Beef Chow Fun
Learn how to master the art of beef chow fun, one of the most iconic Cantonese dishes, at home!
Servings: 4 servings
Calories: 326kcal
Ingredients
For the beef & marinade:
- 10 oz. flank steak (225g, sliced into 1/8 thick pieces)
- 1 1/2 tablespoons water
- 1/4 teaspoon baking soda (optional)
- 1 teaspoon cornstarch
- 2 teaspoons oyster sauce
- 2 teaspoons Shaoxing wine
- 1 teaspoon soy sauce
For the rest of the dish:
- 12 oz. fresh wide rice noodles
- 3 tablespoons vegetable oil
- 4 scallions (split in half vertically and cut into 3-inch pieces)
- 3 thin slices ginger
- 2 tablespoons Shaoxing wine
- 2 tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sugar
- salt and white pepper (to taste)
- 4 to 6 ounces fresh mung bean sprouts
Instructions
- Combine the sliced flank steak, water, baking soda, cornstarch, oyster sauce, Shaoxing wine, and soy sauce. Marinate for at least 30 minutes.
- Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly. If using dried rice noodles, soak in hot water for a few hours, or in cold water overnight.
- Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
- Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
- Next, add the soy sauces, sesame oil, sugar, and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
- Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!
Notes
A useful tip is to freeze the beef before slicing, until it's firm but not solid. This makes slicing the beef much easier!
Important: Heat should remain as high as possible at all times when cooking this dish.
Nutrition
Calories: 326kcal | Carbohydrates: 26g | Protein: 18g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 43mg | Sodium: 709mg | Potassium: 372mg | Fiber: 2g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 2mg