Lazy Beef Chow Fun
Beef chow fun with rice noodles, tender flank steak, and soy sauce, stir-fried hot and fast for glossy noodles with light char.
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Servings: 2 servings
Equipment
Ingredients
Noodles
- 8 oz Rice Noodles wide rice noodles
- 1-2 cups Water
Beef
- 6–8 oz Flank steak thinly sliced against the grain
Aromatics & Sauce
- 2 cloves Garlic minced
- 1 tsp Fresh ginger grated
- 1 tbsp Soy Sauce light soy sauce
- 1 tsp Soy Sauce dark soy sauce
- 1/2 tsp Sugar
- 1/2 medium Yellow onion thinly sliced
- 3–4 Scallions cut into 2-inch pieces
- Neutral Oil for cooking
Instructions
Prepare the Rice Noodles
- Soak the noodles in tap-hot or warm water for 10 minutes.
Sear the Beef
- Heat a large skillet or wok over high heat with a thin layer of oil.
- Add the beef in a single layer and sear quickly until just cooked, about 1–2 minutes.
Add the Vegetables and Aromatics
- Move the beef to the side, then add onions. Cook it until it just begins to soften, about 1-2 minutes.
- Add garlic, ginger, light soy sauce, dark soy sauce, and sugar.
Add Rice Noodles
- Drain the rice noodles and add it to the pan.
- Add a cup of water to the pan until the sauce is reduced and the noodles are fully cooked. Toss quickly and spread the noodles out to get light char.
- Add more water only if needed to fully cook the noodles. Add a quarter cup at a time to prevent overcooking and watering down the sauce. The sauce should should stick to the noodles, and not pool at the bottom of the pan.
- Toss over high heat until everything is glossy and just combined.
Serve
- Plate immediately while hot.
Notes
- High heat is essential—chow fun should char slightly, not steam.
- Dark soy adds color and flavor, not salt.
- Slice beef thin and against the grain for tenderness.
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