beef chow fun

Beef chow fun is a favorite Cantonese dish (popular at dim sum), made from stir-frying beef, wide rice noodles, scallions, ginger, bean sprouts and dark soy.

Beef Chow Fun

flank steak ((225

baking soda ((optional))

cornstarch

soy sauce

vegetable oil

fresh wide rice noodles

scallions

ginger

Shaoxing wine

sesame oil

sugar

salt and white pepper ((to taste))

mung bean sprouts

Combine the beef and marinade ingredients and marinate for about 1 hour.

Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they&#x27;re about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly.

Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn&#x27;t stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.

Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.

Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.

Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!

Learn how to make restaurant-style beef chow fun in your very own kitchen. It's seriously easy and no fuss recipe.

Restaurant-style Beef Chow Fun

lb flat rice noodles (fresh

oz beef sirloin

Tbsp cooking oil

oz beansprouts

green onion

Tbsp oyster sauce

Tbsp dark soy sauce

tsp fine sugar

tsp white pepper powder

tsp dark soy sauce

tsp corn starch

I found it helpful to put the sirloin in the freezer for 15 minutes before cutting. This helps me to cut it thinner. Make sure you cut the meat across the grain so you get a tender meat. Put all ingredients for marinating the beef and let it marinade for 30 minutes while you are preparing other things

If using dried rice noodles, soak in water for at least 2 hours. If you are using fresh sheets of rice noodles, they come in one large sheet or pre-cut. If you are using one large sheet like me, cut into 1-2 inch wide (I like it 2-inch wide, but it's up to you)

Prepare beef and rice noodles:

Separate the white and green parts of the green onions. Cut into a 3-inch length. Halve the white part of the onion. Set aside

Peel and finely chop the ginger

Prepare aromatics:

Place all the ingredients for seasonings in a bowl and stir to mix. Set aside

Prepare seasonings:

Preheat the skillet/wok over high heat until really hot. You can start seeing smoke rising from the wok. Add in about 2 Tbsp of oil, swirl it quickly to cover the base and add the beef slices. Don't stir and let them cook for about 1 minute and then a quick stir to separate them and dish out and set aside. Do not overcook the beef

Scrap any crust off the skillet/wok, if any. Heat the skillet back until it's stonking hot and smoking again, add another 1 Tbsp of oil (if needed) and add the ginger and white part of green onions, stir fry&nbsp;for about 30 seconds. Add the rice noodles, spreading it across the skillet/work and stir fry quickly for about 20-30 seconds, it might be longer for dried noodles. The noodles will continue to get soften. Don't over stir the noodles or they will break apart and turn choppy. Pour in the seasonings and give it a stir and cook for another 30 seconds&nbsp;

Add the beef slices back and stir fry again for another 10 seconds. Add the bean sprouts&nbsp;and green part of green onions. Stir to mix briefly. Stir to mix everything. Dish out into a serving platter and serve immediately

Cooking:

https://content.jwplatform.com/videos/1l2nWYLW.mp4

Learn how to make restaurant-style beef chow fun / hor fun in your very own kitchen. It’s seriously easy and no fuss recipe. All the tips you need to know to recreate this.

4. The Best Beef Chow Fun / Hor Fun

Tender, juicy, and flavorful beef chow fun is a delicious classic Cantonese dish you can enjoy this week. This easy noodle recipe with marinated beef, fresh rice noodles, bean sprouts, and green onion can be yours in under 30 minutes!

Beef Chow Fun (Beef Ho Fun)

8-10 oz flank steak (skirt, sirloin or tenderloin, sliced 1/4 inch slices)

baking soda

oyster sauce

Shaoxing cooking wine

white pepper

water

onion

garlic (minced)

lb fresh flat rice noodles (or dry noodles)

bean sprouts

Marinate your beef. In a small mixing bowl, mix the baking soda cornstarch, Shaoxing cooking wine, light soy sauce, oyster sauce, dark soy sauce, white pepper, water and sugar and mix until combined. Slice your beef into 1/4 or 1/8 inch slices across the grain and marinate the beef for about 30 min-1 hour. Set aside.

Prepare the noodles. Separate the fresh noodles by hand so they are not sticking together. If the noodles are stiff and are not separating easily, you can steam them or blanch them in boiling water for about 30 seconds to loosen. Drain and rinse with cold water immediately. If you are using dried rice noodles, follow the instructions on the packaging.

Chow fun sauce. In a small bowl, mix together the dark soy sauce, light soy sauce, oyster sauce and water. Set aside.

Cook the beef. In a wok or large skillet, heat on high heat until hot. Then add 1 tablespoon of vegetable oil to coat the wok for about 30 seconds. Add the beef and sear about 30 seconds on each side or until golden brown. The meat will be slightly pink on the inside since it will be cooked again. Remove from the wok and set aside.

Saute aromatics. Clean your wok before using. Add 1 tablespoon of vegetable oil on medium high heat and cook the sliced yellow onion and garlic until fragrant and lightly browned about 1 minute.

Saute noodles. Then, add 1 tablespoon of oil and the rice noodles and gently saute for about 30 seconds until browned. If the noodles begin to stick add 1 tablespoon of water.

Add the sauce and vegetables. Add the chow fun sauce and gently toss the noodles until the noodles are well coated. Then add the green onion, and bean sprouts and toss until combined.

Add the beef. Lastly, add the beef and sesame oil and toss until combined about 30 seconds. Serve and enjoy!

Bursting with layers of delicious umami, Beef Chow Fun is a popular Chinese favorite that you can make in under 30 minutes! Made with flavorful marinated beef, bean sprouts, and green onions all tossed together with tender wide rice noodles and an incredible sweet soy and sesame sauce! Put down the phone, you can make takeout at home!

beef steak (such as ribeye, sirloin

soy sauce (low sodium)

shaoxing wine

salt and pepper (to taste)

rice noodles

garlic (sliced)

inch ginger piece (chopped)

green onions (cut in 2 inch pieces)

Marinate the beef.

In a medium bowl add all the beef and marinade ingredients and toss well. Allow to marinate for 15 minutes.

Prep the noodles.

Add the rice noodles to a large bowl and pour about 4 cups of boiling water over them. Allow the noodles to soak for 10 to 15 minutes, then drain.

Make the sauce.

Meanwhile, add all the sauce ingredients to another bowl and whisk well.

Sear the beef.

Heat a wok over medium-high heat and add the 2 tablespoons of vegetable oil. Add the marinated beef to the wok and arrange in a single layer. Sear for 2 minutes before stirring the beef and continue so sear for another 1 to 2 minutes. Transfer the beef to a plate.

Cook the aromatics.

In the same wok add another tablespoon of vegetable oil if needed. Add the sliced onion and sauté for 1 minute. Add the garlic and ginger and cook for another 30 seconds until aromatic.

Add noodles and sauce.

Add the soaked noodles to the wok and the prepared sauce. Toss everything together well.

Finish the dish.

Add the beef back to wok, along with the bean sprouts and green onions. Toss well and stir fry for 2 more minutes until the noodles are cooked through. Serve immediately.

https://content.jwplatform.com/videos/IVZwL1pn.mp4

A classic Cantonese Beef Chow Fun Noodles recipe (aka Gon Chow Ngo Ho) made with fresh ho fun rice noodles and tender flavorful beef slices! Instructions on how to use dried rice noodles to mak are also included.

Beef Chow Fun (干炒牛河)

300 g flank steak ((or any type of steak, cut thinly against the grain))

white onion

750 g fresh sa ho fun noodles ((1 package))

bean sprouts ((approx. 1 ½ cups))

shaoxing cooking wine ((or dry sherry))

sesame oil ((optional))

cornstarch ((optional))

Wash the bean sprouts and set aside

Cut 1/3 of a white onion into slices and set aside

Wash the green onions and cut off the root ends. Cut the green onions into 2-inch segments. For the thicker parts of the green onions (the white parts) cut those in half lengthwise as well so they are easier to cook and not chunky. Set aside

Slice the beef against the grain, and place it in a bowl with the marinating sauce. Mix well and set aside to marinate for 15 minutes.

Preparation

Place the fresh noodles on a plate and microwave it for 1-2 minutes in 30-40 second intervals. At the 1 minute mark, try to loosen up the noodles with your hands. The noodles on the outer edge of the plate usually will soften up first. Loosen the soft ones first, and then put them in the middle of the plate so the non-softened ones can be on the outer edge of the plate to have a chance to get soft.

Once the noodles are a little soft and separated, set them aside to cool completely before stir-frying.

(If You Are Using Dried Rice Noodles) Soak the dried wide rice noodles in hot water for 6-8 minutes until they are pliable and can be easily bent, then drain the water and set it aside.

Prepare and Soften the Noodles

In a small bowl, combine all the sauce ingredients and set aside.(If You Are Using Dried Rice Noodles) - Add 1/4 cup of water to the sauce mix.

Making the Sauce

Set the stove to high heat and add a bit of oil to a non-stick frying pan or well-seasoned wok.

Once the pan is hot, add in the marinated beef and cook it for about 1-2 minute (No more than 2 minutes, you want the beef to be medium rare). Remove the beef from the pan and set aside for later

Clean out the frying pan/wok and add in a bit of oil. Once the oil is hot add in the white onion and cook for about 1 minute.

Then add in the noodles and the sauce mix at the same time and stir the noodles with the sauce. Use the sauce to soften up the noodles more, and keep moving the noodles around so that it doesn&#39;t stick to the pan. Cook it for about 1-2 minutes or until it looks soft.

Throw in the bean sprouts and green onions and the cooked beef and quickly toss it into the noodles and turn off the heat.

Continue to toss everything together and let the bean sprouts and green onions cook with the residual heat from the pan

Remove from pan and enjoy! :)

Putting It Together

Beef Chow Fun. Chewy rice noodles stir fried with tender beef in a delicious savory sauce with bean sprouts, onions and garlic. A popular Cantonese dish. Ready in 30 minutes. ​

Quick & Easy Beef Chow Fun

1.20 lb fresh rice noodles ()

flank

tbsp vegetable oil (or any neutral oil)

scallions (chopped into 1 inch segments with green and

tbsp regular soy sauce

tsp Shaoxing wine (or sub with Dry Sherry or rice vinegar)

tsp baking soda

oyster sauce (or sub with vegetarian stir fry sauce)

tbsp dark soy sauce

tsp sesame oil

tsp white granulated sugar

Thinly slice flank steak against the grain into 1/4-inch-thick pieces. Transfer beef slices to a large bowl. Tip: to cut thinly, freeze flank steak uncovered for 45-60 minutes until the exterior is hard and use a sharp knife.  Transfer sliced beef into a large bowl. Add marinade ingredients as listed above. Mix well into beef and marinate for 15 minutes.

Meanwhile, in a small bowl, combine Noodle Sauce ingredients as listed. Set aside.

If needed, warm up fresh rice noodles in the microwave 2-3 times at 60 second intervals until soft and pliable. Allow them to cool and gently separate them by hand. Note: Before the cooking process, they should be soft and pliable, not hard.

In a large wok or large skillet on medium-high heat, add 1 tablespoon of vegetable oil or any neutral oil. Once oil is hot, fry marinated beef in a single layer until cooked and slightly browned on edges. Remove and set aside.

With the residual oil in the pan, add scallion whites only and garlic. Fry for 10 seconds.

Add remaining tablespoon of oil, followed by rice noodles and noodle sauce.

Gently toss until noodles are coated in sauce.

Add cooked beef, bean sprouts, and scallion greens. Gently toss until everything is mixed. Remove off heat. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1687910673/uix3e5zcejxnl4wqjijc.mp4

Beef Chow Fun. Chewy rice noodles stir fried with tender beef in a delicious savory sauce with bean sprouts, onions and garlic. A popular Cantonese dish. Ready in 30 minutes.

A classic Chinese dish featuring tender beef, savory sauce, and wide, flat, chewy rice noodles. This hearty and flavorful dish is a staple in many American Chinese restaurants. The beef, vegetables, and noodles are stir-fried in a wok or skillet. It&#39;s quick to make and a hearty one-pan meal.

flank steak, thinly sliced across the grain

kecap manis (sweet soy sauce)

Shaoxing wine rice

black bean sauce

vegetable oil (divided)

sesame oil (divided)

broccoli

garlic

In a medium bowl, combine the steak, baking soda, cornstarch, and soy sauce and toss to coat well. Let stand at room temperature for about 20 minutes or cover and refrigerate for 1 hour.

In a small bowl, combine the sauce ingredients—light soy sauce, kecap manis, oyster sauce, black bean sauce, if using, wine, and pepper.

If using fresh rice noodles, place them in a bowl and pour warm water over them to soften them and break them apart, then drain. If using dried noodles, place them in a heat-safe bowl and pour boiling water over. Let stand for about 10 minutes, until softened, and then drain them. It’s okay if they are still a bit stiff as they will continue to cook in the skillet with the sauce.

Heat 1 ½ teaspoons of the vegetable oil and 1 ½ teaspoons of the sesame oil in a large skillet or wok. Add the steak and stir fry for about 2 minutes, until just cooked through. You may need to cook the meat in 2 batches, depending on the size of your skillet. Remove the meat from the skillet, transferring it to a bowl.

Add the remaining 1 ½ teaspoons of vegetable oil and 1 ½ teaspoons of sesame oil to the skillet along with the ginger and garlic and cook, stirring, for about 1 minute, until softened and fragrant. Add the greens and cook, stirring, until they wilt, about 2 minutes (this depends on the type of greens you are using) and then return the meat to the skillet. Stir fry for another minute to heat the beef and then add the sauce mixture, bean sprouts, and noodles and cook, tossing the noodles with the other ingredients, until the sauce is heated through and coats the noodles.

Serve immediately.

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Restaurant-style Beef Chow Fun

Beef Chow Fun (Beef Ho Fun)

Beef Chow Fun

Beef Chow Fun (干炒牛河)

Quick & Easy Beef Chow Fun

Beef Chow Fun

Top 7 beef chow fun recipes from across the web

The most viewed beef chow fun recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Chow Fun

Restaurant-style Beef Chow Fun

Beef Chow Fun (Beef Ho Fun)

Beef Chow Fun

Beef Chow Fun (干炒牛河)

Quick & Easy Beef Chow Fun

Beef Chow Fun

The most viewed beef chow fun recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine