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Stir-Fried Rice Noodles with Beef and Broccolini
Beef chow fun is a Cantonese stir-fry of slippery wide-cut fresh rice noodles tangled with slices of tender-chewy beef, the whole thing tasting of wok hei, or the smoky-toasty flavor that comes from high-heat wok cooking. Since fresh rice noodles aren’t easy to source and not every kitchen is equipped with a wide, flat-bottomed wok, we developed this recipe using widely available dried rice stick noodles (ones that measure about ½ inch wide are preferable) and we do the stir-frying in a 12-inch skillet. The flavors and textures are different from the classic dish, but we think this rendition is terrifically delicious. We also add Broccolini, which turns the dish into a complete one-pan meal. The beef marinates for at least an hour before cooking; use that time to prep the other ingredients.
4
Servings
Tip
Don’t add the beef to the skillet too soon. Wait until you see wisps of smoke rising from the oil so the slices sizzle vigorously and brown on contact. Also, don’t stir the beef right away. Allow it to sear, which develops caramelization that adds flavor to the stir-fry. The slices will release easily from the pan when they’re ready to be stirred.
30 minutes
plus marinating
Ingredients
-
2
teaspoons plus ¼ cup soy sauce, divided, plus more to serve
-
2
teaspoons plus 2 tablespoons dry sherry or Shaoxing wine, divided
Directions
-
01In a medium bowl, whisk together 2 teaspoons soy sauce, 2 teaspoons sherry, 2 teaspoons sesame oil, 1 teaspoon oyster sauce, the cornstarch and ¼ teaspoon white pepper. Add the beef and toss to coat. Cover and refrigerate for at least 1 hour or for up to 4 hours.
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October 17, 2023
Too salty
My family and I agreed that this dish was too salty.
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