Beef Chow Fun Stir-Fried Noodles (Printable Version)
Tender beef and wide rice noodles stir-fried with bean sprouts in a savory Cantonese sauce.
# What You'll 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/ho 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
# Step-by-Step:
01 - Combine the sliced flank steak with soy sauce, cornstarch, Shaoxing wine, and oil in a bowl. 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 sugar dissolves. Set aside for quick assembly during cooking.
03 - Gently separate fresh rice noodles. If refrigerated and stiff, steam or microwave briefly for 20–30 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 sliced 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 a slight char and enhance flavor.
07 - Pour the prepared sauce over the noodles. Toss quickly and vigorously to coat evenly, allowing the sauce to caramelize slightly on the noodles.
08 - Return the seared beef to the wok along with bean sprouts. Stir-fry for 1–2 minutes until everything is heated through. Garnish with reserved spring onions and serve immediately.
# Expert Advice:
01 -
- The beef stays impossibly tender thanks to a simple velveting technique I wish Id learned years ago
- That smoky noodle flavor called wok hei makes everything taste like it came from a street stall in Hong Kong
02 -
- Crowding your wok makes the temperature drop and you end up steaming instead of stir-frying
- Letting the noodles sit undisturbed for that minute creates the crispy edges that make this dish authentic
03 -
- Cooking over high heat requires confidence so have all ingredients measured and within reach
- If your noodles start sticking, add a splash of water instead of more oil to loosen them