A traditional stir-fry dish, Martin Yan's Beef Chow Fun combines soft beef, crisp vegetables, and wide rice noodles. This is a quick and simple recipe that is great for a weeknight supper. It is savory and satisfying.
Ingredients: 8 ounces fresh wide rice noodles. 8 ounces flank steak, thinly sliced. 2 cloves garlic, minced. 1/2 onion, thinly sliced. 1/2 red bell pepper, thinly sliced. 1/2 green bell pepper, thinly sliced. 2 tablespoons vegetable oil. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1/2 teaspoon sugar. 1/2 teaspoon sesame oil. 1/4 cup fresh bean sprouts. 2 green onions, chopped. Salt and pepper to taste.
Instructions: Blanch the fresh rice noodles for approximately two minutes in boiling water to prepare them. After draining, set aside. The thinly sliced flank steak should be marinated in a mixture of soy sauce, oyster sauce, sugar, and sesame oil in a bowl. Give it ten minutes to settle. Over high heat, preheat a wok or large skillet. To coat the pan, add one tablespoon of vegetable oil and swirl. Once the marinated beef slices are browned and cooked to your preferred doneness, stir-fry them. After taking the steak out of the pan, set it aside. Add one more tablespoon of vegetable oil to the same pan. Add the onion slices and minced garlic. Stir-fry until fragrant, about 1 minute. After adding the sliced red and green bell peppers, stir-fry them for a further two to three minutes, or until they start to soften. Add the blanched rice noodles and stir-fry for two to three minutes, or until the edges begin to crisp up. To ensure it is heated through, add the cooked beef back to the pan and toss everything together for a further one to two minutes. To taste, add salt and pepper for seasoning. At this point, you can add extra soy sauce or oyster sauce if you'd like a little more sauce. Lastly, add the chopped green onions and fresh bean sprouts. Simmer for one more minute, or until just beginning to wilt. Take the delicious Martin Yan's Beef Chow Fun off the stove and serve it hot.
