Super Tender Beef Chow Fun
Super Tender Beef Chow Fun
Ingredients
For the Beef and Vegetables
- 1 pound beef, sliced thinly against the grain
- 1 pound fresh wide rice noodles, separated by hand
- 2 cups bean sprouts
- 1/2 yellow onion, sliced
- 1/2 cup garlic chives, cut into 2-inch pieces
- 1/2 cup green onions, sliced into 1-inch pieces
- 1/4 cup vegetable oil, divided, plus more as needed
For the Beef Marinade
- 1/2 teaspoon baking soda
- 1 tablespoon cooking wine
- 1/4 teaspoon white pepper, or to taste
- 1 teaspoon granulated sugar
- 1/2 tablespoon soy sauce
- 1/2 tablespoon corn starch
- 1 teaspoon vegetable oil
For the Sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon chicken powder
Instructions
- 1
Place the thinly sliced beef on a cutting board. Using the back of your knife, tap the beef a few times to break down the fibers, which will help tenderize it.
⏱️ 2 min
- 2
In a medium bowl, combine the beef with baking soda and cooking wine. Massage the beef for about 1 minute until it becomes slightly sticky. This process is crucial for tenderness.
⏱️ 2 min
- 3
Add the white pepper, 1 teaspoon of granulated sugar, 1/2 tablespoon of soy sauce, and corn starch to the beef. Mix well until all ingredients are evenly distributed. Finish by adding 1 teaspoon of vegetable oil and mixing again; this prevents the beef slices from sticking together during cooking.
⏱️ 3 min
- 4
Let the marinated beef rest for at least 10 minutes while you prepare the other ingredients.
⏱️ 10 min
- 5
In a small bowl, whisk together all the sauce ingredients: 1 tablespoon soy sauce, dark soy sauce, oyster sauce, 1 teaspoon granulated sugar, and chicken powder. Set aside.
⏱️ 2 min
- 6
Carefully separate the fresh wide rice noodles by hand. This step is important to prevent them from clumping together in the wok.
⏱️ 3 min
- 7
Heat 1 tablespoon of vegetable oil in a large wok over high heat until shimmering. Add the marinated beef and stir-fry for about 1 minute, just until it is mostly browned but still slightly pink. Remove the beef from the wok and set aside.
⏱️ 2 min
- 8
Reheat the wok over high heat until it is smoking. Add 1 tablespoon of cold vegetable oil to the hot wok. Immediately add the separated rice noodles. Toss the wok 2-3 times without stirring too much, allowing the noodles to get a slight char.
⏱️ 2 min
- 9
Add the sliced yellow onion, bean sprouts, green onions, and garlic chives to the wok with the noodles. Stir-fry briefly for about 30 seconds to 1 minute, just until the vegetables begin to soften slightly. Return the cooked beef to the wok.
⏱️ 1 min
- 10
Pour the prepared sauce evenly over the noodles and beef. Continue to toss and stir-fry everything together until all ingredients are evenly coated with the sauce and heated through. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Super Tender Beef Chow Fun
For the Beef and Vegetables
- 1 pound beef, sliced thinly against the grain
- 1 pound fresh wide rice noodles, separated by hand
- 2 cups bean sprouts
- 1/2 yellow onion, sliced
- 1/2 cup garlic chives, cut into 2-inch pieces
- 1/2 cup green onions, sliced into 1-inch pieces
- 1/4 cup vegetable oil, divided, plus more as needed
For the Beef Marinade
- 1/2 teaspoon baking soda
- 1 tablespoon cooking wine
- 1/4 teaspoon white pepper, or to taste
- 1 teaspoon granulated sugar
- 1/2 tablespoon soy sauce
- 1/2 tablespoon corn starch
- 1 teaspoon vegetable oil
For the Sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon chicken powder
Instructions
- 1
Place the thinly sliced beef on a cutting board. Using the back of your knife, tap the beef a few times to break down the fibers, which will help tenderize it.
⏱️ 2 min - 2
In a medium bowl, combine the beef with baking soda and cooking wine. Massage the beef for about 1 minute until it becomes slightly sticky. This process is crucial for tenderness.
⏱️ 2 min - 3
Add the white pepper, 1 teaspoon of granulated sugar, 1/2 tablespoon of soy sauce, and corn starch to the beef. Mix well until all ingredients are evenly distributed. Finish by adding 1 teaspoon of vegetable oil and mixing again; this prevents the beef slices from sticking together during cooking.
⏱️ 3 min - 4
Let the marinated beef rest for at least 10 minutes while you prepare the other ingredients.
⏱️ 10 min - 5
In a small bowl, whisk together all the sauce ingredients: 1 tablespoon soy sauce, dark soy sauce, oyster sauce, 1 teaspoon granulated sugar, and chicken powder. Set aside.
⏱️ 2 min - 6
Carefully separate the fresh wide rice noodles by hand. This step is important to prevent them from clumping together in the wok.
⏱️ 3 min - 7
Heat 1 tablespoon of vegetable oil in a large wok over high heat until shimmering. Add the marinated beef and stir-fry for about 1 minute, just until it is mostly browned but still slightly pink. Remove the beef from the wok and set aside.
⏱️ 2 min - 8
Reheat the wok over high heat until it is smoking. Add 1 tablespoon of cold vegetable oil to the hot wok. Immediately add the separated rice noodles. Toss the wok 2-3 times without stirring too much, allowing the noodles to get a slight char.
⏱️ 2 min - 9
Add the sliced yellow onion, bean sprouts, green onions, and garlic chives to the wok with the noodles. Stir-fry briefly for about 30 seconds to 1 minute, just until the vegetables begin to soften slightly. Return the cooked beef to the wok.
⏱️ 1 min - 10
Pour the prepared sauce evenly over the noodles and beef. Continue to toss and stir-fry everything together until all ingredients are evenly coated with the sauce and heated through. Serve immediately.
⏱️ 2 min