Beef Chow Fun (干炒牛河) — Cantonese Wok-Fried Rice Noodles with Beef

• 340 gflank steak (slice 3 mm thick across the grain)
• 1 tbsplight soy sauce
• 1 tbspShaoxing wine
• 2 tspcornstarch
• 2 tspneutral oil (peanut, canola, or grapeseed oil)
• 0.25 tspwhite pepper
• 0.13 tspbaking soda (optional but traditional for extra tenderness)
• 680 gfresh wide rice noodles (ho fun, separated by hand before cooking)
• 1yellow onion (thinly sliced)
• 5scallions (cut into 5 cm lengths, white and green parts separated)
• 170 gmung bean sprouts (rinsed and very well drained)
• 1 tbspdark soy sauce
• 1 tbspoyster sauce
• 1 tspgranulated sugar
• 1 tspsesame oil

Instructions

1. 1

   Slice the flank steak thinly across the grain so the finished beef stays tender. Combine it with light soy sauce, Shaoxing wine, cornstarch, neutral oil, white pepper, and baking soda, then mix firmly for 1 minute until the slices feel slightly sticky and coated.

2. 2

   Let the beef marinate for 15 minutes at room temperature while you prepare the noodles and vegetables. If your kitchen is very warm, refrigerate the beef for the same time and remove it 5 minutes before stir-frying.

3. 3

   Separate the fresh wide rice noodles gently with your fingers before they go into the wok. If they are stiff from refrigeration, microwave them loosely covered for 60 seconds or steam them for 2 minutes until pliable but not wet.

4. 4

   Stir together the light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and white pepper in a small bowl. Keep this sauce beside the stove, because chow fun cooks quickly and the noodles should not wait in the hot wok.

5. 5

   Heat a carbon-steel wok over high heat until a bead of water evaporates within 1 second. Add 1 tbsp neutral oil, swirl to coat, then spread the beef in a single layer and sear for 45 seconds before turning.

6. 6

   Stir-fry the beef for another 45 to 60 seconds until it is about 80 percent cooked and lightly browned at the edges. Transfer the beef to a plate immediately so it does not overcook while the noodles are fried.

7. 7

   Return the wok to high heat and add 1 tbsp neutral oil. Add the sliced onion and scallion whites, then stir-fry for 45 seconds until fragrant and just beginning to soften.

8. 8

   Add the remaining 1 tbsp neutral oil and the separated rice noodles. Toss by lifting and folding with a wok spatula for 1 minute, using broad movements so the noodles char lightly without breaking into small pieces.

9. 9

   Pour the prepared sauce evenly around the sides of the hot wok rather than directly into one spot. Toss and fold the noodles for 1 to 2 minutes until they are evenly stained brown and smell smoky.

10. 10

    Return the beef and any collected juices to the wok. Add the bean sprouts and scallion greens, then toss for 45 to 60 seconds until the sprouts are hot but still crisp.

11. 11

    Spread the noodles briefly against the hottest surface of the wok for 15 seconds to encourage wok hei without burning the sauce. Give everything one final fold, then transfer immediately to a warm serving platter.

12. 12

    Serve the Beef Chow Fun as soon as it leaves the wok, when the noodles are glossy and the beef is still juicy. This dish loses its best texture as it sits, so bring diners to the table before the final stir-fry begins.