Beef Chow Fun

Updated Oct. 13, 2023

Beef Chow Fun
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
4(278)
Comments
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Chewy, caramelized, slightly charred noodles are the star of beef chow fun, the Cantonese classic. (“Chow” means “stir-fry” and “fun” means “rice noodles.”) Scorching wide, springy rice noodles on a very hot surface achieves something similar to wok hei, the smoky savoriness that is the signature of wok stir-fries. The dish’s history is not certain, but according to “The Wok” by J. Kenji López-Alt (W. W. Norton & Company, 2022), some believe it originated at a food stall in Guangzhou (then Canton), China, during the Japanese occupation in the late 1930s and early 1940s. A Japanese military commander ordered hor fun noodles, but the stall was out of the starch needed to make the gravy. The cook improvised, stir-frying the beef and noodles with a thin, savory soy sauce until it was absorbed. It was so good that it stood the test of time.

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Ingredients

Yield:4 servings
  • 8ounces dried wide rice noodles (for fresh noodles, see Tip 1)
  • 1teaspoon cornstarch
  • 1teaspoon toasted sesame oil
  • 1tablespoon plus 1 teaspoon Shaoxing wine or dry Sherry
  • 1tablespoon plus 1 teaspoon soy sauce or tamari
  • ¼teaspoon baking soda (optional, for more tender meat)
  • 8ounces skirt or flank steak
  • 1tablespoon dark soy sauce (for substitute, see Tip 2)
  • 2tablespoons neutral oil, such as peanut or rice bran
  • 1small yellow or white onion, thinly sliced
  • 3 to 4ounces mung bean sprouts
  • 3scallions, cut into 2-inch pieces
  • 2garlic cloves, finely chopped
  • Salt and ground white pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

359 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 18 grams protein; 730 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place noodles in a large bowl and cover with hot tap water. Drain and replace with more hot tap water every 10 minutes until the noodles are white, limp and partially tender, 30 to 40 minutes. Gently separate any noodles that stick together as you go. Drain and set aside.

  2. Step 2

    In a medium bowl, stir together the cornstarch, sesame oil, 1 teaspoon Shaoxing wine, 1 teaspoon soy sauce and the baking soda, if using. Cut the steak lengthwise (with the grain) into 2-inch-thick pieces, then thinly slice each piece against the grain. (If you’re having trouble getting the steak thin enough, freeze the meat for 10 to 15 minutes to firm slightly.) Add the steak to the marinade and let sit for at least 15 minutes and up to 2 hours.

  3. Step 3

    In a small bowl, make the sauce by stirring together the dark soy sauce, remaining 1 tablespoon Shaoxing wine, remaining 1 tablespoon soy sauce and 1 tablespoon water.

  4. Step 4

    Heat a 14-inch wok or well-seasoned 12-inch cast-iron skillet over high heat until smoking. Swirl in 1 tablespoon of the neutral oil. Add the steak in a single layer, leaving any excess marinade in the bowl. Cook, undisturbed, until browned underneath, 1 to 2 minutes. Stir-fry until no longer pink, about 30 seconds. Transfer to a plate.

  5. Step 5

    Add the remaining 1 tablespoon oil and onion and stir-fry until the onion is crisp-tender and charred in spots, 1 minute. Add the noodles, toss to combine and spread into an even layer. Cook, undisturbed, until the noodles are crusty and slightly charred underneath, 1 to 2 minutes. Add the bean sprouts, scallions and garlic. Return the beef and any of its juices to the wok. Pour the sauce around the perimeter of the noodles. Stir-fry until the beef is cooked, the sauce is dry and the noodles are starting to sizzle, 30 seconds to 1 minute. Season to taste with salt and white pepper.

Tips
  • This recipe also works with 12 ounces fresh hor fun noodles, which are available at Asian groceries. If they are refrigerated and stiff, after Step 3, sprinkle the noodles with 1 teaspoon of water and microwave in 30-second intervals until softer, 1½ to 2 minutes. Slice 1-inch long if necessary. Gently separate and toss with neutral oil until ready to use. If your noodles are soft, slice 1-inch long if necessary and add them to the wok in Step 5.
  • Dark soy sauce is sweeter, thicker and richer than regular soy sauce and is available at Asian groceries. To replicate dark soy sauce, combine 1 tablespoon soy sauce with 1 teaspoon molasses.

Ratings

4 out of 5
278 user ratings
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Comments

I followed the recipe precisely, and I found that it had no flavor. My husband applied a lot of chili oil just to make it through dinner. I will not make this version again.

Equally good with chicken or pork. Haven’t tried tofu but it would probably work too.

In response to another note, beef chow fun is not supposed to be "crispy" like pan fried birds nest noodles. If it turned to mush you way overcooked it and drowned it in liquid.

Instead of the recommended noodles, I substituted Trader Joe’s Thai whole wheat noodles, which are pre-cooked. They warm up quickly, crisp nicely, and hold flavor really well. I made the mistake of using inside skirt steak, which can be fatty and tough, but it still turned out to be delicious. Outside skirt would be my preferred option. I also added some chili oil for a little heat. Overall, a delicious easy to make meal.

Was a little disappointed with this recipe, it was a little bland. I would make it again but probably add more veggies and I think I would cook it in a wok to make it more of a stir fry/hot noodle dish. To make it a little quicker, I'd also cook the rice noodles on stovetop al-dente versus trying to soften in water (step 1). Not a bad dish but it didn't wow me.

Mushy, kinda tasteless..maybe it's just me, nit terribly versed in wok cookery.

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