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Soy Marinated Beef Chow Fun

with Crunchy Greens & Scallions

Cooking time

25 minutes




940 /serving

Nothing quite satisfies the soul like digging into a hot bowl of beef and noodle chow. You’ll marinate the beef strips to perfection in a sweet and salty soy sauce mix, before adding them to the sizzling pan. The broad, flat noodles work their magic from here, soaking up all the contrasting goodness of this dish, which stays lively thanks to fresh ginger and scallions while crunchy greens help you get your veggie fix.

We will send you:

  • 285g Top sirloin beef strips
  • 225g Yu choy (or gai lan)
  • 20g Ginger
  • 2 Scallions
  • 60ml Sweet soy sauce
  • 60ml Soy sauce (low sodium)
  • 30g Vegetable demi-glace
  • 225g Rice noodles
  • 12g Savoury Seoul spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame seeds, Soy, Sulphites, Wheat

You will need:

Large pot
Large pan
Salt & pepper
Total Fat
20 g
Saturated Fat
6 g
2890 mg
Total Carb
136 g
27 g
44 g
7 g
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Marinate the beef
Pat the beef strips dry with paper towel. In a medium bowl, combine the beef, 1 tbsp sweet soy sauce and 1 tbsp soy sauce (double of each sauce for 4 portions); season with ½ the spice blend; stir to combine. Set aside to marinate for at least 10 to 15 minutes as you complete the next steps.
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Mise en place
Bring a large pot of salted water to a boil. Cut off and discard the bottom ½ inch of the yu choy stems; cut the yu choy into 1-inch sections. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and mince the ginger.
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Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 4 to 5 minutes, until al dente (still slightly firm to the bite). Thoroughly drain the noodles and drizzle with oil to prevent sticking. Set aside in a warm spot.
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Cook the beef
While the noodles cook, in a large pan, heat a drizzle of oil on medium-high. Remove the beef strips from the marinade and shake to remove any excess liquid; discard the marinade. Add the marinated beef* in a single, even layer and cook, 1 to 2 minutes per side, until browned and cooked through. Transfer the cooked beef to a bowl and set aside, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Sauté the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and ginger. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the yu choy, remaining soy sauce, remaining sweet soy sauce and demi-glace; season with the remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, until the yu choy is wilted and the sauce has thickened.
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Make the chow fun & serve
To the pan of vegetables, add the cooked noodles and beef. Cook, stirring frequently, 1 to 2 minutes, until the noodles are coated with the sauce. Divide the finished beef chow fun between your bowls. Garnish with as many of the green tops of the scallions as you’d like. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.