Beef Chow Fun

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Beef Chow Fun is a staple at just about every Chinese restaurant here in America - and why the heck not? It's salty and sweet with a heaping pile of noodles (and very few veggies)! In restaurants, it's often pretty oily and I usually find issue with the quality of beef. Though I admit my tolerance for meat served outside of my kitchen is becoming an issue... but when you cook it at home? No excess oil, beef that meets your picky expectations, and super quick to throw together.

I didn't easily find dried rice noodles so I picked up lo mein noodles instead. Still delicious, you just have to actually boil them instead of soaking like rice noodles. Because this dish cooks up fast, you'll want to make sure all your items are cut and ready to go. I'm the cook who chops while she cooks and that method just won't work with this. Outside of the noodle prep, you seriously can cook this in 15 minutes. Ridiculous, right?

So, grab your wok and put it to work! Your family will be thrilled that you did :)

 

Beef Chow Fun



1/2 lb. dried wide rice noodles
3 Tbsps. dark soy sauce
2 tsps. dry sherry or Chinese rice wine
1 tsp. cornstarch
1/2 lb. flank steak, thinly sliced across the grain
1/2 cup beef broth
2 tsps. oyster sauce
2 Tbsps. vegetable oil
1-1/2 cups sliced onions
3 green onions, cut into 1-inch pieces

Soak the noodles in warm water until softened, about 30 minutes; drain.

Combine 1 tablespoon of the dark soy sauce, the rice wine, and cornstarch in a small bowl; add the beef and stir to coat. Let stand for 10 minutes.

Combine the beef broth, oyster-flavored sauce and the remaining 2 tablespoons dark soy sauce in a bowl. Set the sauce aside.

Heat wok over medium-high heat. Add the oil, swirling to coat the sides. Add the onions and stir-fry for 1 minute. Add the flank steak and the green onions; stir-fry until the beef is no longer pink, about 1 to 2 minutes. Add the noodles to the wok and toss gently. Add the sauce toss to coat evenly. Continue to cook for about 2 minutes more. Serve immediately.

Source: Martin Yan {Yan Can Cook} via Small Wallet Big Appetite