📝 About This Recipe
Beef Chow Fun is the quintessential test of a Cantonese chef's skill, celebrated for its 'wok hei' or 'breath of the wok.' This classic dish features silky wide rice noodles, tender velveted beef, and crisp bean sprouts, all seared at high heat with a savory soy-based glaze. It is a harmonious balance of smoky, salty, and umami flavors that defines the soul of Hong Kong street food.
🥗 Ingredients
The Beef & Marinade
- 8 ounces Flank steak or Sirloin (sliced thinly against the grain)
- 1 teaspoon Light soy sauce
- 1 teaspoon Shaoxing rice wine (or dry sherry)
- 1/2 teaspoon Cornstarch (to velvet the meat)
- 1/4 teaspoon Baking soda (optional, for extreme tenderness)
- 1 teaspoon Vegetable oil (to coat the meat)
The Noodles & Aromatics
- 1 pound Fresh wide rice noodles (Ho Fun) (separated carefully into individual strands)
- 2 cups Fresh bean sprouts (rinsed and dried thoroughly)
- 1 bunch Garlic chives (cut into 2-inch lengths)
- 3 slices Ginger (julienned)
- 2 stalks Scallions (whites and greens separated, cut into 2-inch lengths)
- 1/4 medium Onion (thinly sliced)
The Signature Sauce
- 1 tablespoon Dark soy sauce (for deep mahogany color)
- 1.5 tablespoons Light soy sauce (for saltiness)
- 1 teaspoon Oyster sauce (for depth)
- 1/2 teaspoon Sugar (to balance the salt)
- 1/2 teaspoon Toasted sesame oil (for aroma)
- 1/4 teaspoon White pepper (ground)
👨🍳 Instructions
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1
In a medium bowl, combine the sliced beef with the light soy sauce, Shaoxing wine, cornstarch, baking soda, and oil. Massage the marinade into the meat and let it rest for at least 20 minutes.
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2
If using fresh refrigerated noodles, microwave them for 30-60 seconds to soften, then gently separate the strands by hand to avoid breaking them.
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3
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sugar, sesame oil, and white pepper. Set aside.
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4
Heat a wok over high heat until it starts to smoke. Add 2 tablespoons of oil and swirl to coat the surface.
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5
Add the beef to the wok in a single layer. Let it sear undisturbed for 1 minute to develop a crust, then stir-fry until 80% cooked. Remove the beef and set aside.
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6
Wipe the wok clean and add another tablespoon of oil. Add the ginger, onion, and scallion whites, stir-frying 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 1-2 minutes without much tossing to get a slight char.
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8
Carefully toss the noodles using a wide spatula or tongs. Use a lifting motion rather than a stirring motion to prevent the noodles from breaking.
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9
Pour the sauce mixture evenly over the noodles. Toss quickly on high heat until every noodle is evenly coated in a beautiful dark brown color.
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10
Return the beef to the wok along with the bean sprouts, garlic chives, and scallion greens.
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11
Stir-fry everything together for another 1-2 minutes until the bean sprouts are just beginning to soften but still retain a crunch.
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12
Give it one final high-heat toss to ensure the 'wok hei' aroma is captured, then plate immediately and serve piping hot.
💡 Chef's Tips
Always use a well-seasoned carbon steel wok for the best 'wok hei' smoky flavor. Dry your bean sprouts thoroughly after washing; excess water will steam the noodles and make them soggy. If you cannot find fresh rice noodles, you can use dried wide sticks, but ensure they are soaked until pliable but still firm. Avoid over-stirring the noodles; a gentle folding motion is key to keeping the delicate rice strands intact. High heat is non-negotiable—if your stove isn't powerful, cook in smaller batches to maintain the temperature.
🍽️ Serving Suggestions
Serve with a side of spicy Chiu Chow chili oil for those who like an extra 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 Chinese broccoli (Gai Lan) with oyster sauce. A cold Cantonese lager or a crisp sparkling water makes a refreshing beverage pairing. Serve immediately while the steam is still rising to enjoy the texture before the noodles soften.