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Wide, chewy rice noodles stir-fried with tender marinated beef, crisp bean sprouts, and scallions in a smoky, savory soy sauce. A classic Cantonese-American restaurant favorite you can easily make at home.
For 4 servings
Marinate the Beef
Prepare Noodles and Sauce
Sear the Beef
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Wide, chewy rice noodles stir-fried with tender marinated beef, crisp bean sprouts, and scallions in a smoky, savory soy sauce. A classic Cantonese-American restaurant favorite you can easily make at home.
This chinese_american recipe takes 35 minutes to prepare and yields 4 servings. At 626.83 calories per serving with 40.12g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stir-fry Aromatics and Noodles
Combine and Serve
Substitute the beef with thinly sliced chicken thigh, shrimp, or pressed tofu. Adjust marinade and cooking times accordingly.
Omit the beef and oyster sauce. Use sliced shiitake mushrooms and firm tofu as the main protein. Replace oyster sauce with a vegetarian stir-fry sauce or mushroom-based 'oyster' sauce.
Incorporate other quick-cooking vegetables like sliced bell peppers, bok choy, or snow peas. Add them with the onions and aromatics.
Add 1-2 teaspoons of chili garlic sauce or a few dried red chilies with the aromatics for a spicy kick.
The flank steak provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The rice noodles are a primary source of carbohydrates, which the body uses as its main fuel source, providing a quick and effective energy boost.
Beef is a great source of heme iron, a type of iron that is more easily absorbed by the body. Iron is crucial for preventing anemia and maintaining healthy blood cells.
The key is to use fresh, room-temperature noodles. If they are cold from the fridge, they will be brittle. Gently microwave them for 30-60 seconds to soften them before separating. When stir-frying, use a gentle lifting and tossing motion with two spatulas rather than vigorous stirring.
Flank steak is the classic choice because it has a great beefy flavor and holds up well to high-heat cooking. Sirloin or skirt steak are also excellent alternatives. The most important step is to slice the beef very thinly against the grain to ensure tenderness.
While fresh noodles (Hor Fun) are traditional and provide the best chewy texture, you can use dried wide rice noodles. Prepare them according to the package directions, but slightly undercook them as they will cook further in the wok. Make sure they are well-drained and dry before adding to the hot oil.
Beef Chow Fun is a calorie-dense dish, high in carbohydrates and protein. While delicious, it's typically high in sodium and fat due to the sauces and stir-frying method. It can be part of a balanced diet if eaten in moderation. To make it healthier, you can use less oil, low-sodium soy sauce, and add more vegetables.
A typical restaurant-style serving of Beef Chow Fun can range from 600 to 800 calories. This homemade version, with a serving size of about 1.5 cups (425g), contains approximately 650-750 calories, primarily from the noodles, beef, and oil.