Beef Chow Fun
Beef Chow Fun is a classic Cantonese stir-fry that combines tender strips of marinated beef, silky fresh rice noodles, and a medley of vibrant vegetables, all coated in a rich, umami-packed soy sauce blend. This restaurant-style dish is quick to prepare and delivers bold flavors with every bite, thanks to the balance of oyster sauce, dark soy sauce, and a hint of sesame oil. Perfect for busy weeknights, it’s cooked in a hot wok to impart that signature smoky aroma known as "wok hei." The addition of crunchy bean sprouts and aromatic green onions ensures a satisfying mix of textures, making this recipe a crowd-pleaser. Ready in just 35 minutes, it's an easy, authentic way to bring the vibrant flavors of Chinese cuisine to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams fresh rice noodles
- 250 grams beef sirloin
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 4 stalks green onions
- 1 medium onion
- 150 grams bean sprouts
- 2 cloves garlic cloves
- 0.5 teaspoon salt
- 0.25 teaspoon ground white pepper
Instructions
Slice the beef sirloin into thin strips and place in a bowl. Add 1 tablespoon of soy sauce, cornstarch, and sesame oil to the beef. Mix well and let it marinate for 15 minutes.
Prepare the rice noodles according to package instructions, if necessary separating them with warm water.
Chop the green onions into 5 cm (2-inch) lengths, keeping the white parts separate from the green parts. Thinly slice the onion and mince the garlic cloves.
In a small bowl, combine the remaining soy sauce, oyster sauce, dark soy sauce, and sugar. Stir until the sugar is dissolved. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat. Add the beef and stir-fry until it's browned and just cooked through, about 2-3 minutes. Remove the beef from the pan and set it aside.
In the same wok, add the remaining tablespoon of oil. Add the minced garlic and the white parts of the green onion. Stir-fry for about 30 seconds until fragrant.
Add the sliced onion and stir-fry for another minute until they begin to soften.
Increase the heat to high, add the rice noodles and the soy sauce mixture. Stir well to coat the noodles evenly. Stir-fry for 2-3 minutes until the noodles are hot and the sauce is absorbed.
Add the beef back into the wok, along with the green parts of the onions and the bean sprouts. Stir-fry for an additional 1-2 minutes until everything is well combined and heated through.
Season with salt and ground white pepper. Serve immediately.
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.7 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1287 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
