Delicious Beef Chow Fun Recipe You Can Make in 30 Minutes

This homemade Beef Chow Fun features thick, chewy rice noodles, tender steak, and crisp vegetables coated in a savory brown sauce.

Scale

1/2 lb beef flank steak
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine
2 teaspoons cornstarch
2 tablespoons chicken broth
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons dark soy sauce
1 teaspoon sugar
7 oz dried rice noodles (or 12 oz / 360 g fresh thick rice noodles)
3 tablespoons peanut oil (or vegetable oil)
1 thumb ginger, julienned
3 cloves garlic, sliced
1/4 white onion, sliced
4 loosely packed cups bean sprouts
4 green onions, sliced to 2” (5 cm) pieces, white halved, white and green separated
2 teaspoons toasted sesame oil

Cook Mode Prevent your screen from going dark

Slice beef against the grain into 1/8” (3mm) thick and 2” (5 cm) long pieces, and transfer the pieces to a small bowl. Add the light soy sauce and Shaoxing wine. Mix the beef until the sauce is absorbed. Add cornstarch and mix again. Let marinate for 15 minutes.
Combine all the sauce ingredients. Mix well and set aside.
If using dried noodles: Cook the rice noodles according to the instructions minus 1 minute. Rinse with cold water and drain. Add 1 teaspoon sesame oil to avoid stickiness.
If using fresh noodles: slice the rice noodle sheet into noodles and separate with your hands.
Heat 1 tablespoon of oil in a large nonstick skillet over high heat. Spread beef slices in a single layer and cook until golden brown, 1 to 2 minutes. Flip and cook until browned but still a bit pink, 30 seconds to 1 minute. Transfer beef to a plate.
In the same skillet, add remaining 2 tablespoons of oil and turn to medium heat. Add ginger, garlic, white onion, and white part of green onion. Cook until light golden, about 1 minute.
Add the cooked noodles to the skillet and toss with the ingredients to coat well.
Add beef back into the skillet and pour in the mixed sauce. Toss everything together.
Add bean sprouts and toss gently until they start to soften, 1 to 2 minutes. Add green onion and toss until sauce is absorbed and veggies are softened but crunchy. Turn off heat and serve hot.