Beef Chow Fun is a delicious stir-fried noodle dish featuring wide rice noodles, tender flank steak, and a variety of fresh vegetables, all tossed in savory sauces.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Chinese
Diet:Gluten Free
Ingredients
Scale
1 pound wide rice noodles
8 ounces flank steak, thinly sliced
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 cup bean sprouts
1 cup bell peppers, sliced (red or green)
1 cup onion, sliced
2 green onions, chopped
1 teaspoon garlic, minced
1 teaspoon ginger, minced
Salt and pepper to taste
Instructions
Soak the wide rice noodles in hot water for about 30 minutes until softened. Drain and set aside.
In a bowl, combine the sliced flank steak, soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for about 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for about 2-3 minutes until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the sliced onion and bell peppers to the skillet and stir-fry for about 3-4 minutes until they begin to soften.
Add the drained rice noodles and cooked beef back into the skillet. Toss everything together gently, ensuring the noodles are coated with the sauces.
Add the bean sprouts and chopped green onions, and stir-fry for another 2 minutes. Season with salt and pepper to taste.
Serve hot, garnished with additional green onions if desired.
Notes
For extra flavor, add a splash of sesame oil before serving.
To make it vegetarian, substitute the beef with tofu and use vegetable broth instead of oyster sauce.