Beef Chow Fun
February 25, 2026 • 0 comments
Beef Chow Fun is a classic Cantonese stir-fried noodle dish featuring tender slices of Circle J flank steak, wide rice noodles, onions, scallions, and crisp bean sprouts tossed in a rich soy-based sauce. The smoky “wok hei” flavor and glossy noodles make this quick stir-fry a takeout favorite you can easily recreate at home.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (10 ounces) Grass-fed Flank Steak
- (1/2) Yellow onion, thinly sliced
- (1 handful) Bean sprouts, rinsed and drained
- (3) Scallions, cut into 1-inch pieces
- (1 pound) Fresh wide rice noodles
- (1 teaspoon) Baking soda
- (1 tablespoon) Cornstarch
- (1 tablespoon) Oyster sauce
- (1 tablespoon) Soy sauce
- (1 teaspoon) Tamari
- (1/4 teaspoon) White pepper
- (2 tablespoons) Water
- (1 teaspoon) Cooking wine (Shaoxing or dry sherry)
- (1 teaspoon) Sugar
- (1 tablespoon) Cooking oil
- (1 teaspoon) Tamari
- (1 tablespoon) Soy sauce
- (1 tablespoon) Oyster sauce
- (3 tablespoons) Cooking oil (vegetable, canola, or peanut oil)
- (1 teaspoon) Sesame oil
Directions
- Slice the Beef
Cut the flank steak into thin ¼-inch slices against the grain, then rinse and pat dry. - Prep the Vegetables
Thinly slice the yellow onion. Rinse and drain the bean sprouts. Chop the scallions into 1-inch pieces, separating the white and green parts. - Make the Beef Marinade
In a mixing bowl, whisk together baking soda, cornstarch, oyster sauce, soy sauce, tamari, white pepper, water, cooking wine, sugar, and oil until smooth. - Marinate the Beef
Add the sliced beef to the marinade, coating each piece evenly. Set aside for at least 20–30 minutes to tenderize and absorb flavor. - Prepare the Rice Noodles
Gently separate the rice noodles by hand so they don’t clump together. If cold or stiff, microwave them briefly to soften before cooking. - Mix the Chow Fun Sauce
In a small bowl, combine tamari, soy sauce, and oyster sauce. Stir until blended and set aside. - Sear the Beef
Add 1 tablespoon of oil to the marinated beef to lock in moisture. Heat a wok over high heat until smoking, add 3 tablespoons oil, and sear the beef for 40–60 seconds until browned but still slightly pink. Remove and set aside. - Stir-Fry the Vegetables and Noodles
Wipe the wok clean and add a touch of oil. Sauté the onion and the white parts of the scallions for about 30 seconds until fragrant. Add the noodles and toss gently for 2 minutes until they loosen and begin to turn golden. Pour in the sauce and toss to coat. - Combine Everything
Add the green scallion tops, bean sprouts, and seared beef. Stir-fry together for about 1 minute, then drizzle with sesame oil to finish. - Serve
Taste and adjust seasoning as needed. Plate hot and serve family-style at the center of the table.
