Beef Chow Fun

Instructions

Step 1: If using dried rice noodles, cook according to package instructions, then drain and set aside. If using fresh noodles, separate them gently. /n
Step 2: In a bowl, toss the sliced beef with cornstarch, 1 tablespoon soy sauce, and black pepper. Let marinate for 10–15 minutes. /n
Step 3: Heat 1 tablespoon vegetable oil in a wok or large pan over high heat. Add the beef and stir-fry quickly until just browned. Remove and set aside. /n
Step 4: Add the remaining oil to the pan, then sauté garlic and ginger until fragrant. /n
Step 5: Add onion and bell pepper, stir-frying for 2–3 minutes until slightly tender. /n
Step 6: Add the rice noodles to the pan, gently tossing to combine without breaking them. /n
Step 7: Stir in remaining soy sauce, dark soy sauce, oyster sauce, and sugar. Toss everything together evenly. /n
Step 8: Return the beef to the pan along with bean sprouts and green onions. Stir-fry for another 2–3 minutes until heated through. /n
Step 9: Drizzle with sesame oil, give a final toss, and serve immediately.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet with a splash of water or oil to loosen the noodles. Avoid microwaving if possible, as it may cause the noodles to become mushy. This dish is best enjoyed fresh and is not ideal for freezing.