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
Scale
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.
