Beef Chow Fun
This classic Cantonese dish features tender slices of beef and wide, chewy rice noodles stir-fried with bean sprouts and green onions. A savory sauce coats every ingredient, creating a satisfying and flavorful meal. It's a popular choice for a quick and hearty dinner.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 821 kcal
Allergen information: may contain gluten, molluscs, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gflank steak, sliced against the grain into 1/4-inch (0.6 cm) strips
- 450 gwide rice noodle, fresh
- 2 tbspvegetable oil, divided
- 1 tbspginger, minced
- 2 clovegarlic, minced
- 2 cupbean sprout
- 4 pcsgreen onion, cut into 2-inch (5.1 cm) pieces
marinade
- 1 tbspsoy sauce
- 1 tbspcornstarch
- 0.25 tspbaking soda
sauce
- 2 tbspsoy sauce
- 1 tbspdark soy sauce
- 1 tbspoyster sauce
- 1 tspsugar
- 0.25 tspwhite pepper
- 1 tspsesame oil
Equipment
wok · large skillet · spatula · mixing bowls
The method
Step by step
- 1
In a medium bowl, combine the flank steak with the marinade soy sauce, cornstarch, and baking soda. Mix well and let it marinate for at least 15 minutes at room temperature.
About 15 min
Cook’s note: Baking soda helps tenderize the beef.
- 2
If using fresh wide rice noodles, gently separate them by hand. If they are stiff, briefly blanch them in hot water for 30 seconds, then drain and rinse with cold water to prevent sticking.
About 5 min
Cook’s note: Be gentle with the noodles to avoid breaking them.
- 3
In a small bowl, whisk together the sauce soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and sesame oil. Set aside.
About 2 min
- 4
Heat half of the vegetable oil in a large wok or skillet over high heat until shimmering.
About 1 min
Cook’s note: A hot wok is crucial for good stir-frying.
- 5
Add the marinated beef to the hot wok in a single layer and sear for 1-2 minutes per side until browned. Do not overcrowd the wok; cook in batches if necessary. Remove the beef and set aside.
About 4 min
Cook’s note: Cooking in batches prevents the beef from steaming instead of searing.
- 6
Add the remaining vegetable oil to the wok. Add the minced ginger and garlic and stir-fry for 30 seconds until fragrant.
About 1 min
Cook’s note: Do not let the garlic burn.
- 7
Add the prepared wide rice noodles to the wok and stir-fry for 2-3 minutes, gently separating them with your spatula, until they are heated through and slightly charred.
About 3 min
Cook’s note: Use a wide spatula or tongs to prevent breaking the noodles.
- 8
Return the cooked beef to the wok. Add the bean sprouts and green onions.
- 9
Pour the prepared sauce over the noodles, beef, and vegetables. Toss everything together quickly for about 1-2 minutes until all ingredients are evenly coated and heated through.
About 2 min
Cook’s note: Work quickly to avoid overcooking the bean sprouts and green onions.
- 10
Serve immediately while hot.
Per serving
Nutrition
- Calories
- 820.8kcal
- Protein
- 35.3g
- Carbs
- 101.9g
- Fat
- 30.3g
- Fibre
- 2.1g
- Sugar
- 2.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Beef Chow Fun in an airtight container in the refrigerator.
Reheat in a microwave or on a stovetop over medium heat, adding a splash of water if needed, until warmed through.
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