Description
Beef Chow Fun is a flavorful and satisfying stir-fry featuring tender beef, wide rice noodles, and crisp vegetables, all tossed in a savory sauce. This quick and easy recipe brings the taste of your favorite Chinese restaurant to your kitchen.
Ingredients
Scale
Beef and Marinade
- 8 ounces beef steak (ribeye, sirloin, or flank), thinly sliced
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
Stir Fry Noodles
- 12 ounces wide rice noodles
- 2 tablespoons vegetable oil (plus more as needed)
- 1 medium onion, sliced
- 3 cloves garlic, sliced
- 1-inch piece of ginger, chopped
- 1 cup bean sprouts
- 3 green onions, cut into 2-inch pieces
Instructions
- Marinate the Beef: In a medium bowl, combine all beef and marinade ingredients. Toss well and let marinate for 15 minutes.
- Soak the Noodles: Place rice noodles in a large bowl and pour about 4 cups of boiling water over them. Soak for 10-15 minutes, then drain well.
- Prepare the Sauce: In a separate bowl, whisk together all the sauce ingredients.
- Sear the Beef: Heat a wok over medium-high heat. Add 2 tablespoons of vegetable oil. Add marinated beef in a single layer and sear for 2 minutes. Stir and sear for another 1-2 minutes. Transfer beef to a plate.
- Stir-Fry Vegetables: If needed, add another tablespoon of oil to the wok. Add sliced onion and sauté for 1 minute. Add garlic and ginger and cook for 30 seconds until fragrant.
- Combine and Stir-Fry: Add soaked noodles and the prepared sauce to the wok. Toss well.
- Finish and Serve: Return beef to the wok, along with bean sprouts and green onions. Toss and stir-fry for 2 more minutes, or until noodles are cooked through. Serve immediately.
Notes
- Best Beef: Use flank, ribeye, or sirloin, thinly sliced against the grain.
- Tender Beef Secret: Marinating with soy sauce, cornstarch, and baking soda tenderizes the beef.
- Don’t Over-Soak Noodles: Soak wide rice noodles in hot water for only 10-15 minutes. Drain well.
- High Heat is Crucial: Maintain high heat in the wok for proper searing and to prevent soggy noodles. Cook in batches if necessary.
- Dark Soy Sauce: It provides the signature dark color and richer flavor.
- Serve Fresh: Beef Chow Fun is best served immediately.
- Reheating: If leftovers dry out, add a splash of water or soy sauce and stir-fry.
- Freezing: Freezing is not recommended for rice noodles. Freeze beef and sauce separately if needed, but cook fresh noodles when ready to eat.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 600
- Sugar: 10g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg