Beef Chow Fun Recipe

I absolutely love this Beef Chow Fun recipe because it’s a delicious way to satisfy my craving for takeout without leaving my kitchen, and the authentic flavors remind me of my favorite local noodle joint. Plus, there’s something so satisfying about making sure those noodles get a perfect char, adding that extra touch of savory goodness!

One of my all-time favorite dishes to prepare is Beef Chow Fun, a classic Cantonese stir-fry. Tender flank steak slices marinated with soy sauce and oyster sauce marry beautifully with flat rice noodles.

Fresh bean sprouts, green onions, and a splash of Shaoxing wine take this dish to another level.

Ingredients

These noodles are gluten-free and a fantastic source of carbohydrates.

They also absorb flavors like a sponge.

Flank Steak: It is a rich source of protein and iron, and offers a savory, hearty flavor to the dish.

Soy sauce: Delivers a salty and umami taste that, when coupled with the beefy richness of the shank, ratchets up the dimension of flavor and makes you go “wow” with your next bite.

Oyster sauce provides a sweet, somewhat briny taste with a hint of umami that adds depth to the dish.

Deep, Dark Soy Sauce: Imparts color and a subtly sweet, profoundly flavorful taste.

Sprouts: Light and crunchy, they add a refreshing quality, a very mild, delicious flavor, and a good source of fiber.

Shaoxing Wine: Imparts complexity with its faintly sweet perfume; boosts the dish’s flavors.

Garlic: Delivers a powerful smell and delicious flavor, raising the overall taste to new heights.

Ingredient Quantities

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• 8 oz flat rice noodles
• 8 oz beef (flank steak, sliced thin)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 2 cloves garlic (minced)
• 1/2 cup bean sprouts
• 1 small onion (sliced)
• 2 green onions (cut into 2-inch pieces)
• 1 tbsp Shaoxing wine or dry sherry
• Salt and pepper to taste

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Instructions

1. Immererse the rice noodle sheets in warm water for about 20 minutes or until softened. Drain them and set them aside.

2. In a bowl, combine the beef with 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of cornstarch, and a pinch of salt. Mix well and let it marinate for at least 15 minutes.

3. Pour 1 tablespoon of vegetable oil into a large wok or pan and place it over medium-high heat. Add the marinated beef to the pan. Cook it until it is just done, then transfer the beef to a plate.

4. Put the leftover tablespoon of vegetable oil in the skillet. When the oil is hot, add the sliced onion and minced garlic. Stir-fry for about 1 minute; you want the aroma of the two to waft through the kitchen.

5. Turn the heat to high, then add the soaked rice noodles to the pan. Stir-fry for 1-2 minutes, making sure to char the noodles slightly.

6. Add the leftover 1 tablespoon of soy sauce, oyster sauce, and Shaoxing wine to the stir-fry. Then, make sure to stir-fry it all together to blend the flavors.

7. Return the cooked beef to the pan with the noodles and mix everything together.

8. Add the green onions and bean sprouts, quickly tossing them with the noodles for about a minute, until they are just tender.

9. Make sure to taste for seasoning. Salt and pepper may be necessary to bring out the flavors, especially in the sauce. You want everything to be well-flavored and well-coated.

10. Serve the Beef Chow Fun without delay, ensuring that the noodles and ingredients are served up hot and tasting wonderful.

Equipment Needed

1. Large bowl
2. Medium bowl
3. Large wok or pan
4. Plate
5. Measuring spoons
6. Knife
7. Cutting board
8. Tongs or spatula
9. Colander or strainer

FAQ

• Q:Could I utilize a different kind of beef for this dish? A: Absolutely! Other cuts, such as sirloin or ribeye, can be used. However, if you want something with a more traditional flavor and tenderness, I recommend flank steak.
• Q:What can I use instead of Shaoxing wine?
  A: Dry sherry or even mirin can take the place of these ingredients, although mirin is sweeter. If you use it, adjust the sugar downward to match.
• Q:Can I substitute another kind of noodle? A: While fresh flat rice noodles are the norm, you can use wide dried rice noodles; just make sure to cook them a touch less than al dente before stir-frying with the other ingredients.
• Q:How do I prevent the noodles from sticking together?
  A: Make sure the noodles are properly cooked and lightly oiled. Stir-fry them fast—really fast—over high heat. Stir-frying quickly authenticates the dish’s crispy texture while ensuring that each noodle has penetration from the flavoring ingredients, gives the smoke some time to do its good work, and gets everything in and out of the pan while keeping the vegetables crisp-tender and hot, hot, hot.
• Q:Can the dish be made vegetarian? A: Yes, it is possible to make the dish vegetarian. You can use firm tofu or mushrooms instead of beef and substitute vegetarian oyster sauce for flavor.
• Q:May I include additional vegetables? A: Certainly. Bell peppers, bok choy, or broccoli make excellent additions that will intensify both taste and nutrition in the dish.

Substitutions and Variations

You can substitute udon noodles or lo mein noodles for flat rice noodles.
For a texture similar to flank steak, substitute sirloin or skirt steak.
If you do not have oyster sauce, use hoisin sauce or a combination of soy sauce and a tiny bit of sugar.
Substitute regular soy sauce mixed with a dash of molasses or brown sugar for dark soy sauce.
Substitute dry white wine for Shaoxing wine or dry sherry.

Pro Tips

1. Noodle Texture To prevent the rice noodles from becoming mushy, avoid over-soaking them. Check their texture after 15 minutes and adjust the soaking time as necessary. They should be softened but still firm to the bite.

2. Beef Marinade Enhancement For a deeper flavor, marinate the beef for at least 30 minutes instead of 15. This allows the soy sauces and cornstarch to better penetrate the meat, enhancing tenderness and taste.

3. Stir-Fry Heat Management Ensure your wok or pan is very hot before adding ingredients, especially the beef and noodles. A smokey char on the noodles adds an authentic flavor, which is achievable only at high temperatures.

4. Bean Sprout Freshness Add the bean sprouts at the last minute of cooking to maintain their crunch. Overcooking them can result in a loss of texture and freshness.

5. Garnish and Serve For added flavor and presentation, garnish with a sprinkle of toasted sesame seeds or a few fresh cilantro leaves just before serving. This will lift the dish’s flavor profile and add a fresh note to the rich, savory taste.