Prepared with thinly-sliced flank steak and ribbons of wide rice noodles, this pan-fried recipe for Beef Chow Fun is easy to make and it's loaded with flavor!
Servings : 4
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Marinating Time 15 minutesmins
Total Time 45 minutesmins
Ingredients
FOR THE STEAK
1poundflank steak,sliced against the grain into ⅛-inch thick strips
To the steak, add low sodium soy sauce, dry sherry, water, sesame seed oil, and cornstarch; toss to combine. Set aside for 15 minutes.
In the meantime, bring a pot of water to a boil; add the broccoli florets to the boiling water and cook for about 2 to 3 minutes, or until just tender. Drain, rinse, and set aside.
Cook the noodles according to the package directions. Rinse them with cold water and then toss the noodles with a drizzle of oil to prevent them from sticking. Set aside.
Add 1 tablespoon vegetable oil to a wok or a large skillet; set over high heat and heat it up.
To the hot oil, add the steak and cook for 1 minute per side.
Remove steak from the wok/pan.
Return pan to the burner and heat up 1 tablespoon vegetable oil and 1 tablespoon sesame seed oil.
Add ginger to the heated oil and cook for 5 seconds.
Stir in the garlic and cook for 10 seconds.
Stir in the sliced yellow onion and cook for 20 seconds.
Add in the cooked noodles; toss around and cook for a minute.
Make the stir fry sauce: In a small bowl whisk together 3 tablespoons soy sauce with 1 tablespoon dry sherry and a pinch of sugar.
Add the beef to the skillet and pour in the prepared stir fry sauce; stir to combine.
Stir in the bean sprouts, broccoli, and green onions; toss and stir, and cook for 30 seconds.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.