Stir-Fried Beef Chow Fun
A classic Cantonese staple combining silky rice noodles, tender marinated beef, and crunchy bean sprouts, wok-fried with savory soy sauce to perfection.
Ingredients
13 items- Dried rice noodles 200g
- Beef sirloin 150g
- Bean sprouts 100g
- Scallions 2
- Light soy sauce 1.5 tbsp
- Dark soy sauce 1 tbsp
- Cornstarch 1 tbsp
- Shaoxing wine 1 tbsp
- Sugar 1 tsp
- White pepper ¼ tsp
- Vegetable oil 3 tbsp
- Baking soda ¼ tsp
- Salt to taste
Nutrition
Steps （7 steps）
Thinly slice beef; combine with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, ¼ tsp baking soda, a pinch of sugar and white pepper. Mix well and marinate for 15 minutes.
Soak dried rice noodles in warm water until translucent and soft, about 30 minutes. Drain thoroughly.
Heat a wok over high heat; add 1.5 tbsp oil, swirl, then add another 1.5 tbsp oil. When smoking, add beef and stir-fry over medium-high until browned but still tender, about 45 seconds. Remove.
In the same wok, add bean sprouts over high heat; stir-fry until just wilted yet crunchy, about 20 seconds. Remove.
Add a little oil to wok over medium heat, add noodles; loosen with chopsticks. Increase heat to high, add dark soy and remaining light soy, toss quickly to coat evenly, about 1 minute.
Return beef and bean sprouts; add scallions. Stir-fry over high heat for 30 seconds. Adjust salt if needed.
Sprinkle remaining white pepper, toss a few times, then remove from heat. Serve immediately.
Tips
Two key tricks: adding a little baking soda to the marinade ensures ultra-tender beef; always use high heat to develop the smoky 'wok hei'. Bean sprouts should remain crunchy.
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