Beef chow fun is classic stir fried beef rice noodle dish I grew up eating at home and in Chinese restaurants. This is a recipe my dad taught me and now I’m going to share it with you all. My favorite way to enjoy it is by topping with some chili oil.
Beef Chow Fun (干炒牛河)
A noodle dish that is sure to satisfy no matter when you have it.
Ingredients
Beef
- 350 g flank steak
- 1½ tbsp soy sauce
- 1 tbsp corn starch
- 2 tsp sugar
- ½ tsp baking soda
- 1 tbsp oil
Noodles
- 250 g rice noodle (wide is more traditional but thin works too)
- 1 handful bean sprouts
- 1 handful chinese chives
- 1 shallot
- 1½ tbsp soy sauce
- 1½ tbsp oyster sauce
- 1 tbsp dark soy sauce
Instructions
- Cut flank steak into thin slices about ½ centimeter in thickness. Make sure you are cutting against the grain.
- Marinate in soy sauce, corn starch, sugar, baking soda, and oil for at least 30 minutes.
- While the beef is marinating, soak your rice noodles in warm water for 30 minutes.
- Heat up a wok with oil over high heat and begin to cook beef about 80% through then set aside.
- Add more oil into the wok then add shallots, drained rice noodles, and beansprouts. (washed beansprouts) Cook for 1-2 minutes.
- Add soy sauce, dark soy sauce, and oyster sauce along with beef and Chinese chives. (chives washed and cut into 6 inch segments)
- Once everything is mixed thoroughly, season with salt, top with sesame oil, and chili oil.
Notes
Stirring technique: once your put the rice noodles into the wok, switch to using chopsticks which will help prevent the noodles from breaking.
