Beef Chow Fun with Chinese Broccoli

Wide rice noodles are quickly charred in batches with tender flank steak, crisp bean sprouts, and Chinese broccoli in a savory soy-oyster sauce.

38 min

4 servings

Wide rice noodles with browned edges are tossed with sliced beef, Chinese broccoli, scallions, and bean sprouts.

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

Equipment

Wok or large skillet · Small sauce bowl · Tongs or wok spatula · Serving platter

Keep the wok hot

Prepare everything first and cook in batches; an overcrowded pan releases moisture and softens the noodles.

Serve right away

The bean sprouts stay crisp and the noodles retain their light char when served straight from the wok.

Prepare the station

01. Pat fresh wide noodles dry and gently separate them; set all ingredients beside the stove before heating the wok.

02. Coat steak with light soy, Shaoxing wine, cornstarch, and 1 tsp oil. Let it stand while you mix the sauce.

03. Whisk oyster sauce, dark soy, sugar, water, and white pepper. Keep gai lan parts, scallions, garlic, sprouts, and salt ready in separate piles.

Sear and wilt

04. Heat the wok on its highest setting and sear steak in two uncrowded batches, about 45 seconds per side; move it to a platter while slightly pink.

05. Stir-fry garlic and scallion whites briefly, then gai lan stems and salt; add the leaves last and transfer while still bright.

Char the noodles

06. Stir-fry half the noodles in a thin film of oil for 1 to 2 minutes, turning sparingly for light char. Add half the sauce and transfer; repeat with the rest.

Combine and serve

07. Return noodles, beef, and gai lan in two portions if needed, tossing about 30 seconds so the beef finishes cooking and the sauce glazes.

08. Fold in sprouts and scallion greens for 30 to 45 seconds. Turn off the heat, add sesame oil, and serve while hot.