Beef Chow Fun is a classic Cantonese dish. The rice noodles are dry, glossy, and distinct, the beef is tender, and the bean sprouts are crisp. Stir-fried over high heat for that “wok hei” flavor, it’s rich with soy sauce aroma—crispy and fragrant in every bite. Perfect with chili sauce or on its own.
🌴 Ingredients:
· 400g fresh wide rice noodles
· 150g beef (beef tenderloin, thinly sliced against the grain)
· 100g mung bean sprouts (tails removed, washed and drained)
· 50g yellow chives (cut into sections, stems and leaves separated)
· 1/2 onion (shredded)
🌴 Aromatics:
· 3-4 cloves minced garlic
· A small piece of minced ginger
🌴 Seasonings:
· 2 tbsp light soy sauce (1/2 tbsp for marinating, 1.5 tbsp for stir-frying)
· 1/2 tbsp dark soy sauce (for color)
· 1 tbsp oyster sauce
· A pinch of sugar (to enhance flavor)
· 1 tbsp cooking wine (for marinating)
· 1 tsp cornstarch (for marinating, locks in moisture)
· 1-2g baking soda (for marinating, tenderizes the meat)
· 1 tsp cooking oil (for marinating, prevents sticking)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Beef
Slice the beef thinly against the grain. Add 1/2 tbsp light soy sauce, cooking wine, and baking soda. Mix and toss vigorously until the beef becomes sticky. Add the cornstarch and mix well. Finally, drizzle with 1 tsp of cooking oil to seal in the moisture. Marinate for 15 minutes. ⚠️ Note: Cutting against the grain is key. The baking soda and vigorous tossing make the beef extra tender. - Prepare the Rice Noodles
If using fresh rice noodles, bring a pot of water to a boil and quickly blanch them for 1 minute. Drain thoroughly. If using dried noodles, soak them in warm water until soft, then drain thoroughly. ⚠️ Note: Blanching helps separate the noodles and prevents them from breaking. Make sure they are completely dry before stir-frying, or they will stick to the pan. - Stir-fry the Beef
Heat oil in a pan, add the marinated beef, and stir-fry over high heat until it changes color. Remove immediately and set aside. ⚠️ Note: Don’t overcook the beef; remove it as soon as it changes color. - Stir-fry the Bean Sprouts
Add a little oil to the pan, add the shredded onion, minced garlic, and ginger, and stir-fry over high heat until fragrant. Add the bean sprouts and stir-fry quickly for 30 seconds until just tender. Set aside. ⚠️ Note: Keep the bean sprouts crisp. - Stir-fry the Rice Noodles
Heat oil in the pan until it starts to smoke. Add the drained rice noodles and stir-fry quickly. Use chopsticks to help separate them and prevent clumping. Pour the mixed light soy sauce, dark soy sauce, oyster sauce, and sugar around the edge of the pan in two batches. Stir-fry quickly until every noodle is coated. ⚠️ Note: Keep the heat high and be gentle so the noodles don’t break. Pouring the sauce around the edge of the pan in two batches ensures even heating and more “wok hei” flavor. - Combine and Serve
Add the cooked beef and bean sprouts, along with the chive stems. Stir-fry over high heat for 30 seconds. Add the chive leaves and stir-fry for another 20 seconds. Sprinkle with white pepper and add salt to taste. ⚠️ Note: Add the bean sprouts and chives at the end to keep them crisp. - Serve
Turn off the heat and serve hot. The rice noodles are dry, glossy, and distinct, the beef is tender, the bean sprouts are crisp, and it’s full of “wok hei” flavor.
💡 More Delicious Recipes:
If you enjoy this savory and smoky noodle dish, you should also try my [Chicken Chow Mein] for another quick and flavorful classic.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Slice the beef against the grain, add baking soda, and toss vigorously for tenderness. Blanch the rice noodles to separate them and prevent breakage. Make sure the noodles are completely dry before stir-frying to prevent sticking. Keep the heat high and the oil hot for the best “wok hei” flavor. Pour the sauce around the edge of the pan in two batches for even heating. Add the bean sprouts and chives at the end to keep them crisp.
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