Get a taste of beef chow noodles with real wok flavors. Ready in 20 minutes with 45 minutes waiting, recipe for two.
The main thing:
Made by Véronique
Published at 2015-10-28, this recipe is for 2 people and takes 1 hours 5 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 18-03-2021
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tip: when stir-frying with a wok, keep the heat on maximum at all times. Stir-frying is optimal when using a very hot wok. Use a wooden spoon to toss the ingredients if you are not familiar or comfortable with stirring using an upward motion.
Wash and clean the scallions, then split them in half vertically and cut into roughly 3 inch pieces. Thinly cut the ginger into 3 slices. Cut the rump steak into bite-sized chunks using the chef's knife and a cutting board with a thick groove.
The groove prevents any blood from leaking onto your kitchen countertop. When using rice noodles that are quite long, make sure to crunch them into a smaller size first.
Combine chunks of steak, 1 teaspoon cornstarch, 1 tablespoon soy sauce and 1/2 tablespoon of vegetable oil into a bowl and cover with cling film foil. Place into the refrigerator and let marinate for up to 45 minutes.
Heat your wok on high heat until it starts to smoke a bit. Add in 1 1/2 tablespoons of vegetable oil to coat the wok, this process will generate a lot of smoke so make sure to turn on your hood first!
Add chunks of beef to the wok, sear them until browned. The meat won't stick to the wok if the wok is hot enough. Set the meat aside. Add another tablespoon of vegetable oil to the wok and add in the 3 thin slices of ginger.
This way the flavours of the ginger will infuse nicely into the vegetable oil. After 15 - 20 seconds add in the scallions. Spread noodles over the wok and stir-fry the mix until all of the noodles are evenly coated.
Add in 4 tablespoons shaoxing wine (rice wine), or regular sweet white wine if you don't have rice wine. Make sure to leave out the sugar later on when using regular white wine.
Add in 1 teaspoon of sesame oil, 3 tablespoons soy sauce, sugar and salt and pepper to taste. Stir-fry the dish for up to 10 minutes, or at least until the noodles are well done.
We used dried noodles, which meant that we used a little bit more wine and it took a few minutes longer. It's best to use fresh noodles, it tastes better and takes less time to cook.
We couldn't find fresh noodles, so we went with dried noodles. Enjoy!