How to Cook Beef Chow Fun ("Dry" style - Deliciously chewy noodles and tender beef!) 乾炒牛河

Ingredients

• 8 oz Skirt Steak (Thinly sliced across the grain; partially frozen for easier cutting)
• 0.25 tsp Baking Soda (Used for velveting the beef)
• 2 tbsp Water (Room‑temperature water for the baking‑soda mixture)
• 2 tsp Light Soy Sauce (For the beef marination)
• 2 tbsp Light Soy Sauce (For the stir‑fry sauce)
• 2 tsp Dark Soy Sauce (Adds color and depth)
• 2 tsp Oyster Sauce (Umami boost; can substitute with extra soy sauce)
• 2 tsp Shaoxing Wine (Adds aroma; contains salt)
• 0.25 tsp Sugar (Balances the salty sauces)
• 0.125 tsp White Pepper (A pinch of white pepper for subtle heat)
• 0.5 tsp Sesame Oil (To finish the sauce; adds nutty aroma)
• 1 tsp Cornstarch (Light coating for the beef after marination)
• 3 tbsp Vegetable Oil (High‑smoke‑point oil for wok searing)
• 4 stalks Scallions (White parts used early, green parts added at end)
• 3 slices Fresh Ginger (Thin slices, crushed slightly to release flavor)
• 4 oz Mung Bean Sprouts (Soaked in cold water, drained before use)
• 6 oz Dried Rice Noodles (Shahe Fen) (Soaked overnight or in hot water for 1–2 h; drained before cooking)
• 1 tsp Chili Oil (Optional garnish for a spicy kick)

Instructions

1. Slice the Beef

   Partially freeze the skirt steak for 15‑20 minutes, then slice thinly across the grain at a slight angle to create broad strips.

   Time: PT10M

2. Velvet the Beef

   In a small bowl combine 1/4 tsp baking soda with 2 tbsp water, massage into the sliced beef, then add 2 tsp light soy sauce, 2 tsp oyster sauce and 2 tsp Shaoxing wine. Mix until evenly coated.

   Time: PT5M

3. Marinate

   Let the seasoned beef rest at room temperature for at least 30 minutes to absorb the flavors and complete the velveting process.

   Time: PT30M

4. Prepare the Sauce

   In a separate bowl whisk together 2 tbsp light soy sauce, 2 tsp dark soy sauce, 0.25 tsp sugar, 1/8 tsp white pepper, and 0.5 tsp sesame oil until the sugar dissolves.

   Time: PT5M

5. Prep Aromatics

   Trim the root ends of the scallions, separate white and green parts. Slice the white parts into 1‑inch pieces. Thinly slice the ginger (about 3 pieces).

   Time: PT5M

6. Drain Bean Sprouts

   Place the mung bean sprouts in a colander, rinse quickly under cold water and drain well.

   Time: PT2M

7. Add Cornstarch

   Sprinkle 1 tsp cornstarch over the marinated beef and toss to coat lightly.

   Time: PT2M

8. Sear the Beef

   Heat the wok over high heat until smoking, add 2 tbsp vegetable oil, then spread the beef in a single layer. Let it sear without stirring for 1‑2 minutes, then flip and sear the other side until just cooked.

   Time: PT5M

   Temperature: Very hot (smoking)

9. Aromatics in the Wok

   Add the remaining 1 tbsp oil, then toss in the white scallion pieces and ginger slices. Stir‑fry for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: High

10. Stir‑Fry the Noodles

    Add the drained rice noodles to the wok. Toss quickly, allowing the noodles to get a light sear and absorb the wok’s heat.

    Time: PT3M

    Temperature: High

11. Combine Everything

    Return the seared beef to the wok, pour in the prepared sauce, add the green scallion tops and bean sprouts. Toss everything together for 2‑3 minutes until the sauce coats the noodles and the vegetables are just wilted.

    Time: PT3M

    Temperature: High

12. Plate and Garnish

    Transfer the beef chow fun to a serving plate, drizzle with optional chili oil and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

26 g

Carbohydrates

58 g

Fat

13 g

Fiber

3 g