Beef Chow Fun
Beef Chow Fun features wide rice noodles stir-fried in a delicious savoury sauce, along with tender strips of beef, crunchy bean sprouts and fresh green vegetables. This Cantonese classic is sure to be a hit at your dinner table!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb fresh wide rice noodles (or 8 oz dried)
- 4 tablespoons cooking oil (divided)
- 1/2 lb beef (sliced thinly. Recommended: sirloin)
- 1 tablespoon cornstarch
- 2 cloves garlic (minced)
- 4 baby bok choy (halved lengthwise)
- 1 tablespoon water
- 1 medium onion (sliced into 1/4 inch slices)
- 1 1/2 cups fresh bean sprouts
- 3 stalks scallions (cut into 1-inch pieces)
- 3 tablespoons Shaoxing wine
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 3 dashes ground white pepper
Instructions
- 1
Pour 1 tablespoons of cooking oil over the (drained) noodles. Use your fingers or a pair of tongs to coat the noodles in the oil.
- 2
Prepare the sauce by combining Shaoxing wine, soy sauce, dark soy sauce, sesame oil, brown sugar, and ground white pepper.
- 3
Marinate the beef in 1 tablespoon of the prepared sauce and 1 tablespoon of cornstarch for 15 minutes at room temperature.
- 4
Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Add the beef strips to the wok. Stir-fry the beef only until they are half-way cooked, then remove them from the wok.
- 5
Add 1 tablespoon of oil to the wok, followed by minced garlic and baby bok choy.
- 6
Give the vegetables a quick stir, then add the water to help steam the bok choy.
- 7
Add onion; stir fry till just before the onion softens.
- 8
Add the rice noodles to the wok.
- 9
Give the sauce a quick stir, then pour the sauce over the noodles. Stir well to distribute the sauce evenly throughout the noodles.
- 10
Return the beef to the wok, then add bean sprouts and scallions.
- 11
Transfer to serving dish.
- 12
Enjoy!