If you have a craving for a classic Cantonese stir-fry that’s packed with bold flavors and delightful textures, then you must try this Beef Chow Fun Recipe. It features tender slices of marinated flank steak, silky fresh flat rice noodles, crisp bean sprouts, and savory sauces all wok-tossed together to create a dish that’s both comforting and exciting. This recipe is straightforward but delivers restaurant-quality taste right in your own kitchen, making it a true favorite for anyone who loves authentic Chinese comfort food.
Ingredients You’ll Need
The beauty of the Beef Chow Fun Recipe lies in its simple, accessible ingredients, each playing an essential role in building layers of flavor and texture. From beef to rice noodles and a blend of soy sauces, these ingredients come together to create the perfect harmony of savory, tender, and fresh.
- Flank steak: Thinly sliced against the grain, it becomes succulent and tender, perfect for quick stir-frying.
- Soy sauce: Provides a salty, umami foundation for both marinating the beef and flavoring the noodles.
- Shaoxing wine: Adds a fragrant depth and slight sweetness to the meat marinade.
- Cornstarch: Helps tenderize the beef while giving it a velvety texture when cooked.
- Oyster sauce: Brings a rich, slightly sweet, and savory note essential to authentic flavors.
- Dark soy sauce: Offers deep color and a hint of robust umami to the dish.
- Light soy sauce: Balances seasoning with its lighter saltiness.
- Fresh flat rice noodles (ho fun): Their broad, silky texture absorbs sauce beautifully without becoming mushy.
- Vegetable oil: Ideal for high heat stir-frying, ensuring a nice sear without overpowering flavors.
- Onion: Adds sweetness and a pleasant crunch after stir-frying.
- Garlic: Infuses the dish with fragrant warmth and a subtle kick.
- Bean sprouts: Introduce a crisp, refreshing contrast.
- Green onions: Provide fresh, sharp notes and vibrant color.
- Salt and white pepper: Fine-tune the seasoning for a perfect finish.
How to Make Beef Chow Fun Recipe
Step 1: Marinate the Beef
Start by coating your thinly sliced flank steak with soy sauce, Shaoxing wine, and cornstarch. The marinade does a lot of work here—it tenderizes the beef and infuses it with subtle aromatic flavors that form the savory backbone of the dish. Let the beef soak up these flavors for at least 15 minutes to ensure every bite is juicy and flavorful.
Step 2: Prepare the Sauce Mix
While the beef is marinating, combine the oyster sauce, dark soy sauce, and light soy sauce in a separate bowl. This trio creates a wonderfully complex sauce with layers of sweetness, saltiness, and deep umami that perfectly coat the noodles and bring the dish to life.
Step 3: Cook the Beef
Heat vegetable oil in a large wok or pan over high heat. Quickly stir-fry the marinated beef until it just changes color—usually about 2 to 3 minutes. This quick sear locks in juices and ensures the beef remains tender. Remove it from the pan and set aside so you can focus on building the noodle base next.
Step 4: Sauté Aromatics
In the same pan, add a bit more vegetable oil, then toss in the sliced onion and minced garlic. Stir-fry these until the onion turns translucent and the garlic releases its irresistible fragrance. These aromatics set the stage for the noodles, bringing natural sweetness and savory depth.
Step 5: Add the Rice Noodles and Sauce
Gently add your fresh rice noodles, being careful to separate any strands if they’re sticking together. Pour the sauce mixture over the noodles, then stir-fry them gently but thoroughly. This step is key—allowing the noodles to soak up the sauces while maintaining their delicate texture is what makes Beef Chow Fun Recipe so special.
Step 6: Combine Everything
Return the cooked beef to the wok along with bean sprouts and green onions. Stir-fry everything together for a couple of minutes until the bean sprouts soften just slightly but keep their crunch. This combination of textures—soft noodles, tender beef, and crunchy vegetables—is pure bliss on a plate.
Step 7: Season to Taste
Finish with a pinch of salt and white pepper, adjusting based on your preference. These little details elevate the flavors, adding just the right balance to the dish before serving.
Step 8: Serve Hot and Enjoy
Your Beef Chow Fun Recipe is ready to be enjoyed hot, ideally right from the wok so every bite is fresh and bursting with flavor. Garnish as you like to add an extra pop of color and freshness.
How to Serve Beef Chow Fun Recipe
Garnishes
Sprinkle extra sliced green onions on top for a fresh, vibrant touch that adds a mild sharpness perfectly complementing the rich flavors. You can also add a few sprigs of cilantro or a drizzle of chili oil if you want to wake up your taste buds with a spicy kick.
Side Dishes
Beef Chow Fun pairs wonderfully with light sides like steamed bok choy, sautéed Chinese broccoli, or even simple cucumber salad. These sides bring a refreshing brightness that balances the hearty noodles and beef.
Creative Ways to Present
If you’re serving Beef Chow Fun Recipe at a dinner party or want to impress guests, try plating the noodles in neat nests or using a wide shallow bowl to show off the colorful ingredients. Accompany with small dipping bowls of extra soy sauce or chili paste for a personalized flavor boost.
Make Ahead and Storage
Storing Leftovers
Store any leftover Beef Chow Fun in an airtight container in the refrigerator for up to 2 days. Keep in mind that the noodles may absorb some of the sauce overnight, so it’s best enjoyed fresh or reheated gently.
Freezing
Freezing this dish is possible but not ideal because rice noodles tend to lose their texture when frozen and thawed. If you do freeze, wrap it tightly and use within 1 month, but expect a softer noodle consistency after reheating.
Reheating
The best way to reheat Beef Chow Fun is in a hot skillet or wok with a splash of oil or water to help loosen the noodles. Stir-fry briefly until heated through to help revive the textures and flavors rather than microwaving, which can make the noodles soggy.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank steak is preferred for its tenderness and quick cooking, other cuts like sirloin or skirt steak, sliced thinly against the grain, can also work well.
What if I can’t find fresh flat rice noodles?
If fresh ho fun noodles are unavailable, you can use dry rice noodles soaked in warm water until soft, but fresh noodles give the best texture and flavor for Beef Chow Fun Recipe.
Is there a vegetarian alternative for this dish?
Yes! You can substitute the beef with tofu or a combination of mushrooms and extra vegetables, adjusting the sauce ingredients accordingly to maintain savory depth.
Why is it important to slice the beef against the grain?
Slicing against the grain shortens the muscle fibers, making the beef more tender and easier to chew, which is essential in quick stir-fry dishes like Beef Chow Fun.
Can I prepare any parts of this recipe in advance?
Marinating the beef ahead of time is a great way to deepen flavor and save time; you can also mix the sauces in advance and store them ready to pour over the noodles during cooking.
Final Thoughts
If you’re looking to bring a taste of authentic Cantonese cuisine to your table, this Beef Chow Fun Recipe is a brilliant place to start. It’s straightforward, packed with classic flavors, and comforting enough to become a weeknight favorite. Don’t hesitate to give it a try and watch how quickly it becomes a beloved go-to in your recipe collection!
Print
Beef Chow Fun Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 10m
- Total Time: 0h 25m
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
Beef Chow Fun is a classic Cantonese stir-fried noodle dish featuring tender slices of flank steak, fresh flat rice noodles, and a savory blend of soy-based sauces. This quick and flavorful recipe combines marinated beef and crispy bean sprouts with aromatic onions and garlic for a satisfying meal that’s perfect for any occasion.
Ingredients
Beef Marinade
- 1 pound of flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
Sauce Mix
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
Main Ingredients
- 1 pound fresh flat rice noodles (ho fun), separate into strands if stuck together
- 3 tablespoons vegetable oil
- 1 medium-sized onion, sliced
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 3 green onions, sliced into 2-inch pieces
- Salt and white pepper to taste
Instructions
- Marinate the Beef: In a mixing bowl, combine the sliced flank steak with soy sauce, Shaoxing wine, and cornstarch. Mix thoroughly to coat all the meat and let it marinate for at least 15 minutes to tenderize and infuse flavor.
- Prepare the Sauce Mix: In a separate bowl, mix together oyster sauce, dark soy sauce, and light soy sauce. Set this mixture aside; it will be used later to season the noodles.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 2-3 minutes until it is just cooked through. Remove the beef from the pan and set it aside to prevent overcooking.
- Stir-fry Aromatics: In the same pan, add another tablespoon of vegetable oil. Add the sliced onions and minced garlic, stir-frying them for approximately 2 minutes until the onions become translucent and the mixture is fragrant.
- Add Rice Noodles and Sauce: Gently add the fresh flat rice noodles to the pan, taking care not to break them apart. Pour the pre-mixed sauces over the noodles and stir-fry for 2-3 minutes, ensuring the noodles are evenly coated and heated through.
- Combine all Ingredients: Return the cooked beef to the pan along with the bean sprouts and green onions. Stir-fry everything together for another 2 minutes until the bean sprouts are slightly wilted, and all components are well incorporated.
- Season: Add salt and white pepper to taste, mixing well to distribute the seasoning evenly.
- Serve: Plate the Beef Chow Fun while hot, optionally garnishing with extra sliced green onions for freshness and color.
Notes
- For best results, use fresh flat rice noodles, as dried ones can break easily.
- Ensure the wok or pan is hot before stir-frying to get that signature slightly charred flavor known as “wok hei.”
- Adjust seasoning with soy sauces and salt to suit your taste preferences.
- You can substitute flank steak with other tender cuts like sirloin or skirt steak if preferred.
- Bean sprouts can be added last to maintain their crunchiness.
