Beef chow fun can be found at most Cantonese restaurants. This is the dry version. There are versions that are covered in a gravy. It is a simple dish but can be difficult to execute perfectly. I often find that the beef chow fun dishes that I’ve had at restaurants are too bland or overly oily. To avoid using too much oil, I rely on microwaving the noodles ahead of time to get them softened and separated. That way, there is less sticking and breakage when you stir fry. To achieve a nice umami and full flavor profile, I use a variety of soy sauces and oyster sauce. Hope you enjoy!
Beef Chow Fun
A classic Cantonese recipe of beef chow fun: stir fried flat rice noodle with oyster sauce and soy sauce
Ingredients
- 1/2 package fresh flat rice noodles
- 1 tbsp neutral oil
- 2 oz thinly sliced shabu beef cut into thin strips
- 4 cloves garlic minced
- 1 handful green onion cut into 2-inch pieces
- 1 handful bean sprouts washed and dried
- 1 tbsp dark soy sauce
- 1 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp xiaoxing wine
- 1 tsp sugar
Instructions
- Take rice noodles out of packaging. Microwave noodles for 30 seconds -1 minute to get them softened. Start to separate the noodles by their cuts. Set aside.
- Mix together sauce: dark soy sauce, low sodium soy sauce, oyster sauce, xiaoxing wine, and sugar. Set aside.
- Heat a large pan on high heat. Add in oil. When oil is hot and shimmery, add in beef and stir fry for 3 minutes until just cooked through. Then remove from the pan.
- Add more oil into the pan and put in garlic. Stir fry for 30 seconds and then add in noodles. Stir fry another minute, then add in sauce. Mix sauce thoroughly into the noodles. Then add in beef, green onion, and bean sprouts. Stir fry 2 minutes until been sprouts and green onion have softened. Then serve immediately.
