Beef 'Chow Fun' (Beef stir fried rice noodle)

February 24, 2015
3 Ratings
  • Prep time 30 minutes
  • Cook time 20 minutes
  • Serves 3-4 people
Author Notes

No better way to ring it in than Beef ‘Chow haw fun’. This is a winner winner among any crowd, trust me.

They will shovel it back like you wouldn’t believe. It may be take a few tries to get it perfect but it is well worth it. Something I ate on weekends growing up! —lovemesaysfood

What You'll Need
  • For the beef marinate
  • 200 grams beef flank, sliced
  • 1 tablespoon Kikoman Light soy sauce
  • 1 teaspoon Sugar
  • 1 teaspoon Cornstarch
  • 1 dash Sesame oil
  • For the dish
  • 500 grams Fresh flat rice noodle
  • 1/2 Onion, cut in 1/4" slices
  • 120 grams Bean Sprouts
  • 2-3 Flat slices of ginger 1/8" wide
  • 1 Chinese Chives or Spring onion, diagonally cut
  • 2 tablespoons Light Kikkoman Soy Sauce
  • 1 tablespoon Dark Kikkoman Soy Sauce
  • 1 teaspoon sugar
  • 1 pinch salt, to taste
  • 1 splash grapeseed oil
  1. For the beef marinate
  2. Combine ingredients to coat the slices of beef.
  3. Leave to marinate for 15-20 minutes.
  1. For the dish
  2. Prepare the seasoning 'slurry' of soy sauces, and sugar in a bowl and set aside.
  3. Heat up wok on medium, once hot add 1 Tbs of Oil, then fry beef with marinate until pieces are just under done. Set aside.
  4. Heat more oil in the pan and sauté onions until soft and transclucent.
  5. Add ginger and bean sprouts and cook until semi soft. Push them to the side of the wok.
  6. Secret Step: heat the fresh noodles in the microwave for 1-2 minutes just to get them warm and separated before adding them to the wok.
  7. Turn the heat to High. Toss the separated noodles into the wok with the vegetables. Stir with an upward motion to properly mix all the ingredients.
  8. Add Seasoning and mix well to distribute colour and taste throughout.
  9. Taste as you go, if it requires more salty soy flavour add light soy. Colour can be added by adding more dark soy.
  10. Re-add the beef that was previously set aside. Garnish with sliced onion & Serve!

See what other Food52ers are saying.

  • sexyLAMBCHOPx
  • JL
  • JohnL

3 Reviews

JL July 4, 2018
If I do not have fresh noodles available, is there a way to use dried rice noodles?
JohnL October 2, 2015
I like to add a little splash of rice wine, and also I like to get my pan hot enough to lightly char and crisp the edges of the onions and the noodles. That's how my favorite restaurant always did it and I think it adds spirit, color, and extra flavor to this delicious dish. To achieve this effect, I don't pre-warm the noodles, and I combine the noodles and onions (I use jumbo onions that are thick & meaty and remain succulent and crisp after cooking) with the sauce and BLAST cook it in a screaming hot pan undisturbed with the lid on for a couple of minutes or so until the contents of the pan or wok are thoroughly heated and the caramelization takes place. Then I uncover and quickly stir in the raw sprouts and scallions and toss a few times to combine.
sexyLAMBCHOPx February 24, 2015
Looks delicious!