BEEF CHOW FUN RICE NOODLES (gon chow ngau ho

• Gluten free

• Meat

  • 8 oz Flank steak

• Produce

  • 3 thin slices Ginger
  • 4 oz Mung bean sprouts, fresh
  • 4 Scallions

• Condiments

  • 1 tsp Soy sauce
  • 2 tbsp Soy sauce, dark
  • 2 tbsp Soy sauce, regular

• Pasta & Grains

  • 12 oz Flat rice noodles, fresh

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1 tsp Corn starch
  • 1 Salt and white pepper
  • 1 Pinch Sugar

• Oils & Vinegars

  • 1/2 tsp Sesame oil
  • 10 tsp Vegetable oil

• Beer, Wine & Liquor

  • 2 tbsp Shaoxing wine

Found on thewoksoflife.com

Description

Ingredients

• 8 oz. flank steak
• ¼ teaspoon baking soda (optional)
• 1 teaspoon corn starch
• 1 teaspoon soy sauce
• 1 teaspoon oil
• 12 oz. fresh flat rice noodles
• 3 tablespoons oil
• 4 scallions, split in half vertically and cut into 3-inch pieces
• 3 thin slices ginger
• 2 tablespoons shaoxing wine
• ½ teaspoon sesame oil
• 2 tablespoons dark soy sauce
• 2 tablespoons regular soy sauce
• Pinch of sugar
• salt and white pepper, to taste
• 4 to 6 ounces fresh mung bean sprouts

Directions

• Combine the beef and marinade ingredients and let it marinate for about an hour. The little bit of baking soda tenderizes the meat.
• Some rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so theyre about ½-3/4 of an inch thick.
• Heat your wok over high heat until smoking, and add 1½ tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldnt stick. Set aside. Add a little more oil to the wok. Then add the ginger first to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
• Spread the noodles evenly in the wok and stir-fry the whole mix on high until it is mixed evenly, about 15 seconds. Add the shaoxing wine around the rim of the wok.
• Next, add the sesame oil, soy sauces, pinch of sugar, and a bit of salt and pepper to taste (taste the noodles before adding salt) along with the beef. Stir fry, making sure your spatula scrapes the bottom of the wok and you lift the ho fun in an upward motion to mix well and coat them evenly with the soy sauce.
• If the noodles were cold and refrigerated when you started, you may have to toss the noodles longer to heat them through properly. If the noodles are fresh, then less time will be required. Your heat should remain as high as possible at all times. Add the bean sprouts and stir-fry until the bean sprouts are just tender. Serve!