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Beef chow fun stir-fried noodles
Chow fun is a Cantonese specialty. A homemade stir-fry sauce and tender beef are the foundation of this simple-looking dish, packed with flavor.
Prep
15 min
Cook
10 min
Serves
4
Ingredients
For:
4
servings
- 300 g beef steak (tender cut (sirloin, striploin, ribeye, rump...))
- 500 g fresh rice noodles (wide)
- 2 tbsp vegetable oil
- 1 onion (sliced)
- 100 g bean sprouts
- 6 scallions
Marinade
- 1 tbsp soy sauce
- 1 tbsp rice wine (Shaoxing)
- 0,5 tsp baking soda
- 2 tsp cornstarch
Stir-fry sauce
- 100 ml beef stock≈ 100 g
- 2 tbsp oyster sauce
- 2 tbsp rice wine (Shaoxing)
- 2 tbsp soy sauce
- 2 tsp white vinegar
- 1 tsp sugar
- 2 tsp cornstarch
Method
- 1Slice the steak on the bias into thin slices. Mix with the marinade ingredients. Let rest 15 minutes.
- 2Mix the stir-fry sauce ingredients. Set aside.
- 3Heat the oil in a pan. Add the onions and sweat for a few seconds. Add the beef and spread it evenly across the surface of the pan. To keep it tender, the idea is to sear it over high heat very quickly without moving it. After one minute, it should be brown on the first side. Flip it and cook until the meat is colored and almost cooked through.
- 4Add the bean sprouts. Then the noodles and finally the stir-fry sauce. Cook one more minute until the sauce thickens. Add the sliced scallions at the last minute.
Notes
Fresh rice noodles can be made at home: Homemade Rice Noodles by Marion's Kitchen
