It’s no secret that I happen to believe I live in the best neighborhood on earth. But a little known fact on the blog is that I also believe I live next to a Chinese restaurant with the best takeout on earth. Let’s just say…they know me there by name.
My order history there would show that I tend to stay loyal to a handful of favorite dishes. Fried rice is a must. Anything moo shoo is always a winner. And egg drop soup is a given. But this winter, I have been rekindling my love for an old favorite I used to love — Beef Chow Fun. It’s a traditional beef and noodles dish tossed with the most delicious stir-fry sauce. And it always hits the spot.
So while I will forever be a fan of ordering it as takeout, this winter I decided it was time to learn how to make my beloved beef chow fun homemade. Join me!
Beef Chow Fun (Beef & Noodle Stir Fry)
Ingredients
Marinated Beef Ingredients:
- 8 ounces flank steak, thinly sliced into bite-sized pieces
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon baking soda
Stir-Fry Sauce Ingredients:
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
Stir-Fry Ingredients:
- 8 ounces uncooked wide rice noodles
- 3 tablespoons oil, divided
- 1 medium onion, thickly sliced
- 1 tablespoon minced fresh ginger
- 4 cloves garlic, minced
- 4 scallions, cut into 2-inch pieces
- 1 cup (about 2 ounces) mung bean sprouts
Instructions
- Marinate the beef. Combine all of the marinated beef ingredients in a medium mixing bowl and toss until the beef is evenly coated. Let the mixture for at least 10 minutes.
- Prepare the stir-fry sauce. Meanwhile, whisk together the stir-fry sauce ingredients in a small mixing bowl until combined.
- Prepare the noodles. Cook the rice noodles according to package instructions, then drain until ready to use.
- Stir-fry the beef. Heat 2 tablespoons oil in a large sauté pan or wok over medium-high heat. Add the marinated beef in a single layer (you may need to do this in two batches, depending on the size of the pan) and cook undisturbed for 1-2 minutes per side until the beef seared and tender. Transfer the beef to a clean plate and set aside.
- Stir-fry the veggies. Add the remaining 1 tablespoon oil to the pan. Add the onion and sauté, stirring occasionally, for 3 minutes. Add the garlic and ginger and sauté, stirring frequently, for 1 minute.
- Combine. Add the green onions, bean sprouts, cooked noodles and cooked beef. Toss until the ingredients are evenly combined. Remove pan from heat. Taste and season with additional soy sauce, if needed.
- Serve. Serve warm and enjoy!
Notes
Did you make this?Let me know how it turned out in the comments below!
Can you please tell me the name brand of the noodles that you used in the picture. I can not find anything that looks like those at all.
I can’t quite remember, but here are some similar ones on Amazon — https://www.amazon.com/Taste-Thai-Noodles-16-Ounce-Boxes/dp/B004I5IC5I.
This looks devine, and I defnitely would love to try the recipe, but I do not know what Sriracha is? What is an alternative? Thanx for sharing.
Hi there, thank you! Sriracha is an Asian hot sauce, so if you aren’t able to find any, just use any kind of hot sauce you like! I also like Sambal Olek. I hope that helps!
Can a beef chuck Roast be used? How will the ginger affect the texture of the meat?
First of all, this looks DELICIOUS!
And second: can you pretty please tell me the name of the Chinese restaurant you raved about?! I just moved to KC and have been on the prowl for good takeout!
Beef Chow Fun is one of my favorite take-out dishes! Your version is so easy though and I actually have all these ingredients on hand – how fabulous. Great recipe!
Made this last night. LOVE LOVE LOVED IT! Also loved by my husband and the neighbor we shared it with. Thanks for the recipe!
My husband and I made this two days ago and it turned out GREAT! So delicious and really tasty. Thanks for sharing this!
This looks simply amazing. I’m so happy that I have those rice noodles on hand. Making this next week. Yum!
I think maybe I screwed this up, because it came out just too salty. I couldn’t find any “dark” soy sauce at the store (I’ve never heard of it, actually), so I just used four T of regular soy sauce. The flavor of the steak was really good, but the whole thing together was too salty for me. Maybe I should have left out the salt from the marinade or used low sodium soy sauce, I dunno. My husband, FWIW, didn’t agree on the saltiness and polished off his plate and the leftovers.
Oh yum! This looks so good! I love take out food at home. So much better for you and it tastes better too! Gonna try this one for sure. My hunny will love it too!