Time 25m Number Of Ingredients 20 Steps:
In a medium bowl, combine the beef, soy sauce, sesame oil, starch, and black pepper. Or alternatively, add beef and marinade to a large zip-top bag - seal and shake. Marinate for at least 30 minutes. Prepare the noodles according to package instructions. If using fresh, separate the noodles into strands so they do not stick when frying. If using dry, once drained, drizzle with 1 teaspoon sesame oil and mix to combine to prevent sticking. Heat wok over high heat until you start to see smoke. Add enough oil to swirl around to coat the wok (about 1 tablespoon). Add beef and sear until just brown. Remove beef and transfer to a plate. Add more oil to coat the wok (about 2-3 tablespoons). Add ginger and garlic and saute for about 10 seconds. Add half of the green onions along with the white onions and continue cooking for another 30 seconds to a minute, until fragrant. Add the noodles and spread into an even layer. Allow the noodles to fry for about 20 seconds (for a light toasty layer to form) Add the dark and light soy sauce and mirin and toss the noodles evenly. Add the beef back into the pan and toss to coat everything evenly. Taste and adjust with salt, pepper or more soy sauce if needed. Toss in the red cabbage (if using), bean sprouts and the remaining green onions and remove from the pan. Serve hot with a pinch of hot sauce or a dash of white pepper.
Time 1h5m Number Of Ingredients 16 Steps:
Combine the beef and marinade ingredients and marinate for about 1 hour. Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they’re about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly. Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn’t stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger 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 on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok. Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce. Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!
Time 20m Number Of Ingredients 15 Steps:
Cut beef into thin slices, put into a bowl. And then add all of ingredients for marinade sauce. Stir until well combined and set aside for around 15 minutes. Heat up cooking oil in wok. Add beef slices in to cook around half minute or just until the color of beef slices changes. Transfer the beef slices out and also pour the oil out. Clean your pan or wok. Heat up around 1 and 1/2 tablespoons cooking oil, add rice noodle and onion shreds and straight after that stir in the stir fry sauce. Keep tossing your pan or wok until the noodles are well coated with the sauce. Return beef slices and bean sprouts to fry for another half minutes. Keep tossing your pan. Add Chinese chives or scallion to fry for another 30 seconds. Serve hot!
Yield 2 Number Of Ingredients 16 Steps:
Cut beef into thin slices, put into a bowl. And then add all of ingredients for marinade sauce to marinade for at least 15 minutes. Heat up cooking oil in wok. Add beef slices in to cook around half minute or just until the color of beef slices changes. Transfer the beef slices out and also pour the oil out. Clean your pan or wok. Heat up around 1 and 1/2 tablespoons cooking oil, add rice noodle and onion shreds and straight after that stir in the stir fry sauce. Keep tossing your pan or wok until the noodles are well coated with the sauce. Return beef slices and bean sprouts to fry for another half minutes. Keep tossing your pan. Add Chinese chives or scallion to fry for another 30 seconds. Serve hot! Read more at http://www.chinasichuanfood.com/beef-chow-fun/
