Beef Chow Fun

Name: Beef Chow Fun
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 400 g fresh rice noodles; 300 g beef flank; 150 g bean sprouts; 2 scallions; 2 tbsp soy sauce; 1 tbsp dark soy; 2 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Beef Chow Fun is a staple of Cantonese home cooking, where wok technique meets the comforting flavors of everyday ingredients. This dish often graces the table for lunch or dinner, offering a taste of Hong Kong's bustling streets right in your kitchen. Traditionally, it is prepared with a deft hand, measuring salt by feel and adding a generous splash of oil to achieve the perfect sizzle. Each home version is a reflection of personal taste, passed down through generations.

Expect a harmonious blend of tender beef flank and silky rice noodles, kissed by the umami of soy sauce. Bean sprouts and scallions bring a fresh crunch, contrasting the rich, savory notes. This dish is best enjoyed family-style, inviting everyone to reach in with chopsticks and savor its warm, hearty flavors. The simplicity of its ingredients belies the depth of its taste, making each bite a comforting reminder of home-cooked meals.

Ingredients

400 gfresh rice noodles
300 gbeef flank
150 gbean sprouts
2scallions
2 tbspsoy sauce
1 tbspdark soy
2 tbspoil
to tastefine sea salt

Method

Begin by slicing the 300 g beef flank against the grain into thin strips, about 1/4 inch thick. This ensures the meat remains tender after cooking. Season the beef with a pinch of fine sea salt and let it sit for a few minutes to absorb the flavor.
Heat a large wok or heavy skillet over high heat until it starts to smoke slightly. Add 2 tbsp of oil, swirling to coat the surface. Once the oil is shimmering, add the beef strips in a single layer. Let them sear without stirring for about 1-2 minutes until the edges are deeply browned and caramelized, then flip and brown the other side. Remove the beef from the wok and set aside.
In the same wok, add a little more oil if necessary, then add the 400 g fresh rice noodles. Stir-fry the noodles quickly, using a spatula to gently separate them, until they are heated through and slightly charred at the edges. This step should take about 2-3 minutes, and the noodles should be soft and pliable.
Add the beef back into the wok with the noodles. Pour in 2 tbsp soy sauce and 1 tbsp dark soy sauce, tossing everything together to coat the noodles and beef evenly. The dark soy sauce will give the dish a rich color and depth of flavor.
Add 150 g bean sprouts and 2 scallions, sliced into 2-inch pieces, to the wok. Stir-fry for another minute until the bean sprouts are just tender but still crisp, and the scallions are bright green and fragrant. Taste the dish and adjust the seasoning with more fine sea salt if needed.
Transfer the Beef Chow Fun to a serving platter. The dish should be glossy with sauce, the beef tender, and the noodles slightly chewy with a hint of smokiness from the wok. Serve immediately, encouraging everyone to share and enjoy.