📝 About This Recipe
A cornerstone of Cantonese dim sum and late-night dining, Beef Chow Fun is the ultimate test of a chef's skill with the wok. This 'dry-fried' masterpiece features silky wide rice noodles, tender velveted beef, and crisp bean sprouts, all kissed by the smoky essence of 'wok hei.' It is a harmonious balance of savory soy flavors and contrasting textures that defines the soul of Hong Kong comfort food.
🥗 Ingredients
The Beef & Marinade
- 8 ounces Flank steak or Top Sirloin (sliced thinly against the grain)
- 1 teaspoon Light soy sauce
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon Cornstarch
- 1/4 teaspoon Baking soda (for tenderizing the meat)
- 1 teaspoon Vegetable oil (added last to the marinade)
The Noodles & Aromatics
- 1 pound Fresh wide rice noodles (Ho Fun) (separated carefully into individual strands)
- 2 cups Fresh mung bean sprouts (rinsed and drained well)
- 4 stalks Yellow chives or scallions (cut into 2-inch lengths)
- 3 slices Ginger (julienned)
- 1/4 medium Onion (thinly sliced)
The Signature Sauce
- 1.5 tablespoons Dark soy sauce (for that rich mahogany color)
- 1 tablespoon Light soy sauce (for saltiness)
- 1 teaspoon Oyster sauce
- 1/2 teaspoon Sugar
- 1/2 teaspoon Toasted sesame oil
👨🍳 Instructions
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1
In a medium bowl, combine the sliced beef with light soy sauce, Shaoxing wine, cornstarch, and baking soda. Mix well until the liquid is absorbed. Stir in 1 teaspoon of oil to coat and let marinate for at least 20 minutes.
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2
If using fresh refrigerated noodles, microwave them for 30-60 seconds until pliable. Carefully separate the strands by hand to prevent breaking during stir-frying.
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3
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sugar, and sesame oil. Set this sauce mixture aside.
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4
Heat 2 tablespoons of oil in a high-quality carbon steel wok over high heat until wisps of white smoke appear.
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5
Spread the beef in a single layer in the wok. Let it sear undisturbed for 45 seconds to get a nice brown crust, then toss until just cooked through (about 80% done). Remove beef and set aside.
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6
Wipe the wok clean and add another tablespoon of oil. Add the ginger, onions, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
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7
Add the rice noodles to the wok. Spread them out and let them sear for 1 minute without moving them to develop a slight char and 'wok hei' aroma.
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8
Using a wide spatula and a flick of the wrist, gently toss the noodles. Avoid using tongs which can break the delicate rice strands.
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9
Pour the sauce mixture over the noodles. Stir-fry using a lifting and folding motion until every noodle is evenly coated in a deep brown color.
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10
Add the par-cooked beef back into the wok along with the bean sprouts and the green parts of the scallions (or yellow chives).
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11
Stir-fry on maximum heat for another 1-2 minutes until the bean sprouts are just slightly wilted but still crunchy.
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12
Give it one final toss, check for seasoning, and transfer immediately to a warm serving plate.
💡 Chef's Tips
Always use fresh rice noodles if possible; dried ones lack the necessary silky texture for this specific dish. The secret to 'Gon Chow' (Dry Fry) is high heat and minimal liquid—ensure your bean sprouts are bone-dry before adding them to the wok. Don't over-crowd the pan; if you are doubling the recipe, cook in two separate batches to maintain wok temperature. Use a carbon steel wok for the best results, as it retains the high heat necessary for that authentic smoky flavor. If the noodles stick, add a tiny bit more oil around the edges of the wok rather than adding water.
🍽️ Serving Suggestions
Serve with a side of authentic Chiu Chow chili oil for those who enjoy a spicy kick. Pair with a hot cup of Pu-erh or Jasmine tea to cut through the richness of the stir-fry. Accompany with a simple side of blanched Gai Lan (Chinese Broccoli) with oyster sauce. For a complete dim sum experience, serve alongside shrimp dumplings (Har Gow). A cold lager or crisp pilsner makes for a refreshing contrast to the smoky, savory noodles.