Rice Noodles Stir-Fried with Beef aka "Beef Chow Fun" (Gan Chao Niu He)

This dish is popular in Cantonese cuisine and one of my favs! The core seasonings and ingredients are usually scallions, bean sprouts, dark, regular soy sauce, Shaohsing wine, and a pinch of sugar. In my version, I also use sesame oil, oyster sauce, black bean sauce, thinly sliced white onion, fresh shiitake mushrooms and baby bok choy. As the Chinese name "Gan Chao" implies, the noodles are "dry fried", but the addition of a savory sauce adds just enough moisture to the dish, making it totally scrumptious and addictive!

Ingredients:

1 lb. beef flank, thinly sliced across the grain into 1" x 2" pieces

1 tsp. baking soda

3 tbsp. water

Marinade:

1 tbsp. cornstarch

2 tbsp. soy sauce

1 tbsp. vegetable oil

32 oz. fresh rice noodles (wide)*

Vegetable oil (grapeseed oil is great for high heat cooking)

4-5 scallions, sliced in half lengthwise, then cut along the bias into 2" sections

1/2 white onion, thinly sliced (about 1 cup)

6 cloves garlic, minced

1 tbsp. minced ginger

5 baby bok choy, each cut lengthwise into quarters

1 cup (a large handful) beansprouts

2 tbsp. Shaohsing wine

Noodle Sauce:

2 tsp. sesame oil

2 tbsp. dark soy sauce

2 tbsp. regular soy sauce

1 tbsp. oyster sauce

2 tsp. garlic black bean sauce

1/3 cup water

1 tsp. sugar

1/4 tsp. black pepper

1. First, tenderize the beef by mixing the sliced beef with 1 tsp. baking powder and 3 tbsp. water. Set aside for 30 minutes up to 2 hours, then place the beef in a colander and rinse very well under room temperature tap water. Pat dry with paper towels.

2. Place the beef into a bowl and add the marinade ingredients. Mix to combine. Cover with plastic wrap and let marinate for 1 hour.

3. In a large wok, heat 3 tbsp. vegetable oil over high heat until shimmering. Add the marinated beef and stir-fry until browned and just cooked through; remove to a bowl or plate and set aside.

4. In the same wok over high heat, add an additional 2 tbsp. oil; add the sliced onions, scallions, garlic, ginger and baby bok choy and bean sprouts. Saute, stirring occasionally, for about 1 minute or until the veggies are crisp-tender.

5. Add the noodles and stir-fry carefully so as not to break them up for 15-20 seconds to combine with the veggies.  

6. Pour the Shaohsing wine along the sides of the wok and gently stir in with the noodle mixture to combine. This will help to create the Chinese restaurant flavor known as "wok hei" or "breath of a wok."

7. Add the Noodle Sauce ingredients and the reserved beef; gently toss with the noodles until just combined. Cook for 30 seconds then turn off the heat. 

8. Plate and serve!

*NOTE: If your fresh rice noodles are on the stiff side, rehydrate them as follows: heat a large pot of water until boiling; add the noodles and gently stir them so they separate, about 1 minute, then remove them to an ice bath (large bowl with water and lots of ice); stir, then immediately drain them in a colander; set aside until ready to use.

Fresh rice noodles are pliable and separate easily when very fresh. However, if your batch is on the hard side, they can be softened by blanching in boiling water, cooled in an ice bath and drained before using.

Thinly sliced white onion, scallions, and baby bok choy.