Beef Chow Fun

Name: Beef Chow Fun
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 300g Wide Rice Noodles, Hor fun; separated; fresh; 250g Beef Flank Steak, Thinly sliced against the grain; 120g Bean Sprouts, About 2 cups; 3 Scallions, Cut into 5 cm lengths; 3 tbsp Neutral Oil, Peanut or canola; 1 tsp Light Soy Sauce; 1 tsp Shaoxing Wine; 1/4 tsp Baking Soda; 1 1/2 tsp Cornstarch; 1/2 tsp Sugar; 1 tbsp Water; 1/2 tsp Sesame Oil; 1 1/2 tbsp Light Soy Sauce; 1 tbsp Dark Soy Sauce; 1 tbsp Oyster Sauce; 1 tbsp Shaoxing Wine; 1/2 tsp Sugar; 1 pinch of Ground White Pepper; 1 pinch of Ground White Pepper

Beef Chow Fun is a classic Cantonese stir-fry of tender, thinly sliced beef and wide, silky rice noodles tossed in a savory soy-based sauce. Wok-char adds smoky depth while crisp bean sprouts and scallions bring a bright, fresh finish—simple, satisfying, and perfect for a weeknight dinner.

Beef Chow Fun is a classic Cantonese stir-fry of tender, thinly sliced beef and wide, silky rice noodles tossed in a savory soy-ba... Show more

Traditional Chinese Recipe

Health Grade

C · Balanced

Rating

4.1

Time

40 min

Price

4,09 €

Calories

704 kcal

meal prep

one pot

high protein

low sugar

Method

Wash and dry

Rinse the bean sprouts and scallions under cold water, then drain them well and pat them very dry with a clean towel. Trim off any stringy roots from the sprouts and any wilted tops from the scallions so everything is crisp and ready for the wok.

Slice the beef

Trim the beef flank steak of any tough silver skin, then slice it thinly against the grain into bite-size strips. Cut the scallions into 5 cm lengths if they are still whole, keeping the white and green pieces together for the stir-fry.

Marinate the beef

In a bowl, combine the beef with light soy sauce, Shaoxing wine, baking soda, cornstarch, sugar, water, sesame oil, and a pinch of ground white pepper. Massage everything together for about 1 minute, until the liquid is mostly absorbed and the slices look lightly glossy, then let it sit for 20 minutes.

Mix the sauce

Whisk together the remaining light soy sauce, dark soy sauce, oyster sauce, the remaining Shaoxing wine, the remaining sugar, and another small pinch of white pepper until smooth. Keep the sauce beside the stove so it is ready the second the noodles hit the wok.

Loosen the noodles

Separate the wide rice noodles gently with your fingers into loose strands. If they are cold and stuck together, let them sit at room temperature for a few minutes and tease them apart slowly so they stay in long, broad ribbons.

Heat the wok

Set a wok or large heavy skillet over high heat until it is very hot and just starting to smoke, about 2 minutes. Add 1 tablespoon of the neutral oil and swirl to coat the surface.

Sear the beef

Spread the marinated beef in a single layer and leave it undisturbed for 30 to 45 seconds, then toss and sear for about 30 seconds more, just until the edges brown and the beef is about 80% cooked. Transfer it to a plate right away so it stays tender.

Stir-fry the noodles

Add another 1 tablespoon of oil to the wok, then add the scallions and the noodles. Toss and lift gently for 1 to 2 minutes, using a spatula to turn broad sections instead of chopping through them, until the noodles are heated through, glossy, and picking up a few lightly charred spots.

Finish the chow fun

Pour the sauce and the last 1 tablespoon of oil around the edge of the wok, then add the bean sprouts and the beef. Stir-fry for 30 to 60 seconds, just until the sauce coats everything, the sprouts barely wilt, and the beef is fully cooked. Keep the heat high and toss gently so the noodles stay whole instead of turning mushy.