Ingredients
- 220 – 250 gram rump steak (~8.5 ounce)
- 1 teaspoon corn starch
- 3 tablespoons soy sauce
- 4 tablespoons vegetable oil
- rice noodles
- 4 scallions
- fresh ginger
- 4 tablespoons shaoxing wine (rice wine)
- 1 teaspoon sesame oil
- Pinch of sugar
- 4 – 6 ounces bean sprouts
- Salt and pepper to taste
Kitchen equipment needed
- 2 cutting boards, one for meat and the other for vegetables
- Chef’s knife
- Spoon
- Bowl
- Wok
- Cling film
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.
Preparation — 5 minutes + 45 minutes waiting
WASH and clean the scallions, then split them in half vertically and cut into roughly 3 inch pieces. THINLY cut the ginger in 3 slices. CUT the rump steak into bite-sized chunks using the chefs knife and a cutting board with a thick groove. The groove prevents any blood from leaking onto your kitchen counter top. 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.
Cooking the beef chow noodles — 15 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 flavors 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!
Jen says
October 30, 2015 at 4:13 AMThis looks amazing! I can’t wait to give it a try!
ohmydish says
October 30, 2015 at 12:13 PMThanks! Wait until you’ve figured out for yourself that it also taste amazing! :D