Ingredients with Measurements:
- 1 lb. flank steak, thinly sliced
- 1 lb. fresh rice noodles
- 2 tbsp. vegetable oil
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1 onion, sliced
- 2 cups bean sprouts
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sugar
- 1/4 tsp. black pepper
- 2 green onions, sliced
Special equipment needed:
- Large wok or skillet
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add 1 tbsp. of vegetable oil.
2. Add the sliced flank steak and stir-fry until browned and cooked through. Remove from the wok and set aside.
3. Add the remaining 1 tbsp. of vegetable oil to the wok and add the minced garlic and ginger. Stir-fry for 30 seconds.
4. Add the sliced onion and stir-fry for 2-3 minutes until softened.
5. Add the fresh rice noodles and stir-fry for 2-3 minutes until heated through.
6. Add the bean sprouts and stir-fry for 1-2 minutes until slightly wilted.
7. Add the cooked flank steak back to the wok.
8. In a small bowl, mix together the soy sauce, oyster sauce, sugar, and black pepper. Pour the sauce over the beef and noodle mixture and stir-fry for 1-2 minutes until everything is well combined and heated through.
9. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 398
Fat: 16g
Carbohydrates: 36g
Protein: 28g
Sodium: 846mg
Sugar: 4g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak.
- Fresh rice noodles can be substituted with dried rice noodles that have been soaked in water until soft.
Variations:
- Add sliced bell peppers or mushrooms for extra vegetables.
- Use chicken or shrimp instead of beef.
- Add a beaten egg to the wok and scramble it before adding the noodles for a different texture.
Tips and tricks:
- Make sure to slice the flank steak thinly against the grain for the most tender results.
- If the noodles are sticking together, rinse them under cold water to separate them before adding them to the wok.
- Use a high smoke point oil like vegetable or canola oil for stir-frying.
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 with sliced green onions on top.
Garnishes:
Sliced green onions, chopped cilantro, sesame seeds
Pairings:
Steamed vegetables, egg rolls, fried rice
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, vegetable fried rice
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- If the dish is too salty, reduce the amount of soy sauce or oyster sauce in the recipe.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Chow fun is a Cantonese dish made with wide rice noodles and stir-fried with meat and vegetables. It is a popular street food in Hong Kong and other parts of China.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve with chopsticks and a spoon for easy eating.
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Region: Chinese