Beef chow fun

Step 1/4

• 133⅓ g beef tenderloin
• ⅔ tsp starch
• ⅔ tbsp soy sauce
• ⅓ tsp baking soda
• ⅔ tsp sugar
• ⅔ tbsp water
• salt

• cutting board
• knife
• bowl

Cut the beef into slices against the grain, approx. 0.5 cm/1/4 in. wide. Add beef to a bowl with the corn starch, some of the soy sauce, the baking soda, half of the sugar, water, and season with salt. Mix to combine and let marinate for at least 30 min. in the fridge (if your beef is cold, you can marinate at room temperature).

Step 2/4

• 200 g broad rice noodles
• 2 scallions
• ⅔ red onion

• bowl (large)
• sieve

Soak the dried rice noodles in warm water for approx. 15 min. or until soft. Rinse under cold water and drain, and toss them with a little bit of oil to prevent sticking. Slice scallions lengthwise and then cut them into strips, approx. 5 cm/2 in. wide. Slice red onion.

Step 3/4

• 3⅓ tbsp vegetable oil (for frying)

• wok
• spatula
• bowl (small)

Heat a wok on high heat. When it starts to smoke, add vegetable oil. Once the oil is warm but not smoking (approx. 60-70°C/140°F), add beef. Quickly stir fry until almost cooked through. Remove the beef from the wok and set aside.

Step 4/4

• 100 g bean sprouts
• 1⅓ tbsp soy sauce
• ⅔ tsp sugar
• ⅔ tsp chicken stock powder
• ⅔ tbsp dark soy sauce
• salt
• sesame seed (for garnish)

• paper towels

In the same wok, add a bit more vegetable oil and use a paper towel to coat the wok with a very thin layer of oil. Add rice noodles, stir fry carefully so they don’t break. Add bean sprouts and red onion and stir fry, approx. 1-2 min. Then add remaining soy sauce, remaining sugar, chicken stock powder, dark soy sauce, and season with salt. Keep stir frying over high heat. Lastly, add beef and scallions. Toss briefly to combine and warm through. Serve with a garnish of white sesame seeds. Enjoy!

Enjoy your meal!