Beef Chow Fun Ho Fun Noodles

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A classic Cantonese stir-fry featuring silky wide rice noodles, tender marinated beef, crisp bean sprouts, and scallions tossed in a savory dark-soy glaze. The hallmark is smoky wok hei flavor achieved in just minutes over very high heat.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 19 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 6 gSugar
• 30 gProtein
• 780 mgSodium
• 620 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 11 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the beef and marinade

• 12 oz (340 g) flank or sirloin steak, very thinly sliced against the grain
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon neutral oil

For the sauce

• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 2 tablespoons water or beef stock

For the stir-fry

• 1 lb (450 g) fresh wide rice noodles (ho fun), separated into individual strands
• 2 tablespoons peanut or vegetable oil, divided
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 8 oz (225 g) fresh bean sprouts, rinsed and drained
• 4 scallions, cut into 2-inch lengths
• White pepper, to taste

Directions

1. In a bowl, combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, baking soda, and oil. Mix well and let marinate for 15 minutes while you prep the remaining ingredients.
2. Whisk together the dark soy sauce, light soy sauce, oyster sauce, sugar, sesame oil, and water in a small bowl. Set the sauce near your wok so it is ready to pour.
3. Heat a large wok or skillet over the highest possible heat until smoking. Add 1 tablespoon of oil, then spread the beef in a single layer. Sear without stirring for 30 seconds, then stir-fry just until the beef is about 80 percent cooked, about 1 minute total. Transfer to a plate.
4. Add the remaining 1 tablespoon of oil to the wok. Add the garlic and ginger and stir-fry for 15 seconds until fragrant but not browned.
5. Add the ho fun noodles to the wok and toss gently to separate and heat through, about 1 minute. Pour the prepared sauce over the noodles and toss continuously so every strand is evenly coated and the sauce reduces to a glossy glaze, about 2 minutes.
6. Return the beef to the wok along with the bean sprouts and scallions. Toss everything together over high heat for 30 to 45 seconds, keeping the bean sprouts crisp. Finish with a generous pinch of white pepper and serve immediately, hot from the wok.

Cook’s Notes

• Use fresh wide rice noodles from the refrigerated section of an Asian market whenever possible. If using dried ho fun, soak in hot water until pliable and drain thoroughly before stir-frying.
• Slice the beef as thinly as possible and freeze it for 20 minutes first to make slicing easier. Cutting against the grain keeps each bite tender.
• A screaming-hot wok is essential for authentic wok hei. Work in two batches if your pan is small, and keep everything moving to avoid steaming the noodles.
• Handle the noodles gently with chopsticks or two spatulas. Vigorous stirring will break the wide strands into small pieces.
• If you cannot find fresh ho fun, day-old leftover cooked rice noodles tossed with a teaspoon of oil work beautifully and separate more easily.

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