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Beef Chow Fun (干炒牛河)

🇨🇳 China · Guangdong

Servings: 2 Prep: 15 minutes Cook: 15 minutes Total: 30 minutes

Ingredients

  • 1/2 lb beef flank steak, sliced thin against the grain
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons cornstarch
  • 2 tablespoons chicken broth
  • 1 1/2 tablespoons light soy sauce
  • 1 1/2 tablespoons dark soy sauce
  • 1 teaspoon sugar
  • 7 oz dried rice noodles (or 12 oz fresh thick rice noodles)
  • 3 tablespoons peanut oil (or vegetable oil)
  • 1 thumb ginger, julienned
  • 3 cloves garlic, sliced
  • 1/4 white onion, sliced
  • 4 cups bean sprouts, loosely packed
  • 4 green onions, sliced into 2-inch pieces, white and green parts separated
  • 2 teaspoons toasted sesame oil

Steps

  1. Slice beef against the grain into thin, 2-inch long pieces. In a bowl, mix beef with light soy sauce and Shaoxing wine until absorbed, then add cornstarch and mix again. Marinate for 15 minutes.
  2. Combine chicken broth, light soy sauce, dark soy sauce, and sugar to make the sauce. Set aside.
  3. If using dried noodles: cook or soak according to package instructions, minus 1 minute, until just chewy. Rinse with cold water, drain, and toss with 1 teaspoon sesame oil to prevent sticking.
  4. If using fresh noodles: slice the noodle sheet into strands and separate by hand; do not soak in water.
  5. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Spread beef in a single layer and cook until golden on one side, 1-2 minutes. Flip and cook until browned but still slightly pink inside, 30 seconds to 1 minute. Remove beef and set aside.
  6. Add remaining 2 tablespoons oil to the skillet over medium heat. Add ginger, garlic, white onion, and white parts of green onion. Stir-fry until fragrant and lightly golden, about 1 minute.
  7. Add noodles to the skillet and toss gently to coat with oil and mix with aromatics.
  8. Return beef to the skillet and pour in the sauce. Toss everything together to combine.
  9. Add bean sprouts and toss gently until they begin to soften, 1-2 minutes. Add green onion tops and toss until sauce is absorbed and vegetables are softened but still crunchy.
  10. Remove from heat and serve immediately as a main dish.

Source: omnivorescookbook.com