Saucy Beef Chow Ho Fun Noodles

Method17 steps · about 45 min

1. 1

   Step 1: Before heating the wok, cut the fresh ready rice noodles (1 lb) into 1½-inch-wide pieces and bring only the cooking portion to room temperature. Wash the cabbage, sprouts and scallions (2); cut the cabbage crosswise into ½-inch pieces and the scallions diagonally into 2-inch pieces, keeping whites and greens separate. Slice the ginger and fresh mushrooms and mince the garlic so all additions are ready.

   Uses 1 lb fresh wide rice noodles · 2 scallions (cut at an angle into 5.1 cm pieces, with the white and green parts separated) · 2 cups napa cabbage, cut crosswise into ½-inch pieces · 2 cups fresh mung bean sprouts · Water for washing cabbage, scallions and bean sprouts

2. 2

   Step 2: Mix the thinly sliced flank steak (12 oz) with the optional ¼ tsp baking soda, 1 tsp marinade soy sauce, 1 tbsp marinade water, 1 tsp vegetable oil and ½ tsp marinade cornstarch. Mix until well coated and the liquid is absorbed. Refrigerate for 30 minutes, and prepare the sauce and slurry during that wait.

   Marinate beef for 30 minutes · 30 minUses 12 oz flank steak, sliced thinly · ¼ teaspoon baking soda (optional) · 1 teaspoon soy sauce · 1 tablespoon water · 1 teaspoon vegetable oil · ½ teaspoon cornstarch

3. 3

   Step 3: Combine the 2 cups warmed ready chicken stock, 1 tbsp light soy sauce, 2 tsp dark soy sauce, 2 tbsp oyster sauce, ¼ tsp sugar, ¼ tsp sesame oil and white pepper to taste in a sauce bowl. Keep this sauce separate from the beef marinade.

   Uses 2 cups ready low-sodium chicken stock, warmed · 1 tablespoon light soy sauce · 2 teaspoons dark soy sauce · 2 tablespoons oyster sauce · ¼ teaspoon sugar · ¼ teaspoon sesame oil · white pepper (to taste)

4. 4

   Step 4: Mix the 2 tbsp finishing cornstarch with its separate 2 tbsp cold water until smooth. Keep this slurry separate from the sauce; stir it again before each addition.

   Uses 2 tablespoons cornstarch (mixed with 2 tablespoons water) · 2 tbsp cold water for finishing slurry

5. 5

   Step 5: Heat 2 tbsp of the canola oil in the wok until very hot, close to smoking without leaving it unattended. Spread in the marinated beef and sear its first face for about 30 seconds. This is a brief sear, not the final cooking endpoint.

   Sear first beef face for 30 seconds · 1 minUses All marinated beef from step 2 · 2 tbsp canola oil for beef searing

   
6. 6

   Step 6: Turn the beef and sear its second face for about 30 seconds. Lift the partially cooked beef into a clean holding bowl, leaving the wok ready for the vegetables. Continue the recipe immediately; the beef finishes cooking when it returns to the noodles.

   Sear second beef face for 30 seconds · 1 minUses Beef and searing oil in the wok from step 5

7. 7

   Step 7: Reduce the heat to medium. Add the remaining 1 tbsp canola oil and all three thin ginger slices to the wok. Cook for about 20 seconds until fragrant and lightly caramelized, watching closely.

   Fry ginger for 20 seconds · 1 minUses Remaining 1 tbsp canola oil · 3 thin slices ginger

8. 8

   Step 8: Add the minced garlic (3 cloves) and immediately add the sliced fresh shiitake mushrooms (½ cup) and prepared scallion whites. Turn the heat to high and stir-fry for about 15 seconds.

   Fry garlic and mushrooms for 15 seconds · 1 minUses All ginger and oil from step 7 · 3 cloves garlic (minced) · ½ cup fresh shiitake mushrooms, sliced · Only the white portions from the two scallions prepared in step 1

   
9. 9

   Step 9: Add 1 tbsp Shaoxing wine and all prepared napa cabbage. Stir-fry over high heat for another 15 seconds.

   Fry cabbage for 15 seconds · 1 minUses All wok contents from step 8 · 1 tablespoon Shaoxing wine · All cabbage cut in step 1, separate from noodles, sprouts and scallion parts

   
10. 10

    Step 10: Pour the prepared stock sauce into the cabbage and aromatics. Bring it to a clear simmer and boil before adding the noodles.

    Uses All cabbage and aromatics from step 9 · All sauce mixed in step 3

    
11. 11

    Step 11: Add the cut fresh rice noodles and fold them gently into the sauce without breaking them. Reduce the heat to maintain a simmer if needed and cook for about 30 seconds, or until the noodles are hot through.

    Heat fresh noodles for 30 seconds · 1 minUses All wok contents from step 10 · All cut fresh noodles prepared in step 1, separate from its vegetables and wash water

    
12. 12

    Step 12: Return the held beef promptly and add all washed bean sprouts. Fold over the heat until the sprouts are thoroughly cooked and hot through and the beef is fully cooked, reaching at least 63°C / 145°F. Add the prepared scallion greens and fold them through. Keep the wok hot for the sauce-thickening steps; no raw sprout side is served.

    Uses All hot noodles and sauce from step 11 · All lifted beef from step 6, separate from oil and juices left in the wok · All sprouts washed in step 1, separate from its other preparations · All green portions from the two scallions prepared in step 1

    
13. 13

    Step 13: Stir the slurry again and drizzle in half while stirring the noodles. Cook at a simmer for 20 seconds, then check whether the sauce coats a spoon.

    Cook first slurry addition for 20 seconds · 1 minUses All cooked wok contents from step 12 · Half of the separate slurry from step 4, stirred smooth again

14. 14

    Step 14: If needed, stir and add some of the remaining slurry gradually until the sauce coats a spoon. If you prefer more sauce or it becomes too thick, add a little warmed extra ready stock. Keep the additions small and check the consistency; unused slurry does not have to go into the dish.

    Uses All wok contents from step 13 · A gradual draw from the remaining half of the slurry from step 4, only if needed · Extra ready low-sodium chicken stock, only if more sauce is wanted

15. 15

    Step 15: After the final slurry addition, simmer and stir for at least 20 seconds so the starch cooks through. If no extra slurry was needed, keep the noodles hot while checking the final coating and fully cooked beef and sprouts.

    Cook final slurry addition for at least 20 seconds · 1 minUses All adjusted wok contents from step 14

16. 16

    Step 16: Keep the finished noodles hot and allow at least 3 minutes after the beef reaches 63°C / 145°F before serving.

    Allow at least 3 minutes after cooking the beef · 3 minUses All finished wok contents from step 15

17. 17

    Step 17: Share the hot saucy beef noodles between four portions and serve immediately, with optional chili oil to taste.

    Uses All hot noodles and beef from step 16 · Chili oil, optional to taste when serving