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Beef Chow Fun – Better Than Takeout!

Beef Chow Fun – Better Than Takeout!
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Beef Chow Fun is a Cantonese stir-fry featuring tender slices of beef, chewy wide rice noodles, and crisp bean sprouts, all tossed in a savory soy-based sauce. This better-than-takeout dish is quick, easy, and packed with bold, authentic flavors.

Ingredients

Units Scale
  • For the Beef:
    • 1 lb flank steak or sirloin, thinly sliced against the grain
    • 1 tbsp soy sauce
    • 1 tsp cornstarch
    • 1 tbsp Shaoxing wine (or dry sherry)
  • For the Noodles & Sauce:
    • 12 oz wide rice noodles
    • 2 tbsp soy sauce (light)
    • 1 tbsp dark soy sauce
    • 1 tbsp oyster sauce
    • 1 tsp sugar
    • 1 tbsp vegetable oil
  • For the Stir-Fry:
    • 2 cloves garlic, minced
    • 1 tsp fresh ginger, minced
    • 2 green onions, cut into 2-inch pieces
    • 1 cup bean sprouts

Instructions

  1. Marinate the Beef: Combine the sliced beef with soy sauce, cornstarch, and Shaoxing wine. Let it sit for at least 15 minutes while you prep the other ingredients.
  2. Prepare the Noodles: If using dried rice noodles, soak them in warm water until softened, then drain. If using fresh noodles, briefly loosen them in warm water and drain.
  3. Sear the Beef: Heat 1 tbsp oil in a wok or large skillet over high heat. Add the beef in a single layer, sear for 1 minute per side, then remove and set aside.
  4. Cook the Aromatics: In the same pan, add a little more oil and sauté the garlic and ginger until fragrant (about 30 seconds).
  5. Stir-Fry the Noodles: Add the noodles and toss them with soy sauce, dark soy sauce, oyster sauce, and sugar. Stir-fry for 2 minutes.
  6. Combine Everything: Return the beef to the pan, add the green onions and bean sprouts, and stir-fry for another minute until everything is well coated in sauce. Serve immediately.

Notes

  • If the noodles stick together, toss them with a little oil after soaking.
  • For extra heat, drizzle chili oil or add sliced red chilies.
  • If you can’t find Shaoxing wine, substitute with dry sherry or rice vinegar.

Nutrition

Find it online: https://cookedbyandy.com/beef-chow-fun-better-than-takeout/