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Beef Chow Fun Recipe

Chinese · Main course · 30 min total

A classic Cantonese stir-fry featuring tender beef and wide rice noodles in a savory soy-based sauce, perfect for a quick weeknight dinner.

Ingredients

• 8 oz dried wide rice noodles (chow fun noodles)
• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 cup bean sprouts
• 4 green onions, cut into 2-inch pieces
• 1/4 cup water or beef broth

Instructions

1. Soak rice noodles in warm water for 20 minutes until softened. Drain and set aside.
2. In a bowl, combine sliced beef with 1 tbsp soy sauce, 1 tsp dark soy sauce, sugar, and white pepper. Marinate for 10 minutes.
3. Heat 1 tbsp oil in a wok or large skillet over high heat. Add beef and stir-fry until browned, about 2 minutes. Remove beef and set aside.
4. Add remaining 1 tbsp oil to the wok. Add garlic and stir-fry for 30 seconds. Add noodles and stir-fry for 1 minute.
5. Add bean sprouts and green onions. Stir-fry for 1 minute.
6. Return beef to the wok. Add remaining 1 tbsp soy sauce, 2 tsp dark soy sauce, and water. Toss everything together until well combined and heated through, about 1 minute. Serve immediately.

Tips

• For best results, use fresh rice noodles if available; they require less soaking.
• Do not overcook the noodles; they should remain slightly chewy.
• Serve with chili oil or sriracha for extra heat.

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