Dry fried flat rice noodles with marinated flank steak and green onions! So flavorful and simple to prepare! This is a classic Cantonese style noodle dish that is popular and can be made in under 30 minutes!
Making this dish and eating it brought back all the nostalgic feelings growing up! I remember going to my favorite Chinese cafe with my mom all the time and I would ask to order this recipe. I would either get this beef one or the chicken chow fun!
As a kid, noodles and rice were two of my favorites! This one has always been a favorite. I love the chewiness of the the flat rice noodles and the light coating of sauce on the noodles!
Beef Chow Fun (Staple Cantonese Dish!)
- 1 pound beef flank sliced against the grain
- 24 oz fresh and cooked flat rice noodles
- 1/2 yellow onion sliced
- 2 garlic cloves mincd
- 4 stalks green onions cut into 2 inch pieces
- 1 tablespoon light soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1 tablespoon water
- 1 tablespoon sesame oil
Sauce for Noodles
- 4 tablespoons light soy sauce
- 4 teaspoons dark soy sauce
- 1 teapsoon sesame oil
- Pinch of sugar
- In a bowl, add beef flank and marinade ingredients: soy sauce, cornstarch, baking soda, water and oil. Allow to marinate while you prepare other ingredients.
- In a small bowl, mix together sauce ingredients: light soy sauce, dark soy sauce, sesame oil and sugar. Leave to side.
- Prepare veggies – slice onions and green onions to 2” long pieces.
- Prepare rice noodles by separating if cut or if in a large sheet, cut to 1 inch wide. If noodles are stuck together, blanch for 30 seconds in boiling water and leave to side.
- Heat up your pan to medium heat with oil. Add beef flank to sear until browned. Remove from heat and add more oil to sauté onions and green onions. Add in garlic.
- Add rice noodles into wok and mix in cooked beef. Stir fry and lift up noodles to mix well!