Served with wide noodles, try this traditional stir fry of tender, thinly sliced beef and greens.
By Ang Sarap
I rarely use flat rice noodles in stir fries because it’s quite hard to handle but after I learned a technique to working with them, I cook the noodles nonstop.
Now I used the same technique my wife uses in preparing her pancit. I don’t even need to cook the noodles, instead I just soak them in boiling water for 3 to 5 minutes depending on the thickness of noodles, this makes them more manageable in stir frying as they not yet fully cooked yet and very fragile, but they are soft enough to handle. 
Today we will be making a Chinese staple, the Beef Chow Fun. It’s a simple stir fried rice noodle dish with tender thinly sliced beef pieces and some green leafy vegetables seasoned with soy sauce, it’s an all in one quick and easy dinner recipe.
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Beef Chow Fun Noodles
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Tender beef and crisp greens tossed with wide rice noodles in a savory stir-fry. A quick weeknight meal!
Ingredients
- 14 oz (400 g) wide rice noodle
- 1 small bunch chives
- 2 cups (473 ml) bean sprouts
- 1 bunch choy sum
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp brown sugar
- 1 small white onion
- 3 thin slices of ginger
- Salt
- Oil
- Beef
- 10 oz (300 g) thinly pounded out beef
- 1/2 tsp baking soda
- 1 tbsp cornstarch
- 1 tbsp Chinese cooking wine
- 1 1/2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp oil
Instructions
- Combine baking soda, cornstarch, Chinese cooking wine, soy sauce, and sesame oil in a bowl; mix well.
- Add the beef and mix well with your hands to distribute the marinade evenly; set aside for 15 minutes.
- Place a wok on a stovetop over high heat. Once it starts to smoke, add oil and swirl to coat the surface.
- Once the oil is smoking hot, add the beef in a single layer, and leave it undisturbed for 30 seconds to 1 minute until browned on one side. Turn and cook for another minute. Stir-fry for 2 minutes. Remove beef from the wok.
- Soak rice noodles in boiling water for 3 minutes, drain, and set aside.
- Combine soy sauce, dark soy sauce, and brown sugar; set aside.
- Add 2 tablespoons of oil to the wok; bring the heat to high. Sauté ginger and onions.
- Add the choy sum and stir-fry for 30 seconds.
- Add the noodles and the soy sauce-sugar mixture; stir-fry continuously for 2 minutes until the sauce is evenly distributed. Add small amounts of water if needed to prevent drying out.
- Add the beef, bean sprouts, and chives. Season with salt if needed and stir-fry for 30 seconds.
- Remove from wok and serve immediately.
Notes
- For extra tender beef, use a meat mallet to pound it even thinner before marinating.
- If you don’t have choy sum, substitute with bok choy or gai lan for a similar flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 70
Frequently Asked Questions
How long should I soak the wide rice noodles before stir frying them?
Soak the wide rice noodles in boiling water for 3 to 5 minutes, depending on their thickness, until they are soft but not fully cooked.
What type of beef is best for Beef Chow Fun Noodles?
Use tender cuts of beef, such as flank steak or sirloin, sliced thinly for quick cooking and better texture in the dish.
Can I use other vegetables besides greens for this recipe?
While the recipe suggests green leafy vegetables, you can include other vegetables like bell peppers or bean sprouts for added flavor and texture.
