This Beef Chow Fun Recipe is a favorite Cantonese noodle dish which combines stir-fried flat rice noodles with crisp fresh bean sprouts and slices of beef with sweet and salty seasoning. The noodles are fried quickly in a very hot wok over high heat, giving the dish that wok hei (breath of the wok) essence – The Healthy Wok Chinese Cookbook.
I am so happy to be able to share this Beef Chow Fun recipe with you today. I am blessed to have a great little group of food blogging friends who help and support each other in our blogging lives. One of them, the lovely Charmaine Ferrara from Wok and Skillet just released her first cook book, and it is just fabulous. This whole process has just been a whirlwind for Charmaine, and I couldn’t be happier for her.
My husband, on the other hand, couldn’t be happier with the increase in Chinese cooking coming out of our kitchen since I received my copy of the book! We are huge fans of Chinese food, and the healthy spin Charmaine puts on these traditional recipes makes them just perfect for our way of life.
This Beef Chow Fun Recipe comes together so quickly, and is made with ingredients that you should be able to find quite easily. My local supermarket didn’t carry fresh flat rice noodles, but I was able to find some super fresh and local varieties at our local Asian market, and I am sure you will be able to as well.
You can grab your copy of the book The Healthy Wok Chinese Cookbook here, but for now Charmaine has graciously allowed me to share one of her recipes with you. Full disclosure, I received a free PDF copy of the book in return for recipe-testing some of the recipes for Charmaine in the early stages of production, but I was using it so much I went out and bought a hard copy for myself…and it is already much loved and well-worn 🙂
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 2 tsp cornstarch (see notes for link to non-GMO brand)
- 1/2 lb sirloin steak or tenderloin, cut into thin strips
- pinch freshly ground black pepper
- 2 tbsp soy sauce
- 2 tsp dark soy sauce
- 2 tsp shaoxing wine
- 1/2 tsp brown sugar
- pinch ground white pepper
- 1 lb fresh flat rice noodles (or about 8 ounces dried flat noodles, soaked in warm water until al dente)
- 2 tbsp peanut oil, divided, plus more if needed
- 2 garlic cloves, minced
- 1/2 small onion, cut into thin slices
- 2 cups fresh bean sprouts, rinsed
- 2 scallions, cut into 1 inch pieces
- 1 cup bok choy
Pour the soy sauce, oyster sauce, pepper and cornstarch over the beef, and toss to coat. Marinate at room temperature for 15 minutes
Gently separate the flat rice noodles so they are not clumpy. Drizzle some peanut oil over the noodles to loosen them if necessary
In a small bowl, prepare the sauce by mixing together the soy sauce, dark soy sauce, shaoxing wine, brown sugar, and white pepper. Set it aside.
In a wok over medium-high heat, heat 1 tbsp of peanut oil. Add the beef and stop-fry until just no longer pink. Remove it and set aside.
Add the remaining 1 tbsp of oil to the wok, then toss in the garlic and onion. Stir-fry just until the onion becomes translucent
Increase the heat to high. Add the flat rice noodles to the wok, separating them, then add the sauce. Stir-fry until all the noodles are evenly coated.
Return the beef to the wok. Toss in the bean sprouts, scallions and bok choy at the last minute and turn off the heat. Serve immediately.
Non GMO cornstarch can be found here.