This Beef Chow Fun is a classic Cantonese stir-fry dish featuring tender marinated beef, chewy rice noodles, and fresh bean sprouts, all tossed in a savory soy-based sauce. With its bold flavors and silky noodles, this dish is a restaurant favorite that can be easily recreated at home.
Preparation Time
- Prep Time: 15 minutes
- Marinating Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Servings: 2-3
Ingredients
- 2 oz (50 g) mung bean sprouts
- ½ onion (3 oz/80 g), sliced
- 3 stalks green onion, chopped
- 14 oz (400 g) rice noodles
- Black pepper, to taste
- Oil, for cooking
For the Beef Marinade:
- 6 oz (180 g) beef, thinly sliced
- 1 tsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
- ½ tsp baking soda (optional, for tenderizing)
- 1½ tsp corn starch
- ½ tsp sugar
- ½ tbsp oil
- 1 tsp sesame oil (optional)
For the Sauce:
- 1½ tbsp soy sauce
- 1 tbsp dark soy sauce
- ½ tsp sugar
Directions
- Step 1: Prep the Ingredients
- Rinse and drain the mung bean sprouts.
- Slice the onion and chop the green onion.
- Soak the rice noodles in hot water until softened, then drain and set aside.
- Step 2: Marinate the Beef
- In a bowl, combine thinly sliced beef with soy sauce, dark soy sauce, oyster sauce, baking soda, corn starch, sugar, oil, and sesame oil.
- Mix well and allow the beef to marinate for at least 15 minutes.
- Step 3: Prepare the Sauce
- In a small bowl, mix soy sauce, dark soy sauce, and sugar.
- Set aside.
- Step 4: Cooking
- Heat a pan or wok over high heat and add oil.
- Add the marinated beef and stir-fry for a few minutes until nearly cooked through. Remove from the pan and set aside.
- In the same pan, add a bit more oil if needed. Sauté the sliced onion until translucent.
- Add the mung bean sprouts and chopped green onion. Stir-fry for about 1 minute.
- Add the softened rice noodles and pour in the sauce mixture. Stir-fry everything until well combined and heated through.
- Return the cooked beef to the pan and toss everything together.
- Step 5: Serve
- Season with black pepper to taste.
- Serve hot and enjoy your flavorful Beef Chow Fun!
Serving Suggestions
- Serve with chili oil, sriracha, or extra soy sauce on the side.
- Pair with a fresh cucumber salad or steamed bok choy for balance.
- Enjoy with a hot cup of jasmine tea for an authentic Cantonese experience.
- Garnish with sesame seeds or chopped cilantro for extra freshness.
Cooking Tips
- Use high heat when stir-frying to achieve the signature smoky “wok hei” flavor.
- Do not over-soak the noodles; they should be softened but still firm before stir-frying.
- Slice beef thinly against the grain for the most tender texture.
- Avoid overcrowding the pan, as too many ingredients at once can make the noodles soggy.
- For extra umami, add a splash of Shaoxing wine while cooking the beef.
Nutritional Benefits
- Beef provides protein and iron for energy and muscle growth.
- Rice noodles are gluten-free and easy to digest.
- Mung bean sprouts are rich in fiber and vitamin C.
- Soy sauce and oyster sauce add antioxidants and depth of flavor.
Dietary Information
- Dairy-free
- Gluten-free (if using gluten-free soy sauce)
- Can be made vegetarian (swap beef for tofu or mushrooms)
Nutritional Facts (Per Serving)
- Calories: 450-500 kcal
- Carbohydrates: 65g
- Protein: 25g
- Fat: 10g
- Fiber: 4g
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Stir-fry in a hot pan with a little oil for the best texture.
- Freezer: Not recommended, as the noodles may become mushy when thawed.
Why You’ll Love This Recipe
- Quick and easy to make at home.
- Authentic restaurant-style flavor with minimal ingredients.
- Great for meal prep and reheating.
- Customizable with different proteins or veggies.
Conclusion
This Beef Chow Fun is an easy, flavorful, and satisfying dish that’s perfect for weeknight dinners. With tender beef, chewy noodles, and a rich umami sauce, it’s a recipe that will quickly become a go-to favorite. Try it today and enjoy a taste of authentic Cantonese cuisine!
Frequently Asked Questions (FAQs)
- Can I use fresh rice noodles instead of dried? Yes! If using fresh rice noodles, separate them gently and reduce cooking time.
- What other protein can I use? Chicken, shrimp, or tofu all work well.
- How do I prevent noodles from sticking? Toss them in a little oil before cooking to keep them separated.
- Can I make this dish vegetarian? Yes! Replace beef with mushrooms or tofu and use vegetarian oyster sauce.
- What’s the best oil for stir-frying? Use peanut, vegetable, or avocado oil for high-heat cooking.
- How do I get the “restaurant-style” texture? Stir-fry in a very hot wok and avoid over-mixing the noodles.
- Can I use regular soy sauce instead of dark soy sauce? Yes, but dark soy sauce adds color and depth of flavor.
- What side dishes go well with this? Try steamed dumplings, miso soup, or pickled vegetables.
- How do I keep the beef tender? Use baking soda in the marinade to break down the fibers.
- Can I use udon noodles instead? Yes! The flavor will be slightly different, but it still works well.