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beef chow fun recipe.

 


🥩 Beef Chow Fun Recipe

Introduction

Beef Chow Fun is a beloved Cantonese noodle dish featuring tender beef slices, chewy rice noodles, and crisp bean sprouts all stir-fried in a rich soy-based sauce. It’s smoky, savory, and bursting with umami — a classic takeout favorite that you can easily recreate at home.

Perfect for dinner or a quick weekend meal, this Beef Chow Fun brings the authentic flavors of Hong Kong straight to your kitchen!

🧂 Ingredients

  • 250g beef sirloin, thinly sliced against the grain
  • 2 teaspoons soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil (divided)
  • 300g wide rice noodles (fresh or dried)
  • 1 medium onion, sliced
  • 2 green onions, chopped into 2-inch pieces
  • 1 cup bean sprouts
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • ½ teaspoon sugar
  • ¼ teaspoon white pepper

🍳 Instructions

  1. Marinate the Beef
    In a bowl, mix sliced beef with soy sauce, oyster sauce, sesame oil, and cornstarch. Let it marinate for 15–20 minutes.

  2. Prepare the Noodles

    • If using dried rice noodles, soak them in warm water for 30 minutes or until soft.
    • If using fresh noodles, gently separate them and set aside.

  3. Stir-Fry the Beef
    Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until browned. Remove and set aside.

  4. Cook the Vegetables
    Add another tablespoon of oil. Stir-fry onions for 1 minute, then add bean sprouts and green onions. Toss quickly.

  5. Add Noodles and Sauce
    Add the noodles, light soy sauce, dark soy sauce, sugar, and white pepper. Toss everything together using a spatula or tongs.

  6. Combine
    Return the beef to the wok. Stir-fry everything on high heat for 1–2 minutes until evenly coated and lightly charred (“wok hei” flavor).

  7. Serve
    Serve hot with extra soy sauce or chili oil on the side.

🌟 Tips

  • Use fresh wide rice noodles for authentic texture.
  • Do not over-stir; let the noodles char slightly for that signature smoky flavor.
  • Slice beef thinly against the grain for tenderness.

❓ FAQs

1. What type of beef is best for Chow Fun?
Sirloin, flank steak, or ribeye works best because they stay tender after stir-frying.

2. Can I use chicken or tofu instead?
Yes! You can substitute beef with chicken, shrimp, or firm tofu for a lighter version.

3. Why are my noodles sticking together?
Ensure your wok or pan is hot enough, and avoid over-soaking noodles if using dried ones. Toss them with oil before stir-frying.

4. What’s the difference between Chow Fun and Chow Mein?
Chow Fun uses wide flat rice noodles, while Chow Mein uses thin wheat egg noodles.

5. Can I make this ahead of time?
It’s best eaten fresh, but you can refrigerate leftovers for up to 2 days and reheat in a wok with a splash of soy sauce.

🍜 Similar Recipes :

  1. Chicken Chow Mein Recipe – classic noodle stir-fry with vegetables and chicken.
  2. Shrimp Fried Rice Recipe – flavorful fried rice with shrimp and soy sauce.
  3. Mongolian Beef Recipe – tender beef in a sweet-savory glaze.
  4. Kung Pao Chicken Recipe – spicy-sweet stir-fry with peanuts.
  5. Szechuan Chicken Recipe – bold and spicy chicken with chili garlic sauce.

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