This beef chow fun is loaded with fat noodles, tender steak, and crisp veggies. Even better, now you can cook restaurant-style fried noodles in your home kitchen with a flat skillet!



For the beef:
140g/5oz beef (preferably flank/skirt steak)
1 teaspoon light soy sauce
1 teaspoon Shaoxing rice wine
1 teaspoon cornstarch
1 tablespoon water
1 pinch sugar
1 teaspoon cooking oil

You also need:
450g/16oz sa-ho fun ( wild rice noodle)
2 tablespoons cooking oil
60g/2oz beansprouts
1 stalk green onion
1 small carrot
1 tablespoon dark soy sauce
1 tablespoon light soy sauce



Step 1:   Marinate the beef: Slice the beef against the grain. Mix with light soy sauce, rice wine, cornstarch, water and sugar. Coat with oil then leave to rest for 15 minutes.

Prepare the rice noodles: ① If using fresh ones: Gently separate the sa-ho fun by hand into long strands (try not to break them into small pieces). ② If using dried ones: follow the instructions on the package to cook then rinse under cold water prior to stir frying.



Step 2:    Pour oil into a hot wok. Stir in the marinated beef slices. Fry until they just turn pale (do not overcook). Dish out and leave the oil in the wok.  Heat up the wok again,  add in carrot and green onion.  Stir fry for 15 seconds.  Put in sa-ho fun. Gently stir around with a pair of chopsticks. Pour in light soy sauce and dark soy sauce.  When the sa-ho fun begin to wilt, add in beansprouts. Fry for 30 seconds or so.




Step 3:    Add the beef.  Cook for a further 30 seconds. Turn off heat and transfer everything to serving plates immediately.