This 15 Minute Beef Chow Fun Will Change Your LIFE!

Soak 200g of dried rice noodles in warm water for 30 minutes to 1 hour, then drain.

Slice 200g of beef into thin, bite-sized pieces against the grain.

In a mixing bowl, combine the sliced beef with soy sauce, dark soy sauce, Shaoxing wine, baking soda, neutral oil, a pinch of white pepper, and cornstarch. Massage well and set aside to marinate.

Slice half an onion. Separate the white and green parts of 3 green onions; thinly slice the white parts and cut the green parts into long strips. Finely chop 2 cloves of garlic. Trim the ends of a handful of mung bean sprouts.

In a small container, mix together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of Shaoxing wine, 2 teaspoons of sugar, and 1/4 teaspoon of white pepper to make the sauce.

Heat 2 tablespoons of oil in a wok over high heat. Add the marinated beef in a single layer and sear for about 30 seconds per side until nicely browned. Remove from the wok and set aside.

In the same wok, add 2 more tablespoons of oil over medium-high heat. Sauté the sliced onion, white parts of the green onions, and garlic for 30 seconds to 1 minute until fragrant.

Increase the heat to high. Add the drained noodles and stir-fry. Let them sit for about 2 minutes to get a slight char.

Pour the prepared sauce over the noodles and stir-fry for 1 minute to coat everything evenly.

Return the cooked beef to the wok, followed by the green parts of the green onions and the mung bean sprouts. Stir-fry for another 30 seconds to combine.

Turn off the heat. Drizzle with toasted sesame oil, add salt to taste, and give it a final mix before serving.