Beef Chow Fun
A classic Cantonese stir-fried noodle dish made with chewy rice noodles, tender beef, and a smoky soy-based sauce, perfect for a quick meal that feels like real takeout.
Ingredients
Main Ingredients
- 12 oz wide rice noodles Fresh if possible, or dried.
- 8 to 10 oz flank steak or skirt steak Sliced thin against the grain.
- 2 cups bean sprouts
- 3 to 4 pieces scallions Cut into 2 inch pieces.
- 2 cloves garlic Minced.
- 2 tbsp neutral oil Plus a little more if needed.
Quick Marinade
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp oil
Sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce For color and depth.
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 tbsp water
Instructions
Preparation
- Prep the noodles. If using fresh noodles, loosen them gently with your hands. If they are cold and stiff, rinse quickly under warm water and separate. If using dried noodles, cook until just tender, drain very well, then toss with a teaspoon of oil.
- Slice and marinate the beef. Slice thin against the grain. Mix with soy sauce, cornstarch, and a little oil. Let it sit while you mix the sauce.
- Mix your sauce. Stir the light soy, dark soy, oyster sauce, sugar, and water in a small bowl. Set it next to the stove.
Cooking
- Sear the beef. Heat a large pan or wok on high until it is very hot. Add oil, then spread the beef out in a single layer. Let it sear for about 30 to 45 seconds before stirring. Cook just until it is mostly done, then take it out onto a plate.
- Stir fry the aromatics and noodles. Add a bit more oil if the pan looks dry. Add garlic, stir for a few seconds, then add noodles. Toss gently but confidently so you do not break them up.
- Add sauce and finish. Pour the sauce around the edges of the pan so it sizzles. Add bean sprouts and scallions, then return beef to the pan. Toss everything for about 1 to 2 minutes. You want hot noodles, crisp bean sprouts, and beef that stays tender.
Notes
Beef Chow Fun is best right away, straight from the pan, when the noodles still have that perfect chewy bounce. Use high heat, cook in quick stages, and avoid overcooking the beef. Dark soy sauce is not optional for color. Serve with a simple cucumber salad or steamed vegetables if desired.