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!
Wow! Delicious! Thank you so much for sharing and teaching!
Pardon my ignorance but is there any reason for reicpes always calling for ‘mung’ bean sprouts? My grocer has never heard of them. She only gets ‘bean sprouts’ in – the same kind you see on the Hibachi buffets at the Chinese restaurants. Are those MUNG bean sprouts? If so what other types are there? Because you have my curiosity piqued. And if there aren’t, then why bother always referring to them as mung when just bean sprouts would do? Thus my confusion.
Hi Rick! Here’s what we found:
This was amazing! Thank you for the great (and really easy) recipe! Made it in the wok and it came out perfectly. Thanks!
Thanks Mitch, we’re happy you enjoyed it! :)
I’m going to try this tonight but I’m going to try to turn the recipe into a one pot. Will let you know how it turns out!
Yes, please do – we hope you enjoy! :)
Made this recipe exactly as is, just doubled it. And I’m SO GLAD I DID!! Loved it! So easy too.
We’re so happy you liked it Jillian! :)
This was DELICIOUS! (I used 1/4 tsp of the sriracha because I have one very picky eater who does not like anything spicy) But even she loved it! This will definitely be added to our household recipe book. Thank you so much for sharing your wonderful recipes! :-)
Thanks Leah, we’re happy you and your kid liked this! And thanks for your sweet words about the blog! :)
This is really good!! Couldn’t find rice noodles so I used lo mein noodles. Would definitely make it again.
Thanks Francesca, we’re happy you liked it! And lo men noodles are a good substitute! :)
In my previous comment, I meant to say: “The baking soda’s purpose is to act as a unique tenderizer”
Good recipe but you should not add the baking soda to the full marinade. You should make the marinade less the baking soda, measure out half, then add the soda to the beef and half of the marinade. The marinade’s purpose is to act as a unique tenderizer for the meat and does little good for the flavor (which is why most U.S. modified recipes leave it out).
P.S. I’m a professional food scientist and home chef.
Ned, thank you for sharing this tip with us, this is good to know going forward!
To Michelle L.: Chow Fun is actually fried noodles. Chow FAN is fried rice. “Chow mai fun” is fried RICE noodles.