This Quick Beef Chow Fun Recipe made right in the Wok 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
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: Chinese
Keyword: Beef Chow Fun, Chow Fun
Servings: 6serves
Calories: 351kcal
Ingredients
For the Beef Marinade
1teaspoonsoy sauce
1teaspoonoyster sauce
2teaspooncornstarch(see notes for link to non-GMO brand)
½lbsirloin steak or tenderloin, cut into thin strips
pinch freshly ground black pepper
For the Sauce
2tablespoonsoy sauce
2teaspoondark soy sauce
2teaspoonshaoxing wine
½teaspoonbrown sugar
pinch ground white pepper
For the Stir-Fry
1lbfresh flat rice noodles(or about 8 ounces dried flat noodles, soaked in warm water until al dente)
2tablespoonpeanut oil, divided, plus more if needed
2garlic cloves, minced
½ small onion, cut into thin slices
2cupsfresh bean sprouts, rinsed
2scallions, cut into 1 inch pieces
1cupbok choy
Instructions
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 tablespoon of peanut oil. Add the beef and stop-fry until just no longer pink. Remove it and set aside.
Add the remaining 1 tablespoon 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.