Quick and Easy Beef Chow Fun

By Cherri

Serving Size: 1 servings
Amount per Serving
Calories 345
Total Carbohydrate 34.06g

Calories from Fat 101.3
Total Fat 11.26g
Saturated Fat 3.33g
Cholesterol 40mg
Sodium 788.08mg
Dietary Fiber 1.08g
Sugars 4.18g
Protein 24.84g

Ingredients

• 1 lb Beef Flank Steak- Choice, sliced
• 4 tbsp low-sodium soy sauce
• 2 tbsp Rice Vinegar
• 1 tblsp Granulated sugar
• 2 tbsp Olive Oil
• 2 tsp Cornstarch
• 1 lb Stir Fry Rice Noodles
• 8 oz canned corn
• 2 tsp Minced Garlic
• 2 tbsp Black Bean Sauce

Details

Servings 6
Preparation time 15mins
Cooking time 10mins

Preparation

Step 1

Cut the flank steak across the grain into thin strips about 1/4-inch thick. Add the dark soy sauce, rice wine, sugar, sesame oil, and cornstarch. Marinate the steak for 15 minutes.

While the steak is marinating, prepare the vegetables: rinse the baby corn in warm running water and drain. Smash, peel, and chop the garlic cloves.

If using refrigerated rice noodles, rinse them in warm water to loosen. Cut the noodles into 1/2 to 3/4 inch strips.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the beef. Lay flat and let brown for a minute. Stir in the black bean sauce and stir-fry the beef until it is browned and nearly cooked through. Remove from the wok.

Clean out the wok and add 2 more tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the rice noodles and stir fry until browned.

Push the rice noodles up to the side of the wok and add 1 more tablespoon oil. When the oil is hot, add the baby corn. Stir-fry briefly, then mix with the noodles. Stir in the oyster sauce.

Add the beef back into the wok. Mix everything together and serve hot.