Beef Chow Fun
Pro Tip: Hor fun, or fresh Chinese rice noodles, can be found in the tofu area of most Chinese or Thai markets. You can also use extra-large dried rice stick noodles for this dish. Soak them in warm (180°F [82°C]) water for about 45 minutes and sub them right into the recipe.
Ingredients
| 8 oz (240 g) | flank steak, fat and connective tissue trimmed | |
| 1/4 tsp | 1.3 ml | baking soda |
| 1 tbsp (15 ml) | Chinese black soy sauce | |
| 1 1/2 tbsp (12 g) | cornstarch | |
| 4 1/2 tbsp (66 ml) | vegetable oil, divided | |
| 2 slices | ginger, julienned | |
| 2 cloves | garlic, finely minced | |
| 1 lb (450 g) | fresh wide rice noodles (hor fun), separated | |
| 4 oz (112 g) | bean sprouts, rinsed and drained | |
| 2 | scallions, cut into 2" (5-cm) sections | |
| 4 tbsp (60 ml) | oyster sauce | |
| 3 tbsp (45 ml) | Chinese black soy sauce | |
| 2 tsp (6 g) | cornstarch mixed with 1/4 cup (60 ml) chicken stock (optional, for a saucier dish) |
Instructions
- Slice the flank steak across the grain into 1/4-inch (6-mm) thick slices on an angle to make thin planks. Place the steak in a shallow bowl and add baking soda, soy sauce, cornstarch and 1 1/2 tablespoons (22 ml) vegetable oil. Massage all the ingredients into the meat to combine. Set it aside until ready to use or you can cover and refrigerate for a few days.
- Heat a wok or large skillet over high heat until you see the first wisp of white smoke. Add 1 tablespoon (15 ml) of the oil, the ginger and the garlic to the wok. Stir-fry them for about 15 to 30 seconds, until fragrant. Carefully add the beef, spreading it in the wok. Cook, undisturbed, for 30 seconds to 1 minute, letting the beef begin to brown. Then stir-fry 1 to 2 minutes, or until the beef is browned but still slightly rare.
- Add the remaining 2 tablespoons (30 ml) of oil to the wok with the noodles, spreading around to cover as much surface area as possible. Cook undisturbed for about 30 seconds or until slightly crisp on the edges. Add the bean sprouts and stir-fry them for an additional minute or until fragrant and tender. Add the scallions, oyster sauce and black soy and stir-fry 1 to 2 minutes, or until heated through and well combined. If you love a saucy noodle dish, stir 2 teaspoons (6 g) of cornstarch mixed with 1/4 cup (60 ml) of chicken stock into the finished noodles before removing from the heat.