Beef Chow Fun (Printable Version)
Tender beef and wide rice noodles stir-fried with crisp bean sprouts in a savory Cantonese sauce.
# What You Need:
→ Beef
01 - 10 oz flank steak, thinly sliced against the grain
02 - 1 tsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp Shaoxing wine or dry sherry
05 - 1 tsp vegetable oil
→ Noodles & Vegetables
06 - 14 oz fresh wide rice noodles (hor fun)
07 - 1 medium yellow onion, thinly sliced
08 - 3 spring onions, cut into 2-inch pieces
09 - 5 oz bean sprouts
→ Sauce
10 - 2 tbsp light soy sauce
11 - 1 tbsp dark soy sauce
12 - 1 tbsp oyster sauce
13 - 1/2 tsp sugar
14 - 1 tbsp water
→ For Stir-Frying
15 - 3 tbsp vegetable oil, divided
# How to Make It:
01 - Combine sliced beef with soy sauce, cornstarch, Shaoxing wine, and oil. Mix thoroughly and let marinate for 10-15 minutes to tenderize.
02 - Whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, and water in a small bowl until fully incorporated. Set aside for quick access during stir-frying.
03 - Gently separate fresh rice noodles. If refrigerated and stiff, steam or microwave briefly for 30-60 seconds to soften without overcooking.
04 - Heat 1 tbsp vegetable oil in a large wok over high heat until smoking. Add marinated beef in a single layer and sear for 1-2 minutes until just browned. Remove immediately and set aside.
05 - Add another 1 tbsp oil to the wok. Stir-fry onions and most of the spring onions, reserving a portion for garnish, for 1-2 minutes until fragrant and slightly softened.
06 - Add rice noodles to the wok, spreading them evenly across the cooking surface. Let sear undisturbed for 1 minute to develop slight char and texture.
07 - Pour prepared sauce over noodles and toss quickly using spatula or tongs to coat evenly. The sauce should bubble and reduce slightly, coating each noodle.
08 - Return seared beef to the wok along with bean sprouts. Stir-fry everything together vigorously for 1-2 minutes until all components are heated through and well combined.
09 - Transfer to serving plates immediately and garnish with reserved spring onions. Serve hot while noodles retain their springy texture.
# Expert Tips:
01 -
- The velvety tender beef against slippery noodles creates that irresistible texture contrast Cantonese cuisine is famous for
- Everything happens in one pan over high heat, making it perfect for weeknight dinners when you crave restaurant quality without leaving home
02 -
- Never crowd your wok with beef or it will steam instead of sear, losing that prized caramelized exterior
- Letting the noodles sit undisturbed for that minute creates the wok hei flavor that defines authentic chow fun
03 -
- Have all ingredients prepped and measured before you turn on the stove—stir-frying waits for no one
- Room temperature noodles separate more easily than cold ones, so let them sit out while you prep the beef