Description
Beef Chow Fun is a classic Cantonese stir-fried dish featuring tender strips of marinated flank steak, fresh rice noodles, and crisp vegetables tossed in a savory soy-based sauce. This quick and flavorful recipe balances the smoky char of stir-fried noodles with the juicy richness of beef and fresh crunch from bean sprouts and scallions, making it a satisfying meal perfect for any night of the week.
Ingredients
Beef Marinade
- 12 oz flank steak, cut into 1/4 inch strips
- 1/4 tsp baking soda
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 1 tbsp neutral oil (avocado, canola, or vegetable oil)
Stir Fry Sauce
- 2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp sugar
- 1 tbsp shaoxing wine
- 1/4 tsp MSG (optional)
Main Ingredients
- 4 tbsp neutral oil (avocado, canola, or vegetable oil), divided for cooking
- 16 oz rice noodles (fresh or dehydrated; if dehydrated, use 12 oz and rehydrate until pliable and separated)
- 4 scallions, cut into 2 inch pieces
- 1 small yellow onion, cut in half and thinly sliced
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 1 tsp sesame oil
Instructions
- Marinate the Beef: Slice the flank steak into 1/4 inch strips. Combine the baking soda, light soy sauce, dark soy sauce, white pepper, cornstarch, and neutral oil in a bowl and add the beef strips. Mix well and marinate for 10 minutes to tenderize and flavor the meat.
- Prepare Sauce and Ingredients: In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sugar, shaoxing wine, and optional MSG to create the stir fry sauce. Prepare all vegetables by cutting scallions into 2-inch pieces, slicing the onion thinly, mincing the garlic, and separating the rice noodles if fresh. Arrange everything on a tray for easy access during cooking.
- Sear the Beef: Heat 2 tablespoons of neutral oil in a large nonstick pan or wok over high heat. Add the marinated beef and sear it quickly for 2-3 minutes until browned but not fully cooked. Remove the beef to a plate and discard any excess oil from the pan.
- Cook the Noodles: Add 1 tablespoon of oil to the pan, keeping the heat on high. Put in the separated rice noodles and toss for 30 seconds. Pour 1 tablespoon of light soy sauce and 2 teaspoons of dark soy sauce around the pan’s edge and toss well. Continue cooking until the noodles develop a slight char and absorb the soy sauce, about 1 minute. Remove noodles to the plate with the beef.
- Sauté the Vegetables: Using 1 tablespoon of oil over medium-high heat in the same pan, sauté the sliced onions and minced garlic for 30 seconds. Add the scallions and bean sprouts and cook for another 30 seconds until the scallions show nice charred spots.
- Combine and Finish: Increase heat to high, return the cooked beef and noodles to the pan with the vegetables. Pour in the prepared stir fry sauce and stir-fry everything together for 2-3 minutes, allowing the sauce to absorb fully into the noodles, beef, and vegetables. Drizzle with sesame oil, toss once more, then remove from heat and serve immediately.
Notes
- Use fresh rice noodles if possible for best texture; if using dehydrated, make sure to rehydrate well to avoid clumping.
- The baking soda in the marinade tenderizes the beef, but do not marinate for too long to avoid a mushy texture.
- High heat is essential to achieve the characteristic 'wok hei' or smoky char flavor.
- MSG is optional; omit if you prefer to avoid additives.
- Adjust soy sauce quantities to taste if you prefer less saltiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
