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Beef Chow Fun
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Beef Chow Fun

Beef Chow Fun

My all time favorite Chinese restaurant item - I could eat it all day, every day. Dry noodles are an ok substitute, but it's worth looking for the wide rice noodles fresh at at an Asian market

Serves 2-3

Ingredients

Beef

  • 1/2 pound flank or skirt steak
  • 1 tablespoon light soy
  • 1 teaspoon dark soy sauce - no dark soy, no problem just use more light soy
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon baking soda

Sauce

  • 2 tablespoons light soy sauce
  • 1 tablespoon Shaoxing wine, or dry sherry (not sweet)
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce - same as above if you don't have
  • 1 teaspoon sugar
  • 2 tablespoons water

For stir frying:

  • Neutral oil
  • 1/2 yellow onion, sliced
  • 1 tablespoon garlic, minced
  • 1/2 tablespoon ginger, finely chopped
  • 10 ounces fresh chow fun noodles (wide rice noodles), separated
  • 4 green onions, cut into 2 inch pieces
  • 1 handful bean sprouts, about a cup
  • 1 teaspoon sesame oil

Directions

  1. Cut beef across the grain into thin strips, put in a bowl with the soy, pepper and baking soda - massage well to combine and set aside
  2. Combine all sauce ingredients for sauce; whisk well until sugar has dissolved - set aside
  3. Heat a wok over high until almost smoking, add 1 tablespoon of the oil and then add the beef - cook 1 to 2 minutes on each side or until just cooked - remove and set aside
  4. Add another tablespoon of oil, and then the onion and stir fry 2 minutes or until just softened
  5. Add the green onion and sprouts - cook about a minute stirring often then add the garlic and ginger - stir fry for 30 seconds to 1 minute or until super fragrant
  6. Add the noodles (separating them again as you go) stir fry about a minute the add the sauce and beef
  7. Toss everything together and stir another 2-3 minutes until the sauce has been absorbed into the noodles
  8. Drizzle in sesame oil, toss once more and serve
Beef Chow Fun

Beef Chow Fun

My all time favorite Chinese restaurant item - I could eat it all day, every day. Dry noodles are an ok substitute, but it's worth looking for the wide rice noodles fresh at at an Asian market

Serves 2-3

Ingredients

Beef

  • 1/2 pound flank or skirt steak
  • 1 tablespoon light soy
  • 1 teaspoon dark soy sauce - no dark soy, no problem just use more light soy
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon baking soda

Sauce

  • 2 tablespoons light soy sauce
  • 1 tablespoon Shaoxing wine, or dry sherry (not sweet)
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce - same as above if you don't have
  • 1 teaspoon sugar
  • 2 tablespoons water

For stir frying:

  • Neutral oil
  • 1/2 yellow onion, sliced
  • 1 tablespoon garlic, minced
  • 1/2 tablespoon ginger, finely chopped
  • 10 ounces fresh chow fun noodles (wide rice noodles), separated
  • 4 green onions, cut into 2 inch pieces
  • 1 handful bean sprouts, about a cup
  • 1 teaspoon sesame oil

Directions

  1. Cut beef across the grain into thin strips, put in a bowl with the soy, pepper and baking soda - massage well to combine and set aside
  2. Combine all sauce ingredients for sauce; whisk well until sugar has dissolved - set aside
  3. Heat a wok over high until almost smoking, add 1 tablespoon of the oil and then add the beef - cook 1 to 2 minutes on each side or until just cooked - remove and set aside
  4. Add another tablespoon of oil, and then the onion and stir fry 2 minutes or until just softened
  5. Add the green onion and sprouts - cook about a minute stirring often then add the garlic and ginger - stir fry for 30 seconds to 1 minute or until super fragrant
  6. Add the noodles (separating them again as you go) stir fry about a minute the add the sauce and beef
  7. Toss everything together and stir another 2-3 minutes until the sauce has been absorbed into the noodles
  8. Drizzle in sesame oil, toss once more and serve