Beef Chow Fun. Chewy rice noodles stir fried with tender beef in a delicious savory sauce with bean sprouts, onions and garlic. A popular Cantonese dish. Ready in 30 minutes.
Thinly slice flank steak against the grain into ¼-inch-thick pieces. Transfer beef slices to a large bowl. Tip: to cut thinly, freeze flank steak uncovered for 45-60 minutes until the exterior is hard and use a sharp knife. Transfer sliced beef into a large bowl. Add marinade ingredients as listed above. Mix well into beef and marinate for 15 minutes.
Meanwhile, in a small bowl, combine Noodle Sauce ingredients as listed. Set aside.
If needed, warm up fresh rice noodles in the microwave 2-3 times at 60 second intervals until soft and pliable. Allow them to cool and gently separate them by hand. Note: Before the cooking process, they should be soft and pliable, not hard.
In a large wok or large skillet on medium-high heat, add 1 tablespoon of vegetable oil or any neutral oil. Once oil is hot, fry marinated beef in a single layer until cooked and slightly browned on edges. Remove and set aside.
With the residual oil in the pan, add scallion whites only and garlic. Fry for 10 seconds.
Add remaining tablespoon of oil, followed by rice noodles and noodle sauce.
Gently toss until noodles are coated in sauce.
Add cooked beef, bean sprouts, and scallion greens. Gently toss until everything is mixed. Remove off heat. Enjoy!
Notes
If you use dry flat wide rice noodles:Follow package directions or soak them in hot boiling water for 1 minute until limp but firm to touch. Or soak them in warm water for 15-30 minutes. Strain and rinse under cold running water. Other substitutes for flank steak?Skirt steak, flat iron steak, flap steak or aka sirloin tri steak, tri-tip steak, and hanger steak.
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