½ pound boneless beef steak, cut into slices 1/8 inch thick and 2 inches long (flank steak works well here — wrap it and put it in the freezer for a couple of hours for easier slicing)

For the marinade:

1 generous tablespoon minced fresh ginger

2 tablespoons soy sauce

2 teaspoons cornstarch

1 tablespoon rice wine

1 tablespoon corn oil

For the chao fen:

4 tablespoons corn oil

2 rice noodle sheets, cut into ½ inch wide strips (about 1 pound)

½ teaspoon kosher salt

½ teaspoon sugar

2 tablespoons soy sauce

1 cup fresh bean sprouts, rinsed and drained

1 cup shredded Chinese cabbage, rinsed and drained

2 scallions, split and cut into 2-inch-long sections


1.  Combine the beef and marinade ingredients in a mixing bowl.  Mix well and let stand for 30 minutes.

2.  Heat a wok until hot, then add 3 tablespoons of the oil.  When the oil is hot, add the beef.  Stir-fry quickly to separate the pieces and until the meat just loses its redness, 2 to 3 minutes.  Transfer to a large platter.

3.  Reheat wok over low heat and add the remaining 1 tablespoon oil.  Add the rice noodles and gently stir until heated through, 2 to 3 minutes; the noodles will soften as they heat.  Sprinkle the salt, sugar and soy sauce on top of the noodles, then toss gently to mix.

4.  Return the beef to the wok and scatter the bean sprouts, cabbage and scallions over all.  Using the same gentle tossing motion, lift the noodle mixture from the bottom to the top, being careful not to scorch the noodles.  Continue to cook and turn the noodles until the bean sprouts and cabbage are just tender-crisp, about 3 minutes.  Transfer the noodles to a large serving platter and serve immediately.

adapted from Millie Chan’s Kosher Chinese Cookbook

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