Beef Chow Fun
Submitted by Hon
Cantonese beef chow fun with wok-seared wide rice noodles, marinated flank steak, fermented black beans, and oyster sauce. Smoky wok hei flavor in 25 minutes flat.
YIELD
6 servingsPREP
20 minCOOK
5 minREADY
25 minIf you’ve ever wondered why your homemade chow fun never tastes like the plate you get at a Cantonese restaurant, the secret is wok hei: that charred, smoky breath of the wok that only comes from blazing heat and fearless tossing.
This recipe gets you close. Wide rice noodles are pan-fried in peanut oil until the edges just start to crisp, then set aside while marinated flank steak sears hard on one side. Fermented black beans, fresh ginger, and a splash of dry sherry build layers of savory, funky depth.
The sauce brings it all home with dark soy, oyster sauce, and white pepper, coating every slippery noodle in glossy, umami-rich flavor.
Bean sprouts and cilantro go in at the very end for crunch and freshness.
Chef Tips
- Get your wok screaming hot before anything goes in. If it’s not smoking, it’s not ready. That’s where wok hei comes from.
- Don’t move the beef once it hits the wok. Let it sear on one side until it browns, then toss. This gives you caramelization instead of grey, steamed meat.
- Fresh wide rice noodles (ho fun) are usually found in the refrigerated section of Asian grocery stores. If they’re cold and stiff, microwave them briefly to loosen up before slicing.
- Fermented black beans (dow see) are salty and pungent. A quick rinse tames them just enough.
Ingredients
Directions
Slice the chow fun into noodles about ½ inch wide.
Slice the meat and mix the marinade.
Marinate the meat for 15 minutes. Heat the wok and add 2 tablespoon of the peanut oil.
Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges.
Remove to the serving platter and set aside.
Heat the wok again and add 3 tablespoon of the peanut oil along with the garlic and ginger.
Chow for a moment and add the rinsed black beans and the sherry.
In this chow the onion and green pepper, just until very hot.
Remove to the serving platter. Heat the wok a third time and add 2 tablespoon of the peanut oil and the meat. Chow on one side only until it begins to brown. Return the vegetables, the noodles, and the sauce to the wok and toss with the meat until hot. Add the bean sprouts, toss just a minute or so and serve. Garnish with Chinese parsley.
Comments
