Beef Chow Fun (Staple Cantonese Dish!)
This Cantonese beef chow fun recipe is made with tender marinated flank steak, fresh wide rice noodles, scallions, bean sprouts, and a savory soy-based sauce. A flavorful 30-minute noodle dish that tastes just like the classic Cantonese favorite!
Servings 4 servings
Ingredients
For The Beef And Marinade
- 10 oz flank steak sliced into 1/8-inch thick pieces
- 1 tablespoon water
- 1/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 2 teaspoons oyster sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon light soy sauce
For The Rest Of The Dish
- 16 oz fresh wide rice noodles
- 3 tablespoons oil
- 5 scallions cut into 1-inch pieces
- 3 tablespoons Shaoxing wine
- 3 tablespoons soy sauce
- 1 1/2 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 cup fresh mung bean sprouts
Instructions
- Add the sliced flank steak to a bowl with water, baking soda, cornstarch, oyster sauce, Shaoxing wine, and light soy sauce, then mix until evenly coated. Marinate the beef for at least 20 minutes.
- In a small bowl, mix the Shaoxing wine, soy sauce, dark soy sauce, sesame oil, and sugar, then set aside.
- Gently separate the fresh wide rice noodles, letting them soften slightly first if they are cold or stiff.
- Heat a large pan or wok over medium-high to high heat, then add the oil. Add the marinated beef and cook until browned and just cooked through. Add the scallions and stir-fry for about 20 seconds. Add the wide rice noodles, then pour the sauce over the top.
- Gently stir-fry until the noodles absorb the sauce and everything is evenly combined. Add the fresh mung bean sprouts and stir-fry until just tender.
- Serve immediately and enjoy while hot!