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
Scale
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.
