Beef Chow Fun Recipe (Easy Rice Noodle Stir Fry)
Stir fried beef and flat rice noodles in a dark sauce. Tastes like takeout with less grease. It's savory, smoky and full of flavor. Also called beef ho fun.
Equipment
- 1 Wok or
- 1 Large Frying Pan
Ingredients
Beef Marinade
- 16 ounces flank steak (thin sliced)
- ½ teaspoon baking soda (optional)
- 2 teaspoons cornstarch
- 2 teaspoons dark soy sauce
- 2 teaspoons cooking oil ((I use rice bran oil))
Stir Fry Noodles
- 16 ounces Chinese broccoli
- 16 ounces cooked wide rice noodles (pre-cut to approximately 1 inch wide)
- 4 tablespoons cooking oil ((I use rice bran oil))
- 8 scallions (Separate white and green parts. Cut green parts into 3-inch pieces.)
- 6 thin slices ginger
- 3 tablespoons Shaoxing wine (optional)
- 1 teaspoon sesame oil
- 6 teaspoons dark soy sauce
- 4 tablespoons regular soy sauce
- 1 teaspoon sugar
- salt (to taste)
- white pepper (to taste)
Instructions
Prepare the meat and noodles
- Combine the marinade ingredients. Add the beef. Marinate for 1 hour (in refrigerator or on countertop). While the beef is marinating, start preparing the next steps.
- For uncooked noodles: Follow cooking instructions on packaging.
- For stiff fresh noodles that are stuck together: Blanch noodles by boiling water in a large pot, add the noodles, loosen for 30 seconds. Transfer to an ice bath and drain thoroughly.
Wok hei and stir fry
- Heat wok or frying pan over high heat, add 2 tablespoons oil. Add the beef and sear until browned. Set aside.
- Add 2 more tablespoons of vegetable oil to the wok or frying pan. Add the ginger and the white part of the scallions. Stir for 15 seconds.
- Add the Chinese broccoli, sauté for 2-3 minutes until it starts to wilt and the stem becomes tender.
- Lay out the noodles evenly in a flat layer on the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
- Add the sesame oil, soy sauces, sugar, seared beef, and the white part of the scallions. Stir-fry. Lift the noodles in an upward motion to mix and coat them evenly with the sauce.
- Add salt and white pepper to taste. Add the bean sprouts and stir-fry for 1 minute. Serve.
Notes
This recipe keeps for 2 days in your refrigerator.
I don't recommend freezing this dish, however you can freeze the fresh rice noodle package and beef to make at a later date.
Nutrition
Serving: 1 person | Calories: 483kcal | Carbohydrates: 42g | Protein: 32g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1631mg | Potassium: 743mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3213IU | Vitamin C: 27mg | Calcium: 169mg | Iron: 5mg