An easy Chinese beef and noodle stir fry with rich dark flavorful sauce.
Adapted from a recipe in The Sweet Mandarin Cookbook
For the Beef and marinade
For the Noodles and Vegetables
For The Sauce
Tip: Freeze the beef for 25-30 minutes before slicing it. It won't freeze solid, but it will firm up just enough to be stable and much easier to slice.
Note: Any rice noodles between 1/4-inch and 1-inch wide will work well in this dish. The wider the better for more traditional beef chow fun.
Note on doubling the recipe: Cook the beef in two batches, to insure quick and successful browning.
Keywords: Chinese rice noodles with beef, beef and noodles stir fry