Beef Chow Fun Recipe
Slicing the beef thin against the grain and marinating it briefly with cornstarch keeps it tender through the high heat of the wok, while a very hot, barely-oiled wok is what actually chars the wide rice noodles instead of steaming them into a mushy pile.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
Ingredients
- 1 lb fresh wide rice noodles (chow fun)
- 12 oz flank steak, thinly sliced against the grain
- 2 cups bean sprouts
- 4 whole scallions, cut into 2-inch lengths
- 3 cloves garlic, minced
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1 tsp cornstarch
- 1/4 tsp white pepper
- 3 tbsp vegetable oil
Nutrition per serving
- Calories
- 418
- Protein
- 29g
- Carbs
- 35g
- Fat
- 18g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Slice the flank steak thinly against the grain, then toss it in a bowl with 1 tablespoon light soy sauce, the Shaoxing wine, cornstarch, and white pepper. Let it sit for 15 minutes while you prep everything else.
- 2Gently pull the fresh rice noodles apart by hand into individual strands, they're usually stuck together in a block. If they're stiff or cold from the fridge, microwave the whole package for 30-45 seconds first to loosen them without tearing them.
- 3In a small bowl, stir together the remaining light soy sauce, dark soy sauce, oyster sauce, and sugar. Set the sauce aside near the stove.
- 4Heat a wok over the highest heat your stove has until it's lightly smoking. Add 1 tablespoon oil, swirl to coat, then spread the beef in a single layer and sear undisturbed for 45 seconds before flashing it around for another 30-45 seconds, just until browned but not fully cooked through. Remove to a plate.
- 5Add the remaining oil to the wok, then the garlic, and stir for about 10 seconds until fragrant. Add the noodles and pour the sauce over them.
- 6Use a spatula to fold and press the noodles against the hot wok surface rather than stirring them constantly, letting them sit for 20-30 seconds between tosses so they pick up char in spots. Continue for 2-3 minutes.
- 7Return the beef to the wok along with the bean sprouts and scallions. Toss everything together over high heat for another minute, just until the sprouts are barely wilted and the beef is cooked through.
- 8Serve immediately, straight from the wok.
Tips & variations
- Fresh rice noodles tear easily once separated, so add them to the wok as soon as they've loosened rather than letting them sit and stick back together.
- If fresh noodles aren't available, soak dried wide rice noodles (banh pho-style) in hot tap water for 20-30 minutes until pliable, then drain well before stir-frying.
- Swap the flank steak for sliced chicken thigh or firm tofu for a different protein; both take well to the same cornstarch-and-soy marinade.
- A well-seasoned carbon steel wok releases the noodles far more easily than a nonstick pan, which doesn't get hot enough to char them properly.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. Rice noodles firm up and clump in the fridge, so reheat them in a hot, lightly oiled wok or skillet with a splash of water, breaking up clumps as they warm, rather than using a microwave, which turns them gummy.
Tips from the Tulo kitchen
- Pat the sliced beef dry before marinating if it's especially wet, excess moisture keeps it from searing and leads to gray, steamed-tasting meat instead of a browned crust.
- Have every ingredient measured and within arm's reach before turning on the heat; the whole stir-fry moves in under 10 minutes and there's no time to chop garlic mid-cook.
FAQ
Why do my chow fun noodles fall apart when I stir-fry them?
Fresh rice noodles are delicate and tear when stirred too vigorously or too often. Use a folding motion with a spatula instead of constant tossing, and let the noodles rest against the wok surface between folds.
Can I use dried rice noodles instead of fresh?
Yes. Soak dried wide rice noodles (labeled banh pho or similar) in hot water for 20-30 minutes until fully pliable and drain thoroughly, since any extra water will make them steam instead of char in the wok.
Why do restaurant chow fun noodles taste smoky?
That smoky note is wok hei, produced when food briefly touches an extremely hot wok surface and picks up light charring. It's difficult to fully replicate on a home stove but gets close by preheating the wok until it smokes before adding oil.
Is chow fun gluten-free?
The rice noodles themselves are gluten-free, but standard soy sauce and oyster sauce both typically contain wheat. Swap in tamari and a gluten-free oyster-style sauce to make the dish gluten-free.
