Beef Chow Fun

Today, let’s make a Cantonese classic: beef chow fun. Juicy, tender beef, soft and chewy stir-fried rice noodles, and that smoky, charred flavor from the wok-it’s a dish that everybody loves! And the best part of this dish is that it’s incredibly simple and easy to make, so give it a try. Something magical will happen to you.

BEEF CHOW FUN (2 servings)

Ingredients:

• 7 oz (200g) dried rice noodles (or 400g fresh rice noodles)
• 7 oz (200g) New York strip (or any cut you like)
• 1/2 yellow onion
• 3 green onions, divided
• 2 cloves garlic
• 1 cup mung bean sprouts
• 4 tbsp neutral-tasting oil, divided
• 1 tsp toasted sesame oil
• Kosher salt, to taste

Marinade:

• 1/2 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp Shaoxing wine (or mirin, dry sherry, water, etc.)
• 1/4 tsp baking soda
• 1/2 tbsp neutral oil (such as canola, avocado, vegetable oil, etc.)
• Small pinch of white pepper (or black pepper)
• 1/2 tbsp cornstarch

Stir-Fry Sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
• 2 tsp sugar
• 1/4 tsp white pepper (or black pepper)

Instructions:

PREP NOODLES

Soak the dried noodles in warm water for 30 minutes to 1 hour until softened. (If you’re using fresh noodles, be sure to separate them beforehand for easier stir-frying.)

MARINATE BEEF

Slice the beef into bite-sized pieces, making sure to cut against the grain and slice at an angle. Place the beef in a mixing bowl and add all the marinade ingredients. Gently massage it and set aside to marinate.

PREP VEGETABLES & SAUCE

1. Slice the onion, not too thin, not too thick. Thinly slice the white parts of the green onions and cut the green parts into 2-inch (5 cm) pieces. Finely chop the garlic cloves. Optionally, trim the ends of the mung bean sprouts.

2. Make the sauce: In a small container, combine all the sauce ingredients and mix well.

MAKE BEEF CHOW FUN

1. Heat 2 tablespoons of oil in a wok over high heat. Once it’s piping hot, add the marinated beef in a single layer. Sear for 30 seconds on each side until browned. (The beef doesn’t need to be fully cooked at this stage.) Remove and set aside. 

2. In the same wok, add another 2 tablespoons of oil and heat it over medium-high heat. Add the onion, the white parts of the green onions, and garlic. Saute for 30 seconds to 1 minute or until fragrant.

3. Increase the heat to high. Add the drained noodles and give them a few stirs to coat them nicely in the oil. Spread the noodles evenly in the wok and let them sit undisturbed for 2 minutes to develop a slight char.

4. Pour the sauce over the noodles and stir everything for 1 minute until the noodles are evenly coated. Add the beef back in. Toss everything together for 1 more minute. Add the remaining green onions and mung bean sprouts. Stir-fry for 30 seconds until combined and heated through.

5. Turn off the heat. Drizzle with the sesame oil and mix well. Taste and add salt to taste. Divide the noodles onto serving plates and enjoy!

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Cantonese Beef Chow Fun

Recipe by Aaron and Claire

Servings

2

servings

Ingredients

• 7 oz (200g) dried rice noodles (or 400g fresh rice noodles)

• 7 oz (200g) New York strip (or any cut you like)

• 1/2 yellow onion

• 3 green onions, divided

• 2 cloves garlic

• 1 cup mung bean sprouts

• 4 tbsp neutral-tasting oil, divided

• 1 tsp toasted sesame oil

• Kosher salt, to taste

• Marinade:

• 1/2 tbsp soy sauce

• 1 tsp dark soy sauce

• 1 tsp Shaoxing wine (or mirin, dry sherry, water, etc.)

• 1/4 tsp baking soda

• 1/2 tbsp neutral oil (such as canola, avocado, vegetable oil, etc.)

• Small pinch of white pepper (or black pepper)

• 1/2 tbsp cornstarch

• Stir-Fry Sauce:

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp dark soy sauce

• 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)

• 2 tsp sugar

• 1/4 tsp white pepper (or black pepper)

Directions

• Prep Noodles
• Soak the dried noodles in warm water for 30 minutes to 1 hour until softened. (If you’re using fresh noodles, be sure to separate them beforehand for easier stir-frying.)
• Marinate Beef
• Slice the beef into bite-sized pieces, making sure to cut against the grain and slice at an angle. Place the beef in a mixing bowl and add all the marinade ingredients. Gently massage it and set aside to marinate.
• Prep Vegetables & Sauce
• Slice the onion, not too thin, not too thick. Thinly slice the white parts of the green onions and cut the green parts into 2-inch (5 cm) pieces. Finely chop the garlic cloves. Optionally, trim the ends of the mung bean sprouts.
• In a small container, combine all the sauce ingredients and mix well.
• Make Beef Chow Fun
• Heat 2 tablespoons of oil in a wok over high heat. Once it’s piping hot, add the marinated beef in a single layer. Sear for 30 seconds on each side until browned. (The beef doesn’t need to be fully cooked at this stage.) Remove and set aside.
• In the same wok, add another 2 tablespoons of oil and heat it over medium-high heat. Add the onion, the white parts of the green onions, and garlic. Saute for 30 seconds to 1 minute or until fragrant.
• Increase the heat to high. Add the drained noodles and give them a few stirs to coat them nicely in the oil. Spread the noodles evenly in the wok and let them sit undisturbed for 2 minutes to develop a slight char.
• Pour the sauce over the noodles and stir everything for 1 minute until the noodles are evenly coated. Add the beef back in. Toss everything together for 1 more minute. Add the remaining green onions and mung bean sprouts. Stir-fry for 30 seconds until combined and heated through.
• Turn off the heat. Drizzle with the sesame oil and mix well. Taste and add salt to taste. Divide the noodles onto serving plates and enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml