Stir-Fried Beef with Flat Rice Noodles
Beef Chow Fun, or “Ngau Yuk Chow Ho Fun” (牛肉炒河粉) in Cantonese, is a quintessential dish that showcases the art of stir-frying—a cornerstone of Cantonese cuisine. This flavorful stir-fry brings together wide, chewy rice noodles (ho fun), tender beef slices, and crisp bean sprouts, all coated in a savory, umami-rich sauce.
The magic of Beef Chow Fun lies in its contrast of textures and flavors, with every bite delivering a perfect balance of chewy, tender, and crisp. The quick, high-heat stir-fry technique, combined with the smoky "wok hei" (breath of the wok), transforms simple ingredients into something extraordinary.
This dish is more than just a meal; it’s a celebration of Cantonese culinary tradition, offering a taste of timeless techniques and bold flavors passed down through generations. Perfect for sharing or savoring solo, it’s a true classic that never fails to impress!
Ingredients
Instructions
Season the Meat
- Sprinkle the 1/2 tablespoon of baking soda on the meat to tenderize, set aside for about 20 minutes.
- Prepare the Rice Noodles:
- If the fresh rice noodles are clumped together, gently separate them by hand or with a fork. Microwave for 15 seconds. Set aside.
Make the Sauce:
- In a small bowl, mix the oyster sauce, soy sauce, and dark soy sauce. Set aside.
Marinade the Beef:
- Prepare the marinade by mixing 2 tablespoons of soy sauce, 1 tablespoon of rice wine, a pinch of white pepper, and 1 teaspoon of sesame oil. Add the beef to the marinade and let it sit for about 20 minutes.
Cook the Beef:
- Heat 1 tablespoon of oil in a large wok or non-stick frying pan over high heat. Add the marinated sliced beef and stir-fry until browned and cooked through. Remove the beef from the pan and set aside.
Sauté the Garlic:
- Add the remaining 2 tablespoons of oil to the pan and stir-fry the minced garlic until fragrant, about 30 seconds.
Cook the Noodles:
- Add the rice noodles to the pan and stir-fry for 2-3 minutes until they start to become tender and slightly golden.
Add the Sauce:
- Stir in the prepared sauce, ensuring the noodles are well coated. Continue to stir-fry the noodles for another 2-3 minutes.
Combine all Ingredients:
- Return the cooked beef to the pan, along with the bean sprouts and green onions. Stir-fry for an additional 2-3 minutes until the bean sprouts are slightly wilted and everything is well combined and heated through.
Season and Serve:
- Season with white pepper to taste and serve immediately.
Maricel's Tips
- Keeping your wok or skillet hot and your ingredients moving is key. Start by searing the beef quickly to lock in its juices, then set it aside while you stir-fry the noodles and vegetables. This way, each ingredient retains its texture and flavor. Remember not to overcrowd the pan—stir-fry in batches if needed. This ensures that everything gets that perfect, slightly charred taste that makes beef chow fun so irresistible.
- If you don’t have a wok, don’t worry—you can still get great results with a large, heavy-bottomed skillet. Just make sure to heat it up well and cook in small batches to avoid overcrowding the pan, which can cause steaming instead of stir-frying. The key is to keep everything moving quickly to lock in those delicious flavors.
