The salty-sweet sauce in beef chow fun provides the perfect foil for the chewy, richly textured rice noodles. To jump-start the beef chow fun’s flavor even more, stir a little crushed red pepper into the dish near the end of the cooking time.
Preparation time: 30 minutes
Cooking time: 10 minutes
Yield: 4 servings
1/2 pound dried wide rice noodles*
3 tablespoons dark soy sauce
1 teaspoon Chinese rice wine
1 teaspoon cornstarch
6 ounces flank steak
1/2 cup chicken broth
3 tablespoons cooking oil
2 medium onions
3 green onions
Soak the noodles in warm water until softened, about 30 minutes; drain.
Combine 1 tablespoon of the dark soy sauce, the rice wine, and the cornstarch in a small bowl.
Thinly slice the beef across the grain.
Add the beef to the bowl and stir to coat.
Let stand for 10 minutes.
Combine the chicken broth and the remaining 2 tablespoons dark soy sauce in a bowl.
Place a wok over high heat until hot.
Add 2 tablespoons of the oil, swirling to coat the sides.
Add the noodles and stir for 1 minute.
Add half the broth and soy sauce. Cook, stirring, until the noodles are evenly coated.
Remove the noodles and set aside.
Place the wok over medium-high heat.
Add the remaining 1 tablespoon oil, swirling to coat the sides.
Slice the onion.
Add 1 1/2 cups onion to the wok and stir-fry for 1 minute.
Cut the green onions into 1-inch pieces.
Add the flank steak and the green onions to the wok; stir-fry until the beef is no longer pink, about 1 to 2 minutes.
Return the noodles to the wok and toss gently.
Add the remaining sauce to coat evenly and cook for about 2 minutes.
If you can find fresh rice noodles rather than the usual dry variety, the fresh noodles don’t need prior soaking to rehydrate them. A quick rinse with hot water separates them, removes their oily coating, and sufficiently softens them for cooking.