Description
This easy beef chow fun recipe recreates a restaurant-quality dish at home, featuring tender beef and chewy wide rice noodles coated in a rich, dark soy gloss. It’s a satisfying and flavorful weeknight meal perfect for stir-frying.
Ingredients
Scale
- 1 lb (450g) fresh, flat wide rice noodles
- 1 lb (450g) flank or sirloin steak, cut against the grain into 0.25-inch (0.6 cm) thick slices
- 2 cups (200g) fresh bean sprouts
- 0.5 cup (50g) chopped green onions, divided
- 2 Tbsp (30ml) dark soy sauce
- 3 Tbsp (45ml) light soy sauce
- 2 Tbsp (30ml) oyster sauce
- 1 tsp (5ml) sesame oil
- 1 Tbsp (8g) cornstarch
- 1 tsp (4g) sugar
- 2 cloves garlic, minced
- 1 inch (2.5cm) piece ginger, grated or minced
- 2–3 Tbsp (30-45ml) high-smoke point oil (like peanut or canola)
Instructions
- Prep And Marinate Beef: In a bowl, toss the thinly sliced beef with 1 Tbsp light soy sauce, 1 tsp sesame oil, and 1 Tbsp cornstarch. Mix well until coated and slightly tacky. Let it sit for at least 15 minutes at room temperature.
- Prepare Noodles: Gently separate fresh wide rice noodles by hand. If stiff, blanch in hot water for 30 seconds until pliable, then drain thoroughly until completely dry and separated.
- Make The Sauce: In a small bowl, whisk together the dark soy sauce, remaining 2 Tbsp light soy sauce, oyster sauce, and 1 tsp sugar. Set aside.
- Sear Beef: Heat 1 Tbsp oil in a 12-inch wok or large skillet over very high heat until shimmering. Add half the beef in a single layer. Stir-fry for 1-2 minutes until browned. Remove and set aside. Repeat with remaining beef, adding more oil if needed.
- Stir-fry Aromatics And Veggies: Add another 1 Tbsp oil to the hot pan. Add minced garlic and ginger, stir-frying for 30 seconds until fragrant. Add bean sprouts and half the green onions, stirring quickly for 1 minute until softened. Remove from pan and set aside.
- Add Noodles And Sauce: Add 1 Tbsp oil to the hot pan, then add the prepared wide rice noodles. Toss gently with tongs for 2-3 minutes until heated through. Pour the prepared sauce over the noodles, tossing continuously until evenly coated and rich in color. (If too dry, splash in 1-2 Tbsp water or broth.)
- Combine Everything: Return the beef and stir-fried vegetables to the pan with the noodles. Toss everything together for 1-2 minutes until well combined, hot, and the sauce adheres beautifully. Top with the remaining green onions.
Notes
To ensure tender beef, do not overcrowd the pan when searing. For a gluten-free option, use tamari instead of light soy sauce. For a plant-based option, use vegetarian mushroom sauce instead of oyster sauce. Freezing beef for 15 minutes before slicing can make it easier to cut thinly.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (350 g)
- Calories: 540 calories
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 80 mg
Keywords: easy dinner, beef chow fun, stir-fry, weeknight meal, chinese food, chewy noodles, dark soy gloss, quick cooking, authentic