Beef Chow Fun Wide Rice Noodles (Printable)
Tender beef and wide rice noodles wok-tossed with bean sprouts in savory Cantonese sauce
# What You'll Need:
→ Beef
01 - 10 oz flank steak, thinly sliced against the grain
02 - 1 tsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp Shaoxing wine (or dry sherry)
05 - 1 tsp vegetable oil
→ Noodles & Vegetables
06 - 14 oz fresh wide rice noodles (hor fun/ho fun)
07 - 1 medium yellow onion, thinly sliced
08 - 3 spring onions, cut into 2-inch pieces
09 - 5 oz bean sprouts
→ Sauce
10 - 2 tbsp light soy sauce
11 - 1 tbsp dark soy sauce
12 - 1 tbsp oyster sauce
13 - 1/2 tsp sugar
14 - 1 tbsp water
→ For Stir-Frying
15 - 3 tbsp vegetable oil, divided
# Directions:
01 - Combine the sliced beef with soy sauce, cornstarch, Shaoxing wine, and oil in a bowl. Mix thoroughly and let marinate for 10–15 minutes to tenderize.
02 - Whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, and water in a small bowl until fully incorporated. Set aside for later use.
03 - Gently separate refrigerated noodles. If stiff, steam or microwave briefly to soften without overcooking.
04 - Heat 1 tbsp vegetable oil in a large wok over high heat. Add beef and sear quickly for 1–2 minutes until just browned. Remove from wok and set aside.
05 - Add another 1 tbsp oil to the wok. Stir-fry onions and most of the spring onions (reserve some for garnish) for 1–2 minutes until fragrant and slightly softened.
06 - Add rice noodles to the wok, spreading them evenly across the surface. Let sear undisturbed for 1 minute to develop a slight char and enhance flavor.
07 - Pour prepared sauce over noodles and toss quickly to coat evenly. The sauce should glaze the noodles thoroughly.
08 - Return beef to the wok along with bean sprouts. Stir-fry everything together for 1–2 minutes until heated through and well combined.
09 - Garnish with reserved spring onions and serve immediately while hot for best texture and flavor.
# Expert Tips:
01 -
- The smoky aroma that fills your kitchen when the noodles hit the wok is absolutely intoxicating
- That perfect balance of tender beef and slightly chewy rice noodles feels like a restaurant meal but comes together in under 40 minutes
02 -
- A cold wok leads to soggy, steamed noodles instead of that delicious smoky char we're after
- Once the sauce hits the pan, everything moves fast so have your garnish ready before you start cooking
03 -
- Dry your beef thoroughly with paper towels before marinating for better searing
- If using dried rice noodles, soak them until pliable but slightly firm since they'll cook further in the wok