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Answers: The only vegetables I like in it are green onions and bean sprouts.

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BEEF CHOW FUN

INGREDIENTS:

1 lb beef flank steak
5 teaspoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon sugar
a few drops sesame oil
1 teaspoon cornstarch
1/2 pound fresh rice noodles
1 8-ounce can baby corn (optional)
1/2 cup thinly sliced green onions
1 cup mung bean sprouts
2 garlic cloves
1 tablespoon Chinese black bean sauce
1 1/2 to 2 tablespoons oyster sauce
5 tablespoons oil for stir frying, or as needed

PREPARATION:

Cut the flank steak across the grain into thin strips about 1/4-inch thick. Add the dark soy sauce, rice vinegar, sugar, sesame oil, and cornstarch. Marinate the steak for 15 minutes.

While the steak is marinating, prepare the vegetables: rinse the baby corn in warm running water and drain.

Smash, peel, and chop the garlic cloves.

If using refrigerated rice noodles, rinse them in warm water to loosen. Cut the noodles into 1/2 to 3/4 inch strips.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the beef. Lay flat and let brown for a minute. Stir in the black bean sauce and stir-fry the beef until it is browned and nearly cooked through. Remove from the wok.

Clean out the wok and add 2 more tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the rice noodles and stir fry until browned.

Push the rice noodles up to the side of the wok and add 1 more tablespoon oil. When the oil is hot, add the baby corn. Stir-fry briefly, then mix with the noodles. Stir in the oyster sauce. Add the green onions and bean sprouts. Toss together with the other ingredients.

Add the beef back into the wok. Mix everything together and serve hot.

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i like beef noodles very much!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!...
lol! T.T
of course i like chinese beef noodles.
there're many good restaurants in beijing, i always go there at weekends with my friends.
you can find the best restaurants in beijing as bellow
http://www.chineseye.com

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try this one..

Vietnamese Beef Chow Fun Soup

Ingredients

8 ounces mung bean sprouts, about 4 cups
8 ounces flank steak, well trimmed
? teaspoon baking soda
1 tablespoon thin soy sauce [light, not lite/low sodium soy sauce]
1? teaspoons cornstarch
1? teaspoons Shao Hsing rice cooking wine [sherry may be substituted, don't buy Chinese cooking wine, which has salt]
1 tablespoon Chinese dried black beans [salted/fermented black beans]
1 pound fresh broad rice noodles [sold in plastic at Chinese and Southeast Asian markets]
3 tablespoons vegetable oil
3 slices ginger
2 teaspoons finely minced garlic
2 scallions, cut into 2-inch sections
2 tablespoons oyster flavored sauce

Instructions

Rinse the bean sprouts in several changes of cold water and drain thoroughly in a colander until dry to the touch.

Halve the flank steak with the grain into 2 strips. Cut each strip across the grain into 1/4-inch-thick slices. Place in a shallow bowl, sprinkle with baking soda, and stir to combine. Add the soy sauce, cornstarch, and rice wine, and stir to combine; set aside.

Rinse the black beans in several changes of cold water and drain. In a small bowl, mash the black beans with the back of a wooden spoon. Leaving the noodles as a slab, cut the noodles crosswise into 3/4 –inch-wide strips. [If your noodles were refrigerated, rinse them under warm water to refresh them.]

Heat a 14-inch flat bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon oil, ginger, and garlic to the wok, and stir-fry about 15 to 30 seconds, until fragrant. Carefully add the beef, spreading it in the wok. Cook, undisturbed, 30 seconds to 1 minute, letting the beef begin to brown. Add the mashed black beans and, using a metal spatula, stir-fry 1 to 2 minutes, or until the beef is browned but still slightly rare. Transfer to a plate. Rinse the wok and dry it thoroughly.

Heat the wok over high heat until hot but not smoking. Add the remaining 2 tablespoons oil to the wok with the noodles, spreading them in the wok. Cook undisturbed for 1 minute, or until slightly crusty. Add the bean sprouts and stir-fry 1 to 2 minutes. Return the beef with any juices that have accumulated to the wok, add the scallions and oyster sauce and stir-fry 1 to 2 minutes, or until heated through and well combined. Serve immediately.

Serves 4 to 6 as part of a multi-course meal.

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