Description
Beef Chow Fun is a Cantonese classic featuring tender beef, chewy wide rice noodles, crisp bean sprouts, and scallions, all stir-fried in a savory, smoky sauce. This quick and easy dish comes together in under 30 minutes!
Ingredients
-
For the Beef Marinade:
- 1/2 lb flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp oil
-
For the Stir-Fry:
- 8 oz fresh wide rice noodles (or dried rice noodles, prepared according to package instructions)
- 2 tbsp oil, divided
- 2 scallions, cut into 2-inch pieces
- 1 cup bean sprouts
- 2 tbsp soy sauce (mix of light and dark for best flavor)
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (or rice vinegar)
- 1 tsp sesame oil
Instructions
- Marinate the Beef
In a bowl, mix the beef slices with soy sauce, cornstarch, and oil. Let marinate for 10 minutes.
- 2. Prepare the Noodles
If using fresh rice noodles, gently separate them with your hands. If using dried noodles, soak or boil them as directed and drain well.
- 3. Stir-Fry the Beef
Heat 1 tbsp oil in a hot wok or large skillet. Add the beef and stir-fry for 1-2 minutes until browned. Remove and set aside.
- 4. Stir-Fry the Aromatics
Add the remaining 1 tbsp oil, then toss in the scallions and bean sprouts. Stir-fry for 30 seconds.
- 5. Add the Noodles and Sauce
Add the rice noodles to the pan, followed by soy sauce, oyster sauce, and Shaoxing wine. Stir quickly to coat the noodles evenly.
- 6. Combine and Serve
Return the beef to the pan and toss everything together for another minute. Drizzle with sesame oil and serve immediately.
Notes
- Cooking on high heat helps achieve the signature smoky “wok hei” flavor.
- If using dried noodles, ensure they’re well-drained before stir-frying to prevent them from getting mushy.
- Substitute chicken or tofu for a variation.
Nutrition
- Calories: ~450
- Sodium: ~800mg
- Fat: ~15g
- Carbohydrates: ~50g
- Protein: ~30g