Beef Chow Fun

Ingredients

Beef Marinade

• 1 pound flank steak, or skirt steak (454g)
• 2 tablespoons light soy sauce
• 2 tablespoons cooking wine, Shaoxing wine or dry sherry
• 1 tablespoon cornstarch

Rice Noodles

• 10 oz fat rice noodles, (280g dried noodles*)
• water, for boiling or soaking
• 1 tablespoon vegetable oil, for tossing to prevent sticking

Sauce

• 1/4 cup light soy sauce, low-sodium recommended
• 2 tablespoons dark soy sauce, (This gives a darker brown color, but you can substitute regular soy sauce.)
• 2 tablespoons cooking wine, Shaoxing wine or dry sherry
• 2 teaspoons sugar

Stir-fry Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic, I used 3 cloves of garlic
• 2 teaspoons minced ginger
• 1 cup bean sprouts
• 7-8 green onions, cut into 1.5-inch long pieces
• 1 teaspoon sesame oil, optional

Instructions 

1. Marinate the beef: Cut the flank steak against the grain into 1/8-inch thin slices and transfer to a medium bowl. Mix together cornstarch, cooking wine and soy sauce and add to the bowl. Toss until the beef is coated evenly with a thin layer of the marinade. Let it sit for 15-20 minutes at room temperature.
2. Soften the noodles: Meanwhile, boil or soak the noodles to al dente according to package instructions. Then drain the noodles and rinse with cold water to halt the cooking process. Toss with 1 tablespoon of oil to prevent them from sticking.
3. Make the sauce: Whisk all ingredients together in a medium bowl until completely combined. Set aside.
4. Cook the beef: Heat the oil in a wok or skillet. Sauté the beef on high heat until it’s cooked through.
5. Stir-fry vegetables: Add bean sprouts and green onions and sauté for about 1 minute.
6. Put it all together: Add in noodles and sauce and toss everything together. Cook for 1-2 minutes and serve.