Beef Chow Fun

• porciones: 4
• tiempo activo: 30 minutes
• tiempo total: 45 minutes

Ingredientes

Main ingredients:

1 lb fresh flat rice noodles (usually labelled hor fun)

10 oz flank steak (or other tough cut of meat)

½ yellow onion, cut into 1 inch thick slices

3 scallions, whites cut into 1 inch long pieces and greens reserved for garnish

1 handful bean sprouts

3 tbsp high-heat neutral oil

1 tsp toasted sesame oil

Beef Marinade:

2 tbsp water

1 tbsp high-heat neutral oil

1 tbsp cornstarch

1 tbsp oyster sauce

1 tbsp soy sauce

1 tsp tamari

1 tsp cooking wine (shaoxing or whatever you want)

1 tsp sugar

¼ tsp white pepper

Chow fun sauce:

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp tamari

Instrucciones

Cut the flank steak into roughly ¼” thick slices. Not too thick or thin. It’s easier to slice the meat thinly if you only partially defrost it, or put it in the freezer beforehand for about an hour.

In a large bowl, combine all the beef marinade ingredients (except the oil). Mix until everything is combined, then add the sliced beef. Make sure the beef is fully coated and set aside.

Prepare the rice noodles by separating the ones stuck together. A tip for this is to do it gently between your hand and a cutting board.

Combine the ingredients for the chow fun sauce in a small bowl and set aside.

Add the 1 tbsp of oil to the marinated beef and mix to combine.

With everything ready, heat a wok over high heat for about a minute, then add the 3 tbsp of cooking oil. Once the oil is heated and shimmering, add the beef and cook for about a minute on high heat. Remove the beef for now and set aside.

Add in the nonion and white parts of the scallions and cook for about 30 seconds, or just until fragrant. Add the rice noodles and stir them in slowly, making sure they don’t stick. If they’re sticking to the wok, take them about, clean the wok, and start again from a clean wok.

Cook the noodles for about 2 minutes, or until golden brown. Add the chow fun sauce and cook for 1 minute, lightly tossing everything so that the noodles are coated. Add a bit of dark soy sauce here if you want the noodles to look darker.

Add the green parts of the scallion and the bean sprouts. Stir fry for about 30 seconds, then add the beef back in. Let everything cook together for another minute, then add the sesame oil. Toss everything so it’s well combined.

Season to taste and serve hot.

Notas

A flat noodle Chinese stir fry originating from Guangzhou. The name itself means “dry beef flat rice noodle stir fry”, and it describes it pretty well. It’s marinated tender beef with some sauce, but it’s not drenched in sauce. The noodles are key here and give this dish a really nice texture. Try to get them fresh, or you might want to pursue a different dish. This also serves as a great simple guide for how to tenderize beef cuts in Chinese cooking.