14 ounces wide grain noodles 1 bunch chives, reduce lengthy sections 2 cups bean sprouts 1 bunch soy chum 1 tablespoon soy sauce 1 tablespoon dark soy sauce 1 teaspoon brown sugar 1 small white-colored onion, sliced 3 thin slices of ginger root salt oil 10.5 ounces thinly pounded beef 1/2 teaspoon sodium bicarbonate 1 tablespoon corn starch 1 tablespoon Chinese cooking wine 1 1/2 tablespoons soy sauce 1 teaspoon sesame oil 2 tablespoons oil
- Inside a bowl combine together sodium bicarbonate, corn starch, Chinese cooking wine, soy sauce and sesame oil, mix well.
- Add some beef and taking advantage of both hands mix rid of it to distribute the marinade evenly, put aside for fifteen minutes.
- Place wok inside a stovetop and put in through the roof heat, once it begins to smoke add oil and swirl it around to coat the top.
- Allow it to achieve the oils smoking point adding the beef in single layer as you possibly can, let it rest there without mixing for thirty seconds to some minute until brown somewhere. Turn to another side and then leave it again for an additional minute. Now begin to stir fry, keep doing so for just two minutes. Remove beef in the wok.
- Soak grain noodles in boiling water inside a big bowl for several minutes, drain then put aside.
- Combine the soy sauce, dark soy sauce and brown sugar, put aside.
- Utilizing the same wok add 2 tablespoons of oil bring heat to high then saut ginger root and onions.
- Add some choy sum and stir fry for thirty seconds.
- Add some noodles and also the soy sauce sugar mixture, stir fry continuously for just two minutes until sauce is also distributed. Add small quantities of water as needed so it doesn't dry up.
- Add some beef back along with the bean sprouts and chives, season with salt as needed then stir fry for 30 more seconds.
- Remove from wok, serve while hot.
This recipe from Ang Sarap and Honest Cooking was republished with permission. It initially made an appearance as Beef Chow Fun .