Beef Chow Fun is a beloved Cantonese dish that combines tender strips of marinated beef with savory rice noodles, crunchy vegetables, and a rich, flavorful sauce. This stir-fry is known for its distinctive charred flavor, achieved through high-heat cooking, and the harmonious balance of textures and tastes. Whether you’re a seasoned cook or new to stir-frying, this recipe will guide you through creating an authentic Beef Chow Fun that’s perfect for a satisfying weeknight meal or a special occasion. Let’s dive into the process!
Ingredients:
For the Beef:
- 12 oz flank steak, cut into 1/4″ strips
- 1/4 tsp baking soda
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 1 tbsp neutral oil (avocado, canola, or vegetable oil)
For the Stir-Fry Sauce:
- 2 tbsp light soy sauce, plus 1 tablespoon for the noodles
- 1/2 tbsp dark soy sauce, plus 2 teaspoons for the noodles
- 1 tbsp oyster sauce
- 1/2 tbsp sugar
- 1 tbsp Shaoxing wine
- 1/4 tsp MSG (optional)
- 1 tsp sesame oil
For the Noodles & Vegetables:
- 16 oz fresh rice noodles (or 12 oz dehydrated, rehydrated until pliable)
- 4 scallions, cut into 2″ pieces
- 1/2 yellow onion, sliced
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 4 tablespoons of a neutral oil (such as avocado, canola, or vegetable oil), used in steps 3 through 6
Instructions:
- Marinate the Beef: In a bowl, combine the flank steak strips with baking soda, light soy sauce, dark soy sauce, white pepper, and cornstarch. Mix well to coat the beef evenly, then add 1 tablespoon of neutral oil. Let the beef marinate for at least 15-20 minutes. The baking soda will help tenderize the beef, giving it a melt-in-your-mouth texture.
- Prepare the Stir-Fry Sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sugar, Shaoxing wine, MSG (if using), and sesame oil. Set this sauce aside.
- Cook the Noodles: If using fresh rice noodles, gently separate them. If using dehydrated noodles, rehydrate them according to package instructions until they are pliable. In a large wok or skillet, heat 1 tablespoon of neutral oil over medium-high heat. Add the noodles and stir-fry with 1 tablespoon of light soy sauce and 2 teaspoons of dark soy sauce until the noodles are evenly coated and slightly charred. Remove the noodles from the wok and set them aside.
- Stir-Fry the Beef: In the same wok, add another tablespoon of neutral oil. Raise the heat to high and add the beef that has been marinated. Stir-fry the beef quickly, searing it on all sides until it’s just cooked through and slightly charred.
- Cook the Vegetables: Add another tablespoon of neutral oil to the wok. Add the sliced yellow onion and stir-fry for 1-2 minutes until it starts to soften. Then, add the minced garlic, scallions, and bean sprouts. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
- Combine Everything: Return the cooked noodles and beef to the wok with the vegetables. Pour the prepared stir-fry sauce over the mixture. Stir-fry everything together for another 2-3 minutes, ensuring that the sauce evenly coats the noodles, beef, and vegetables.
- Serve: Transfer the Beef Chow Fun to a serving platter and garnish with additional scallions or sesame seeds if desired. Serve hot and enjoy this classic Cantonese dish with a side of soy sauce or chili oil for extra flavor.
Conclusion:
This Classic Beef Chow Fun captures the essence of Cantonese cooking with its tender beef, savory noodles, and perfectly balanced flavors. The combination of marinated beef, fresh vegetables, and rich stir-fry sauce makes this dish a delightful and satisfying meal. Whether you’re recreating a favorite takeout dish at home or trying your hand at traditional stir-fry techniques, this recipe is sure to deliver a deliciously authentic experience. Enjoy your homemade Beef Chow Fun with friends and family, and savor every bite!