Chinese · Free recipe
Beef Chow Fun
Wide, slippery rice noodles seared in a smoky-hot wok with tender beef, bean sprouts, and scallions in a savory dark sauce. This Cantonese classic delivers real wok hei char and chewy noodle satisfaction.
Step 1
Toss the beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and the Shaoxing wine. Let marinate 15 minutes.
Step 2
Make the sauce: stir together the 2 tablespoons soy sauce, dark soy sauce, oyster sauce, sugar, and sesame oil in a small bowl. Set aside.
Step 3
Gently separate the fresh rice noodles with your hands. If they are cold and stiff, microwave them for 1 minute or rinse briefly with warm water so they loosen without breaking.
Step 4
Set a 14-inch wok over high heat for 2 minutes until it smokes lightly. Add 1 tablespoon oil and swirl.
Step 5
Add the beef in a single layer and sear undisturbed for 1 minute, then stir-fry 1 minute more until just browned but still slightly pink. Remove to a plate.
Step 6
Add 1 more tablespoon oil and the onion; stir-fry 1 minute until it softens.
Step 7
Push the onion aside, add the last 1 tablespoon oil, and add the rice noodles. Spread them flat and let them sear undisturbed for 1 minute to pick up smoky char, then gently fold with a spatula rather than stirring hard so they do not shred.
Step 8
Drizzle the sauce evenly over the noodles and fold gently for 1 to 2 minutes until they are evenly dark and glossy.
Step 9
Return the beef and any juices to the wok and fold to combine.
Step 10
Add the bean sprouts and scallions and toss gently for 1 minute; they should stay crunchy and the noodles should be hot throughout.
Step 11
Turn off the heat and serve immediately while smoky and hot.
Tips from the test kitchen
- Handle the wide noodles gently and fold rather than stir, or they break into mush.
- The wok must be screaming hot to get the smoky wok hei char that defines this dish.
- If your noodles are refrigerated and clumped, warm them first so they separate without tearing.
