Served with wide noodles, try this traditional stir fry of tender, thinly sliced beef and greens.
By Ang Sarap
I rarely use flat rice noodles in stir fries because it’s quite hard to handle but after I learned a technique to working with them, I cook the noodles nonstop.
Now I used the same technique my wife uses in preparing her pancit. I don’t even need to cook the noodles, instead I just soak them in boiling water for 3 to 5 minutes depending on the thickness of noodles, this makes them more manageable in stir frying as they not yet fully cooked yet and very fragile, but they are soft enough to handle.
Today we will be making a Chinese staple, the Beef Chow Fun. It’s a simple stir fried rice noodle dish with tender thinly sliced beef pieces and some green leafy vegetables seasoned with soy sauce, it’s an all in one quick and easy dinner recipe.
Beef Chow Fun NoodlesAng Sarap
Stir Fried Noodles
- 400 g 14 ounces wide rice noodle
- 1 small bunch chives cut into long section
- 2 cups bean sprouts
- 1 bunch choy sum
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp brown sugar
- 1 small white onion sliced
- 3 thin slices of ginger
- 300 g 10.5 ounces thinly pounded out beef
- ½ tsp baking soda
- 1 tbsp cornstarch
- 1 tbsp Chinese cooking wine
- 1½ tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp oil
- In a bowl combine together baking soda, cornstarch, Chinese cooking wine, soy sauce and sesame oil, mix well.
- Add the beef and using your hands mix it well to distribute the marinade evenly, set aside for 15 minutes.
- Place wok in a stove top and place in really high heat, once it starts to smoke add oil and swirl it around to coat the surface.
- Let it reach the oils smoking point then add the beef in single layer as possible, leave it there without mixing for 30 seconds to a minute until brown on one side. Turn to the other side and leave it again for another minute. Now start to stir fry, continue doing so for 2 minutes. Remove beef from the wok.
- Soak rice noodles in boiling water in a big bowl for 3 minutes, drain then set aside.
- Combine the soy sauce, dark soy sauce and brown sugar, set aside.
- Using the same wok add 2 tbsp oil bring heat to high then sauté ginger and onions.
- Add the choy sum and stir fry for 30 seconds.
- Add the noodles and the soy sauce sugar mixture, stir fry continuously for 2 minutes until sauce is evenly distributed. Add small amounts of water if needed so it does not dry out.
- Add the beef back together with the bean sprouts and chives, season with salt if needed then stir fry for 30 more seconds.
- Remove from wok, serve while hot.
Hi I am Raymund a Filipino living in New Zealand, I’m not a cook nor a chef but I love cooking and it is my passion. My real job is an IT Professional whose devotion is to develop applications (I have a Software Development blog for those who might be interested), my brain is abused at work on a daily basis so cooking at the end of the day acts as my therapy for stress release. I have been cooking since I was 7 years old and since then almost every day I prepare our dinner and weekend meals, I usually try to cook dishes that we had tried and ordered in different restaurants that’s why you will see a lot of varieties at my blog Ang Sarap (angsarap.net). I learned cooking mostly by observing my Aunt who cooks for us when I was younger, I learned to bake by assisting my Mom during my younger years and for the native dishes I learned it from my Grandmother.My other passion is photography which explains the photos you see here and travelling which explains the variety of dishes and reviews of restaurants from all over the world.