Beef Chow Fun
Wide, chewy rice noodles stir-fried with tender marinated beef, crisp bean sprouts, and scallions in a smoky, savory soy sauce. A classic Cantonese-American restaurant favorite you can easily make at home.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Marinate the Beef
- b.In a medium bowl, combine the thinly sliced flank steak with 1 tbsp soy sauce, cornstarch, Shaoxing wine, and baking soda. Mix thoroughly until the beef is evenly coated.
- c.Let the beef marinate at room temperature for at least 15-20 minutes while you prepare the remaining ingredients.
- 2
Step 2
- a.Prepare Noodles and Sauce
- b.Gently separate the fresh rice noodles by hand. If they are cold or stiff, microwave them for 30-60 seconds to make them pliable and prevent breakage.
- c.In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Set this sauce mixture aside.
- 3
Step 3
- a.Sear the Beef
- b.Place a wok or a large, heavy-bottomed skillet over high heat until it begins to smoke lightly.
- c.Add 1.5 tbsp of vegetable oil and swirl to coat the surface.
- d.Carefully lay the marinated beef in a single layer. Do not overcrowd the pan; cook in two batches if necessary.
- e.Sear for 60-90 seconds per side until well-browned and cooked through. Remove the beef from the wok and set aside on a plate.
- 4
Step 4
- a.Stir-fry Aromatics and Noodles
- b.Return the wok to high heat. Add the remaining 1.5 tbsp of oil.
- c.Add the sliced onion, julienned ginger, and minced garlic. Stir-fry for 30-45 seconds until fragrant.
- d.Add the separated rice noodles to the wok. Pour the prepared sauce mixture over the noodles.
- e.Using two spatulas or tongs, gently toss the noodles for 2-3 minutes to coat them evenly in the sauce and char them slightly. Be careful not to break the noodles.
- 5
Step 5
- a.Combine and Serve
- b.Return the seared beef to the wok. Add the bean sprouts and scallions.
- c.Continue to toss everything together for another 1-2 minutes, until the beef is heated through and the bean sprouts are slightly wilted but still retain a crisp texture.
- d.Taste and adjust seasoning if necessary. Serve immediately for the best texture and flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best 'wok hei' (breath of the wok) flavor, get your wok screaming hot before adding any ingredients.
- 2Don't overcrowd the wok. Cook the beef in batches to ensure it sears properly rather than steams.
- 3Have all your ingredients prepped and within arm's reach before you start cooking, as the stir-frying process is very fast.
- 4Use fresh, room-temperature rice noodles. Cold noodles are brittle and will break easily during stir-frying.
- 5The small amount of baking soda in the marinade is a classic Chinese restaurant technique to tenderize the beef, making it incredibly soft.
- 6Toss the noodles gently with two spatulas or a pair of long chopsticks to prevent them from breaking apart.
Adapt it for your goals.
Protein Swap
Substitute the beef with thinly sliced chicken thigh, shrimp, or pressed tofu. Adjust marinade and cooking times accordingly.
VegetarianVegetarian
Omit the beef and oyster sauce. Use sliced shiitake mushrooms and firm tofu as the main protein. Replace oyster sauce with a vegetarian stir-fry sauce or mushroom-based 'oyster' sauce.
Add More VeggiesAdd More Veggies
Incorporate other quick-cooking vegetables like sliced bell peppers, bok choy, or snow peas. Add them with the onions and aromatics.
Spicy VersionSpicy Version
Add 1-2 teaspoons of chili garlic sauce or a few dried red chilies with the aromatics for a spicy kick.
Why this is on our healthy list.
Excellent Source of Protein
The flank steak provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Provides Quick Energy
The rice noodles are a primary source of carbohydrates, which the body uses as its main fuel source, providing a quick and effective energy boost.
Rich in Iron
Beef is a great source of heme iron, a type of iron that is more easily absorbed by the body. Iron is crucial for preventing anemia and maintaining healthy blood cells.
Frequently asked questions
The key is to use fresh, room-temperature noodles. If they are cold from the fridge, they will be brittle. Gently microwave them for 30-60 seconds to soften them before separating. When stir-frying, use a gentle lifting and tossing motion with two spatulas rather than vigorous stirring.