Stir-Fried Fresh Rice Noodles (Chow Fun) With Beef
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
A classic stir-fry of fresh rice noodles with marinated flank steak, gai lan, carrots, and bean sprouts in a savory soy-hoisin sauce. This dish is quick to prepare and delivers the authentic flavors of dim sum-style chow fun.
Ingredients
- 227 g flank steak
- 44.4 ml soy sauce
- 4.93 ml soy sauce
- 4.93 ml cornstarch
- 29.6 ml vegetable oil
- 454 g fresh rice noodles presliced
- 473 ml gai lan roughly chopped
- 0.5 medium carrot peeled and julienned
- 118 ml bean sprouts
- 237 ml water
- 14.8 ml hoisin sauce
- Kosher salt
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 48.2 mg
- Iron: 2.18 mg
- Magnesium: 37.3 mg
- Phosphorus: 313 mg
- Potassium: 323 mg
- Zinc: 3.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 227 g flank steak
- 44.4 ml soy sauce
- 4.93 ml soy sauce
- 4.93 ml cornstarch
- 29.6 ml vegetable oil
- 118 ml bean sprouts
- 237 ml water
- 14.8 ml hoisin sauce
- Kosher salt
Prepare
- 454 g fresh rice noodles, presliced
- 473 ml gai lan, roughly chopped
- 0.5 medium carrot, peeled and julienned
Let's Cook
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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.
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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.
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Step 3.
Separate the fresh rice noodles by gently unfurling them. Set aside.
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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.
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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).
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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.