Description
A Cantonese stir-fry dish featuring wide rice noodles, sliced beef, and bean sprouts.
Ingredients
Scale
- 1 pound wide rice noodles (ho fun)
- 1 pound flank steak, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup bean sprouts
- 1/2 cup sliced yellow onion
- 1/4 cup green onions, cut into 1-inch pieces
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
Instructions
- Soak the rice noodles in hot water according to package directions until pliable but still firm. Drain well and set aside.
- In a bowl, toss the sliced beef with soy sauce and cornstarch. Let it marinate for 10 minutes.
- Heat a wok or large skillet over high heat. Add vegetable oil.
- Add the marinated beef and stir-fry until browned, about 2-3 minutes. Remove the beef from the wok and set aside.
- Add garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
- Add the yellow onion and stir-fry for 1 minute.
- Add the drained noodles to the wok. Pour in oyster sauce, dark soy sauce, and sesame oil. Toss everything together quickly to coat the noodles evenly.
- Return the beef to the wok. Add bean sprouts and green onions. Toss for another 1-2 minutes until heated through.
- Stir in white pepper. Serve immediately.
Notes
- If your noodles stick together, you can lightly toss them with a teaspoon of oil before stir-frying.
- Use a very hot wok to achieve the characteristic smoky flavor (wok hei).
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 950
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 3
- Protein: 35
- Cholesterol: 85
Keywords: Beef Chow Fun, ho fun, stir-fried noodles, Cantonese beef, rice noodles