Hong Kong Beef Chow Fun

About This Recipe

Chow fun is the essence of wok mastery — wide, flat rice noodles that are soft yet slightly charred, coated in a light sauce and studded with tender beef, crispy bean sprouts, and fragrant scallions. The beauty is in the high heat and timing: the noodles must be freshly made (not dried), and the wok must be roaring hot to achieve the signature wok hei (breath of the wok).

Ingredients

Serves 2

• 200 gbeef sirloin, thinly sliced
• 250 gfresh wide rice noodles (chow fun)
• 2 cupsbean sprouts
• 3 stalksscallions, chopped
• 3 tbspsoy sauce
• 2 tbspoyster sauce

Instructions

1. 1

   Marinate beef

   Toss beef with soy sauce and cornstarch. Rest 10 minutes.

2. 2

   Heat wok and sear beef

   Heat wok over high heat until smoking. Sear beef until caramelized, 2 minutes. Remove and set aside.

3. 3

   Fry noodles

   Add noodles to the wok, breaking them apart. Fry until they start to char, 2–3 minutes.

4. 4

   Combine and finish

   Return beef, add oyster sauce and bean sprouts. Toss for 1 minute. Top with scallions and serve.

Variations

• •

  Make with shrimp or squid

• •

  Add mushrooms or Chinese broccoli

• •

  Make vegetarian with extra tofu

Storage

Best eaten immediately. Doesn't reheat well due to noodle texture loss.

Frequently Asked Questions