Beef Chow Fun
干炒牛河
Wide fresh rice noodles stir-fried on an extremely high flame with sliced beef, bean sprouts, and green onion in only soy sauce and oyster sauce — the signature dish of Cantonese wok hei cookery.
- Total
- 23 min
- Serves
- 2
- Level
- Medium
Prep 15 min · Cook 8 min
Ingredients
Method
Velvet beef: toss with baking soda, cornstarch, soy sauce, and Shaoxing wine. Marinate 15 minutes; rinse baking soda off before cooking.
About 15 min
Separate rice noodle sheets gently by hand into individual noodles. Do not break them — they should be wide ribbons.
About 3 min
Heat wok over the highest possible flame until smoking. Add oil and sear beef quickly 1–2 minutes. Remove.
About 3 min
Add more oil. Toss noodles in the smoking wok with dark soy sauce and light soy sauce 1–2 minutes without stirring too much — let them char slightly for wok hei.
About 3 min
Return beef. Add bean sprouts and green onion. Toss 1 minute. Drizzle oyster sauce. Serve immediately — wok hei dissipates fast.
About 2 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 28 g
- Carbs
- 56 g
- Fat
- 16 g
- Fibre
- 2 g
- Sodium
- 920 mg
Contains: gluten, soy
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Recipe by Boon Tools.