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Beef Chow Fun

Adapted (by James!) from The Woks of Life

Ingredients

Marinade:

  • 1/2 teaspoon baking soda
  • 1 tablespooon corn starch
  • 1 tablespoon regular soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon canola or other neutral oil

For the chow fun:

  • 1 pound beef skirt, flank, sirloin, or tenderloin
  • 2 pounds fresh wide rice noodles, or 1 pound dried wide rice noodles
  • 4 tablespoons peanut, vegetable, or canola oil
  • 5-7 thin slices ginger
  • 1 bunch scallions, split in half vertically and sliced into 3-inch pieces
  • 1/4 cup Shaoxing wine (or dry sherry or water)
  • 1 teaspoon sesame oil
  • 2 tablespoons dark soy sauce (can substitute regular soy sauce here, the final color of the dish will just be a lighter brown)
  • 1/4 cup regular soy sauce
  • 1 teaspoon sugar
  • 1 pound fresh bean sprouts
  • Salt and white pepper, to taste

Instructions

  1. Slice beef against the grain into 1/4-inch strips. Combine the beef strips and all of the marinade ingredients in a small bowl and mix gently, until all of the beef is coated. Let sit for at least 15 minutes while you prepare the rest of the ingredients.

  2. If using fresh rice noodles, take them out from the fridge and allow them to come to room temperature. You'll add fresh noodles directly to the pan with the oil, ginger, and scallions without any pre-cooking.

    If using dried rice noodles, prepare according to package instructions. Different brands may have slightly different instructions, and some may ask you to soak the noodles, boil them, or both. Cook the rice noodles according to package instructions until cooked through, but still a bit chewy inside - the noodles will cook further as you stir fry them with the beef. Rinse rice noodles with cold water and drain. If you're not ready to use them yet, add about 1 tablespoon of sesame oil to the drained noodles and gently toss to combine noodles with a thin coat of oil. This will prevent the noodles from sticking to each other as you stir fry them.

  3. Heat a wok or large skillet over medium-high heat until hot, and add 2 tablespoons oil to coat the pan. Add the beef and cook, stirring occasionally, until browned on the outside and slightly pink on the inside, about 3-5 minutes. Remove the beef from the pan and set aside.

  4. Add the remaining 2 tablespoons of oil to the pan over medium-high heat. Add the ginger and scallions and cook until fragrant, about 30 seconds. Add the rice noodles evenly in the pan, and toss immediately with tongs or a large spatula to mix with the oil and aromatics, about 15 seconds. Add the Shaoxing wine, sherry, or water, and toss again to combine.

  5. Add the beef mixture to the pan, along with the sesame oil, soy sauces, and sugar. Immediately toss again, flipping and turning the noodles to make sure that noodles are evenly coated with the beef and sauce mixture.

  6. Add the bean sprouts and cook, tossing, until sprouts are just tender. Taste, and add more salt and pepper, if desired. Give everything a final toss, and serve!