Beef Chow Fun Stir-Fried Noodles (Printable Version)
Tender beef and wide rice noodles stir-fried with bean sprouts in savory Cantonese sauce.
# What You Need:
→ Beef
01 - 10 oz flank steak, thinly sliced against the grain
02 - 1 tsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp Shaoxing wine or dry sherry
05 - 1 tsp vegetable oil
→ Noodles & Vegetables
06 - 14 oz fresh wide rice noodles
07 - 1 medium yellow onion, thinly sliced
08 - 3 spring onions, cut into 2-inch pieces
09 - 5 oz bean sprouts
→ Sauce
10 - 2 tbsp light soy sauce
11 - 1 tbsp dark soy sauce
12 - 1 tbsp oyster sauce
13 - 1/2 tsp sugar
14 - 1 tbsp water
→ For Stir-Frying
15 - 3 tbsp vegetable oil, divided
# How-To Steps:
01 - Combine the sliced beef with soy sauce, cornstarch, Shaoxing wine, and oil in a bowl. Mix thoroughly and marinate for 10-15 minutes to tenderize.
02 - Whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, and water in a small bowl until fully incorporated. Set aside for later use.
03 - Gently separate refrigerated rice noodles. If stiff, steam or microwave briefly to soften without breaking.
04 - Heat 1 tbsp vegetable oil in a large wok over high heat. Sear the marinated beef for 1-2 minutes until just browned. Remove from wok and set aside.
05 - Add another 1 tbsp oil to the wok. Stir-fry onions and most of the spring onions, reserving some for garnish, for 1-2 minutes until fragrant.
06 - Add rice noodles to the wok, spreading them evenly. Let sear undisturbed for 1 minute to develop a light char and enhance flavor.
07 - Pour the prepared sauce over the noodles and toss quickly to coat evenly, ensuring all noodles absorb the seasoning.
08 - Return the beef to the wok along with bean sprouts. Stir-fry everything together for 1-2 minutes until heated through and well combined.
09 - Garnish with reserved spring onions and serve immediately while hot for optimal texture and flavor.
# Helpful Tips:
01 -
- The wok hei that high-heat cooking creates is something you cant fake with any other cooking method
- These noodles come together in under 20 minutes once everything is prepped
- That sauce-to-noodle ratio hits perfect every single time
02 -
- High heat is nonnegotiable for getting that restaurant-style sear on both beef and noodles
- Overcrowding the wok drops the temperature and turns stir-fry into steamed food
- Fresh noodles make a huge difference but dried wide rice noodles work in a pinch
03 -
- Slice your beef when it is partially frozen for easier thin cuts
- Have everything measured and prepped before you turn on the stove
- A well-seasoned wok or cast-iron skillet develops better sear than nonstick