Name: Lemongrass Ginger Beef Chow Fun
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southeast Asian cuisine
Ingredients: 16 oz wide rice noodles (fresh or dried, prepared according to package instructions); 1 lb flank steak (thinly sliced against the grain); 2 pcs lemongrass (stalks, tough outer layers removed, thinly sliced); 2 tbsp ginger (fresh, grated or finely minced); 4 pcs garlic (cloves, minced); 2 pcs bell peppers (any color, thinly sliced); 1 cup snow peas; 2 tbsp vegetable oil; 0.25 cup fresh cilantro (chopped, for garnish); 0.25 cup soy sauce; 2 tbsp oyster sauce; 1 tsp fish sauce; 1 tbsp cornstarch; 1 tsp sesame oil; 1 tsp sugar; 0.25 tsp white pepper

An enticing, steaming bowl of Lemongrass Ginger Beef Chow Fun, showcasing glossy wide rice noodles tossed with succulent flank steak, colorful bell peppers, and vibrant green snow peas. The dish is generously garnished with fresh cilantro and thinly sliced red chilies, highlighting its rich textures and inviting aroma. It's presented in a warm, rustic bowl, evoking a sense of comfort and authentic

Embark on a culinary adventure with this Lemongrass Ginger Beef Chow Fun, a dish that beautifully marries the bold flavors of Southeast Asian cuisine with the comforting familiarity of stir-fried noodles. Chow fun, a classic Cantonese noodle dish, traditionally features wide, silky rice noodles stir-fried with meat and vegetables, and our version elevates this experience by infusing it with aromatic lemongrass and zesty ginger. These vibrant ingredients not only tenderize the flank steak but also impart a complex, fragrant aroma that is utterly captivating. Imagine tender, marinated beef, crisp-tender bell peppers and snow peas, all coated in a savory, slightly sweet sauce and tossed with those irresistibly chewy wide rice noodles. This dish is not just a meal; it's a sensory journey, from the preparation of the fragrant marinade to the sizzling wok, culminating in a balanced symphony of sweet, savory, and umami notes. Perfect for a weeknight family dinner or a lively gathering, this beef chow fun is a testament to how simple ingredients can transform into an extraordinary Noodle Dish, bringing the bustling street food markets right into your kitchen. It’s an approachable recipe that promises maximum flavor with minimal fuss.

Preparation time: 25 min
Cooking time: 15 min
Total time: 40 min
Servings: 4

Instructions

Preparation

1In a medium bowl, combine 2 tablespoons of soy sauce, cornstarch, sesame oil, and white pepper. Add the thinly sliced flank steak, tossing to coat. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
2While the beef marinates, prepare the noodles according to package instructions. If using dried noodles, soak them in hot water until pliable, then blanch briefly. Drain well and set aside, tossing with a little oil to prevent sticking.
3In a small bowl, whisk together the remaining soy sauce, oyster sauce, fish sauce, and sugar to create the stir-fry sauce. Set aside.

Cooking

1Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking. Add the marinated beef in a single layer and stir-fry quickly for 2-3 minutes until browned and mostly cooked through. Remove the beef from the wok and set aside.
2Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced lemongrass, grated ginger, and minced garlic. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
3Add the sliced bell peppers and snow peas to the wok. Stir-fry for 2-3 minutes until crisp-tender.
4Return the cooked beef to the wok. Add the prepared wide rice noodles. Pour the stir-fry sauce over the noodles and vegetables. Toss everything together vigorously, using tongs, for 2-3 minutes, ensuring the noodles and ingredients are evenly coated with the sauce.
5Serve immediately, garnished with fresh chopped cilantro.

Instructions

Preparation

1In a medium bowl, combine 2 tablespoons of soy sauce, cornstarch, sesame oil, and white pepper. Add the thinly sliced flank steak, tossing to coat. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
2While the beef marinates, prepare the noodles according to package instructions. If using dried noodles, soak them in hot water until pliable, then blanch briefly. Drain well and set aside, tossing with a little oil to prevent sticking.
3In a small bowl, whisk together the remaining soy sauce, oyster sauce, fish sauce, and sugar to create the stir-fry sauce. Set aside.

Cooking

1Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking. Add the marinated beef in a single layer and stir-fry quickly for 2-3 minutes until browned and mostly cooked through. Remove the beef from the wok and set aside.
2Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced lemongrass, grated ginger, and minced garlic. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
3Add the sliced bell peppers and snow peas to the wok. Stir-fry for 2-3 minutes until crisp-tender.
4Return the cooked beef to the wok. Add the prepared wide rice noodles. Pour the stir-fry sauce over the noodles and vegetables. Toss everything together vigorously, using tongs, for 2-3 minutes, ensuring the noodles and ingredients are evenly coated with the sauce.
5Serve immediately, garnished with fresh chopped cilantro.

Nutrition Information

Calories: 551 kcal
Protein: 35 g
Fat: 18 g
Carbs: 61 g

Nutrient	Per serving
Calories	551 kcal
Protein	35 g
Fat	18 g
Carbs	61 g

Tips

Ensure your wok is very hot before adding ingredients for authentic stir-fry results. Prep all ingredients before you start cooking.
Don't overcrowd the wok; cook the beef in batches if necessary to ensure it browns properly and doesn't steam.
For extra heat, serve with a side of sriracha or chili oil. A squeeze of fresh lime juice can brighten the flavors further.