Mulan Noodles aka Beef Chow Fun
Ingredients
Beef Marinade
- 8 oz. flank steak sliced thin (we often get this presliced from our grocer)
- 1/4 teaspoon baking soda
- 1 teaspoon cornstarch You can also use arrowroot powder
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
Rest of the Dish
- 12 oz. rice noodles we usually use these prepackaged ones (affilate link)
- 3 tablespoons sunflower or vegetable oil
- 4 scallions split in half or cut into inch long pieces
- 3 tablespoons fresh ginger we use the ginger paste
- 2 tablespoons Shaoxing wine
- 1/2 teaspoon sesame oil
- 2 teaspoons dark soy sauce
- 2 tablespoons regular soy sauce
- 1/8 teaspoon sugar
- salt and white pepper to taste
- 4 to 6 ounces fresh bean sprouts We've previously used canned but it never turns out as good.
- 1 onion sliced
Instructions
- Combine the beef and marinade ingredients and marinate for at least an 1 hour. (There have been times we've only let the beef marindate for a half hour and while the dish is still good, it is better if you let it marinate longer, so plan ahead.)
- Unpackage the noodles. If the noodles are very stiff and stuck together, boil some water and add the noodles. Let them sit for about 30 seconds to a minute to loosen. Then drain.
- Heat your wok or pan over high heat and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. Remove the beef from the pan. Add 1 1/2 tablespoons more sunflower or vegetable oil. Add the ginger and cook for about 15 seconds. Add the scallions.
- Add the noodles and stir-fry on high for about 15 seconds. Add the Shaoxing wine.
- Add the sesame oil, soy sauces, pinch of sugar and seared beef. Stir-fry. Tip from Woks of Life that is BRILLIANT: Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
- Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry. Serve hot.
Tried this recipe?Let us know how it was!