Beef Chow Fun

Ingredients

• 400 g skirt or flank beef steak (Trimmed; source specifies 400–500 g, then thinly sliced)
• 1 tsp light soy sauce (For the beef marinade)
• 1 tsp dark soy sauce (For the beef marinade)
• 1 tsp cornstarch (Also called corn flour in the transcript)
• 1 tsp bicarbonate of soda (Baking soda; used to tenderize the beef)
• 1 tsp sugar (For the beef marinade)
• 1 tbsp high-fry oil (For cooking the beef)
• 2 tbsp high-fry oil (For the stir-fry)
• 200 g beansprouts
• 1 bunch spring onions (Chopped roughly)
• 3 garlic (Chopped)
• 1 bunch tender-stem broccoli (Optional; also called broccolini)
• 400 g flat rice noodles (Source specifies 400–500 g; if dried, cook according to packet instructions and rinse once cooked)
• 1 tbsp dark soy sauce (For the sauce)
• 1 tbsp light soy sauce (For the sauce)
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp sugar (For the sauce)
• 1 lemon juice (Juice of 1 lemon)

Steps

1. 1

   Thinly slice the trimmed beef steak.

2. 2

   Coat the beef slices with the beef marinade ingredients: light soy sauce, dark soy sauce, cornstarch, bicarbonate of soda, sugar, and 1 tablespoon high-fry oil. Set aside to marinate for 10 minutes, or ideally 30 minutes if time allows.

3. 3

   Chop the spring onions roughly and chop the garlic. Prepare the beansprouts and, if using, the tender-stem broccoli.

4. 4

   If using dried flat rice noodles, cook them according to the packet instructions and rinse them once cooked.

5. 5

   Heat a wok or large frying pan over high heat and add a little of the high-fry oil. Fry the marinated beef until browned and lightly crisped.

6. 6

   Remove the browned beef from the wok or pan and set it aside.

7. 7

   Add the remaining stir-fry ingredients—the beansprouts, spring onions, garlic, and optional tender-stem broccoli—to the hot wok or pan. Stir-fry for 2 minutes.

8. 8

   Add the cooked flat rice noodles to the wok or pan.

9. 9

   Combine the dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, and lemon juice in a bowl. Pour the sauce into the stir-fry and toss until the noodles are evenly coated and golden-brown.

10. 10

    Return the browned beef to the wok or pan and cook for a further 2 minutes.

11. 11

    Serve hot and fresh.

Notes

The source gives ranges of 400–500 g for both the beef and noodles; the nutrition and gram estimates use the lower quantity listed. The transcript describes the bicarbonate of soda as tenderizing the beef and the cornstarch as helping it become crisp. The source does not specify an exact amount of oil for frying the beef beyond saying to use a little of the high-fry oil.

Nutrition per serving

• main
• high-protein
• stir-fried
• quick meal
• 20-minute meal
• noodles
• beef
• Asian-inspired