If you’re looking to explore a traditional Asian dish that brings together tender beef and silky wide rice noodles in a savory embrace, Beef Chow Fun is a fantastic choice. This dish is a beloved staple in Cantonese cuisine, celebrated for its bold flavors and satisfying texture. With this recipe, you’ll learn how to create a restaurant-quality meal right in your kitchen, perfect for sharing with family or friends.
Why You’ll Love This Beef Chow Fun Recipe
Beef Chow Fun stands out because of its balance between tender, flavorful beef and smooth, slightly chewy noodles. The marinade ensures the beef is juicy and soft, while the special sauce layers the noodles with rich umami taste. It’s a quick dish to prepare, making it ideal for a weekday dinner or a weekend treat. Plus, the fresh bean sprouts and scallions add a vibrant crunch that keeps every bite interesting. You get the warmth of Asian spices and the satisfaction of a well-rounded meal in every mouthful.
Ingredients for Beef Chow Fun
To master this dish, you’ll need the following ingredients:
- ¾ pound sirloin steak, thinly sliced against the grain
- ¾ pound dried wide rice noodles (or fresh if preferred)
- 1 medium yellow onion, sliced
- 2 scallions, cut into medium slices (whites and greens separated)
- 1 to 2 tablespoons Chinese shaoxing cooking wine (or dry sherry as a substitute)
- 1 to 2 cups fresh bean sprouts, adjusted to taste
- Vegetable oil for cooking
For the beef marinade:
- ½ teaspoon baking soda (important for tenderizing)
- 1 teaspoon cornstarch
- 1 teaspoon light soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon granulated sugar
- ½ tablespoon Chinese shaoxing cooking wine
- 2 teaspoons vegetable oil
- ¼ teaspoon ground black pepper or white pepper powder
For the sauce coating the noodles:
- 1 ½ tablespoons light soy sauce
- 1 ½ tablespoons oyster sauce
- 1 tablespoon dark soy sauce (more if needed for color)
- A pinch of granulated sugar
How to Make Beef Chow Fun
Begin by marinating the beef. Combine the sliced sirloin with baking soda, cornstarch, light soy sauce, oyster sauce, sugar, cooking wine, oil, and pepper in a bowl. Mix well until every piece is coated, then let it sit for 20 minutes. This step ensures your beef stays juicy and tender after cooking.
While the beef marinates, soften the dried rice noodles by soaking them in boiling water for 10 to 15 minutes. You want the noodles soft but still firm enough to hold their shape during stir-frying. If using fresh noodles, soak them for only 2 minutes in hot water, then drain and rinse with cold water to separate the strands.
Prepare the sauce by mixing all the sauce ingredients together in a bowl. Set aside for easy access during cooking.
Heat your wok or large skillet over medium-high to high heat. Add a generous amount of vegetable oil and quickly sear the beef for just 1 to 2 minutes until it’s browned but not fully cooked through. Remove the beef and set aside.
In the same pan, add more oil if needed and toss in the sliced yellow onions and the white parts of the scallions. Stir-fry briefly until they soften just a bit. Then, pour in 1 to 2 tablespoons of shaoxing cooking wine to deglaze the pan. This step lifts up any browned bits stuck to the pan, infusing the dish with extra flavor.
Next, add the softened noodles and pour the prepared sauce over them gradually. Toss everything to combine and make sure the noodles are evenly coated and loosened up. This should take about 2 minutes of tossing. Add the green parts of the scallions and bean sprouts, cooking for another minute to keep their crunch.
Finally, return the seared beef to the pan and stir it all together. If you want a deeper color on your noodles, add a little more dark soy sauce, but remember that a small amount goes a long way.
Serve your Beef Chow Fun immediately, topping with extra bean sprouts if you like for freshness.
How to Serve Beef Chow Fun
Serving Beef Chow Fun is all about enjoying its fresh, vibrant flavors while the noodles are still warm and tender. This dish pairs wonderfully with simple sides like steamed greens or a light cucumber salad to add contrast to the savory richness. For a heartier meal, you might offer a bowl of hot broth or miso soup on the side.
You can garnish the dish with additional fresh scallions or a few drops of chili oil if you enjoy a little heat. A squeeze of fresh lime or lemon can also add a bright note that lifts the entire plate. Enjoy it straight from the wok for the best texture, as the noodles tend to firm up once cooled.
Expert Tips for Perfect Beef Chow Fun
One key to this dish’s success is tender beef. Baking soda in the marinade plays a vital role in breaking down proteins, so don’t skip it or try to substitute it. Marinate the beef for at least 20 minutes but no longer than 30 to keep the texture just right.
When working with rice noodles, avoid over-soaking. Over-softened noodles can become mushy when cooked, losing their characteristic bite. After soaking, drain and rinse them with cold water to separate the strands and prevent clumping.
Cooking at high heat is essential for authentic flavor and texture. The quick sear locks in the beef’s juices while the tossing with sauce gives the noodles a perfect coating without making them soggy.
Use a well-seasoned wok or a large, heavy skillet to help achieve that signature slight char on the noodles, often referred to as “wok hei” in Cantonese cooking. Don’t overcrowd the pan — cook in batches if needed to maintain high heat.
Finally, adjust the seasoning toward the end. A splash more dark soy sauce can enhance the color and taste, but balance it carefully to avoid overpowering the natural flavors.
How to Store Beef Chow Fun
If you have leftovers, store them in an airtight container and refrigerate within two hours of cooking. Properly stored, the dish will keep well for up to 2 days. When reheating, use a skillet over medium heat to warm the noodles and beef gently, adding a splash of water or soy sauce if needed to restore moisture.
Avoid microwaving if possible, as it can dry out the beef and make the noodles tough. For best results, consume the leftovers as soon as possible to enjoy the flavors and textures at their peak.
Variations of Beef Chow Fun
You can easily customize this classic recipe to suit your taste or dietary preferences. Try substituting the beef with thinly sliced chicken, pork tenderloin, or even firm tofu for a vegetarian option. Adjust cooking times accordingly for these proteins.
Add other vegetables such as sliced bell peppers, snow peas, or baby corn for extra crunch and color. Feel free to toss in mushrooms like shiitake or oyster for an earthier flavor.
For a spicy twist, incorporate fresh chili slices or a drizzle of chili garlic sauce when stir-frying the noodles. If you want a more robust sauce, increase the oyster sauce slightly or add a bit of hoisin sauce to deepen the flavor profile.
Experiment with fresh herbs such as cilantro or Thai basil as a finishing touch to bring a fragrant note to your dish.
Frequently Asked Questions about Beef Chow Fun
What type of noodles should I use for Beef Chow Fun?
Wide rice noodles, sometimes called rice sticks, are the traditional choice. Look for extra-wide dried rice noodles around ¾ inch in width. You can use fresh wide rice noodles if you find them, just soak briefly in hot water.
Can I prepare Beef Chow Fun ahead of time?
While you can marinate the beef ahead, the dish is best cooked fresh to retain the ideal texture of the noodles and beef. Leftovers can be stored but reheated gently.
What if I don’t have Chinese shaoxing cooking wine?
Dry sherry is a common substitute and works well in this recipe. If neither is available, you can omit it, but the flavor will be less authentic.
How do I keep the beef tender?
The key is using baking soda and cornstarch in the marinade. Baking soda tenderizes by breaking down meat fibers, so don’t skip it or use substitutes.
Is this dish very saucy?
No, Beef Chow Fun isn’t a saucy noodle dish. The sauce is just enough to coat the noodles with flavor and give them a beautiful color without making them soggy.
Beef Chow Fun
Ingredients
- ¾ pound sirloin steak (thinly sliced against the grain)
- ¾ pound dried wide rice noodles (or fresh if preferred)
- 1 medium yellow onion (sliced)
- 1 to 2 tablespoons Chinese shaoxing cooking wine (or dry sherry as a substitute)
- 1 to 2 cups fresh bean sprouts (adjusted to taste)
- vegetable oil for cooking
- ½ teaspoon baking soda (for tenderizing the beef)
- 1 teaspoon cornstarch
- 1 teaspoon light soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon granulated sugar
- ½ tablespoon Chinese shaoxing cooking wine
- 2 teaspoons vegetable oil
- ¼ teaspoon ground black pepper or white pepper powder
- 1½ tablespoons light soy sauce
- 1½ tablespoons oyster sauce
- 1 tablespoon dark soy sauce (more if needed for color)
Instructions
- Marinate the beef by combining it with baking soda, cornstarch, light soy sauce, oyster sauce, sugar, cooking wine, oil, and pepper. Let it sit for 20 minutes.
- Soak dried rice noodles in boiling water for 10 to 15 minutes until soft but firm. If using fresh noodles, soak for 2 minutes and rinse with cold water.
- Prepare the sauce by mixing all sauce ingredients in a bowl. Set aside.
- Heat a wok or large skillet over medium-high heat. Add vegetable oil and sear the beef for 1 to 2 minutes. Remove and set aside.
- In the same pan, add more oil if needed, and stir-fry sliced onions and the white parts of scallions until softened. Deglaze with shaoxing wine.
- Add the softened noodles and sauce gradually, tossing to combine for about 2 minutes. Add the green parts of scallions and bean sprouts, cooking for another minute.
- Return the beef to the pan, stirring to combine. Adjust color with dark soy sauce if desired. Serve immediately.
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