I’m a big fan of all foods in the likeness of noodles. Beef chow fun is probably my favorite — the tenderness in the beef, the bounciness of the noodles and the crunch and juiciness in the bean sprouts are all brought together by the simple yet wonderful blend of soy sauce, sugar and oil. And on top of that, the aroma from chives and scallions keeps bringing you back for more.
Before you realize it, the whole plate will be gone and you’ll have trouble standing up — ask my husband, he’ll testify to that.
Beef Chow Fun
Equipment
Ingredients
Main ingredients
- ½ lb bean sprouts
- 0.45 lb dry rice sticks (kway teow / banh pho)
- 4 oz beef sirloin
- ¾ oz chives
- ¾ oz scallion
Beef mix
- 2 tbsp light soy sauce ()
- ¼ tsp dark soy sauce ()
- ¼ tsp powdered ginger
- 1 tbsp vodka
- ½ tsp hoisin sauce
- ½ tsp sesame oil
- 2 tbsp corn starch
Stir-fry sauce
- 3 tbsp light soy sauce ()
- ½ tbsp dark soy sauce ()
- ½ tsp hoisin sauce
- 1 tbsp white sugar
- 1 tsp salt
Additional ingredients
- cold water (to soak rice sticks)
- 6 tbsp canola oil (for stir frying)
- white sesame seeds [optional] (for garnish)
Instructions
Prep
- Soak the dry rice sticks in cold water for 20 minutes; drain
- While the rice sticks soak, start prepping the rest of ingredients
- Chop the scallions and chives into 2-inch pieces (slice the scallions at an angle into thin strips for better presentation)
- Slice the beef (against the grain) into ¼-inch slices
- Combine the ingredients of the beef mix and stir untill smooth
- Add the beef slices to the beef mix; stir until evenly coated; let sit for 10 minutes
- Combine the ingredients of the stir-fry sauce and set aside
Stir fry
- Bring wok to high heat, heat wok up, then add oil
- Immediately stir in the beef, stirring quickly to separate the pieces
- Cook until the surfaces are cooked, then remove from the wok
- Add the bean sprouts and (drained) rice noodles to the wok, stirring until evenly coated in oil
- Add the stir-fry sauce and stir until the noodles and sprouts are evenly coated
- Return the beef to the wok and stir until mixed
- Turn off heat, add scallions and chives, and stir for about 30 seconds
- Serve immediately, garnishing with white sesame seeds, if desired
Product recommendations
Recommendations and sources for less common ingredients and tools can be found among my Product Recommendations
Nutrition information (per serving)*
*Please note: nutrition information is my best approximation based on the ingredients I used when creating the recipe; it is intended to be informational only