Chow Fun with Flank Steak

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Chef Eric Silverstein’s take on the classic Chow Fun is the perfect introduction to Wok cooking.

By Eric Silverstein
Mar 14, 2022
70 Minutes
4 - 6 Servings

“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.

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Chow Fun with Flank Steak

Chef Eric Silverstein’s take on the classic Chow Fun is the perfect introduction to Wok cooking.

Eric Silverstein

70 Minutes
4 - 6 Servings
  • For the Marinated Steak:
  • 1 tablespoon light soy sauce or tamari
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon Shaoxing (Chinese rice wine)
  • ¼ teaspoon ground white pepper
  • ½ teaspoon sugar
  • 1 ½ teaspoons cornstarch
  • ½ teaspoon baking soda
  • ½ pound flank steak, cut on a bias against the grain into into ¼ inch slices
  • For the Fun Sauce:
  • 2 tablespoons plus 1 teaspoon oyster sauce
  • 1 tablespoon sweet soy sauce
  • 2 tablespoons plus 1 teaspoon light soy sauce
  • 3 tablespoons plus 1 teaspoon chili garlic sauce
  • For the Chow Fun:
  • 3 tablespoons canola oil, divided
  • ½ yellow onion, julienned
  • 2 teaspoons garlic, minced
  • 2 teaspoons ginger, minced
  • 1 cup green onions, thinly sliced, divided
  • 1 ½ pounds ho fun noodles
  • Pinch of white pepper
  • 1 ½ cups bean sprouts
  • 1 ½ cups kale, chiffonade
  • ¼ cup fried shallots, for garnish
  • ¼ 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 small bowl, 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 Serving Platter, 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.