Beef Chow Fun
Silky wide rice noodles tossed with tender beef, crisp vegetables, and aromatic sauce in this classic Cantonese stir-fry. Ready in 20 minutes with bold umami flavors.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb wide rice noodles (chow fun)
- ¾ lb beef sirloin or flank steak
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 cups bean sprouts
- 4 stalks scallions, cut into 2-inch pieces
- 3 tbsp vegetable oil for cooking
- ¼ cup beef broth
- ¼ tsp white pepper
Instructions
- 1
Slice beef thinly against the grain. Toss with cornstarch and 1 tbsp soy sauce.
- 2
Combine remaining soy sauce, oyster sauce, sesame oil, and beef broth in a small bowl.
- 3
Gently separate chow fun noodles, breaking up any clumps.
- 4
Heat 1.5 tbsp oil in a large wok or skillet over high heat until smoking. Sear beef in batches for 2-3 minutes per batch until browned. Transfer to a plate.
- 5
Add remaining 1.5 tbsp oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
- 6
Add chow fun noodles and sauce mixture. Toss continuously for 3-4 minutes, breaking up noodles as they warm through.
- 7
Return beef to wok. Add bean sprouts, scallions, and white pepper. Toss for 1-2 minutes until heated through.
- 8
Serve immediately on a platter.
Tools you’ll need
- 14-inch wok or large skillet
- cutting board
- chef's knife
- small mixing bowl
- wooden spoon or wok spatula
- measuring spoons
- measuring cups
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