Beef Chow Fun
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
5 mins
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Total Time
1 hr 5 mins
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Servings
2 servings
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Calories
615 kcal
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Course
Main Course
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Cuisine
Chinese
Beef Chow Fun
Description
This Beef Chow Fun recipe begins by marinating thin slices of flank steak with soy sauce, cornstarch, and optionally baking soda for tenderness. Wide fresh rice noodles are separately blanched if needed to loosen them before stir-frying. Cooking occurs over a very hot wok to quickly sear the beef and infuse the wok oil with ginger and scallions. The noodles are then added and stir-fried with Shaoxing wine, dark soy sauce, regular soy sauce, sugar, white pepper, and sesame oil. Adding the beef and fresh mung bean sprouts last preserves their texture. The process yields a dish that balances savory and slightly sweet flavors with a mix of chewy noodles and tender beef. Maintaining high heat throughout is crucial to achieve the signature taste and texture characteristic of this Cantonese dish.
Ingredients
For the beef & marinade:
- 8 oz. flank steak (225g, sliced into 1/8 thick pieces)
- 1/4 teaspoon baking soda (optional)
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon vegetable oil
For the rest of the dish:
- 12 oz. rice noodles fresh, wide
- 3 tablespoons vegetable oil
- 4 scallions (split in half vertically and cut into 3-inch pieces)
- 3 ginger thin slices
- 2 tablespoons Shaoxing wine
- 1/2 teaspoon sesame oil
- 2 teaspoons dark soy sauce
- 2 tablespoons soy sauce regular
- 1/8 teaspoon sugar
- salt to taste
- white pepper to taste
- 4 to 6 ounces mung bean sprouts fresh
Instructions
- Combine the beef and marinade ingredients and marinate for about 1 hour.
- Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly.
- Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
- Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
- Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
- Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!
Notes
- Freeze the beef slightly before slicing to make thin slicing easier.
- Keep heat very high throughout cooking to prevent sticking and to develop flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 51g | 17% |
| Protein | 31g | 62% |
| Fat | 30g | 46% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 68mg | 23% |
| Sodium | 1978mg | 82% |
| Potassium | 576mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 12mg | 13% |
| Calcium | 55mg | 6% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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