Kitchen notes · a little help before you start

Quick & Easy Beef Chow Fun

Name: Quick & Easy Beef Chow Fun
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5
Ingredients: 19 oz fresh rice noodles (or see Notes below for substitutes) (Source: 19 oz fresh rice noodles (or see Notes below for substitutes)); 1/2 lb flank steak (or see Notes below for beef substitutes) (Source: 1/2 lb flank steak (or see Notes below for beef substitutes)); 2 tbsp + 1 tbsp vegetable oil (or any neutral oil) (Source: 2 tbsp vegetable oil (or any neutral oil); Source: 1 tbsp vegetable oil (or any neutral oil)); 4 each scallions (chopped into 1-inch long pieces with green and white parts separated) (Source: 4 scallions (chopped into 1-inch long pieces with green and white parts separated)); 1 cup mung bean sprouts (or soy bean sprouts, washed and strained) (Source: 1 cup mung bean sprouts (or soy bean sprouts, washed and strained)); 3 cloves garlic (minced) (Source: 3 cloves garlic (minced)); 2 tsp cornstarch (or potato starch / tapioca starch) (Source: 2 tsp cornstarch (or potato starch / tapioca starch)); 1/2 tbsp + 1.5 tbsp regular soy sauce (or light soy sauce) (Source: 1/2 tbsp regular soy sauce (or light soy sauce); Source: 1.5 tbsp regular soy sauce (or light soy sauce)); 1 tsp Shaoxing wine (or dry sherry wine ) (Source: 1 tsp Shaoxing wine (or dry sherry wine )); 1/4 tsp baking soda (Source: 1/4 tsp baking soda); 1/8 tsp white pepper (or black pepper) (Source: 1/8 tsp white pepper (or black pepper)); 1 tbsp oyster sauce (or vegetarian stir-fry sauce) (Source: 1 tbsp oyster sauce (or vegetarian stir-fry sauce)); 1 tbsp dark soy sauce (Source: 1 tbsp dark soy sauce); 2 tsp sesame oil (Source: 2 tsp sesame oil); 2 tsp white granulated sugar (Source: 2 tsp white granulated sugar)

Quick & Easy Beef Chow Fun is made with rice noodles, mung bean sprouts, and flank steak.

Prep: 20 min
Cook: 10 min
Total: 30 min
Original yield: Serves 5
Ingredients: 15 listed

Make it part of your week

Estimating…

Main courseChineseBeefAsianPrep: 16–30 minutesTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Main course
Primary protein: Beef
Cuisine: Chinese · Asian
Preparation & total time: Prep: 16–30 minutes · Total: 30 minutes or less

A few quick notes

1. Keep the specified layer

Arrange the food as directed and check that the pan or basket has enough space.

2. Allow for marinating

Check the marinating step before planning the cooking.

3. Prepare the first additions

Set out the ingredients needed for the first cooking step.

Get to know the ingredients

fresh rice noodles (or see Notes below for substitutes)

In the method: If needed, microwave fresh rice noodles for 2-3 minutes at 60 second intervals or until soft and pliable.

flank steak (or see Notes below for beef substitutes)

In the method: Thinly slice flank steak against the grain on an angle into 1/4-inch-thick pieces and transfer beef slices to a large bowl.

vegetable oil (or any neutral oil)

In the method: Heat vegetable oil in a large pan on medium-high heat.

The last little job

Finish as directed

Serve and enjoy!

A little more help as you go

Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

Prepare the pan

Follow the pan-heating step before adding its ingredients.

Prepare the sauce mixture

Mix the sauce at its preparation step so it is ready when needed.

A few questions you might have

What should I prepare first?

Start with this step: Thinly slice flank steak against the grain on an angle into 1/4-inch-thick pieces and transfer beef slices to a large bowl.

Which preparation step should I plan for?

Arrange the food as directed and check that the pan or basket has enough space.

What check should I look for as it cooks?

Fry marinated beef in a single layer until cooked and slightly browned on edges.

Is there another preparation step to plan for?

Use the chopping, slicing or cutting preparation specified.

Additional recipe notes

Substitutes for Fresh Rice Noodles Feel free to substitute the fresh rice noodles with: 10-mm Dry Wide Rice Noodle Sticks (use 225g / 8 oz for a serving of 5): Boil the dry rice noodle sticks in hot boiling water for 5-6 minutes or until al dente. Strain and rinse off with running cold water. Strain again and mix in 1 teaspoon of neutral oil to prevent the noodles from sticking to each other. Fresh Rice Noodle Rolls (a.k.a Cheung fun): I recommend microwaving for 30-60 second intervals for 2-3 minutes until they're warm enough to peel apart by hand. Then either cut them into 1-inch-wide pieces and unravel them or split them down the middle by hand. Substitutes for Flank Steak? Or substitute with sirloin tip steak, tri-tip steak, hanger steak, top round steak, chicken, pork shoulder or jumbo shrimp.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: christieathome.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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