If you have ever craved that perfect combination of tender beef, silky flat rice noodles, and savory sauces all cooked to perfection, then this Beef Chow Fun Recipe is exactly what you need. It strikes a wonderful balance of flavors and textures that makes every bite unforgettable. Whether you’re a seasoned chef or just starting to explore homemade Chinese dishes, this recipe brings the authentic taste of a beloved classic right to your kitchen, with simple ingredients and clear steps that anyone can follow.
Ingredients You’ll Need
The magic of this Beef Chow Fun Recipe lies in its straightforward, fresh ingredients. Each one plays a crucial role, from creating the umami-rich sauce to adding crunch and color, making this dish a complete and satisfying meal.
- Flank steak: Thinly sliced against the grain to ensure tenderness and quick cooking.
- Soy sauce: Adds salty, savory depth and helps to marinate the beef perfectly.
- Shaoxing wine: Brings an aromatic, slightly sweet complexity to the meat.
- Cornstarch: Helps to tenderize the beef and give it a silky texture.
- Oyster sauce: Delivers a rich and slightly sweet umami flavor to the noodles.
- Dark soy sauce: Provides color and a robust, molasses-like taste that deepens the dish’s appearance and flavor.
- Light soy sauce: Balances the dark soy with a lighter, saltier touch.
- Fresh flat rice noodles (ho fun): The star of the dish, puffy and tender with a chewy bite.
- Vegetable oil: Essential for stir-frying at high heat and achieving the perfect wok hei.
- Onion: Adds sweetness and fragrance once cooked down.
- Garlic: Brings that essential savory punch with a subtle kick.
- Bean sprouts: Contributions a refreshing crunch and lightness to balance the rich flavors.
- Green onions: Adds freshness and a subtle oniony brightness when tossed in last.
- Salt and white pepper: Finished touches to season just right without overpowering.
How to Make Beef Chow Fun Recipe
Step 1: Marinate the Beef
The secret to juicy, flavorful beef in this Beef Chow Fun Recipe is marination. Start by tossing those thin flank steak slices in soy sauce, Shaoxing wine, and cornstarch. Letting the beef soak up these flavors for at least 15 minutes tenderizes the meat and infuses it with savory depth that you’ll taste in every bite.
Step 2: Prepare the Sauce Mixture
While the beef marinates, blend oyster sauce with both dark and light soy sauces. This harmonious sauce trio is what gives the dish its signature rich, glossy, and slightly sweet flavor. Setting it aside now lets you streamline the stir-frying process later.
Step 3: Cook the Beef
Heat one tablespoon of vegetable oil over high heat until it shimmers, then quickly stir-fry the marinated beef. Cooking it just until it’s barely done keeps the steak tender and juicy. Removing it from the pan promptly ensures it doesn’t toughen from overcooking while you’re working on the noodles.
Step 4: Sauté the Aromatics
In the same pan, add a bit more oil, then throw in the sliced onions and minced garlic. Stir-frying these until translucent and fragrant creates a fragrant base, layering in sweetness and aroma that perfectly complements the beef later on.
Step 5: Add the Rice Noodles and Sauce
Gently add the delicate fresh flat rice noodles to the pan, stirring carefully to prevent breakage. Pour in the pre-mixed sauces, and continue stir-frying for a couple of minutes, allowing the noodles to soak up every bit of that magnificent flavor without losing their silky texture.
Step 6: Combine All Ingredients
Return the tender beef to the wok, then toss in crisp bean sprouts and vibrant green onions. Giving everything a few minutes together lets those fresh veggies soften slightly but stay crunchy, blending the protein, noodles, and veggies into a harmonious mix you’ll love.
Step 7: Final Seasoning
A pinch of salt and some white pepper finish off this dish, carefully adjusting the seasoning so that the flavors shine perfectly without being too salty or spicy. This final touch lets you personalize the taste to your liking.
Step 8: Serve Hot and Fresh
Dish out the Beef Chow Fun immediately while it’s steaming hot, with extra green onions sprinkled on top if you like. This dish is best enjoyed fresh to savor the distinct textures of tender beef, silky noodles, and crisp vegetables.
How to Serve Beef Chow Fun Recipe
Garnishes
Simple garnishes elevate the dish beautifully. A scattering of fresh green onions adds color and a mild bite, while a dash of white pepper or a squeeze of lime can brighten up the flavors just before serving. Some like to add a few chili flakes for a hint of heat, but it’s delicious even without extra spice.
Side Dishes
This Beef Chow Fun Recipe pairs wonderfully with light, refreshing sides. Think crisp Asian slaw, steamed bok choy with garlic, or even a bowl of hot and sour soup. The sides should complement rather than compete, keeping the meal balanced and delightful.
Creative Ways to Present
For a special touch, serve your Beef Chow Fun in shallow bowls instead of plates, allowing the sauce to mingle and collect at the bottom. Garnish with edible flowers or place lime wedges around for diners to squeeze their own fresh citrus zing. You can also wrap some portions in lettuce leaves for a fun, handheld experience.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though that’s rare!), place them in an airtight container and refrigerate promptly. The beef and noodles hold up well overnight but might soften slightly. Consume within 1-2 days for the best flavor and texture.
Freezing
Freezing Beef Chow Fun is possible but not ideal since the rice noodles can become mushy after thawing. If necessary, freeze in a tightly sealed container and use within 1 month. Thaw in the refrigerator overnight before reheating gently to preserve the texture as much as possible.
Reheating
When reheating, use a wok or non-stick pan over medium heat and add a splash of oil to prevent sticking. Stir-fry the leftovers quickly just until heated through, preserving some bite in the noodles and veggies. Avoid microwaving if you can, as it tends to change the dish’s texture.
FAQs
Can I use a different cut of beef for this recipe?
Yes! While flank steak is preferred for its tenderness and flavor, you can substitute sirloin or skirt steak. Just make sure to slice thinly against the grain for the best texture.
Are fresh rice noodles necessary, or can I use dried ones?
Fresh flat rice noodles create the best texture and flavor for Beef Chow Fun Recipe. Dried noodles need to be soaked and carefully steamed, which can be more time-consuming and might not yield the same tender, chewy bite.
How do I prevent the noodles from breaking apart?
Be gentle when stir-frying the noodles and avoid stirring too aggressively. Using fresh noodles that are separated into strands also helps maintain their integrity during cooking.
Can I make this recipe vegetarian?
Absolutely! Replace the beef with firm tofu or mushrooms, and substitute oyster sauce with a vegetarian mushroom sauce to maintain flavor complexity.
What makes this Beef Chow Fun Recipe different from other stir-fried noodle dishes?
Beef Chow Fun Recipe highlights the unique silky wide rice noodles and uses a combination of oyster, dark, and light soy sauces for complex flavor, with steak marinated to tender perfection—it’s all about that balance of bold sauce and delicate noodles.
Final Thoughts
If you’re looking for a recipe that truly brings the beloved flavors of classic Cantonese cooking into your home, this Beef Chow Fun Recipe is a standout. It’s approachable yet impressive, perfect for any occasion from casual dinners to special gatherings. I wholeheartedly encourage you to try it out and enjoy the satisfying combination of tender beef and fragrant noodles that make this dish such a favorite.
Print
Beef Chow Fun Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 10m
- Total Time: 0h 25m
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
A classic Cantonese stir-fried dish featuring tender slices of marinated flank steak, fresh flat rice noodles, bean sprouts, and green onions tossed in a savory blend of soy and oyster sauces. Beef Chow Fun is known for its smoky wok hei flavor and satisfying combination of textures and flavors.
Ingredients
Beef Marinade
- 1 pound of flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
Main Ingredients
- 1 pound fresh flat rice noodles (ho fun), separate into strands if they are stuck together
- 3 tablespoons vegetable oil
- 1 medium-sized onion, sliced
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 3 green onions, sliced into 2-inch pieces
- Salt and white pepper to taste
Instructions
- Marinate the Beef: In a mixing bowl, combine the thinly sliced flank steak with soy sauce, Shaoxing wine, and cornstarch. Mix thoroughly to coat the beef evenly, then allow it to marinate for at least 15 minutes to tenderize and infuse flavors.
- Prepare the Sauce: In a separate bowl, blend oyster sauce, dark soy sauce, and light soy sauce, setting the mixture aside. This will provide the savory base for the dish.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large wok or pan over high heat. Add the marinated beef and stir-fry quickly for 2-3 minutes until the meat is just cooked through. Remove the beef from the pan to prevent overcooking.
- Sauté Aromatics: In the same pan, add another tablespoon of vegetable oil. Add the sliced onions and minced garlic, stir-frying for about 2 minutes until onions become translucent and aromatic, adding depth of flavor.
- Cook the Noodles: Add the fresh flat rice noodles gently to the pan to avoid breaking them. Pour the prepared sauce mixture over the noodles and stir-fry for 2-3 minutes, ensuring the noodles are well coated and heated evenly.
- Combine Ingredients: Return the cooked beef to the pan along with the bean sprouts and green onions. Stir-fry all ingredients together for approximately 2 minutes, allowing the bean sprouts to slightly wilt and flavors to meld.
- Season to Taste: Add salt and white pepper according to your preference to enhance the dish’s overall taste.
- Serve: Plate the Beef Chow Fun while hot, optionally garnishing with extra green onions for a fresh flavor and appealing presentation.
Notes
- Use fresh flat rice noodles (ho fun) for best texture; avoid dried noodles as they may break apart easily.
- Adjust the amount of soy sauces and oyster sauce according to taste preferences for saltiness and sweetness.
- Cut the beef thinly against the grain to keep it tender.
- Maintain high heat during stir-frying to achieve the characteristic ‘wok hei’ flavor.
- Bean sprouts should be added toward the end to keep them crisp and fresh.
