From thewoksoflife.com

Saucy Beef Chow Ho Fun Noodles

4 servings · 35 min prep · 10 min cook

Ingredients

For the beef

• 12 ounces flank steak, thinly sliced
• ¼ teaspoon baking soda, optional
• 1 teaspoon soy sauce
• 1 tablespoon water
• 1 teaspoon vegetable oil
• ½ teaspoon cornstarch

For the noodles and sauce

• 1 pound fresh rice noodles, wide/flat
• 2 cups warm low sodium beef or chicken stock
• 1 tablespoon light soy sauce
• 2 teaspoons dark soy sauce
• 2 tablespoons oyster sauce
• ¼ teaspoon sugar
• ¼ teaspoon sesame oil
• white pepper, to taste

For cooking

• 3 tablespoons canola oil, divided
• 3 slices fresh ginger, thinly sliced
• 3 cloves garlic, minced
• ½ cup fresh shiitake mushrooms
• 2 scallions
• 1 tablespoon Shaoxing wine
• 2 cups napa cabbage
• 2 cups fresh mung bean sprouts
• 2 tablespoons cornstarch

Steps

1. Cut the rice noodles into 1 ½-inch wide pieces and set aside. They should be at room temperature.
2. In a wide shallow bowl, mix the beef, ¼ teaspoon baking soda, 1 teaspoon soy sauce, 1 tablespoon water, 1 teaspoon vegetable oil, and ½ teaspoon cornstarch until the beef is well coated. The beef should absorb the water and soy sauce so there's no liquid. Set aside for 30 minutes at room temperature.

   30 min

3. In a bowl, combine the warmed stock or 1 tablespoon water, 1 tablespoon light soy sauce, 2 teaspoons dark soy sauce, 2 tablespoons oyster sauce, ¼ teaspoon sugar, ¼ teaspoon sesame oil, and fresh ground white pepper to taste, and set aside.
4. Heat 2 tablespoons oil in your wok until it's close to smoking. Add the beef to give it a quick sear for 30 seconds on each side. The beef should be cooked to about 80% doneness. Return the beef to the bowl, and set aside.

   1 min

5. Turn the heat to medium, and add 1 tablespoon oil to the wok, along with the 3 slices ginger. Let it caramelize for about 20 seconds. Next, stir in the 3 cloves garlic and immediately add the Chinese black ½ cup mushrooms and the white portions of the 2 scallions.

   20 sec

6. Turn the heat to high, and stir-fry for 15 seconds. Add 1 tablespoon Shaoxing wine and the 2 cups napa cabbage.

   15 sec

7. Stir-fry for another 15 seconds, and add the 1 teaspoon sauce mixture you prepared earlier. Once the sauce starts to simmer and boil, add the fresh ho fun 1 pound rice noodles, folding them into the sauce so the noodles don't break apart. Reduce the heat to a simmer if needed, and after 30 seconds (or when the rice noodles are heated through), add the 2 cups mung bean sprouts and the beef.

   1 min

8. Fold in the beef and 2 cups mung bean sprouts until everything is coated and heated through. Add the green portions of the 2 scallions.
9. Drizzle in half of the ½ teaspoon cornstarch slurry while stirring, and cook for 20 seconds. Check the thickness of the 1 teaspoon sauce. Add more slurry until the sauce is thick enough to coat a spoon.

   20 sec

10. The 1 teaspoon sauce consistency and quantity is all per your personal preference. You can adjust the recipe by increasing the amount of stock, seasonings, and or ½ teaspoon cornstarch slurry.
11. The 1 teaspoon sauce should be allowed to cook for at least 20 seconds after adding the last of the ½ teaspoon cornstarch slurry to ensure the starch gets cooked. Serve your Beef Chow Ho Fun 1 pound Noodles with your favorite chili 1 teaspoon oil!

    20 sec

Nutrition

Per serving

kcal

436

protein

26 g

carbs

44 g

fat

17 g

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