How to Cook Beef Chow Fun | Kenji's Cooking Show

By J. Kenji López-Alt · 30 min

Ingredients

Instructions

1. Combine the beef, baking soda, both soy sauces, wine and cornstarch in a bowl, massage well, and refrigerate for at least 15 minutes or preferably overnight.
2. Boil salted water, add the noodles and stir gently until tender, about 1 minute (a couple of minutes for dried). Drain, rinse in cool water, drain again and toss with a couple of teaspoons of oil.
3. Heat a cup of oil in a wok over high heat until shimmering. Add the beef and stir until barely cooked through, about 30 seconds. Drain the oil, set the beef aside and wipe out the wok.
4. Return the wok to high heat with a tablespoon of oil. Add the noodles and stir-fry until lightly charred in spots, about 1 minute. Splash the light and dark soy sauce around the rim, toss, and transfer to a bowl.
5. Return the wok to high heat with a tablespoon of oil. Add the onion, garlic, scallions and bean sprouts and stir-fry until tender-crisp, about 20 seconds.
6. Return the noodles and beef to the wok. Season with MSG, white pepper, wine and the remaining soy sauces, toss gently without breaking the noodles, and transfer to a platter.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

More recipes with

GarlicOnionScallionBeefBean sprout