Beef Chow Fun Stir-Fried Noodles (Print Version)
Tender beef and wide rice noodles stir-fried with bean sprouts in a savory Cantonese sauce.
# What You Need:
→ Beef
01 - 10 oz flank steak, thinly sliced against the grain
02 - 1 tsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp Shaoxing wine or dry sherry
05 - 1 tsp vegetable oil
→ Noodles & Vegetables
06 - 14 oz fresh wide rice noodles (hor fun)
07 - 1 medium yellow onion, thinly sliced
08 - 3 spring onions, cut into 2-inch pieces
09 - 5 oz bean sprouts
→ Sauce
10 - 2 tbsp light soy sauce
11 - 1 tbsp dark soy sauce
12 - 1 tbsp oyster sauce
13 - 1/2 tsp sugar
14 - 1 tbsp water
→ For Stir-Frying
15 - 3 tbsp vegetable oil, divided
# How-To:
01 - Combine the sliced flank steak with soy sauce, cornstarch, Shaoxing wine, and vegetable oil in a bowl. Mix thoroughly and let marinate for 10 to 15 minutes at room temperature.
02 - Whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, and water in a small bowl until the sugar dissolves completely. Set aside for later use.
03 - Gently separate fresh wide rice noodles. If they are stiff from refrigeration, steam briefly or microwave for 30 seconds to soften without overcooking.
04 - Heat 1 tablespoon vegetable oil in a large wok over high heat until smoking. Add the marinated beef in a single layer and sear for 1 to 2 minutes until browned on the edges but still slightly pink in the center. Remove and set aside on a plate.
05 - Add another tablespoon of oil to the wok. Toss in the sliced yellow onion and most of the spring onions, reserving a portion for garnish. Stir-fry for 1 to 2 minutes until the onion begins to soften.
06 - Add the rice noodles to the wok, spreading them out in an even layer. Allow them to sear undisturbed for about 1 minute to develop a light char and enhance flavor.
07 - Pour the prepared sauce over the noodles and quickly toss everything together with tongs or a spatula until the noodles are evenly coated and achieve a rich, glossy appearance.
08 - Return the seared beef to the wok along with the bean sprouts. Stir-fry vigorously for 1 to 2 minutes until all components are heated through and the bean sprouts maintain their crunch.
09 - Transfer to a serving platter and garnish with the reserved spring onions. Serve immediately while hot and fragrant.
# Expert Advice:
01 -
- The beef becomes impossibly tender through a simple marinating technique that home cooks often skip
- That restaurant quality smoky flavor is totally achievable once you understand the heat management
- The entire dish comes together in under 20 minutes making it perfect for weeknight dinners
02 -
- Never crowd your wok because the beef will steam instead of sear and you will lose that caramelized exterior
- Letting the noodles sit undisturbed for that minute is what creates the wok hei or smoky flavor that makes this dish special
03 -
- Slice your beef when it is slightly frozen because it cuts more cleanly and consistently
- Set out all ingredients in small bowls before you turn on the stove because once you start cooking everything happens fast