Stir-Fried Beef with Rice Noodles (Beef Chow Fun)

Juicy stir-fried beef with rice noodles is a wonderfully tasty and simple Cantonese dish, and it is easy to make even at home. Traditionally, beef flank is used, a cut from the belly of the carcass that is fairly firm with streaks of fat. Neck or a piece of shoulder with clearly visible fat marbling also works well. Rice noodles are best bought ready-made, as they are sold almost everywhere. All the other ingredients are readily available.

Cut the beef into thin, long strips. Since meat from this part of the carcass is quite springy, it is hard to slice thinly. So put the steak in the freezer for a short while before cutting, not until it is rock hard, just enough that the layers of meat do not slide around as you slice. Ideally, use a wok with a wooden handle and a strong flame, so you can toss the meat and noodles without a spatula. An ordinary deep frying pan (similar to a large saucepan) will also do.

Heat 2 tbsp of peanut (21 g) or sesame oil in a frying pan. Olive oil works too, but you will not get that wonderful aroma. You can also mix regular vegetable oil with a little sesame oil. Place the beef strips in the hot oil in a single layer, and separate the strips so they do not stick together. Fry the beef until it has a nice golden crust. The slices are very thin, so the meat cooks quickly, just 5-6 mins is enough. Transfer the fried beef to a plate.

Peel the ginger and the chili pepper and cut them into thin matchsticks. Pour all the remaining oil into the pan. When the oil is hot, fry the chili and ginger in it for 1-2 mins. In a cup, mix the dark and light soy sauces and add the brown sugar, stirring until the sugar dissolves. If you like, you can add a little rice vinegar to the sauce, which improves the flavor of the dish.

While the beef is frying, cook the rice noodles. Bring plenty of water to a boil in a large pot, and do not add salt, since soy sauce is salty enough. The noodles can be prepared differently depending on the type. Fresh noodles, sold as sheets, are cut into strips and blanched in boiling water. Dried noodles, sold in supermarkets, are boiled. The package tells you how and for how long. Drain the cooked noodles in a colander and cool them with very cold water, otherwise they will stick together, then let the remaining water drain off.

Add the noodles and the fried beef to the pan with the fried ginger and chili, and pour in the sauce. Keep heating it and stir constantly, separating the beef and noodles so they do not stick together. Gradually the noodles absorb the sauce and become “dry.” From the absorbed sauce they darken. Fry for a few more minutes, add a little white sesame seeds and mix well.

Divide the stir-fried beef and rice noodles among plates and, if you like, sprinkle with herbs such as cilantro or finely chopped green onion. Serve the dish hot, without reheating. Bean or grain sprouts are often added when serving. The dish is very filling and fairly high in calories, and it is usually served on its own without any sides.