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Beef Chow Fun

A delightful Cantonese dish featuring stir-fried wide rice noodles, marinated beef, and fresh vegetables, offering bold flavors and comforting textures.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cantonese, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Beef Marinade
  • 3/4 pound sirloin steak – thinly sliced against the grain Opt for high-quality beef for better flavor.
  • 1/2 teaspoon baking soda Helps tenderize the beef.
  • 1 teaspoon cornstarch Used for coating the beef.
  • 1 teaspoon light soy sauce Adds flavor to the marinade.
  • 1 teaspoon oyster sauce For umami flavor in the beef.
For the Noodles and Vegetables
  • 3/4 pound dried wide rice noodles Dried rice noodles are more cost-effective.
  • 1 medium yellow onion – sliced
  • 2 scallions cut into medium slices, whites and greens separated Adds freshness to the dish.
  • 1 to 2 tablespoons Chinese shaoxing wine – or dry sherry Enhances flavor.
  • 1 to 2 cups fresh bean sprouts Adds crunch and freshness.
For the Sauce
  • 1/2 teaspoon granulated sugar
  • 1/2 tablespoon Chinese shaoxing cooking wine – or dry sherry
  • 2 teaspoons vegetable oil Used in sauce preparation.
  • 1/4 teaspoon ground black pepper – or white pepper powder
  • 1 1/2 tablespoons light soy sauce
  • 1 1/2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • a pinch granulated sugar

Method
 

Preparation
  1. In a bowl, combine the sliced sirloin beef with all the marinade ingredients: baking soda, cornstarch, light soy sauce, and oyster sauce. Mix evenly until the beef is well-coated. Set aside for 20 minutes to tenderize and enhance flavor.
  2. If you're using dried wide rice noodles, soak them in very hot water for about 10 to 15 minutes until softened but still slightly firm. If using fresh noodles, soak them in hot water for 2 minutes, then drain and rinse under cold water to loosen.
  3. In a bowl, combine all the sauce ingredients: light soy sauce, oyster sauce, dark soy sauce, and the pinch of granulated sugar. Stir and set aside.
Cooking
  1. Heat a large wok or skillet over medium-high heat. Add a drizzle of vegetable oil and quickly add the marinated beef, searing it for 1-2 minutes until browned. Remove the beef from the pan and set aside.
  2. In the same pan, add a little more oil and toss in the sliced yellow onions and the white parts of the scallions. Cook for just a few seconds, stirring continuously. Add the Chinese shaoxing wine and let it evaporate.
  3. Toss the softened noodles into the pan and gradually add the prepared sauce, mixing well to coat the noodles. This step should take about 2 minutes.
  4. Toss in the green parts of the scallions and the fresh bean sprouts. Cook everything together for another minute. Finally, return the seared beef to the pan, mixing until well incorporated. Adjust color and flavor with dark soy sauce if desired.
  5. Plate your luscious Beef Chow Fun while it’s hot, topped with extra bean sprouts if you like. Enjoy that beautiful bowl of comfort!

Notes

Marinate the beef and soak the noodles a few hours in advance to cut down prep time when you're ready to cook. Leftovers can be stored in the fridge for up to 2 days.