Description
This Beef Chow Fun recipe brings a classic Cantonese dish right to your kitchen! Tender strips of marinated beef and wide rice noodles are stir-fried with a medley of vegetables and a savory sauce. It’s a quick and easy recipe that’s perfect for a weeknight meal or a satisfying lunch.
Ingredients
Units
Scale
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Beef and Marinade:
- 8 ounces beef steak (ribeye, sirloin, or flank), thinly sliced
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
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Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
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Stir Fry Noodles:
- 12 ounces wide rice noodles
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, sliced
- 1-inch piece ginger, chopped
- 1 cup bean sprouts
- 3 green onions, cut into 2-inch pieces
Instructions
- Marinate Beef: Combine beef and marinade ingredients in a bowl. Marinate for 15 minutes.
- Soak Noodles: Soak rice noodles in boiling water for 10-15 minutes. Drain well.
- Prepare Sauce: In a bowl, whisk together all sauce ingredients.
- Sear Beef: Heat a wok or large skillet over medium-high heat. Add vegetable oil and sear marinated beef in batches until browned. Remove beef and set aside.
- Stir-Fry: Add another tablespoon of oil to the wok, if needed. Sauté onions, then add garlic and ginger. Cook until fragrant. Add soaked noodles and the prepared sauce. Toss to combine.
- Combine and Finish: Add seared beef, bean sprouts, and green onions to the wok. Stir-fry for 2 minutes, or until noodles are cooked through. Serve immediately.
Notes
- Use flank steak, ribeye, or sirloin for best results. Slice thinly against the grain.
- Marinate the beef for tenderness and flavor.
- Don’t over-soak the noodles to prevent them from becoming mushy.
- Use high heat for stir-frying to keep the noodles from becoming soggy.
- Dark soy sauce adds color and a richer flavor.
- Best served fresh, but leftovers can be refrigerated and reheated with a splash of water or soy sauce.
- Freezing is not recommended for this dish.
Nutrition
- Serving Size: ½ of recipe
- Calories: 700
- Sugar: 15g
- Sodium: 1500mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 60mg