How To Make a Super Easy Beef Chow Fun | Rachael Ray
How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone
How to Make Oven Fried Chicken
How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa
Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…
At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…
See Rachael's Italian Dream Home In First Look At New Facebook W…
How to Make Spinach Ricotta Gnudi with Tomato Sauce and Crispy G…
How To Make Chicken Cacciatore | Rachael Ray
We Tried The TikTok Watermelon Slicer
How to Make Roasted Eggplant, Pepper and Tomato Pasta | Rachael …
Jessica Alba Surprises Beauty 2 the Streetz Founder Who Makes L…
Jessica Alba on Parenting Her Teen Daughter Honor: "No Matter Wh…
First Look Inside Rachael's Rebuilt Home One Year After Devastat…
How To Make 3-Ingredient Peanut Butter Cookies
How To Make Thai-Style Pineapple Fried Rice | Jet Tila
Make your own takeout! Rach shares an easy noodle recipe of beef chow fun—doesn't matter if it's Asian or Italian, just use a wide noodle!
Rach's Tip: Some Chinese noodles boil in 5 minutes, some soak in hot water, some boil in water 1 minute etc. Drain as ready! You can also use wide-cut pasta like fettuccine in a pinch.
- 1 pound flank steak or thin-cut boneless sirloin steaks, thinly sliced
- Salt and white pepper (Sichuan pepper if you like extra heat)
- 3 tablespoons light soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ cup Shaoxing rice wine or sherry
- 3 tablespoons light soy sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons toasted sesame oil
- 1 teaspoon superfine sugar, brown sugar or honey
- 4 tablespoons neutral oil, divided
- 3 baby Bok Choy, trimmed of ends and thinly sliced
- 2 red chilies, thinly sliced (optional for extra heat)
- 2 inches ginger root, peeled and finely chopped
- 1 bulb garlic, chopped
- 1 pound wide, sliced or planed Chinese or wide wheat noodles of choice, you can also use wide-cut pasta like fettuccine in a pinch
- 2 cups mung bean sprouts
- 1 large bunch scallions, cut into bite-sized pieces on a bias
- 2 cups upland cress, watercress leaves or micro greens of choice
- Toasted sesame seeds
For the beef and marinade, season steak with salt and pepper. Thinly slice meat—placing it in the freezer for 10 minutes will firm it up for thin slicing. In a large zip-top bag, combine the soy sauce, cornstarch, and baking soda, then add meat and marinate the beef 30 to 60 minutes.
Bring water to low rolling boil for noodles.
For the sauce, whisk up Shaoxing, light and dark soy, sesame oil, and sugar.
Heat a large skillet over medium-high heat with oil, 2 turns of the pan, add beef (in two batches if necessary to avoid crowding the pan), brown well to crisp, and remove. Add more neutral oil, 2 turns of the pan, add bok choy and chilies and wilt for 2 to 3 minutes. Add ginger and garlic, toss 2 minutes, add sauce and return meat to pan, combine with tongs and remove from heat. Cook noodles 5 minutes or to package directions, add with tongs to meat and vegetables. Add bean sprouts, half of the scallions and half of the cress, toss and adjust seasonings. Garnish with the other half of the scallions, cress and toasted sesame seeds.