Ingredients with Measurements:
- 1 lb. flank steak, thinly sliced against the grain
- 1 lb. fresh rice noodles
- 1/2 cup sliced scallions
- 1/4 cup soy sauce
- 2 tbsp. oyster sauce
- 2 tbsp. vegetable oil
- 1 tbsp. cornstarch
- 1 tbsp. Shaoxing wine
- 1 tbsp. dark soy sauce
- 1 tsp. sugar
- 1/2 tsp. white pepper
Special equipment needed:
- Wok or large skillet
- Tongs
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, Shaoxing wine, dark soy sauce, sugar, and white pepper. Set aside.
2. Heat a wok or large skillet over high heat. Add vegetable oil and swirl to coat.
3. Add sliced beef and stir-fry until browned, about 2-3 minutes. Remove from wok and set aside.
4. Add sliced scallions to the wok and stir-fry for 30 seconds.
5. Add fresh rice noodles to the wok and stir-fry for 2-3 minutes, until heated through and slightly charred.
6. Add the beef back to the wok, along with the sauce mixture. Stir-fry for another 1-2 minutes, until the sauce has thickened and coated the noodles and beef.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 12g
Carbohydrates: 39g
Protein: 23g
Sodium: 1200mg
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye.
- Shaoxing wine can be substituted with dry sherry.
- Dark soy sauce can be substituted with regular soy sauce.
Variations:
- Add sliced vegetables such as bell peppers, carrots, or mushrooms.
- Substitute beef with chicken, pork, or shrimp.
- Add chili flakes or hot sauce for a spicy version.
Tips and tricks:
- Use fresh rice noodles for best results.
- Slice the beef against the grain for a tender texture.
- Have all ingredients prepped and ready to go before starting to stir-fry.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Lime wedges
Pairings:
- Steamed vegetables
- Egg rolls
- Fried rice
Suggested side dishes:
- Steamed broccoli
- Stir-fried green beans
- Vegetable fried rice
Troubleshooting advice:
- If the noodles are sticking to the wok, add a splash of water or broth to loosen them up.
- If the sauce is too thick, add a little more water or broth to thin it out.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Keep raw meat separate from other ingredients to avoid cross-contamination.
Food history:
Beef chow fun is a classic Cantonese dish that originated in southern China.
Flavor profiles:
Savory, umami, slightly sweet, and peppery.
Serving suggestions:
Serve hot with garnishes and side dishes.
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Region: Chinese