Ingredients
Units
Scale
For the Beef
- 8 oz beef chuck, sliced into 1/4-inch thick (you can substitute to any cut of beef you prefer)
- 1 tsp light soy sauce
- 1 tsp shaoxing wine
- 1 tsp cornstarch
- 1/4 tsp baking soda
- 1/8 tsp white pepper (you can substitute to black pepper)
For the Sauce
- 1 Tbsp light soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp shaoxing wine
- 1/2 tsp dark soy sauce (optional, it’s for color)
- 1 1/2 tsp sugar
- 1/8 tsp white pepper (you can substitute to black pepper)
- 2 Tbsp water
For Stir Frying
- 2 Tbsp cooking oil (high smoke point oil recommended)
- 2 cloves garlic, chopped
- 1 oz ginger, chopped
- 10 oz fresh chow fun noodles (you can substitute to 5 oz wide dry rice noodles, please see the note), room temperature and separated
- 4 oz Chinese garlic chive or green onion, cut into 1 1/2-inch long pieces
- 4 oz beansprouts
- 1/2 tsp sesame seeds
Instructions
- Combine all ingredients for beef in a medium mixing bowl and mix well. Set aside and marinate for 5 to 10 minutes.
- Meanwhile, combine all ingredients for sauce in a small mixing bowl and set aside.
- Heat a wok over high heat; add cooking oil, garlic and ginger. Let it infuse for 30 seconds to 1 minutes, keep stirring.
- Before garlic and ginger are turning into brown, add marinated beef and spread evenly. Cook for 2 to 3 minutes or until it has nice golden edge, then flip over and cook another 2 to 3 minutes.
- Add rice noodles and sauce mixture. Toss everything together until noodles are soften and absolved sauce.
- Stir in garlic chive and beansprouts, cook 30 seconds to 45 seconds and remove from heat.
- Transfer to a serving plate and garnish with sesame seeds. Enjoy!
Notes
If you are suing dry noodles, soak them in warm water 15 to 20 minutes before use. Also add 2 to 4 Tbsp extra water to the sauce.
- Prep Time: 10 mins
- Cook Time: 10 mins
