Beef Chow Fun
Beef Chow Fun is a classic Cantonese style dish that you can get at almost every Chinese restaurant. Its a little bit difficult to make at home because a good Beef Chow Fun needs a good wok to make. A chef’s wok makes all of their dishes taste better due to the right distribution of heat to the food. I made this dish at home with a wok and it tasted a lot better than another time I used with a regular frying pan.
Beef Chow Fun has very little ingredients and is pretty easy to make. It’s also a good idea to make it at home so you know how much oil you are adding. Usually if you order at restaurants, they use a lot of oil which makes it very greasy and unhealthy.
As always, please comment if you try this recipe and let me know how it goes for you!
Ingredients:
- 1/2 lb of beef flank steak
- 1 onion, peeled and sliced
- 1/2 lb fresh flat ho fun (thick rice noodles)
- 1 1/4 lb of bean sprouts (you can add whatever amount you desire here)
- 3 stalks of scallions or green onions, sectioned
- 2 tbsp dark soy sauce
- 2 tsp cornstarch
- 2 garlic cloves
- 1 tsp of minced ginger
- 1 1/2 to 2 tbsp of oyster sauce
Directions:
- Rinse beef and dry with paper towel. Slice into thin strips across the grain, about 1/4-inch thick.
- Marinate with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar and 2 teaspoons corn starch for 15 minutes.
- Separate the fresh rice noodles into individual strands.
- Heat oil in wok over medium-high heat. Add onion, cook for few minutes, until cooked through. Set aside.
- Bring a pot of water to boil. Add bean sprouts. Cook for 1 minute, drain and set aside.
- Heat oil in wok over medium-high heat. Add ginger and garlic, and cook until fragrant. Add green onions and beef, cook for 3-4 minutes, or until cooked through.
- Transfer rice noodles to the wok with beef. Use spatula to constantly toss, for 1 min. Add 2 tablespoons dark soy sauce, 2 tablespoon oyster sauce. Add bean sprouts and onions slowly while tossing noodles. Mix well and make sure the noodles don’t get burned or get stuck on the wok.
- Plate the noodles on individual plates and enjoy!
