Beef Chow Fun
Beef Chow Fun
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine
- 1 teaspoon vegetable oil
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/4 teaspoon MSG, optional
For the Stir-fry
- 1 pound fresh wide rice noodles, separated if clumped
- 2 tablespoons vegetable oil, divided
- 1 inch piece fresh ginger, thinly sliced
- 1 yellow onion, medium, thinly sliced
- 4 stalks scallions, white and green parts separated, chopped into 1-inch segments
- 2 cups bean sprouts, rinsed and drained
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 tablespoon Shaoxing wine, and 1 teaspoon vegetable oil. Mix thoroughly until the beef is well coated. Let it marinate at room temperature for 15 minutes.
⏱️ 15 min
- 2
While the beef marinates, prepare the vegetables. Thinly slice the ginger, thinly slice the yellow onion, and chop the scallions into 1-inch segments, separating the white and green parts.
⏱️ 10 min
- 3
In a small bowl, whisk together the dark soy sauce, light soy sauce, granulated sugar, sesame oil, white pepper, and optional MSG until well combined. Set aside.
⏱️ 2 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and cook for about 2 minutes, browning quickly. The beef should still be slightly undercooked. Remove the beef from the wok and set aside.
⏱️ 2 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced ginger and cook for 1 minute until fragrant. Add the sliced onions and the white parts of the scallions, cooking for about 3 minutes until softened and aromatic.
⏱️ 4 min
- 6
Add the fresh wide rice noodles to the wok, along with the partially cooked beef. Pour the prepared sauce over the noodles and beef. Toss vigorously with tongs or a spatula until the noodles are thoroughly coated and soaked in the sauce, about 3 minutes.
⏱️ 3 min
- 7
Add the green parts of the scallions and the bean sprouts to the wok. Give the noodles one last vigorous toss to combine everything, cooking for about 1 minute until the sprouts are just tender-crisp.
⏱️ 1 min
- 8
Serve immediately in bowls or directly from the wok. Enjoy your authentic Beef Chow Fun!
Kitchen Tools
Nutrition Facts (per serving)
Beef Chow Fun
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine
- 1 teaspoon vegetable oil
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/4 teaspoon MSG, optional
For the Stir-fry
- 1 pound fresh wide rice noodles, separated if clumped
- 2 tablespoons vegetable oil, divided
- 1 inch piece fresh ginger, thinly sliced
- 1 yellow onion, medium, thinly sliced
- 4 stalks scallions, white and green parts separated, chopped into 1-inch segments
- 2 cups bean sprouts, rinsed and drained
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 tablespoon Shaoxing wine, and 1 teaspoon vegetable oil. Mix thoroughly until the beef is well coated. Let it marinate at room temperature for 15 minutes.
⏱️ 15 min - 2
While the beef marinates, prepare the vegetables. Thinly slice the ginger, thinly slice the yellow onion, and chop the scallions into 1-inch segments, separating the white and green parts.
⏱️ 10 min - 3
In a small bowl, whisk together the dark soy sauce, light soy sauce, granulated sugar, sesame oil, white pepper, and optional MSG until well combined. Set aside.
⏱️ 2 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and cook for about 2 minutes, browning quickly. The beef should still be slightly undercooked. Remove the beef from the wok and set aside.
⏱️ 2 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced ginger and cook for 1 minute until fragrant. Add the sliced onions and the white parts of the scallions, cooking for about 3 minutes until softened and aromatic.
⏱️ 4 min - 6
Add the fresh wide rice noodles to the wok, along with the partially cooked beef. Pour the prepared sauce over the noodles and beef. Toss vigorously with tongs or a spatula until the noodles are thoroughly coated and soaked in the sauce, about 3 minutes.
⏱️ 3 min - 7
Add the green parts of the scallions and the bean sprouts to the wok. Give the noodles one last vigorous toss to combine everything, cooking for about 1 minute until the sprouts are just tender-crisp.
⏱️ 1 min - 8
Serve immediately in bowls or directly from the wok. Enjoy your authentic Beef Chow Fun!