Beef Chow Fun (Beef & Noodle Stir Fry)

By kimvess

Ingredients

• 7 ounces uncooked wide rice noodles
• 2 tablespoons vegetable oil (or any high heat oil)
• 8 ounces flank steak, cut into bite-sized pieces
• 1 white onion, peeled and sliced
• 4 ounces mung bean sprouts
• 4 green onions (scallions), sliced into 2-inch pieces
• 1 teaspoon sesame oil
• salt and white pepper, to taste
• Marinade
• 3 garlic cloves, finely minced
• 2 tablespoons dark soy sauce
• 2 tablespoons (regular) soy sauce*
• 1 tablespoon rice vinegar
• 2 teaspoons grated peeled fresh ginger ( or 1/2 teaspoon dry ginger)
• 1 teaspoon Sriracha (or more/less to taste)
• 1 teaspoon cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from gimmesomeoven.com

Preparation

Step 1

Cook noodles according to package directions. Transfer to an ice bath and stir until chilled.  Set aside.

Whisk together all the marinade ingredients in a small bowl. Pour half the marinade mixture on the beef and toss to combine. Cover and refrigerate for at least 10 minutes, or up to 8 hours.  Refrigerate the second half of the marinade as well.

When you're ready to cook the dish, heat oil in a large skillet or wok over high heat. Remove the beef from its marinade with a slotted spoon, and add it to the pan.  Sear until browned, turning once or twice so that all sides cook evenly, about 1-2 minutes.  Transfer the beef to a separate plate with a slotted spoon and set aside.  In the hot pan, add the white onions and stir fry for 1 minute, stirring occasionally. Add the bean sprouts and stir-fry an additional 1 minute.

Add the second half of the marinade, the noodles and the beef to the pan.  Stir fry for 1 minute, tossing occasionally to combine. Add the green onions and sesame oil and stir fry for 1 more minute, tossing occasionally to combine.  Season with additional salt and white pepper (and Sriracha) if needed.

Remove from heat and serve warm.