How To Prepare Beef Chow Fun?

By Author: Coba Grill HK
Total Articles: 78
Comment this article

Preparation:

Preparation time: 15 min
Cooking time: 15 min
Serving: 2

Ingredients:

Marinade

● 1/2 lb (225 g) beef flank steak
● 1 tablespoon light soy sauce
● 1 tablespoon Shaoxing wine
● 2 teaspoons cornstarch

Sauce

● 2 tablespoons chicken broth
● 1 1/2 tablespoons light soy sauce
● 1 1/2 tablespoons dark soy sauce
● 1 teaspoon sugar

Stir fry

● 7 oz (200 g) dried rice noodles (or 12 oz / 360 g fresh thick rice noodles)
● 3 tablespoons peanut oil (or vegetable oil)
● 1 thumb ginger , julienned
● 3 cloves garlic, sliced
● 1/4 white onion, sliced
● 4 loosely packed cups (4 oz / 120 g) bean sprouts
● 4 green onions, sliced into 2” (5 cm) pieces, white halved, white and green separated
● 2 teaspoons sesame oil

Instructions:

1. Slice the beef against the grain into 1/8” (3mm) thick and 2” (5cm) long pieces, then transfer them to a small bowl. Add light soy sauce and Shaoxing wine, gently mixing with your hands ...
... until the beef fully absorbs the marinade. Next, add cornstarch and mix again until evenly coated. Let it marinate for 15 minutes while you prepare the rest of the ingredients. For a step-by-step guide and a detailed recipe 中文, visit this page.

2. Combine all the sauce ingredients. Mix well and set aside.

3. If using dried noodles: Cook (or soak) the rice noodles according to the instructions minus 1 minute, until cooked through, but still a bit chewy inside. Rinse rice noodles with cold water and drain. To avoid sticky rice noodles during stir fry, add 1 teaspoon sesame oil to the drained noodles. Gently toss noodles by hand to separate and evenly coat them with a thin layer of oil.

4. If using fresh noodles: slice the rice noodle sheet into noodles, then separate the noodles with your hands. Do not soak the noodles in water.

5. Heat 1 tablespoon of oil in a large nonstick skillet over high heat until hot. Spread the beef slices in a single layer and cook until the bottom turns golden brown, about 1 to 2 minutes. Flip and cook the other side until browned but still slightly pink inside, about 30 seconds to 1 minute. For an authentic smoky flavor, consider using a grill for BBQ instead of a skillet. Grilling enhances the beef’s texture and adds a rich, charred taste. Check out high-quality grill options at Coba Grills. Transfer the beef to a plate immediately and enjoy!

6. In the same skillet, add the remaining 2 tablespoons of oil and turn to medium heat. Add the ginger, garlic, white onion, and the white part of the green onion. Stir and cook until the aromatics turn light golden on the edges, 1 minute or so.

7. Toss the cooked noodles again to separate gently, and add them into the skillet. Use a pair of tongs to toss the noodles with the rest of the ingredients to coat well with the oil.

8. Add the beef back into the skillet. Pour in the mixed sauce. Immediately use a pair of tongs or chopsticks to toss and mix everything.

9. Add the bean sprouts. Keep tossing gently (to avoid breaking apart the noodles) until the bean sprouts just start to soften, 1 to 2 minutes. Then, add the green onion. Toss a few more times, until the sauce is absorbed by the noodles, and the veggies are softened but still crunchy. Turn off the heat and transfer everything to serving plates immediately. Serve hot as a main dish.