Stir-Fried Fresh Rice Noodles (Chow Fun) With Beef

Let's Cook

1. Step 1.

   Trim the flank steak of any large pieces of membrane. Cut the flank in half or thirds lengthwise (with the grain) into sections about 2½ inches wide. Cut these sections against the grain into ⅛-inch slices. Place the sliced beef in a medium bowl. Add 1 tablespoon plus 1 teaspoon of the soy sauce and mix well. Add the cornstarch and mix well again. Set aside to marinate.

2. Step 2.

   Preheat a wok over high heat until wisps of smoke rise from the surface. Add 1 tablespoon of the vegetable oil and heat until it starts to shimmer. Gently add the beef in a single layer. Sear for about 1 minute, then stir-fry the beef, breaking up any pieces that have stuck together. Remove the wok from the heat and transfer the beef to a medium bowl. Rinse the wok and dry it with a towel.

3. Step 3.

   Separate the fresh rice noodles by gently unfurling them. Set aside.

4. Step 4.

   Return the wok to the stove and heat over high heat until wisps of smoke rise from the surface. Add the remaining 1 tablespoon vegetable oil and heat until it starts to shimmer. Add the roughly chopped gai lan, julienned carrot, and bean sprouts. Stir-fry for 1 minute, or until the vegetables are soft.

5. Step 5.

   Add 1 cup water, the remaining 2 tablespoons soy sauce, and 1 tablespoon hoisin sauce to the wok. Stir to combine. Season with kosher salt to taste (the sauce should be slightly overseasoned to accommodate the noodles).

6. Step 6.

   Add the separated noodles to the wok. Stir-fry gently but quickly and thoroughly, until all the noodles are coated with sauce, about 2 to 3 minutes. Serve immediately.