Beef Chow Fun
Beef Chow Fun is a classic Cantonese dish featuring marinated beef stir-fried with thick rice noodles, bean sprouts, and scallions in a savory sauce.
Nutrition
Calories: 550cal
Carbohydrate: 60g
Protein: 30g
Fat: 20g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
15 min Cook
35 min Total
4 Servings
Ingredients
- 1 lb beef flank steak, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 lb fresh rice noodles
- 1 cup mung bean sprouts
- 2 green onions, cut into 2-inch pieces
- 1 tablespoon corn starch
- 1 tablespoon water
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine soy sauce, oyster sauce, and a pinch of salt and pepper. Add the sliced beef and toss to coat. Let it marinate for about 10 minutes while you prepare other ingredients.
- In another bowl, mix corn starch with water to create a slurry. Set aside.
- Heat 1 tablespoon of oil in a wok over high heat until shimmering. Add beef and stir-fry quickly until just cooked, about 3 minutes. Remove beef from the wok and set aside.
- In the same wok, add the remaining oil. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant. Add the fresh rice noodles, dark soy sauce, and the corn starch slurry. Stir-fry gently.
- Once the noodles start to soften and absorb the sauce, return the beef to the wok. Add mung bean sprouts and green onions, stir-fry everything together for another 3-4 minutes. Adjust seasonings with additional salt and pepper if necessary.
- Keep stirring to ensure the noodles don’t stick together. If they do, gently separate them using the spatula. Tip: Use fresh rice noodles if possible, as they provide the best texture. If using refrigerated noodles, allow them to come to room temperature before cooking.
- Once everything is well combined and heated through, serve immediately. Enjoy your homemade Beef Chow Fun!
