Saucy Beef Chow Fun
- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 738
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 27 g
- Cholesterol
- 58 mg
- Sodium
- 877 mg
- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 738
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 27 g
- Cholesterol
- 58 mg
- Sodium
- 877 mg
Ingredients
Beef and Marinade:
Sauce:
Noodles:
Directions
Special equipment:
a large wok and wok spatula- For the beef and marinade: Mix the cornstarch, soy sauce, sugar, baking soda, white pepper and 1/2 teaspoon salt in a medium bowl until smooth and the sugar dissolves. Cut the flank steak along the grain into 3- to 4-inch-wide steaks, then thinly slice each steak on an angle against the grain into strips about 1/4-inch thick. Transfer the beef to the bowl with the marinade. Massage the beef and marinade until the sauce gets absorbed. Drizzle in the oil and mix until evenly combined. Set aside.
- For the sauce: Combine the cornstarch, oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, bouillon powder if using, white pepper and 1/4 teaspoon salt in a small bowl. Add 3/4 cup water and stir until the salt and sugar dissolve and the cornstarch is evenly incorporated. Set aside.
- For the noodles: Cut the noodle sheets into 1/2-inch-thick strips and separate them into individual strands.
- Heat a large wok over high heat until smoking, about 1 minute. Swirl in 1 tablespoon oil and immediately spread the noodles over the wok, then leave on one side to cook until golden brown, about 1 minute. Add the bean sprouts and soy sauce and stir-fry until combined and the bean sprouts have wilted slightly. Spread out again and leave to brown for about 2 minutes. Transfer to a large serving platter.
- Wipe out the wok. Heat it again over high heat until it just starts to smoke. Swirl 1 tablespoon oil over the surface of the wok and heat until it just starts to smoke. Fry the beef on one side until deep golden brown, about 1 minute. Flip the beef to cook the other side until it is no longer pink, about 1 minute longer. Transfer the beef back to the bowl it marinated in or to a separate plate.
- Leaving the wok uncleaned, heat the remaining 1 tablespoon oil over medium-high heat until shimmering. Add the red and green bell peppers and onions. Stir-fry until the onion begins to brown around the edges and becomes slightly translucent, about 1 minute. Add the garlic and fermented soybeans and stir-fry until the garlic is fragrant, about 30 seconds. Add in the beef, pour the Shaoxing wine around the perimeter of the vegetables and stir-fry until the wine evaporates. Stir the sauce again to incorporate the settled cornstarch, then stir it into the wok and bring to a boil. Cook until the sauce is glossy and thickens enough to coat the beef, about 1 minute. Pour the beef and sauce over the rice noodles. Enjoy it while it's hot.
Cook’s Note
Fresh rice noodle sheets can be found in stores that specialize in Chinese ingredients. If you can’t find them fresh, rice noodle sheets in 1-pound blocks are available in the freezer section of Asian grocery stores. Defrost frozen noodle sheets overnight in the refrigerator to prevent them from cracking. To prepare them, defrosted until they’re just firm and cut the sheet into 1/2-inch-thick strips. Place the strips on a microwave-safe plate, microwave on high in 30-second intervals until just hot enough to separate each piece, about 1 minute. Separate the noodles into individual strands. Fermented black soybeans, sometimes called salted black beans or preserved beans, can sometimes be found in grocery stores specializing in Asian ingredients or ordered online.
