Beef Chow Fun
Beef Chow Fun
Ingredients
For the Beef Marinade
- 1 1/2 pounds medallion steak, sliced thinly against the grain
- 1/2 teaspoon salt
- 1/2 teaspoon MSG
- 1 teaspoon garlic powder
- 1 tablespoon potato starch
- 1/4 teaspoon baking soda
- 1 tablespoon dark soy sauce
For the Chow Fun
- 1 pound ho fun noodles, fresh, or dried rice noodles cooked according to package instructions
- 2 tablespoons vegetable oil, plus more as needed
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon MSG, or to taste
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1/2 cup spring onions, sliced into 1-inch pieces
- 2 cups bean sprouts
Optional Garnishes
- 1 tablespoon chili oil, as needed
Instructions
- 1
Prepare the beef: Slice the medallion steak thinly against the grain. For easier slicing, place your knife at a 45-degree angle. Place the sliced beef in a medium bowl.
⏱️ 5 min
- 2
Marinate the beef: To the sliced beef, add 1/2 teaspoon salt, 1/2 teaspoon MSG, 1 teaspoon garlic powder, 1 tablespoon potato starch, 1/4 teaspoon baking soda, and 1 tablespoon dark soy sauce. Mix all ingredients thoroughly with your hands until the beef is fully coated. For best results, cover the bowl and marinate in the refrigerator for 20 minutes. If time is short, the beef can be used immediately.
⏱️ 5 min
- 3
Prepare the noodles: If using dried rice noodles, cook them according to the package instructions until al dente. Drain well and set aside. If using fresh ho fun noodles, separate them gently to prevent sticking.
⏱️ 5 min
- 4
Cook the beef: Heat 2 tablespoons of vegetable oil in a large wok or frying pan over high heat until shimmering. Add the marinated beef in a single layer, ensuring not to overcrowd the pan. Let the beef sit undisturbed for 5-10 seconds to sear (10-15 seconds if using a well-seasoned stainless steel wok).
⏱️ 2 min
- 5
Stir-fry the beef: Stir the beef and continue to cook until it is browned and mostly cooked through, about 1-2 minutes. Remove the beef from the wok and set aside, leaving any residual oil in the pan.
⏱️ 2 min
- 6
Cook the noodles: Add a little more vegetable oil to the wok if needed. Add the ho fun noodles (or cooked rice noodles) directly into the base of the hot pan. Let the noodles sit undisturbed for a couple of seconds to get some char.
⏱️ 1 min
- 7
Season and combine: Sprinkle 1/4 teaspoon salt and 1/4 teaspoon MSG over the noodles. Add 2 tablespoons light soy sauce and 1 tablespoon dark soy sauce to the pan. Return the cooked beef to the wok. Stir-fry the mixture vigorously, tossing everything together until all the liquid has evaporated and the noodles and beef show some charring.
⏱️ 3 min
- 8
Add vegetables: Add the sliced spring onions and bean sprouts to the wok. Quickly stir-fry for about 30-40 seconds, just until the vegetables are slightly wilted but still retain some crispness.
⏱️ 1 min
- 9
Serve: Transfer the Beef Chow Fun immediately to serving plates. Douse with chili oil if desired for an extra kick.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Chow Fun
For the Beef Marinade
- 1 1/2 pounds medallion steak, sliced thinly against the grain
- 1/2 teaspoon salt
- 1/2 teaspoon MSG
- 1 teaspoon garlic powder
- 1 tablespoon potato starch
- 1/4 teaspoon baking soda
- 1 tablespoon dark soy sauce
For the Chow Fun
- 1 pound ho fun noodles, fresh, or dried rice noodles cooked according to package instructions
- 2 tablespoons vegetable oil, plus more as needed
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon MSG, or to taste
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1/2 cup spring onions, sliced into 1-inch pieces
- 2 cups bean sprouts
Optional Garnishes
- 1 tablespoon chili oil, as needed
Instructions
- 1
Prepare the beef: Slice the medallion steak thinly against the grain. For easier slicing, place your knife at a 45-degree angle. Place the sliced beef in a medium bowl.
⏱️ 5 min - 2
Marinate the beef: To the sliced beef, add 1/2 teaspoon salt, 1/2 teaspoon MSG, 1 teaspoon garlic powder, 1 tablespoon potato starch, 1/4 teaspoon baking soda, and 1 tablespoon dark soy sauce. Mix all ingredients thoroughly with your hands until the beef is fully coated. For best results, cover the bowl and marinate in the refrigerator for 20 minutes. If time is short, the beef can be used immediately.
⏱️ 5 min - 3
Prepare the noodles: If using dried rice noodles, cook them according to the package instructions until al dente. Drain well and set aside. If using fresh ho fun noodles, separate them gently to prevent sticking.
⏱️ 5 min - 4
Cook the beef: Heat 2 tablespoons of vegetable oil in a large wok or frying pan over high heat until shimmering. Add the marinated beef in a single layer, ensuring not to overcrowd the pan. Let the beef sit undisturbed for 5-10 seconds to sear (10-15 seconds if using a well-seasoned stainless steel wok).
⏱️ 2 min - 5
Stir-fry the beef: Stir the beef and continue to cook until it is browned and mostly cooked through, about 1-2 minutes. Remove the beef from the wok and set aside, leaving any residual oil in the pan.
⏱️ 2 min - 6
Cook the noodles: Add a little more vegetable oil to the wok if needed. Add the ho fun noodles (or cooked rice noodles) directly into the base of the hot pan. Let the noodles sit undisturbed for a couple of seconds to get some char.
⏱️ 1 min - 7
Season and combine: Sprinkle 1/4 teaspoon salt and 1/4 teaspoon MSG over the noodles. Add 2 tablespoons light soy sauce and 1 tablespoon dark soy sauce to the pan. Return the cooked beef to the wok. Stir-fry the mixture vigorously, tossing everything together until all the liquid has evaporated and the noodles and beef show some charring.
⏱️ 3 min - 8
Add vegetables: Add the sliced spring onions and bean sprouts to the wok. Quickly stir-fry for about 30-40 seconds, just until the vegetables are slightly wilted but still retain some crispness.
⏱️ 1 min - 9
Serve: Transfer the Beef Chow Fun immediately to serving plates. Douse with chili oil if desired for an extra kick.
⏱️ 1 min