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. 

Get more of Rach's MYOTO (make your own takeout) recipes here: 
Beef with Candied Walnuts and Garlic
Sticky Asian Chicken With Rice 
Pad Thai with Chicken or Shrimp 
Mu Shu Pork, Chicken or Tofu

Ingredients

For the Beef and Marinade:
  • 1 pound flank steak or thin-cut boneless sirloin steaks, thinly sliced
  • Salt and white pepper (Sichuan pepper if you like extra heat)
  • 3 tablespoons light soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
To Prepare:
  • ¼ cup Shaoxing rice wine or sherry
  • 3 tablespoons light soy sauce
  • 3 tablespoons dark soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon superfine sugar, brown sugar or honey
  • 4 tablespoons neutral oil, divided
  • 3 baby Bok Choy, trimmed of ends and thinly sliced
  • 2 red chilies, thinly sliced (optional for extra heat)
  • 2 inches ginger root, peeled and finely chopped
  • 1 bulb garlic, chopped
  • 1 pound wide, sliced or planed Chinese or wide wheat noodles of choice, you can also use wide-cut pasta like fettuccine in a pinch
  • 2 cups mung bean sprouts
  • 1 large bunch scallions, cut into bite-sized pieces on a bias
  • 2 cups upland cress, watercress leaves or micro greens of choice
For Garnish:
  • Toasted sesame seeds

Yield

Serves: 4

Preparation

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.