Beef Chow Fun

Preparation

1. Step 1

   Place noodles in a large bowl and cover with hot tap water. Drain and replace with more hot tap water every 10 minutes until the noodles are white, limp and partially tender, 30 to 40 minutes. Gently separate any noodles that stick together as you go. Drain and set aside.

2. Step 2

   In a medium bowl, stir together the cornstarch, sesame oil, 1 teaspoon Shaoxing wine, 1 teaspoon soy sauce and the baking soda, if using. Cut the steak lengthwise (with the grain) into 2-inch-thick pieces, then thinly slice each piece against the grain. (If you’re having trouble getting the steak thin enough, freeze the meat for 10 to 15 minutes to firm slightly.) Add the steak to the marinade and let sit for at least 15 minutes and up to 2 hours.

3. Step 3

   In a small bowl, make the sauce by stirring together the dark soy sauce, remaining 1 tablespoon Shaoxing wine, remaining 1 tablespoon soy sauce and 1 tablespoon water.

4. Step 4

   Heat a 14-inch wok or well-seasoned 12-inch cast-iron skillet over high heat until smoking. Swirl in 1 tablespoon of the neutral oil. Add the steak in a single layer, leaving any excess marinade in the bowl. Cook, undisturbed, until browned underneath, 1 to 2 minutes. Stir-fry until no longer pink, about 30 seconds. Transfer to a plate.

5. Step 5

   Add the remaining 1 tablespoon oil and onion and stir-fry until the onion is crisp-tender and charred in spots, 1 minute. Add the noodles, toss to combine and spread into an even layer. Cook, undisturbed, until the noodles are crusty and slightly charred underneath, 1 to 2 minutes. Add the bean sprouts, scallions and garlic. Return the beef and any of its juices to the wok. Pour the sauce around the perimeter of the noodles. Stir-fry until the beef is cooked, the sauce is dry and the noodles are starting to sizzle, 30 seconds to 1 minute. Season to taste with salt and white pepper.