Beef Chow Fun
A traditional Cantonese dish featuring tender beef and silky wide rice noodles in a savory sauce, perfect for sharing.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet.