I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Beef Chow Fun
...in your mind.
You must accept cookies to see this video.
Beef Chow Fun

Beef Chow Fun

My all time favorite Chinese restaurant item - I could eat it all day, every day. This is beef and wide rice noodles (that's the chow fun part). Fresh noodles are available at most Asian markets, and definitely worth looking for. But if you can't find them fresh, the dry version like these will get you through just fine.

Serves 4ish as a main dish

Ingredients

Beef

  • 3/4 pound steak, almost any will due
  • 1 tablespoon light soy
  • 1 teaspoon dark soy sauce - no dark soy, no problem just use more light soy (but having dark soy will never be a bad thing)
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon baking soda
  • 1 tablespoon cornstarch

Sauce

  • 2 tablespoons light soy sauce
  • 1 tablespoon Shaoxing wine, or substitute with dry sherry (not sweet), sake or even a dry white wine
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce - same as above if you don't have
  • 1 teaspoon sugar
  • 2 tablespoons water

‍For stir frying:

  • Neutral oil
  • 1/2 yellow onion, sliced
  • 4 green onions sliced lengthwise then cut into 2 inch pieces / but separate the white & light green parts and the dark green tops
  • 16 ounces fresh chow fun noodles (wide rice noodles), or dry like these soaked first will be great
  • 1 handful bean sprouts, about a cup
  • 1 teaspoon sesame oil

Directions

As with any stir frying, because it all happens quickly, have everything prepped and ready before you start cooking.

  1. Cut beef across the grain into thin strips, put in a bowl with light & dark soy, pepper, baking soda and corn starch - massage well to combine and set aside 15 minutes
  2. If using fresh noodles, this is the time to separate them into individual strands. If using dry, this is the time to soak them according to package directions.
  3. Combine all sauce ingredients and whisk well until sugar has dissolved - set aside
  4. When ready to cook, heat a wok or large non-stick over high until almost smoking, add 1 tablespoon of the oil and then add the beef - cook 1 to 2 minutes on each side or until just cooked - remove and set aside
  5. Get the pan back on the heat, add another tablespoon of oil, and then put in the yellow onion & stir fry about a minute, then add the white & light green onions and give another stir for 30 seconds
  6. Add the noodles (separating them again as you go) stir fry about a minute and a half, then add the sauce and beef, tossing well to coat
  7. Toss well until the sauce has been absorbed into the noodles, add the sprouts and dark green onion pieces, sesame oil and give a final toss before serving
Restaurants