Cook and Scale
Beef Chow Fun
4 servings · 30 min total
Wide rice noodles seared until smoky and charred, tossed with tender beef, bean sprouts, and spring onion. The Cantonese classic with real wok breath.
Ingredients
- 300 g rice noodles
- 400 g beef steak, sliced thin
- 3 tbsp vegetable oil
- 4 garlic, minced
- 15 g fresh ginger, grated
- 1 onion, sliced
- 150 g bean sprouts
- 6 spring onion, cut into batons
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp sesame oil
Contains: Gluten, Soy, Molluscs, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prep the noodles and beef — Soak the rice noodles in warm water for 10 minutes until pliable, then drain. Toss the beef with the cornstarch and 1 tablespoon soy sauce.
- 2.
Sear the beef — Sear the beef in the hot oil over high heat for 4 minutes until browned, then remove and set aside.
- 3.
Stir-fry aromatics and noodles — Fry the garlic, ginger, and onion for 2 minutes, then add the drained noodles with the remaining soy sauce, oyster sauce, and sugar.
- 4.
Char the noodles and finish — Toss gently for 3 minutes so the noodles char at the edges, then return the beef and fold through the bean sprouts and spring onions. Drizzle with sesame oil.