Beef Chow Fun Recipe
Make Beef Chow Fun Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef and Marinade
Noodles and Sauce
Aromatics and Vegetables
Finishing
Method
Beef and Marinade
- 1
Slice and Marinate
Freeze the flank steak for 20-30 minutes until slightly firm to make thin slicing easier. Slice the beef thinly across the grain into 1/8- to 1/4-inch pieces. In a bowl combine 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, 1 tsp vegetable oil and 1 tsp white pepper. Add the sliced beef, toss to coat thoroughly, cover, and refrigerate for at least 15 minutes (up to 1 hour).
Noodles and Sauce
- 2
Prepare Noodles and Sauce
If using refrigerated fresh rice noodles, gently separate any stuck layers by hand or briefly microwave (15–20 seconds) wrapped in a damp towel to loosen. If using packaged wide rice noodles, keep them whole or tear into shorter pieces if desired. In a small bowl whisk together 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1.5 tbsp oyster sauce, 1 tsp sugar, 3 tbsp warm stock and 1 tsp sesame oil until smooth. Set sauce aside.
Aromatics and Vegetables
- 3
Prep Veggies
Separate the white and green parts of 4 scallions. Cut into 2–3 inch lengths. Julienne 1 tsp ginger and mince 2 cloves garlic. Rinse and drain 1 cup bean sprouts if using. Keep everything ready at the stove because stir-frying is fast.
Cooking
- 4
Stir-fry in Batches
Heat a large wok or heavy skillet over high heat until smoking. Add 1 tbsp neutral oil and swirl. Add the marinated beef in a single layer and spread out. Let sear undisturbed 20–30 seconds, then stir-fry until just cooked through (about 30–45 more seconds). Remove beef to a plate and set aside.
- 5
- 6
Noodles
Add the prepared rice noodles to the wok, gently loosen and spread them flat. If noodles are cold and stiff, add 1–2 tbsp warm stock or water to help loosen them. Stir-fry gently, using a spatula to flip and separate, for about 1–2 minutes to heat through and get some slight char on the noodle surfaces.
- 7
Combine Sauce and Beef
Pour the sauce evenly over the noodles. Toss and gently press the noodles to absorb sauce and develop caramelization (use a shaking and folding motion). Return the cooked beef to the wok along with any accumulated juices. Toss everything together for 30–45 seconds until beef is heated and sauce coats noodles.
- 8
Finish Vegetables
Add the bean sprouts and the green parts of the scallions. Stir-fry another 20–30 seconds—just long enough for sprouts to warm but remain crisp-tender.
- 9
Season and Serve
Taste and adjust seasoning with up to 1/2 tsp salt and a pinch (about 1/4 tsp) white pepper if needed. Drizzle 1/2 tsp sesame oil over the top, toss once, then remove from heat. Serve immediately, dividing into 3–4 portions.
