|1||pound fresh wide rice noodles|
|3||tablespoons vegetable oil|
|1/2||pound flank steak, thinly sliced against the grain|
|1||small onion, sliced into wedges|
|2||teaspoons Chinese rice wine (Shaoxing if possible)|
|1/4||cup soy sauce|
|1||bunch Chinese chives (or scallions), cut into 1-inch lengths|
|3||cups mung bean sprouts|
1. In a medium bowl pull the strands of noodles apart and fluff them up.
2. Heat a large wok or skillet over high heat until smoking. Add 1 tablespoon of oil. Swirl the pan to coat it. Add the flank steak and stir-fry for 2 minutes or until the beef is charred on the edges and cooked through. Transfer the beef to a plate.
3. Clean and dry the pan. Set it over high heat until smoking. Add 2 tablespoons of oil. Swirl the pan to coat it. Add the onion wedges and stir-fry for 2 minutes or until the onions are beginning to color. Add the rice wine. Toss the onions for 1 minute or until the wine evaporates. Add the soy sauce. Let it bubble up for a few seconds.
4. Add the rice noodles all at once. Mix well until the sauce is absorbed by the noodles. Toss and sear the noodles against the bottom of the pan for 1 minute or until they are slightly charred.
5. Return the beef to the pan and toss thoroughly to mix it with the noodles. Add the chives or scallions, bean sprouts, and toss again. Gently transfer the chow fun to a platter. - Jonathan Levitt