Target: 6 × 4 inches · landscape

Beef Chow Fun with Chinese Broccoli

38 min · 4 servings

Ingredients

□ 12 oz fresh wide rice noodles, gently separated

□ 12 oz flank steak, trimmed and sliced thinly across the grain

□ 1 tbsp light soy sauce

□ 1 tbsp Shaoxing wine

□ 2 tsp cornstarch

□ 1 tsp neutral oil, for the beef marinade

□ 2 tbsp oyster sauce

□ 1 tbsp dark soy sauce

□ 1 tsp granulated sugar

□ 2 tbsp water

□ 1/2 tsp ground white pepper

□ 3 tbsp neutral oil, divided

□ 1 bunch Chinese broccoli (gai lan), stems thinly sliced and leaves cut into 2-inch pieces

□ 3 scallions, cut into 2-inch lengths with whites and greens separated

□ 3 garlic cloves, thinly sliced

□ 2 cups mung bean sprouts

□ 1 tsp toasted sesame oil

□ 1/4 tsp kosher salt

1. Dry and separate the noodles. Marinate sliced beef with soy, Shaoxing, cornstarch, and oil; mix oyster sauce, dark soy, sugar, water, and pepper.

2. Sear beef in two uncrowded batches over high heat. Stir-fry garlic, scallion whites, gai lan stems, leaves, and salt; transfer.

3. Char noodles in two batches over high heat, adding half the sauce to each batch; keep the wok hot and avoid crowding.

4. Return beef and gai lan, toss briefly, then fold in sprouts and scallion greens. Finish off heat with sesame oil and serve hot.

Cook’s note: A dry, hot wok and small batches give the wide noodles light char without sogginess.