Chow Fun with Flank Steak
Chef Eric Silverstein’s take on the classic Chow Fun is the perfect introduction to Wok cooking.
wok | stir fry | noodles
“My mom is Chinese, so I grew up eating a lot of different Asian food and all those flavors and dishes inspired me to create my menu,” says Chef Eric Silverstein of
The Peached Tortilla
in Austin. “And one of those dishes was Chow Fun, which is kind of like the Chinese version of Pad See Ew. It was one of my favorite dishes growing up so I wanted to bring it to everybody,” notes Chef Silverstein. At his restaurant, he uses brisket and kale as a nod to BBQ and greens, calling it "Southern Fun."
Featuring thinly sliced flank steak (which allows the simple soy marinade to penetrate it quicker) and ho fun noodles (wide Chinese rice noodles sometimes sold under the name chow fun noodles), this is a perfect dish to make in a
Carbon Steel Wok
because of its heat conduction and high sides, which keep everything in place while stirring.
For the Marinated Steak:
tablespoon light soy sauce or tamari
tablespoon oyster sauce
teaspoon sesame oil
teaspoon Shaoxing (Chinese rice wine)
teaspoon ground white pepper
teaspoon baking soda
pound flank steak, cut on a bias against the grain into into ¼ inch slices
For the Fun Sauce:
tablespoons plus 1 teaspoon oyster sauce
tablespoon sweet soy sauce
tablespoons plus 1 teaspoon light soy sauce
tablespoons plus 1 teaspoon chili garlic sauce
For the Chow Fun:
tablespoons canola oil, divided
yellow onion, julienned
teaspoons garlic, minced
teaspoons ginger, minced
cup green onions, thinly sliced, divided
pounds ho fun noodles
Pinch of white pepper
cups bean sprouts
cups kale, chiffonade
cup fried shallots, for garnish
cup cilantro leaves, for garnish
For the flank steak, whisk together all ingredients for the marinade in a large bowl. Add the sliced steak and stir to combine. Cover with plastic wrap and allow it to sit for 2-4 hours in the refrigerator. Once the steak is marinated, discard the marinade and set the meat aside.
For the fun sauce, whisk all of the ingredients together in a
, and set aside.
Add 1 Tbsp. vegetable oil to
Carbon Steel Wok
and place over high heat. When the oil begins to smoke, add the steak and sear for about a minute. Remove and set aside.
Let the wok come back up to temperature and another 1 Tbsp. of oil. Toss in the onion, garlic, and ginger and stir fry for about a minute until onion is translucent and garlic and ginger are fragrant.
Toss in ¾ cup green onions and 1 Tbsp. of oil, then add in the ho fun noodles with a pinch of white pepper. Pour ½ the fun sauce over your spatula and combine. Stir constantly so the noodles don’t stick to the bottom of the wok. Toss for 1 minute, until noodles have softened.
Add in bean sprouts and reduce heat to medium-low. Add in the kale and seared steak, tossing to combine. Stir fry for about 30 second more, then remove from heat. Taste and add more sauce, if desired.
Plate noodles on
, garnishing with remaining ¼ cup green onions, fried shallots, and cilantro leaves. Feel free to serve the remaining sauce on the side or save it for your next batch of Chow Fun.