Smoky Beef Chow Fun with Silky Rice Noodles
Wide, slippery rice noodles seared in a blazing wok alongside velvety slices of marinated beef, crunchy bean sprouts, and tender Chinese chives, all enveloped in a whisper of dark soy and wok hei smoke. This beloved Cantonese dish lives and dies by the quality of its wok technique. When done right, each flat noodle carries a faint char that is pure, addictive magic.
Ingredients
- 1 lb fresh wide rice noodles (ho fun), separated gently
- 8 oz flank steak, thinly sliced against the grain
- 2 cups bean sprouts
- 1 bunch Chinese chives (garlic chives), cut into 2-inch lengths
+ 10 more ingredients
Instructions
Toss the sliced beef with 1 tbsp soy sauce, cornstarch, baking soda, and sesame oil. Let marinate for 15 minutes. The baking soda will tenderize the beef.
If the fresh rice noodles are cold and stuck together, gently microwave for 30 seconds or leave at room temperature for 15 minutes. Carefully separate the noodle sheets without tearing.
In a small bowl, mix the dark soy sauce, light soy sauce, and sugar.
Heat 1 tbsp vegetable oil in a wok over the highest heat until smoking. Sear the beef slices for 45-60 seconds, leaving them slightly underdone. Remove immediately.
Add 2 tbsp oil to the wok, still on the highest heat. Add the rice noodles and let them sear for 30 seconds without moving. Gently flip and sear another 30 seconds.
Splash the Shaoxing wine along the wok edge. Add the soy sauce mixture and gently toss the noodles to coat evenly. Be gentle to avoid breaking the noodles.
Return the beef, add the bean sprouts and Chinese chives, and toss for 30-45 seconds. Season with white pepper and serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI