Description
A delicious Beef Chow Fun recipe featuring tender beef slices, fresh vegetables, and wide rice noodles.
Ingredients
Scale
- 1 lb beef flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons oil (for frying)
- 14 oz wide rice noodles (fresh or soaked if dried)
- 2 tablespoons soy sauce (for sauce)
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce (for sauce)
- 1/2 teaspoon sugar
- 2 cloves garlic, minced
- 1 small onion, sliced
- 2 green onions, cut into 2-inch sections
- 1 cup bean sprouts
Instructions
- Marinate the Beef: Start by slicing the beef flank steak thinly against the grain — this helps keep it tender when cooked. In a bowl, combine the beef with soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for at least 15 minutes while you prep the other ingredients.
- Prepare the Noodles: If you’re using fresh rice noodles, gently separate them by hand. For dried noodles, soak them in warm water until soft, then drain and set aside. The noodles should be soft but not mushy — they’ll finish cooking in the wok.
- Stir-Fry the Beef: Heat 1 tablespoon of oil in a large wok or skillet over high heat until it’s shimmering hot. Add the marinated beef in a single layer and sear for about 1-2 minutes on each side. Remove the beef from the pan and set aside.
- Cook the Vegetables and Aromatics: In the same wok, add another tablespoon of oil. Toss in the garlic, sliced onions, and the white parts of the green onions. Stir-fry for about 1-2 minutes until fragrant and lightly caramelized.
- Bring it All Together: Add the rice noodles to the wok. Gently stir-fry for a minute, then pour in the soy sauce, dark soy sauce, oyster sauce, and sugar. Toss to coat the noodles evenly, allowing the sauce to seep into every strand. Return the cooked beef to the wok along with the bean sprouts and green onion tops. Stir-fry everything together for another 1-2 minutes, letting the noodles develop that beautiful smoky char.
- Serve and Enjoy: Serve hot, straight from the wok to the plate. The glossy noodles, crisp-tender vegetables, and juicy beef will have everyone asking for seconds.
Notes
- Personal tip: Let the beef marinate in the fridge to deepen the flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg