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Make your own takeout! Rach shares an easy noodle recipe of beef chow fun—doesn't matter if it's Asian or Italian, just use a wide noodle!
Rach's Tip: Some Chinese noodles boil in 5 minutes, some soak in hot water, some boil in water 1 minute etc. Drain as ready! You can also use wide-cut pasta like fettuccine in a pinch.
For the beef and marinade, season steak with salt and pepper. Thinly slice meat—placing it in the freezer for 10 minutes will firm it up for thin slicing. In a large zip-top bag, combine the soy sauce, cornstarch, and baking soda, then add meat and marinate the beef 30 to 60 minutes.
Bring water to low rolling boil for noodles.
For the sauce, whisk up Shaoxing, light and dark soy, sesame oil, and sugar.
Heat a large skillet over medium-high heat with oil, 2 turns of the pan, add beef (in two batches if necessary to avoid crowding the pan), brown well to crisp, and remove. Add more neutral oil, 2 turns of the pan, add bok choy and chilies and wilt for 2 to 3 minutes. Add ginger and garlic, toss 2 minutes, add sauce and return meat to pan, combine with tongs and remove from heat. Cook noodles 5 minutes or to package directions, add with tongs to meat and vegetables. Add bean sprouts, half of the scallions and half of the cress, toss and adjust seasonings. Garnish with the other half of the scallions, cress and toasted sesame seeds.