Beef chow fun

Based on 9 ratings

Xueci Cheng

Associate Food Editor at Kitchen Stories

instagram.com/scharf.xueci/

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-2+
200 g beef tenderloin
1 tsp starch
3 tbsp soy sauce
½ tsp baking soda
2 tsp sugar
1 tbsp water
300 g broad rice noodles
scallions
red onion
150 g bean sprouts
1 tsp chicken stock powder
1 tbsp dark soy sauce
salt
5 tbsp vegetable oil (for frying)
sesame seed (for garnish)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • bowl
  • bowl (large)
  • sieve
  • wok
  • spatula
  • bowl (small)
  • paper towels

Nutrition per serving

Cal
1195
Protein
35 g
Fat
54 g
Carb
139 g
  • Step 1/4

    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).
    • 200 g beef tenderloin
    • 1 tsp starch
    • 1 tbsp soy sauce
    • ½ tsp baking soda
    • 1 tsp sugar
    • 1 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

    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.
    • 300 g broad rice noodles
    • scallions
    • 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

    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.
    • 5 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

    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!
    • 150 g bean sprouts
    • 2 tbsp soy sauce
    • 1 tsp sugar
    • 1 tsp chicken stock powder
    • 1 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!