noodles instead of fresh, use the separate 8 oz dried-noodle allowance and skip the fresh route. Prepare them according to the packet, keeping them tender rather than overcooked. Rinse under cold water and drain well before stir-frying.

   Uses 8 oz dried wide rice noodles, only instead of the 1 lb fresh noodles · Water for preparing and rinsing dried noodles, only if choosing that alternative

4. 4

   Step 4: Have the beansprouts, sliced onion, chives and sauces ready. Heat a seasoned or non-stick wok and pour in the separate 2 tbsp cooking oil. Add the marinated beef and stir-fry briefly until its surface just turns pale. Lift it onto a plate, leaving the oil in the wok; the beef returns for finishing.

   Uses 2 tablespoon cooking oil · Marinated sliced beef

5. 5

   Step 5: Add the noodles from your chosen route to the retained wok oil. Gently turn them with chopsticks until they soften, then add the 2 oz beansprouts and ¼ sliced onion. Stir-fry for about 30 seconds.

   Fry sprouts and onion · 1 minUses Oil retained in the wok · Separated fresh rice noodles, only if chosen · Drained cooked rice noodles, only if chosen · 2 oz beansprouts · ¼ onion, thinly sliced

6. 6

   Step 6: Return the reserved beef and add the 1 oz Chinese chives, 1 tbsp light soy sauce and 1 tbsp dark soy sauce. Stir-fry for a further 30 seconds, until the noodles are evenly coated and everything is hot, continuing as needed until the beef is cooked through and the beansprouts are thoroughly cooked and hot throughout. Serve immediately without excess pooled sauce or oil.

   Finish chow fun · 1 minUses Rice noodles with beansprouts and onion · Reserved seared beef · 1 oz Chinese chives · 1 tablespoon light soy sauce · 1 tablespoon dark soy sauce