Beef Chow Fun (干炒牛河)
Beef Chow Fun (干炒牛河)
Ingredients
For the Velveted Beef
- 1 pound beef sirloin, thinly sliced against the grain
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon dark soy sauce
For the Noodles and Vegetables
- 1 1/2 pounds ho fun noodles, fresh, pre-separated
- 4 green onions, cut into 2-inch pieces
- 4 ounces bean sprouts
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon dark soy sauce, for color
- 1/2 teaspoon chicken powder
- 1 tablespoon Chinese cooking wine
- 1/4 teaspoon MSG, optional
- 1/4 cup vegetable oil, plus more as needed
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
To velvet the beef, combine the sliced beef with baking soda, cornstarch, water, and 1 teaspoon of dark soy sauce in a bowl. Mix well and let it marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min
- 2
Ensure your ho fun noodles are completely separated. If they are clumped, gently loosen them with your hands. Prepare all other vegetables and sauce ingredients before you start cooking.
⏱️ 5 min
- 3
Place a large wok or a heavy-bottomed skillet on the stove and heat it to maximum heat until it is smoking hot. This high heat is crucial for preventing sticking and achieving the desired 'wok hei'.
⏱️ 2 min
- 4
Add 2 tablespoons of cold vegetable oil to the smoking hot wok. Immediately add the velveted beef in a single layer. Spread it out and let it sear for about 30 seconds without moving.
⏱️ 2 min
- 5
Stir-fry the beef for 1-2 minutes until it is mostly cooked through but still slightly pink in the center. Do not overcrowd the wok; cook in batches if necessary. Remove the cooked beef from the wok and set it aside, leaving any residual oil in the wok.
⏱️ 2 min
- 6
Add another 2 tablespoons of vegetable oil to the hot wok. Immediately add the pre-separated ho fun noodles. Spread them out evenly in the wok.
⏱️ 1 min
- 7
Stir-fry the noodles for 2-3 minutes, gently tossing and flipping them to prevent sticking and to get some char. Be careful not to break the noodles too much. If they start to stick, add a tiny bit more oil.
⏱️ 3 min
- 8
Add the light soy sauce, oyster sauce, 1/2 teaspoon of dark soy sauce (for color), and chicken powder to the noodles. Continue to toss and stir-fry for another 1-2 minutes, ensuring the sauce is evenly distributed and the noodles are well coated.
⏱️ 2 min
- 9
Return the cooked beef to the wok with the noodles. Add the green onions and bean sprouts.
⏱️ 1 min
- 10
Toss all the ingredients together vigorously for about 1 minute until the vegetables are slightly wilted and everything is well combined. Pour the Chinese cooking wine around the edges of the wok and continue to toss.
⏱️ 1 min
- 11
If using, sprinkle in the MSG for an extra kick. Give one final quick toss to combine everything.
⏱️ 1 min
- 12
Serve the Beef Chow Fun immediately onto plates. Garnish with sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Velveted Beef
- 1 pound beef sirloin, thinly sliced against the grain
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon dark soy sauce
For the Noodles and Vegetables
- 1 1/2 pounds ho fun noodles, fresh, pre-separated
- 4 green onions, cut into 2-inch pieces
- 4 ounces bean sprouts
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon dark soy sauce, for color
- 1/2 teaspoon chicken powder
- 1 tablespoon Chinese cooking wine
- 1/4 teaspoon MSG, optional
- 1/4 cup vegetable oil, plus more as needed
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
To velvet the beef, combine the sliced beef with baking soda, cornstarch, water, and 1 teaspoon of dark soy sauce in a bowl. Mix well and let it marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min - 2
Ensure your ho fun noodles are completely separated. If they are clumped, gently loosen them with your hands. Prepare all other vegetables and sauce ingredients before you start cooking.
⏱️ 5 min - 3
Place a large wok or a heavy-bottomed skillet on the stove and heat it to maximum heat until it is smoking hot. This high heat is crucial for preventing sticking and achieving the desired 'wok hei'.
⏱️ 2 min - 4
Add 2 tablespoons of cold vegetable oil to the smoking hot wok. Immediately add the velveted beef in a single layer. Spread it out and let it sear for about 30 seconds without moving.
⏱️ 2 min - 5
Stir-fry the beef for 1-2 minutes until it is mostly cooked through but still slightly pink in the center. Do not overcrowd the wok; cook in batches if necessary. Remove the cooked beef from the wok and set it aside, leaving any residual oil in the wok.
⏱️ 2 min - 6
Add another 2 tablespoons of vegetable oil to the hot wok. Immediately add the pre-separated ho fun noodles. Spread them out evenly in the wok.
⏱️ 1 min - 7
Stir-fry the noodles for 2-3 minutes, gently tossing and flipping them to prevent sticking and to get some char. Be careful not to break the noodles too much. If they start to stick, add a tiny bit more oil.
⏱️ 3 min - 8
Add the light soy sauce, oyster sauce, 1/2 teaspoon of dark soy sauce (for color), and chicken powder to the noodles. Continue to toss and stir-fry for another 1-2 minutes, ensuring the sauce is evenly distributed and the noodles are well coated.
⏱️ 2 min - 9
Return the cooked beef to the wok with the noodles. Add the green onions and bean sprouts.
⏱️ 1 min - 10
Toss all the ingredients together vigorously for about 1 minute until the vegetables are slightly wilted and everything is well combined. Pour the Chinese cooking wine around the edges of the wok and continue to toss.
⏱️ 1 min - 11
If using, sprinkle in the MSG for an extra kick. Give one final quick toss to combine everything.
⏱️ 1 min - 12
Serve the Beef Chow Fun immediately onto plates. Garnish with sesame seeds before serving.
⏱️ 1 min