Why did my beef turn out tough?

Tough beef often comes from slicing with the grain or overcrowding the wok—slice thin against the grain and sear in batches.

How can I get that smoky char without a wok?

Use a large stainless steel or cast-iron skillet over the highest heat and do not overcrowd the pan—let the noodles sit to char.

Can I make beef chow fun ahead of time?

It's best eaten fresh, but leftovers can be reheated in a hot skillet to revive some char—microwaving will make it soggy.

What's the best substitute for Shaoxing wine?

Dry sherry or a splash of mirin works well—both add the needed complexity without altering the dish too much.

Why are my bean sprouts mushy?

You likely cooked them too long—add them at the very end and toss only for about 30 seconds until just warm and still crunchy.

Home / Recipes / chinese_american / Beef Chow Fun

chinese_americanMediumnon vegetariandairy freenut freehigh protein

Beef Chow Fun

RATING

4.7/5(185)

TASTE SCORE

9/10

Tender strips of beef and wide, silky rice noodles seared over high heat to get that signature smoky wok char. This Cantonese dim sum staple comes together fast with a dark soy sauce glaze, crisp bean sprouts, and scallions for a perfect balance of savory and slightly sweet.

PREP

20m

COOK

10m

SERVES

1 CUP

474 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Marinate the beef.
1.In a bowl, combine sliced flank steak with light soy sauce, cornstarch, Shaoxing wine, and white pepper.
2.Mix well and let sit at room temperature for 15 minutes.
prep · ~2 min
Prepare the noodles.
1.If using refrigerated rice noodles, microwave for 1-2 minutes until warm and pliable.
2.Gently separate the noodles into individual strands with your fingers.
TIPCold noodles break during stir-frying. Warming them makes them pliable and less likely to clump.
fry · ~2 min
Sear the beef.
1.Heat 1 tablespoon vegetable oil in a wok over high heat until smoking.
2.Add marinated beef in a single layer and sear undisturbed for 1 minute.
3.Stir-fry for another 30 seconds until just cooked. Remove and set aside.
TIPDon't crowd the wok — the beef needs direct contact with hot metal to get that smoky wok hei flavor.
fry · ~3 min
Char the noodles.
1.Add remaining 2 tablespoons oil to the wok and heat until shimmering.
2.Add rice noodles and spread them in an even layer. Let cook untouched for 1 minute to lightly char.
3.Toss and cook for another 2 minutes until noodles are heated through and slightly smoky.
TIPResist the urge to stir constantly. Letting the noodles sit lets them develop those golden, crispy edges.
fry · ~2 min
Add aromatics and sauce.
1.Push noodles to one side of the wok. Add garlic and sliced onion to the empty space.
2.Stir-fry aromatics for 30 seconds until fragrant.
3.Add dark soy sauce, sugar, and salt. Toss everything together until noodles are evenly coated.
fry · ~1 min
Finish with beef, sprouts, and scallions.
1.Return seared beef to the wok along with bean sprouts and scallion segments.
2.Drizzle sesame oil over everything and toss vigorously for 1 minute until sprouts just begin to wilt.
3.Taste and adjust seasoning if needed.
TIPBean sprouts should stay crunchy. The moment they start softening, the dish is ready.
serve
Serve immediately on a warm platter.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice the flank steak against the grain into thin strips for maximum tenderness.
2
Always warm fresh rice noodles in the microwave before stir-frying to prevent clumping.
3
Get the wok smoking hot before searing the beef to develop authentic wok hei flavor.
4
Resist stirring the noodles too much—let them sit in the hot wok to develop crispy, charred edges.
5
Add bean sprouts at the very end and toss only until they just begin to wilt to keep them crunchy.
6
For the best flavor, use both dark and light soy sauce—dark adds color and sweetness, light adds saltiness.

RECIPE VARIATIONS