Beef Chow Fun

5 from 1 vote

Beef Chow Fun, a classic Chinese dish, was love at first bite for me—and now you can make it at home! Tender beef, chewy noodles, and that signature smoky flavor, all in one easy stir-fry.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast, Dinner, Lunch

Cuisine: Asian, Chinese

Servings: portions

Calories: 460kcal

Author: Claudia

Equipment

1 wok

Ingredients

180 gr beef flank sliced thinly
1 tsp cornstarch
1 tsp soy sauce
350 gr rice noodles wide type
3 tbsp oil
4 mustard greens
50 gr mung bean sprouts
2 eggs

Seasoning

1 tbsp Shaoxing wine
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tsp mushroom powder optional
1 tsp white pepper

Instructions

Soak rice noodles in hot water for 5 minutes. Make sure the noodles do not stick to one another. Separate them using chopsticks. Marinate the beef slices with cornstarch and soy sauce. Mix well and set aside.
After soaking the noodles for 5 minutes, drain the water. The rice noodles are soft now. Heat flavored oil in a wok. If you use regular oil, toss in minced garlic, stir-fry until golden brown. Throw in the seasoned beef slices into the pan. Stir with spatula until all the beef slices change color.
Add the rice noodles to the wok. Pour in the seasoning mixture. Use spatula to stir-fry quickly and vigorously so the seasoning disperse evenly throughout the rice noodles. Work fast to keep the noodles from breaking and to maintain their chewy texture.
Throw in vegetables. Stir again until the vegetables are cooked. Push the chow fun to give some space to the eggs. Crack the egg. Let it set slightly, then mix it evenly into the noodles. The egg helps absorb any excess moisture, making your chow fun dry and smoky. Turn off the stove and the beef chow fun is ready to serve on a plate!

Video

Notes

When tossing the rice noodles, work fast and make sure they’re evenly coated with the sauce.

To keep your Beef Chow Fun “dry-fried” (not soggy!), add the beaten egg at the end. It’ll absorb any excess moisture from the noodles and keep the texture just right.

Cutting the beef flank across the grain makes the slices tender and easier to chew—even if you’re not marinating it for long.

Use a high flame if possible. A big flame helps create that signature wok hei, the slightly charred, smoky aroma that makes stir-fried noodles so addictive.

Beef Chow Fun moves fast once the heat is on. Make sure all your ingredients are sliced, mixed, and within reach before you start cooking.

Nutrition