Why order takeout when you can make Beef Chow Fun at home in less time? This classic Cantonese stir-fry combines tender beef, chewy rice noodles, and crisp veggies with bold umami flavors. With just a handful of ingredients and a hot wok, you can recreate this beloved dish right in your own kitchen. Perfect for a quick dinner or a fun family meal, this recipe is both delicious and incredibly satisfying.
Ingredients:
For the Beef Marinade:
- 1 lb flank steak, thinly sliced across the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
For the Stir-Fry:
- 1 lb fresh wide rice noodles (or dried rice noodles, cooked according to package instructions)
- 2 tablespoons vegetable oil, divided
- 3 green onions, cut into 2-inch pieces
- 1 medium yellow onion, thinly sliced
- 1 cup bean sprouts
- 2 tablespoons dark soy sauce (or regular soy sauce)
- 1 teaspoon sesame oil
Instructions:
- Marinate the Beef : In a medium bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, Shaoxing wine, and cornstarch. Toss until the beef is evenly coated, then set aside to marinate for 10–15 minutes.
- Prepare the Noodles : If using fresh rice noodles, gently separate them by hand. If using dried rice noodles, cook them according to the package instructions, then rinse under cold water and set aside.
- Cook the Beef : Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 2–3 minutes until browned and cooked through. Remove the beef from the wok and set aside.
- Stir-Fry the Vegetables : Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the green onions, yellow onion, and bean sprouts. Stir-fry for 1–2 minutes until the vegetables are slightly softened but still crisp.
- Combine Noodles and Sauce : Add the cooked rice noodles to the wok. Drizzle with dark soy sauce and sesame oil, then toss to coat the noodles evenly.Return the cooked beef to the wok and stir everything together. Cook for 1–2 minutes, ensuring the beef and noodles are heated through.
- Serve : Remove the wok from the heat and transfer the Beef Chow Fun to a serving plate. Garnish with additional green onions or sesame seeds if desired.Serve immediately and enjoy while hot!
Conclusion:
This Quick and Easy Beef Chow Fun brings the flavors of a Cantonese classic to your dinner table with ease. With tender beef, chewy rice noodles, and crisp vegetables all tossed in a rich, savory sauce, it’s a perfect balance of textures and flavors. Best of all, it’s ready in under 30 minutes, making it an excellent choice for a busy weeknight meal or a quick dinner party dish.
Quick and Easy Beef Chow Fun: A Takeout Favorite at Home
With tender beef, chewy rice noodles, and crispvegetables all tossed in a rich, savory sauce, it’s a perfect balance oftextures and flavors.
Ingredients
For the Beef Marinade:
- 1 lb flank steak thinly sliced across the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
For the Stir-Fry:
- 1 lb fresh wide rice noodles or dried rice noodles, cooked according to package instructions
- 2 tablespoons vegetable oil divided
- 3 green onions cut into 2-inch pieces
- 1 medium yellow onion thinly sliced
- 1 cup bean sprouts
- 2 tablespoons dark soy sauce or regular soy sauce
- 1 teaspoon sesame oil
Instructions
- Marinate the Beef : In a medium bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, Shaoxing wine, and cornstarch. Toss until the beef is evenly coated, then set aside to marinate for 10–15 minutes.
- Prepare the Noodles : If using fresh rice noodles, gently separate them by hand. If using dried rice noodles, cook them according to the package instructions, then rinse under cold water and set aside.
- Cook the Beef : Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 2–3 minutes until browned and cooked through. Remove the beef from the wok and set aside.
- Stir-Fry the Vegetables : Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the green onions, yellow onion, and bean sprouts. Stir-fry for 1–2 minutes until the vegetables are slightly softened but still crisp.
- Combine Noodles and Sauce : Add the cooked rice noodles to the wok. Drizzle with dark soy sauce and sesame oil, then toss to coat the noodles evenly. Return the cooked beef to the wok and stir everything together. Cook for 1–2 minutes, ensuring the beef and noodles are heated through.
- Serve : Remove the wok from the heat and transfer the Beef Chow Fun to a serving plate. Garnish with additional green onions or sesame seeds if desired. Serve immediately and enjoy while hot!