Beef chow fun

Beef chow fun

Based on 27 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/scharf.xueci/

"Beef chow fun (干炒牛河) is a beloved Cantonese fried noodle dish. Ideally you would use fresh rice noodles but we used wide Vietnamese-style dried rice noodles as a substitute. Using a wok, which can reach really high temperatures, is essential for getting the wok hey (the breath of the wok which infuses the dish with a unique, almost charred flavor). One of the key techniques is to use hot wok and cold oil, meaning you heat the wok first and then add oil."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

30 min

Ingredients

2Servings
133⅓ g
beef tenderloin
tsp
starch
2 tbsp
soy sauce
tsp
baking soda
1⅓ tsp
sugar
tbsp
water
200 g
broad rice noodles
2
scallions
red onion
100 g
bean sprouts
tsp
chicken stock powder
tbsp
dark soy sauce
salt
3⅓ tbsp
vegetable oil (for frying)
sesame seed (for garnish)
MetricImperial

Utensils

cutting board, knife, bowl, bowl (large), sieve, wok, spatula, bowl (small), paper towels

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How-To Videos

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Nutrition per serving

Cal796
Fat36 g
Protein23 g
Carb92 g
  • Step 1/4

    Cut the beef into slices against the grain, approx. 0.5 cm/1/4 in. wide. Add beef to a bowl with the corn starch, some of the soy sauce, the baking soda, half of the sugar,  water, and season with salt. Mix to combine and let marinate for at least 30 min. in the fridge (if your beef is cold, you can marinate at room temperature).
    • 133⅓ g beef tenderloin
    • tsp starch
    • tbsp soy sauce
    • tsp baking soda
    • tsp sugar
    • tbsp water
    • salt
    • cutting board
    • knife
    • bowl

    Cut the beef into slices against the grain, approx. 0.5 cm/1/4 in. wide. Add beef to a bowl with the corn starch, some of the soy sauce, the baking soda, half of the sugar, water, and season with salt. Mix to combine and let marinate for at least 30 min. in the fridge (if your beef is cold, you can marinate at room temperature).

  • Step 2/4

    Soak the dried rice noodles in warm water for approx. 15 min. or until soft. Rinse under cold water and drain, and toss them with a little bit of oil to prevent sticking. Slice scallions lengthwise and then cut them into strips, approx. 5 cm/2 in. wide. Slice red onion.
    • 200 g broad rice noodles
    • 2 scallions
    • red onion
    • bowl (large)
    • sieve

    Soak the dried rice noodles in warm water for approx. 15 min. or until soft. Rinse under cold water and drain, and toss them with a little bit of oil to prevent sticking. Slice scallions lengthwise and then cut them into strips, approx. 5 cm/2 in. wide. Slice red onion.

  • Step 3/4

    Heat a wok on high heat. When it starts to smoke, add vegetable oil. Once the oil is warm but not smoking (approx. 60-70°C/140°F), add beef. Quickly stir fry until almost cooked through. Remove the beef from the wok and set aside.
    • 3⅓ tbsp vegetable oil (for frying)
    • wok
    • spatula
    • bowl (small)

    Heat a wok on high heat. When it starts to smoke, add vegetable oil. Once the oil is warm but not smoking (approx. 60-70°C/140°F), add beef. Quickly stir fry until almost cooked through. Remove the beef from the wok and set aside.

  • Step 4/4

    In the same wok, add a bit more vegetable oil and use a paper towel to coat the wok with a very thin layer of oil. Add rice noodles, stir fry carefully so they don’t break. Add bean sprouts and red onion and stir fry, approx. 1-2 min. Then add remaining soy sauce, remaining sugar, chicken stock powder, dark soy sauce, and season with salt. Keep stir frying over high heat. Lastly, add beef and scallions. Toss briefly to combine and warm through. Serve with a garnish of white sesame seeds. Enjoy!
    • 100 g bean sprouts
    • 1⅓ tbsp soy sauce
    • tsp sugar
    • tsp chicken stock powder
    • tbsp dark soy sauce
    • salt
    • sesame seed (for garnish)
    • paper towels

    In the same wok, add a bit more vegetable oil and use a paper towel to coat the wok with a very thin layer of oil. Add rice noodles, stir fry carefully so they don’t break. Add bean sprouts and red onion and stir fry, approx. 1-2 min. Then add remaining soy sauce, remaining sugar, chicken stock powder, dark soy sauce, and season with salt. Keep stir frying over high heat. Lastly, add beef and scallions. Toss briefly to combine and warm through. Serve with a garnish of white sesame seeds. Enjoy!

  • Enjoy your meal!

    Beef chow fun

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