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Stir-Fried Rice Noodles with Beef and Broccolini

Stir-Fried Rice Noodles with Beef and Broccolini

By Courtney HillApril 25, 2023

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Active time plus cooling
    plus marinating
  • Rating

Beef chow fun is a Cantonese stir-fry of slippery wide-cut fresh rice noodles tangled with slices of tender-chewy beef, the whole thing tasting of wok hei, or the smoky-toasty flavor that comes from high-heat wok cooking. Since fresh rice noodles aren’t easy to source and not every kitchen is equipped with a wide, flat-bottomed wok, we developed this recipe using widely available dried rice stick noodles (ones that measure about ½ inch wide are preferable) and we do the stir-frying in a 12-inch skillet. The flavors and textures are different from the classic dish, but we think this rendition is terrifically delicious. We also add Broccolini, which turns the dish into a complete one-pan meal. The beef marinates for at least an hour before cooking; use that time to prep the other ingredients.

Tip

Don’t add the beef to the skillet too soon. Wait until you see wisps of smoke rising from the oil so the slices sizzle vigorously and brown on contact. Also, don’t stir the beef right away. Allow it to sear, which develops caramelization that adds flavor to the stir-fry. The slices will release easily from the pan when they’re ready to be stirred.

Ingredients
  • 2

    teaspoons plus ¼ cup soy sauce, divided, plus more to serve

  • 2

    teaspoons plus 2 tablespoons dry sherry or Shaoxing wine, divided

  • 4

    teaspoons toasted sesame oil, divided

  • 3

    teaspoons oyster sauce, divided

  • 1

    teaspoon cornstarch

  • Ground white pepper

  • 12

    ounces flank steak, cut with the grain into 2- to 3-inch pieces, then thinly sliced against the grain

  • 8

    ounces dried rice stick noodles (see headnote)

  • Boiling water, to soak the noodles

  • 3

    tablespoons grapeseed or other neutral oil

  • 8

    ounces Broccolini, halved lengthwise if thick

  • 1

    small yellow onion, halved and sliced about ¼ inch thick

  • 4

    medium garlic cloves, minced

  • 4

    scallions, cut into 2-inch lengths

Step 1

In a medium bowl, whisk together 2 teaspoons soy sauce, 2 teaspoons sherry, 2 teaspoons sesame oil, 1 teaspoon oyster sauce, the cornstarch and ¼ teaspoon white pepper. Add the beef and toss to coat. Cover and refrigerate for at least 1 hour or for up to 4 hours.

Step 2

Place the noodles in a large heatproof bowl and add boiling water to cover. Let stand, stirring once or twice and separating any strands that are sticking together, until the noodles are pliable, about 15 minutes, then drain. Toss with the remaining 2 teaspoons sesame oil and set aside.

Step 3

In a small bowl, stir together the remaining ¼ cup soy sauce, the remaining 2 tablespoons sherry, the remaining 2 teaspoons oyster sauce, 3 tablespoons water and ½ teaspoon white pepper; set aside.

Step 4

In a 12-inch skillet over medium-high, heat the grapeseed oil until barely smoking. Add the beef in an even layer and cook without stirring until well browned on the bottom and the pieces release easily from the skillet, about 3 minutes. Add the Broccolini, onion and garlic; cook, stirring and scraping up any browned bits, until the onion is lightly browned and the Broccolini is bright green, about 3 minutes.

Step 5

Add the noodles, reduce to medium and cook, tossing to combine, for about 1 minute. Add the soy mixture and scallions; cook, tossing and scraping up any browned bits, until the noodles are tender and have absorbed the sauce and the Broccolini is tender-crisp, 3 to 5 minutes. Off heat, taste and season with additional soy sauce and white pepper.