Beef Chow Fun

Instructions

1. 1

   Marinate the Beef

   • In a medium bowl, combine the thinly sliced flank steak with 1 tbsp soy sauce, cornstarch, Shaoxing wine, and baking soda. Mix thoroughly until the beef is evenly coated.
   • Let the beef marinate at room temperature for at least 15-20 minutes while you prepare the remaining ingredients.
2. 2

   Prepare Noodles and Sauce

   • Gently separate the fresh rice noodles by hand. If they are cold or stiff, microwave them for 30-60 seconds to make them pliable and prevent breakage.
   • In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Set this sauce mixture aside.
3. 3

   Sear the Beef

   • Place a wok or a large, heavy-bottomed skillet over high heat until it begins to smoke lightly.
   • Add 1.5 tbsp of vegetable oil and swirl to coat the surface.
   • Carefully lay the marinated beef in a single layer. Do not overcrowd the pan; cook in two batches if necessary.
   • Sear for 60-90 seconds per side until well-browned and cooked through. Remove the beef from the wok and set aside on a plate.
4. 4

   Stir-fry Aromatics and Noodles

   • Return the wok to high heat. Add the remaining 1.5 tbsp of oil.
   • Add the sliced onion, julienned ginger, and minced garlic. Stir-fry for 30-45 seconds until fragrant.
   • Add the separated rice noodles to the wok. Pour the prepared sauce mixture over the noodles.
   • Using two spatulas or tongs, gently toss the noodles for 2-3 minutes to coat them evenly in the sauce and char them slightly. Be careful not to break the noodles.
5. 5

   Combine and Serve

   • Return the seared beef to the wok. Add the bean sprouts and scallions.
   • Continue to toss everything together for another 1-2 minutes, until the beef is heated through and the bean sprouts are slightly wilted but still retain a crisp texture.
   • Taste and adjust seasoning if necessary. Serve immediately for the best texture and flavor.