Beef Chow Fun
Barbequed pork also works well in this dish. For an interesting juxtaposition of color and texture, serve with steamed fresh Chinese broccoli.
Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 4 oz. wide rice noodles
- 1 cup mung bean sprouts
- 2 Tbsp. dark soy sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. oil for stir-frying
- 1 tsp. grated fresh ginger
- 8 oz. flank steak, thinly sliced
- 6 scallions, cut in 3-inch pieces
- 1⁄4 tsp. chili paste
- Soak the rice noodles in hot water for at least 15 minutes to soften. Drain well. Blanch the mung bean sprouts by plunging briefly into boiling water. Drain well.
- Combine the the soy sauces. Set aside.
- Add oil to a preheated wok or medium skillet. When oil is hot, add ginger and beef. Stir-fry until the pink disappears from the beef, then add scallions. Stir fry for another minute then add the soy sauce mixture and noodles. Stir in chili paste. Add mung bean sprouts. Mix through and serve hot.