Beef Chow Fun

Method8 steps

1. 1

   Step 1: Combine the thinly sliced 10 oz flank steak with 1½ tbsp water, the optional ¼ tsp baking soda, 1 tsp cornstarch, 2 tsp oyster sauce, the marinade’s 2 tsp Shaoxing wine and 1 tsp soy sauce. Cover and refrigerate for at least 30 minutes.

   Cold beef marinade · 30 minUses 10 oz flank steak, thinly sliced · 1 1/2 tablespoons water · 1/4 teaspoon baking soda (optional) · 1 teaspoon cornstarch · 2 teaspoons oyster sauce · 2 teaspoons Shaoxing wine · 1 teaspoon soy sauce

   
2. 2

   Step 2: Prepare the 12 oz fresh wide rice noodles. If supplied as sheets, cut them into strips about 1 inch wide. If stiff or stuck together, bring the blanching water to a boil, loosen the noodles in it for about 30 seconds, transfer them to a clean ice-and-water bath and drain thoroughly; already loose noodles can skip this blanching. Before heating the wok, have the scallions cut, ginger sliced, sprouts ready and all sauces, wine, sugar and divided oil measured.

   Loosen stiff fresh noodles · 1 minUses 12 oz fresh wide rice noodles · Water for blanching stiff fresh rice noodles, only if needed · Clean water for the noodle ice bath, only if blanching · Ice for cooling blanched rice noodles, only if needed

   
3. 3

   Step 3: Heat the wok over high heat. Add the first 1½ tbsp vegetable oil and sear all the marinated beef from step 1 until browned, turning the slices as needed. Lift the beef onto a plate and retain its juices and the wok’s drippings; it will finish cooking with the noodles.

   Uses Marinated sliced flank steak · First 1½ tbsp vegetable oil

4. 4

   Step 4: Add the remaining 1½ tbsp vegetable oil to the wok drippings from step 3. Stir the 3 ginger slices in it for about 15 seconds, then add the 4 prepared scallions.

   Add scallions · 1 minUses Wok drippings from step 3 · Remaining 1½ tbsp vegetable oil · 3 thin slices ginger · 4 scallions, split lengthwise and cut into 3-inch pieces

5. 5

   Step 5: Spread the prepared fresh noodles from step 2 over the ginger and scallions from step 4. Stir-fry over high heat for about 15 seconds, then pour the separate 2 tbsp Shaoxing wine around the wok’s edge.

   Add stir-fry wine · 1 minUses All the prepared fresh noodles from step 2 · Ginger, scallions and their frying oil · 2 tablespoons Shaoxing wine

6. 6

   Step 6: Add the separate 2 tbsp soy sauce, 2 tsp dark soy sauce, ½ tsp sesame oil, ¼ tsp sugar and all the seared beef with its plate juices from step 3. Scrape and lift the noodles with the spatula to coat them evenly without breaking them. Keep tossing until the noodles are hot throughout; cold noodles need longer than freshly loosened ones.

   Uses Hot noodles, ginger, scallions and wine · 2 tablespoons soy sauce · 2 teaspoons dark soy sauce · 1/2 teaspoon sesame oil · 1/4 teaspoon sugar · All the seared beef and plate juices from step 3

7. 7

   Step 7: Add all 4–6 oz mung bean sprouts to the beef and noodles from step 6. Stir-fry until the sprouts are thoroughly cooked and hot throughout, and continue until the beef reaches at least 63°C. Taste only after everything is fully cooked, then add salt and white pepper to taste.

   Uses Beef and rice noodles coated with soy seasoning · 4–6 oz fresh mung bean sprouts · Salt, to taste · White pepper, to taste

8. 8

   Step 8: Take the finished chow fun from step 7 off the heat and rest it for at least 3 minutes after the beef reaches 63°C. Serve hot as four portions, with the optional ready chili oil on the side.

   Rest cooked chow fun · 3 minUses Finished beef chow fun · Ready chili oil for serving, as desired