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Beef Chow Fun

Celine Leung
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 1 serving

Ingredients
  

  • 200 g fresh wide rice noodles
  • 100-150 g beef (rump steak) thinly sliced against the grain
  • 30 g bean sprouts
  • 1/4 onion thinly sliced
  • 2 stalks scallions cut into 5cm pieces

Marinade for beef

  • 1/2 tsp soy sauce
  • 1/2 tsp oyster sauce
  • 1/4 tsp sugar
  • 1 tsp corn starch
  • 1 tsp Shaoxing wine
  • 1/8 tsp baking soda
  • 1 tsp water
  • 1 tsp oil last after mixed

Sauce

  • 2 tsp soy sauce
  • 1 tsp dark soy sauce
  • 1/2 tsp oyster sauce
  • 1/2 tsp sugar
  • 1 tbsp water optional if noodles feel too dry during toss

Instructions
 

Preparations

  • Slice beef thinly against the grain, add soy sauce, oyster sauce, sugar, corn starch, Shaoxing wine, baking soda and water. Mix well, then add oil last and mix again and set aside for 15 min.
    100-150 g beef (rump steak), 1/2 tsp soy sauce, 1/2 tsp oyster sauce, 1/4 tsp sugar, 1 tsp corn starch, 1 tsp Shaoxing wine, 1/8 tsp baking soda, 1 tsp water, 1 tsp oil
  • Loosen rice noodles: If using refrigerated ho fun, microwave for 30 sec and gently separate by hand.
    200 g fresh wide rice noodles
  • Mix your seasoning sauce in a small bowl. Set aside.
    2 tsp soy sauce, 1 tsp dark soy sauce, 1/2 tsp oyster sauce, 1/2 tsp sugar
  • Prepare onion, scallions, and bean sprouts. Everything should be within reach before starting the stir-fry.
    1/4 onion, 2 stalks scallions, 30 g bean sprouts

Stir-fry

  • Heat wok in medium heat. Add 1 tbsp oil and swirl. Add beef slices in a single layer to sear. Sear both sides until 80% cooked. Remove and set aside.
    100-150 g beef (rump steak)
  • Add a bit more oil. Toss in onions and stir-fry until fragrant and softened.
    1/4 onion
  • Add the rice noodles. Spread them across the wok and let them slightly char for wok hei.
    200 g fresh wide rice noodles
  • Pour in sauce and gently toss the noodles (lift and flip motion to avoid breaking them).
  • Add scallions and bean sprouts. Toss quickly to combine.
    2 stalks scallions, 30 g bean sprouts
  • Return the beef to the wok and stir everything together for 30 more seconds until heated through.
    100-150 g beef (rump steak)
  • Turn off heat. Plate and serve immediately.