Okay, as promised, here’s the Beef Chow Fun recipe.  I am not the best recipe writer, as my eyes are what I use to measure.

Beef Chow Fun has become the kids’ favorite dinner.  They ask for it all the time, so I ended up making it almost every week.  My husband is a huge fan, and he would eat this everyday.

Chow fun refers to this think sheets of rice noodle you get from the grocery store.  This is not the dried thin noodles, and they usually put this together with the open refrigerator along with the tofu section.  I often have to put them in the fridge after the purchase, and you can probably store it for 2-3 days or so.  When you are ready to use it, heat it back up with the microwave.  The goal is to make the noodle soft again.  However, be careful not to overheat it, otherwise it will cook the noodle and turn it into paste.  When it is nice and soft, then cut them into width wise about 1″ thick.  Very IMPORTANT, separate the noodles!!!!  This is one of the most crucial steps.  Separate the noodles so that they don’t stick to each other.  And yes, it’s oily and your hands will be greasy, but this is a step you MUST not skip.

Ingredients: (serves 4)

• Chow fun – 2 packages
• Flank Steaks – thinly sliced, about 1/2 lb
• Medium size onion – sliced about 1″ thick
• Bean Sprout – about 1/2 lb
• 3 Scallion – coarsely chopped (optional)
• Oyster Sauce
• Soy Sauce
• Canola oil or vegetable oil

Seasoning for the beef:

• 1 – 1.5 tablespoon soy sauce
• Corn starch about 1 teaspoon
• Water 2 teaspoon
• Sesame oil 1 teaspoon
• Baking powder 1/4 teaspoon

Direction:

1. Season the flank steak with the seasoning.  15-20 minutes of seasoning is enough, but I always season them a few hours ahead to give it that extra flavor as it soak up all the soy sauce.
2. Prep the noodle as per above instruction.
3. Heat the wok, and heat up about 2 teaspoons of oil.  Put in the beef, and taking care of not to OVER CROWD it.  Half a pound of beef will probably takes 2 times to pan fried.  It is very tempting to keep stirring.  DON’T touch it.  Let it sit for 30 seconds or so, and let it seared.  Flip it when one side is seared and immediately take the beef out of the work and put in a bowl.  Repeat until all the beef is seared.
4. While the flame is still on, and the wok is hot, put in 2 teaspoons of oil and heat up the oil.  Put in the onion and scallion (if using).  Lower the flame to medium and stir fry the onion until tender.  I usually put a little bit of water in with the onion and scallion to help from over browning.
5. When the onions are tender, stir in the bean sprouts for about 1 minute.
6. Put the noodles in and mix well.  Put in some soy sauce and some oyster sauce.  Take care of not too much oyster sauce as it can be very salty.  This type of noodle should be pretty dry, without too much sauce.  This is also the time to taste it, and decide to add more soy sauce and/or oyster sauce.  Add the sauce a little bit at a time to avoid “over saucing”.
7. When everything is heated and taste good, stir in the flank steak.  Give it a good stir and mix it well for about 30 seconds.  Turn off the heat and serve immediately.

That is it.  It sounds complicated, but it actually is pretty easy.  It is a great party food, and a crowd pleaser.  Even though it is very flavorful, I often like mine with a bit of hot spicy oil.  It just gives it that extra kick.  Enjoy!