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Plate of beef chow fun.

Chinese Saucy Beef Chow Fun with Vegetables

Ellen
Saucy beef chow fun and vegetables is a classic Cantonese dish the whole family will love. Also known as “wet” beef chow fun or fried rice noodle beef with vegetables, strips of tender beef flank and crunchy bok choy sprouts are tossed with ho fun noodles in a flavourful brown sauce. Kid approved!
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Cantonese, Chinese
Servings 4 people

Equipment

  • 1 carbon steel wok (or large non stick skillet)

Ingredients
  

  • 11 oz beef flank steak (see Note 1)

For the beef marinade

  • ¼ tsp baking soda (optional)
  • 3 Tbsp. water
  • 1 tsp cornstarch
  • 2 tsp dark soy sauce (see Note 2)
  • 4 tsp light soy sauce
  • 1 Tbsp. brown sugar (or cane sugar)
  • 1 tsp Worcestershire sauce (optional)
  • 1 Tbsp. grapeseed oil (or other neutral oil)

For the rest of the dish

  • 2 lbs fresh flat rice noodles (see Note 3)
  • 6 cloves garlic minced (divided)
  • 5 slices of ginger (julienned) (divided) (see Note 4)
  • 5 sprigs green onions (whites and green parts separated)
  • 5 Shanghai bok choy sprouts (cut into quarters lengthwise) (see Note 5)
  • ½ carrot thinly sliced (optional)
  • 2 Tbsp. Shaoxing wine
  • grapeseed oil for frying (or other neutral oil)
  • sesame seeds (for garnishing)
  • chili oil (for serving) (optional)
  • Sriracha or chilli flakes (for serving) (optional)

For the sauce

  • 2 Tbsp. light soy sauce
  • 1 tsp dark soy sauce
  • 2 tsp oyster sauce
  • ½ cup unsalted beef broth (or chicken broth or water)
  • 1 Tbsp. cornstarch (mixed with 3 Tbsp. of water to make a slurry) (optional) (I didn’t need this at all with a hot wok) (Note 6)
  • 2 tsp sesame oil

Instructions
 

Prepare the beef

  • Thinly slice beef against the grain (see photos in post) about ⅓ inch thickness. Thinly sliced beef allows for the beef to cook quickly and remain tender.
    11 oz beef flank steak
  • In a small bowl, toss the beef with baking soda, water, cornstarch, soy sauces (light & dark), sugar and oil
    11 oz beef flank steak, ¼ tsp baking soda, 3 Tbsp. water, 1 tsp cornstarch, 2 tsp dark soy sauce, 4 tsp light soy sauce, 1 Tbsp. brown sugar, 1 tsp Worcestershire sauce, 1 Tbsp. grapeseed oil
  • Set aside and let marinate for 10-15 minutes until most of the marinated liquid is absorbed.

Prepare the fresh rice noodles and sauce

  • Take the fresh rice noodles out of the package. Gently separate the noodles and loosen with tongs or chopsticks.
  • If the noodles were purchased the day before or in the refrigerated section of the grocery store, they most likely will be stiff, cold and stuck together into one giant lump. Don’t try to loosen them up cold because they will break and fall apart. Also don’t try to fry them cold because you will break up most of the noodles during tossing.
  • Gently heat the cold noodles by covering it with a wet paper towel and microwave on high for 2 minutes. Remove from the microwave and gently loosen the softened top layer of noodles with tongs/chopsticks. The noodles in the center will probably still be stiff and cold. Repeat a few times, loosening the layers of noodles until they are all softened and loosened (see photos in post).
    2 lbs fresh flat rice noodles
  • Combine the soy sauces, oyster sauce, and beef broth in a bowl and set aside.
    2 Tbsp. light soy sauce, 1 tsp dark soy sauce, 2 tsp oyster sauce, ½ cup unsalted beef broth, 1 Tbsp. cornstarch

Stir fry beef and vegetables

  • Heat a wok on medium/high heat. Add oil and heat for 30 seconds.
    grapeseed oil for frying
  • Add the marinated beef in one layer and let it sit to sear for about a minute. Once the beef starts to crust, flip and cook for another 30 seconds to a minute until the beef has just changed color. Remove from the wok and set aside. (Note 7)
    11 oz beef flank steak
  • Add a bit more oil. Add half the ginger and fry until fragrant - approximately 30 seconds.
    5 slices of ginger (julienned) (divided)
  • Add the sliced carrots and stir fry for about a minute. Add half the minced garlic, and the bok choy sprouts and toss for another 2 minutes. Remove from the wok and set aside.
    6 cloves garlic minced (divided), ½ carrot thinly sliced, 5 Shanghai bok choy sprouts

Stir fry rice noodle and finish the dish

  • Add more oil and make sure the wok is nicely coated. Add the remaining ginger slices, white parts of the green onion and minced garlic. Fry until fragrant - approximately 30 seconds.
    6 cloves garlic minced (divided), 5 slices of ginger (julienned) (divided), grapeseed oil for frying, 5 sprigs green onions (whites and green parts separated)
  • Add the fresh rice noodles in one layer and let it sear for about 30 seconds.
    2 lbs fresh flat rice noodles
  • Using a metal spatula or chopsticks flip the rice noodles. If the rice noodles stick too much and/or start to tear, stop tossing and let the noodles fry for another 30 seconds. Add the Shaoxing wine by pouring it around the perimeter of the wok. Let sit for 15 seconds.
    2 Tbsp. Shaoxing wine
  • Add the sauce mixture by pouring it around the perimeter of the wok. Lower the heat and wait for 30 seconds to a minute. The sauce will loosen up the noodles to allow for gentle tossing. Using a spatula, scoop and flip. Be careful and try not to rip too many noodles (some ripped ones are ok!). (Note 8)
  • Add back the beef and any juices, carrots and vegetables. Gently toss one more time. Add the green parts of the green onion.
  • If the noodles and sauce appear too watery, add some cornstarch slurry a bit at a time to thicken the juices into a delicious sauce. I didn’t need any cornstarch with a hot wok but depending on your stovetop and heat you may have extra sauce you might want to thicken up.
  • Stir in the sesame oil. Take a sample taste and add more soy sauce to taste. Garnish with sesame seeds if desired.
    sesame seeds, 2 tsp sesame oil
  • Serve immediately with a side of chili oil, chilli flakes and/or sriracha (optional).
    chili oil, Sriracha or chilli flakes

Notes

Notes

  1. Beef flank steak is usually the most popular choice because it’s readily available in most grocery stores.  You can also use skirt steak and hanger steak.  These cuts have loose grains to absorb your flavorings and also have a great beefy flavor.  You don’t want to use striploin or more expensive cuts since you’re slicing it thin and quickly cooking it.
  2. Dark soy sauce is more bitter and earthy and gives a lovely dark brown color.  If you don’t have dark soy, just omit it.
  3. Fresh flat noodles are more chewy and soak up the juices really nicely.  They are sold in bags here in Toronto but could also come in sheets you need to cut into strips.  The key is too look for the word “炒” on the label to make sure the rice noodles are intended for frying and not for noodle soup.  These are generally thicker and can handle a bit more tossing.
  4. I like to fry strips of ginger and enjoy it in my noodles.  You can also grate the ginger instead for a milder taste.
  5. Shanghai bok choy is sweet and mild and adds a nice textural crunch to the noodles.  You can also use yu choy or regular bok choy which is also commonly used in Chinese restaurants.  These are leafy, bright green with a nice crunchy stem.  Check substitutions for more ideas!
  6. Cornstarch slurry is usually added in the Chinese restaurant version.  You can add more broth to the sauce mixture to thicken it with the slurry if you prefer more sauce.  I usually omit the slurry for my home version by adding less water as personal preference.
  7. This is called the “pass through oil” technique.  You want to make sure the surface of the wok is coated nicely in oil and the pan is super hot before adding the beef.  This will ensure a nice crust.  Initially the beef will stick to the wok but will loosen once it’s cooked.  As soon as the beef fully changes color, remove from heat.  The beef will continue to cook as it rests and you will toss it back in at the end.  So it’s important to not overcook it during the “pass through oil”.
  8. If your noodles are still not loosening, add a bit more water to deglaze your wok.
 

Substitutions

Beef

You can also use slices of chicken breast or thigh meat instead of beef.  Pork tenderloin or boneless pork loin are also great options for quick frying.  Use the same velveting technique.

Fresh rice noodles (vs. dry rice noodles) 

Fresh noodles are definitely preferred over dry noodles but this recipe works well with dry noodles as well.  Make sure to cook the noodles as per the package instructions.   I would run them under cold water to stop the cooking process & stiffen them especially if you are not frying them right away so that they don’t break apart as easily.  Toss it with a little oil to keep the noodles from sticking together.

Vegetables

Most Chinese restaurants will use Shanghai bok choy, bok choy or yu choy.  These all have big leaves and a crunchy stem for best textural contrast.  You can also use broccoli or green beans, but cut them smaller so they cook quickly.
 
Keyword beef chow fun, beef ho fun noodles, beef wide rice noodles
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