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.
Ingredients
Scale
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
Instructions
- 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.
- Slice the beef against the grain into thin, uniform strips, ensuring maximum tenderness and quick cooking during the stir-frying process.
- 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.
- 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.
- 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.
- 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.
- Remove the beef and set aside, keeping it warm and preventing overcooking that could result in tough, chewy meat.
- In the same wok, add additional oil and rapidly stir-fry minced garlic and ginger until fragrant, releasing their aromatic essential oils.
- Introduce the fresh rice noodles to the wok, using a spatula to gently separate and coat them with the flavorful oil and aromatics.
- Sprinkle dark and light soy sauces over the noodles, tossing continuously to ensure even seasoning and prevent sticking.
- Return the seared beef to the wok, combining it with the noodles and adding bean sprouts for a crisp, fresh texture contrast.
- Stir-fry the entire mixture for an additional 2-3 minutes, allowing the flavors to meld and the noodles to develop slight charred edges.
- 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