Beef Chow Fun
To use dried rice noodles for this Cantonese favorite, check the pointers in the main article!
Servings: 4
Ingredients
- 225 g | 8 ounces flank, bavette, or top sirloin beef steak
- 1 ½ teaspoons cornstarch
- 2 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 450 g | 1 pound fresh chow fun rice noodles (pre-cut to ½ inch (1.25cm) wide)
- 3 green onions, white and green parts, cut as 1 ¼-inch (3cm) lengths
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- ¼ teaspoon white pepper
- ½ teaspoon sugar
- 1 ½ teaspoons regular soy sauce
- 1 tablespoon Shaoxing rice wine or dry sherry
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 tablespoon fermented black beans, smashed or mashed with a knife blade (optional)
- 720ml | 3 cups bean sprouts, rinsed and drained well
- 3 tablespoons neutral oil, divided
Instructions
- Marinate the beef: Cut the beef with the grain into 2-inch (5cm) wide strips. Cut each strip crosswise into ¼-inch-thick slices. Transfer to a bowl. Add the cornstarch, dark soy sauce, and sesame oil. Stir or massage to coat the meat well.
- Prep the noodles and seasonings: Separate the noodles into strips. Some may break into shorter lengths. Set aside on a plate. Smack the white sections of the green onion with the flat side of the knife, then put into a small bowl; add the ginger and garlic. Keep the green sections in another bowl to add separately.
- Make the seasoning liquid: In a small bowl, stir together the white pepper, sugar, soy sauce, rice wine, oyster sauce, and water. Put this seasoning liquid near the stove with all the other ingredients.
- Stir-fry the beef: Heat a large wok or nonstick skillet over high heat until a bead of water vaporizes in 1 to 2 seconds. Swirl in 1 tablespoon of oil, then add the ginger, garlic, and crushed sections of green onion. Stir-fry for 15 seconds, until aromatic, then bank on the side. Add the beef, spreading it out into a flat layer. Sear, undisturbed, for 1 minute. Add the black beans, then stir-fry the beef for 30 seconds, until barely cooked through. Transfer to a plate. Rinse and dry the pan well.
- Stir-fry noodles, assemble, and finish: Reheat the pan over high heat, swirl in the remaining 2 tablespoons of oil, then add the noodles, spreading them out to a thick layer. Sear, undisturbed for 1 minute, until a tad crusty. Dump in the bean sprouts, then vigorously stir-fry for 1 minute, until the sprouts have slightly softened. Some noodles may stick to the pan.
- Return the beef and any juices and add the remaining green onion sections. Stir to combine, then pour in the seasoning liquid. Stir-fry for 1 minute to heat through and finish cooking the beef. Pile onto a platter and serve immediately.
