Beef Chow Fun
A classic Cantonese (Chinese) rice-noodle stir-fry with steak. The key is to soak the noodles just long enough so they can be stir-fried and hold together.
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| 2 quarts | 1.9 l | Water |
| 8 ounces | 225 g | Wide rice noodles |
| 1 pound | 455 g | Sirloin strip steak, cut against the grain into 1/8-inch pieces |
| 2 tablespoons | 30 ml | Soy sauce |
| 1 tablespoon | 15 ml | Cornstarch |
| 2 tablespoons | 30 ml | Vegetable oil |
| 2 tablespoons | 30 ml | Crushed and chopped fresh ginger |
| 3 cloves | Garlic cloves, crushed and chopped | |
| 1 cup | 240 ml | Fresh bean sprouts |
| 2 tablespoons | 30 ml | Rice wine |
| 1 teaspoon | 5 ml | Toasted or hot sesame oil |
| 1 teaspoon | 5 ml | Sugar |
| 1 bunch (6 to 8) | Scallions, cut into 1/2-inch pieces |
Instructions
- In a wok or soup pot over high heat, bring the water to a boil. Remove the wok from the heat and place the noodles in the hot water to soak for 6 to 10 minutes, until al dente. Drain the noodles and set aside.
- Seal the steak, soy sauce, and cornstarch in a large zip-top bag. Massage for 2 minutes.
- In a wok or large cast iron skillet, heat the vegetable oil over high heat until it shimmers. Add the ginger and garlic and stir-fry for about 1 minute, until lightly browned.
- Add the marinated steak and stir-fry for 1 minute for medium rare or 2 minutes for medium. Add the bean sprouts and stir-fry for 1 minute.
- Add the rice wine, sesame oil, and sugar and cook, stirring, for 1 minute. Add the drained noodles and toss and stir-fry for 1 minute. Add the scallions and stir-fry for 1 minute.
- Serve immediately.
Troubleshooting: The "grain" of meat is the direction of the muscle fibers. Cutting across it results in more tender pieces.