Beef Chow Fun
Nutritional Breakdown
🥗 Ingredients & Serving Scaler
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- Flank Steak300 g
- Flat Rice Noodle450 g
- Bean Sprout150 g
- Scallion4 pcs
- Ginger15 g
- Garlic3 cloves
- Dark Soy Sauce1.5 tbsp
- Light Soy Sauce2 tbsp
- Oyster Sauce1 tbsp
- Shaoxing Wine1 tbsp
- Cornstarch1.5 tsp
- Baking Soda0.25 tsp
- Sugar0.5 tsp
- Black Pepper0.5 tsp
- Salt0.5 tsp
- Toasted Sesame Oil1 tsp
- Vegetable Oil45 ml
- Water30 ml
💡 Short Description
Overview and quick notes for Beef Chow Fun
Prep Time: 20 minutes | Cook Time: 10 minutes Step 1: Slice flank steak thinly against the grain. Marinate with light soy sauce, Shaoxing wine, cornstarch, baking soda, sugar, black pepper, water, and vegetable oil for 20 minutes to achieve tender velvety texture. Step 2: Gently separate fresh wide flat rice noodles (ho fun) into individual ribbons. Step 3: Heat 1 tablespoon of vegetable oil in a wok over high heat until smoking. Sear marinated beef slices for 90 seconds until 80% cooked. Remove and set aside. Step 4: Wipe wok clean, heat remaining oil over maximum heat until smoking. Add ginger and scallion whites for 10 seconds, add noodles in a single layer, and let sear without stirring for 1 minute to develop charred wok hei. Drizzle dark soy sauce, light soy sauce, oyster sauce, and sesame oil. Toss gently with chopsticks to coat noodles without breaking. Return seared beef, toss in fresh bean sprouts and scallion greens, and flash-fry for 45 seconds until sprouts are tender-crisp. Serve piping hot.
👨🍳 Cooking Instructions
Full recipe instructions for preparing Beef Chow Fun
🔥 Prep
- Slice the 300 g flank steak thinly against the grain.
- In a bowl combine the sliced steak with 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1.5 tsp cornstarch, 0.25 tsp baking soda, 0.5 tsp sugar, 0.5 tsp black pepper, 30 ml water, and 15 ml vegetable oil; mix and marinate for 20 minutes.
- Separate the 450 g flat rice noodles into individual ribbons; if using dried noodles, soak according to package directions then drain.
- Mince 15 g ginger and 3 cloves garlic; slice 4 scallions, separating the whites from the greens.
- Measure out 1.5 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp toasted sesame oil, and have the remaining vegetable oil ready.
🔥 Cook
- 1. Heat 1 tablespoon of vegetable oil in a wok over high heat until it begins to smoke.
- 2. Add the marinated beef (after draining excess liquid) and sear for 90 seconds until about 80% cooked; remove beef and set aside.
- 3. Wipe the wok clean with a paper towel, then add the remaining 30 ml of vegetable oil and heat over maximum heat until smoking.
- 4. Add the minced ginger and scallion whites; stir‑fry for 10 seconds until fragrant.
- 5. Spread the separated rice noodles in a single layer and let them sear without stirring for 1 minute to develop charred wok hei.
- 6. Drizzle the 1.5 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp oyster sauce, and 1 tsp toasted sesame oil over the noodles; toss gently with chopsticks to coat without breaking.
- 7. Return the partially cooked beef to the wok, add the bean sprouts and scallion greens, and flash‑fry for 45 seconds until sprouts are tender‑crisp.
- 8. Toss everything together, adjust seasoning if needed, and serve immediately.
🔥 Serve
- Transfer the Beef Chow Fun to a large serving plate or bowl while still hot.
- Garnish with an extra drizzle of toasted sesame oil and a sprinkle of freshly ground black pepper if desired.
- Serve with lime wedges or sliced chili on the side for added brightness.
- Pair with a simple cucumber salad or steamed bok choy for a complete meal.
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