Sizzling Beef Chow Fun Recipe: Authentic Noodle Magic

Wok-seared beef chow fun noodles tantalize taste buds with their irresistible smoky essence.

Silky rice noodles dance alongside tender meat strips in a classic Cantonese comfort dish.

Culinary magic happens when fresh ingredients meet high-heat cooking techniques.

Professional chefs and home cooks alike adore this street-food favorite for its incredible depth of flavor.

Each bite promises a perfect balance between soft noodles and caramelized edges.

Soy sauce and green onions weave complex layers of umami throughout the plate.

You’ll find this recipe an absolute game-changer for weekend cooking adventures.

Dive into this mouthwatering journey and unlock the secrets of authentic Chinese cuisine.

Beef Chow Fun That Brings Restaurant Quality Right to Your Table

• Crowd-Pleasing Flavor Explosion: Bold, savory beef combined with wide rice noodles creates an irresistible taste that appeals to both kids and adults, guaranteed to empty dinner plates in no time.
• Beginner-Friendly Cooking Adventure: Even novice cooks can master this recipe with simple stir-frying techniques, boosting confidence in the kitchen while producing restaurant-quality results.
• Versatile Meal Option: Easily customize the dish by adding extra vegetables or adjusting spice levels, making it adaptable to different dietary preferences and taste buds.

Beef Chow Fun (Cantonese Stir-Fry) Ingredients

• Flank Steak: A tender cut with great flavor, best when sliced against the grain for maximum tenderness.

• Soy Sauce, Dark Soy Sauce: Adds rich umami depth and beautiful dark color to the beef.
• Cornstarch: Helps tenderize the meat and creates a protective coating for smooth texture.
• Shaoxing Wine: Traditional Chinese cooking wine that adds complex flavor and helps tenderize meat.
• Sesame Oil: Provides nutty, aromatic essence that enhances overall dish flavor.

• Fresh Wide Rice Noodles: Wide, flat noodles that are soft, chewy, and perfect for stir-frying.
• Bean Sprouts: Adds crisp, fresh texture and light crunch to the dish.
• Green Onions: Brings fresh, sharp flavor and bright color as a finishing garnish.

• Garlic: Provides robust, aromatic base flavor for the entire dish.
• Vegetable Oil: Essential for creating high-heat wok environment for proper stir-frying.
• White Pepper: Offers subtle, warming heat and traditional Cantonese seasoning profile.

Chow Fun Stir-Fry Directions

Step 1: Preparing the Meat

Slice beef against the grain into thin strips.

• Soy sauce
• Cornstarch
• Sesame oil
• White wine
• Ground white pepper

Gently mix the beef with marinade until each piece is evenly coated.

Let the beef rest at room temperature for 15-20 minutes to absorb the delicious flavors.

Step 2: Preparing Silky Rice Noodles

Carefully separate fresh wide rice noodles.

If using packaged noodles, gently separate and let them come to room temperature.

Pat noodles dry with paper towels to remove excess moisture, which helps create a perfect stir-fry texture.

Step 3: Chopping Fresh Vegetables

Slice green onions diagonally into thin pieces.

Cut bean sprouts if they are particularly long.

Mince garlic and ginger for maximum flavor infusion.

Step 4: Heating Wok To Perfection

Place wok over high heat.

Add oil and swirl to coat entire surface.

Wait until oil shimmers and looks slightly smoky, indicating ideal stir-frying temperature.

Step 5: Searing Beef With Precision

Add marinated beef to hot wok.

Spread pieces in single layer to ensure beautiful golden-brown caramelization.

Cook quickly, stirring constantly until beef develops rich color and remains tender.

Step 6: Dancing Noodles In Wok

Slide rice noodles into wok.

Toss gently but quickly to prevent sticking.

Allow noodles to develop slight crispy edges while absorbing beef’s savory juices.

Step 7: Combining Vibrant Ingredients

Add green onions, bean sprouts, garlic, and ginger.

Stir-fry for additional 1-2 minutes.

Season with additional soy sauce and white pepper to taste.

Step 8: Serving Sizzling Chow Fun

Transfer beef chow fun immediately to serving platter.

Garnish with extra green onions.

Serve hot and enjoy this classic Cantonese comfort dish.

Stir-Fry Tricks for Cantonese Beef Chow Fun

• Combine cornstarch, soy sauce, and a touch of rice wine to break down beef proteins, ensuring ultra-soft and flavorful meat.
• Use high, consistent wok temperature to achieve signature wok hei flavor and prevent noodles from sticking or becoming soggy.
• Separate fresh rice noodles gently with hands before cooking, ensuring each strand cooks evenly and doesn't stick together.
• Continuously toss ingredients quickly in a hot wok, allowing beef and noodles to develop delicious caramelized edges without burning.
• Choose fresh, wide rice noodles from Asian markets for the most authentic Cantonese chow fun texture and traditional flavor profile.

Beef Chow Fun Leftover Tips

• Store remaining beef chow fun in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Sprinkle a tablespoon of water over the noodles to prevent dryness, then reheat on medium power for 1-2 minutes, stirring halfway through to distribute heat evenly.
• Quickly revive cold noodles by heating a small amount of oil in a skillet, then toss the chow fun for 2-3 minutes until warm and slightly crispy around the edges.
• Reheat the dish only once to maintain the best texture and flavor, as repeated warming can make the noodles mushy and tough.

Beef Chow Fun Pairing Suggestions

• Savor Umami-Rich Wine Pairing: Choose a medium-bodied red wine like Pinot Noir that complements the beef's rich flavor without overpowering the delicate rice noodles.
• Refresh with Crisp Beverage: Select a light Chinese beer such as Tsingtao to cut through the dish's oiliness and provide a refreshing contrast to the savory stir-fry.
• Balance Flavor with Green Tea: Brew a hot oolong tea that cleanses the palate and enhances the subtle wok-charred notes of the beef chow fun.
• Elevate Dining Experience with Contrast: Add a tangy cucumber salad as a side dish to provide a cool, crunchy texture that balances the warm, soft noodles and tender beef.

Beef Chow Fun Stir-Fry Alternatives

• Gluten-Free Option: Replace regular rice noodles with gluten-free rice noodles, ensuring all sauce ingredients are certified gluten-free.
• Vegetarian Swap: Substitute beef with firm tofu or tempeh, slicing into thin strips and marinating with the same soy sauce and garlic mixture.
• Low-Carb Alternative: Use zucchini noodles or shirataki noodles instead of traditional rice noodles to reduce carbohydrate content while maintaining the classic stir-fry flavor profile.
• Plant-Based Version: Create a vegan rendition by using seitan or jackfruit as the protein, combining with mushroom-based oyster sauce and adding extra vegetables like bell peppers and bean sprouts for texture and nutrition.

FAQs

• What are the key ingredients in Beef Chow Fun?

The main ingredients are flat rice noodles (hor fun), beef slices, bean sprouts, green onions, and soy sauce. The dish typically includes dark soy sauce for color and flavor, and sometimes additional seasonings like oyster sauce.

• How do I prevent the noodles from sticking together?

Separate the noodles gently before cooking and ensure your wok or pan is very hot. Add a small amount of oil and quickly stir-fry the noodles, keeping them moving to prevent clumping.

• Can I use different proteins instead of beef?

Absolutely! You can substitute beef with chicken, shrimp, or tofu. Each protein will give a slightly different flavor profile to the classic Cantonese dish.

• What's the secret to getting the signature wok hei flavor?

Use a very hot wok or large skillet, cook ingredients quickly over high heat, and avoid overcrowding the pan. This creates the smoky, slightly charred flavor characteristic of great stir-fry dishes.

Beef Chow Fun Recipe

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4.6 from 14 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Wok-seared beef chow fun brings silky rice noodles and tender beef together in a mouthwatering Cantonese dance of flavors. Sizzling aromatics and savory sauce create an irresistible street food experience you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 0.5 pound (1/2 lb) flank steak or sirloin, thinly sliced against the grain

Seasonings and Marinades:

• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon oil
• 2 tablespoons soy sauce (mix of light and dark for best flavor)
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine (or rice vinegar)
• 1 teaspoon sesame oil

Vegetables and Noodles:

• 8 ounces (226 grams) fresh wide rice noodles (or dried rice noodles, prepared according to package instructions)
• 2 scallions, cut into 2-inch pieces
• 1 cup bean sprouts
• 2 tablespoons oil, divided

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Instructions

1. Combine rice wine, soy sauce, cornstarch, and sesame oil in a ceramic bowl, creating a fragrant marinade that will tenderize and enhance the beef’s natural flavors.
2. Slice the beef against the grain into thin, uniform strips, ensuring maximum tenderness and quick cooking during the stir-frying process.
3. Add the beef to the marinade, gently massage to coat each piece evenly, and let it rest in the refrigerator for 15-20 minutes to absorb the rich, savory seasonings.
4. While the beef marinates, prepare your mise en place by separating and loosening the fresh rice noodles, chopping green onions, and measuring out garlic and ginger.
5. Heat a large wok or heavy-bottomed skillet over high heat, creating an intensely hot cooking surface that will produce the signature wok hei flavor characteristic of authentic Cantonese stir-fries.
6. Add a thin layer of oil to the wok, swirling to create an even coating, then quickly sear the marinated beef in small batches to develop a golden-brown caramelized exterior.
7. Remove the beef and set aside, keeping it warm and preventing overcooking that could result in tough, chewy meat.
8. In the same wok, add additional oil and rapidly stir-fry minced garlic and ginger until fragrant, releasing their aromatic essential oils.
9. Introduce the fresh rice noodles to the wok, using a spatula to gently separate and coat them with the flavorful oil and aromatics.
10. Sprinkle dark and light soy sauces over the noodles, tossing continuously to ensure even seasoning and prevent sticking.
11. Return the seared beef to the wok, combining it with the noodles and adding bean sprouts for a crisp, fresh texture contrast.
12. Stir-fry the entire mixture for an additional 2-3 minutes, allowing the flavors to meld and the noodles to develop slight charred edges.
13. Finish the dish by garnishing with freshly chopped green onions, creating a vibrant and colorful presentation that celebrates the dish’s Cantonese origins.

Notes

• Let the beef sit in the marinade for at least 30 minutes to enhance tenderness and flavor absorption.
• Use flank steak or sirloin for best results, slicing against the grain to ensure maximum softness.
• Pat beef dry before cooking to achieve a perfect sear and prevent steaming instead of browning.
• For a gluten-free version, swap soy sauce with tamari and use rice noodles without wheat.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Cantonese

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 45 mg