Beef Chow Fun Recipe

Slice and Marinate

Freeze the flank steak for 20–30 minutes to firm it for thin slicing. Slice the chilled steak thinly across the grain into bite-sized strips about 1/8–1/4 inch thick. Place the sliced beef in a bowl and add 1 tablespoon light soy sauce, 1/2 teaspoon dark soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1/4 teaspoon baking soda (optional), and 1/2 teaspoon sesame oil. Mix thoroughly so each piece is coated. Let marinate at least 20 minutes (up to 1 hour).

Prepare noodles

If using dried rice noodles, soak or cook according to package instructions until just tender (al dente) and drain, then rinse under cold water to stop cooking and separate strands. If using fresh hor fun, gently separate the sheets into wide ribbons. Toss the noodles lightly with a teaspoon of oil to prevent sticking and set aside, warmed briefly before stir-frying if possible.

Make sauce

In a small bowl whisk together 2 1/2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 1/2 tablespoons oyster sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, 1/4 teaspoon ground white pepper, and 3 tablespoons warm stock. Taste and adjust seasoning — the sauce should be savory with good umami and slightly salty.

Prep aromatics

Peel and mince garlic cloves and mince ginger. Slice scallion whites and greens separately; cut whites into 1–2 inch pieces and reserve greens for finishing. Rinse bean sprouts and drain thoroughly.

Heat a wok or large heavy skillet over high heat until very hot (a few minutes). Add 1 tablespoon neutral oil and swirl to coat. Add the marinated beef in a single layer and spread out; let sear without moving for 20–30 seconds to get good color, then stir-fry for about 30–45 seconds until just browned but not fully cooked through. Remove beef to a plate and set aside.

Return the wok to high heat and add the remaining 2 tablespoons oil. When the oil is shimmering, add minced garlic, minced ginger, and the scallion whites. Stir-fry quickly for about 15–20 seconds until fragrant but not burnt.

Add the noodles to the wok. Using tongs or two spatulas, spread the noodles across the wok so they contact the hot surface. Let them sit for 20–30 seconds to develop some char (wok hei), then toss and press gently to encourage browning. If the noodles look dry or sticking, add 1–2 tablespoons warm stock or a splash of oil.

Pour the prepared sauce evenly over the noodles. Toss carefully but quickly to coat the noodles without breaking them. Continue stir-frying for 30–60 seconds until the sauce is absorbed and noodles are heated through.

Return the seared beef to the wok along with any accumulated juices. Toss together with the noodles and sauce for another 30 seconds until beef finishes cooking and everything is well combined.

Add bean sprouts (if using) and the scallion greens. Stir-fry for 10–15 seconds just to wilt the greens and warm the sprouts; they should remain crisp-tender.

Taste and adjust seasoning with additional light soy sauce or white pepper to taste. If you prefer more color, drizzle a little extra dark soy sauce around the edge and toss briefly.

Transfer Beef Chow Fun to a warmed serving plate. Optionally finish with a few drops of sesame oil, a drizzle of chili oil, or extra scallion greens. Serve immediately.