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Chinese Beef Chow Fun
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Cantonese classic stir-fried rice noodles with tender beef and vegetables, featuring a smoky char flavor.
00:30:00 total
Serves 2
medium
Meat Main Course
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Ingredients
- dried rice noodles - 200g (wide preferred, soaked in warm water for 30 minutes to 1 hour)
- beef - 200g (New York strip or flank steak, cut against the grain)
- soy sauce - 1/2 teaspoon (for marinade)
- dark soy sauce - 2 teaspoons (for marinade and sauce)
- Shaoxing wine - 2 tablespoons (for marinade and sauce)
- baking soda - 1/4 teaspoon (for marinade)
- neutral oil - 1/2 tablespoon (for marinade)
- white pepper - 1/2 teaspoon (for marinade and sauce)
- cornstarch - 1/2 tablespoon (for marinade)
- onion - 1/2 (sliced)
- green onions - 3 stalks (sliced whites and greens separated)
- garlic - 2 cloves (smashed and chopped)
- mung bean sprouts - to taste (trimmed optional)
- oyster sauce - 1 tablespoon (for sauce)
- sugar - 2 teaspoons (for sauce)
- toasted sesame oil - 1 teaspoon (for finishing)
Instructions
- Soak Noodles: Soak 200g of dried rice noodles in warm water for 30 minutes to 1 hour.
- Marinate Beef: Mix beef with soy sauce, dark soy sauce, Shaoxing wine, baking soda, neutral oil, white pepper, and cornstarch. Let marinate.
- Prep Vegetables: Slice onion, green onions, and garlic. Prepare mung bean sprouts if using.
- Make Sauce: Combine soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, and white pepper.
- Cook Beef: In a hot wok with oil, sear marinated beef for about 30 seconds per side. Remove and set aside.
- Stir-fry Vegetables: In the same wok, add more oil and stir-fry onions, white parts of green onions, and garlic.
- Add Noodles and Sauce: Increase heat, add drained noodles and sauce, stir-frying until noodles are coated.
- Finish with Vegetables and Beef: Add beef, green onion greens, and bean sprouts, cooking briefly. Finish with toasted sesame oil.
- Serve: Adjust seasoning with salt, transfer to a serving plate, and serve immediately.
