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!
Microwave for 15 seconds. Set aside.
If the fresh rice noodles are clumped together, gently separate them by hand or with a fork.
Prepare the marinade by mixing 2 tablespoons of soy sauce, 2 tablespoons of rice wine, a pinch of white pepper, and 1 tablespoon of sesame oil. Add the beef to the marinade and let it sit for about 20 minutes.
Heat 2 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.