Cantonese Recipe
Beef Chow Fun
Beef chow fun is a Cantonese wok-technique dish built around flat rice noodles, beef, scallions, bean sprouts, soy sauce, and high heat.
Why this dish works
The dish teaches wok hei. The noodles should be hot, lightly charred, separated rather than mashed, and coated with sauce without becoming wet.
Recipe at a glance
| Item | Detail |
|---|---|
| Serves | 2–3 |
| Time | 30 minutes |
| Core technique | High-heat stir-frying |
| Heat level | Mild |
| Best with | A vegetable and soup |
Ingredients
- 1 lb fresh wide rice noodles, separated gently
- 8 oz flank steak or sirloin, sliced thin across the grain
- 1 tablespoon light soy sauce for marinade
- 1 teaspoon Shaoxing wine
- 1 teaspoon cornstarch
- 1/2 teaspoon sugar
- 2 tablespoons neutral oil, plus more as needed
- 2 scallions, cut into 2-inch lengths
- 1 cup bean sprouts
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- Pinch of white pepper
Method
- Marinate beef with soy sauce, Shaoxing wine, cornstarch, and sugar for 10–15 minutes.
- Mix light soy sauce, dark soy sauce, oyster sauce, and white pepper.
- Heat a wok or wide skillet until very hot. Sear beef quickly, then remove.
- Add oil and noodles. Stir-fry gently but quickly so the noodles heat and lightly char without breaking.
- Return beef, add sauce, and toss.
- Add scallions and bean sprouts. Stir-fry briefly until just wilted.
- Serve immediately. This dish declines quickly as it sits.
Variations and substitutions
- Use chicken or shrimp, but beef is the classic benchmark.
- Use gluten-free oyster-style sauce if needed.
- If using refrigerated noodles, warm them gently before stir-frying.
- Add Chinese chives if available.