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Place the beef strips or chunks in a bowl. Add the seasoning (such as oyster sauce or soy sauce), 1 teaspoon of cornstarch, and 1 teaspoon of baking soda. Mix thoroughly until the beef is well coated. The baking soda helps to tenderize the meat. Let marinate for at least 15 minutes.

In a small bowl or measuring cup, combine 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 teaspoon of granulated sugar, and 1 teaspoon of cornstarch. Stir well until all ingredients are combined and the sugar and cornstarch are dissolved. Set aside.

Open the package of fresh rice noodles (2 pounds). Gently separate the noodles on a cutting board or in a large bowl to prevent them from clumping together during cooking.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef and stir-fry for approximately 1 minute until partially cooked and browned on the outside. Do not overcrowd the wok; cook in batches if necessary. Remove the beef from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced onions and minced or sliced garlic. Stir-fry for 2-3 minutes until fragrant and the onions are slightly softened.

Add the separated fresh rice noodles to the wok with the onions and garlic. Pour the prepared noodle sauce evenly over the noodles.

Return the cooked beef to the wok. Add the chopped scallions and bean sprouts.

Gently toss the noodles and other ingredients in the wok using tongs or spatulas until everything is well combined and heated through. Continue to stir-fry for another 2-3 minutes, ensuring the sauce coats all the noodles and ingredients.

Serve the Beef Chow Fun immediately on a plate. Garnish with chili oil, as needed, and enjoy.


Place the beef strips or chunks in a bowl. Add the seasoning (such as oyster sauce or soy sauce), 1 teaspoon of cornstarch, and 1 teaspoon of baking soda. Mix thoroughly until the beef is well coated. The baking soda helps to tenderize the meat. Let marinate for at least 15 minutes.

In a small bowl or measuring cup, combine 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 teaspoon of granulated sugar, and 1 teaspoon of cornstarch. Stir well until all ingredients are combined and the sugar and cornstarch are dissolved. Set aside.

Open the package of fresh rice noodles (2 pounds). Gently separate the noodles on a cutting board or in a large bowl to prevent them from clumping together during cooking.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef and stir-fry for approximately 1 minute until partially cooked and browned on the outside. Do not overcrowd the wok; cook in batches if necessary. Remove the beef from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced onions and minced or sliced garlic. Stir-fry for 2-3 minutes until fragrant and the onions are slightly softened.

Add the separated fresh rice noodles to the wok with the onions and garlic. Pour the prepared noodle sauce evenly over the noodles.

Return the cooked beef to the wok. Add the chopped scallions and bean sprouts.

Gently toss the noodles and other ingredients in the wok using tongs or spatulas until everything is well combined and heated through. Continue to stir-fry for another 2-3 minutes, ensuring the sauce coats all the noodles and ingredients.

Serve the Beef Chow Fun immediately on a plate. Garnish with chili oil, as needed, and enjoy.
