Beef Chow Fun Recipe

Instructions

1. 1

   Slice the beef VERY thinly across the grain at an angle.

2. 2

   Combine the marinade ingredients in a medium-size bowl. Add the beef slices. Let stand at room temperature for 30-60 minutes.

3. 3

   Organize your minced ginger, garlic and bean sprouts so that they are near your cooking area.

4. 4

   If you are using fresh rice noodles, blanch them in hot water for 30 seconds to loosen them, then transfer to an ice bath to stop the cooking. If you are using dried rice noodles, cook them according to package directions and then rinse under cold water.

5. 5

   Mix together the Chow Fun Sauce ingredients. Set aside.

6. 6

   Heat a wok or large fry pan over medium-high heat. Add the oil. Make sure the oil is shimmering and hot. Add the beef slices, separating them with a spatula. Stir fry the beef until lightly brown (1-2 minutes). Remove with a slotted spoon and set aside.

7. 7

   Add a little more oil, add the ginger and garlic, and stir fry for 30 seconds or less. Add the green onion slices, stir fry for 1-2 minutes.

8. 8

   Add back the meat and accumulating juices, along with the rice noodles and Chow Fun Sauce. Gently and quickly toss together. Add the bean sprouts, toss again.

9. 9

   Enjoy piping hot! Serves

10. 10

    *A few notes on Chinese ingredients—try to get the authentic ingredients, but I’ve given you some replacements. Light soy sauce: a thin, reddish-brown liquid condiment made from fermented soybeans and wheat. It is quite salty and has a rich soy aroma. You can use low-sodium tamari instead. Dark soy sauce: a dark brown and slightly thick soy sauce, less salty than light soy. You can use light soy sauce or tamari instead. Shaoxing wine: made from fermented rice, has a translucent amber colour and an alcohol percentage of 14%-20%. You can use mirin, sake or dry sherry in its place.