Cantonese Beef Chow Fun
A classic Cantonese dim sum and banquet staple featuring tender velveted beef, wide flat rice noodles (ho fun), crisp bean sprouts, and fragrant scallions, all dry-fried over screaming high heat with rich soy sauces to achieve signature wok hei.
Ingredients
- •12 oz flank steak, thinly sliced across the grain
- •1 tablespoon light soy sauce (for marinade)
- •1 tablespoon Shaoxing cooking wine
- •0.25 teaspoon baking soda
- •1 teaspoon cornstarch
- •1 tablespoon water
- •1 tablespoon vegetable oil (for marinade)
- •1.5 lb fresh wide flat rice noodles (ho fun), gently separated
- •2 tablespoon light soy sauce (for stir-fry sauce)
- •1.5 tablespoon dark soy sauce
- •1 tablespoon oyster sauce
- •0.5 teaspoon granulated sugar
- •0.25 teaspoon ground white pepper
- •2 cups mung bean sprouts, thoroughly dried
- •4 stalks scallions, cut into 2-inch batons (whites and greens separated)
- •2 oz yellow chives or Chinese garlic chives, cut into 2-inch pieces
- •1 tablespoon fresh ginger, peeled and thinly julienned
- •3 tablespoon peanut oil or high-smoke-point oil, divided
Instructions
- 1.
In a medium bowl, combine the sliced flank steak, 1 tablespoon light soy sauce, Shaoxing wine, baking soda, cornstarch, and water. Massage the meat with your hands until the liquid is fully absorbed. Drizzle with 1 tablespoon of vegetable oil to seal the marinade, then set aside for 15 to 20 minutes.
- 2.
In a small bowl, whisk together 2 tablespoons light soy sauce, dark soy sauce, oyster sauce, granulated sugar, and ground white pepper until the sugar is dissolved. Set aside.
- 3.
Prepare the fresh rice noodles: if cold or stiff, microwave them for 30 to 45 seconds to soften slightly, then gently peel apart the individual ribbons onto a tray so they do not clump.
- 4.
Heat a well-seasoned carbon steel wok over high heat until smoking. Swirl in 1.5 tablespoons of peanut oil to coat the surface. Add the marinated beef in a single layer and sear undisturbed for 45 to 60 seconds until a deep browned crust forms. Flip and stir-fry for another 30 seconds until the beef is about 80% cooked through. Transfer the beef and any juices immediately to a clean plate.
- 5.
Wipe any excess residue from the wok and place it back over high heat. Add the remaining 1.5 tablespoons of peanut oil. Add the julienned ginger and the white parts of the scallions, stir-frying for about 10 seconds until fragrant.
- 6.
Spread the rice noodles evenly into the wok. Let them sear undisturbed for about 1 minute to blister and absorb the heat, then gently toss using a wide wok spatula or chopsticks to flip without breaking the noodles.
- 7.
Pour the prepared sauce mixture in a circular motion around the perimeter of the wok so it sizzles on contact with the hot metal. Toss and turn the noodles gently for 1 to 2 minutes until every strand is evenly coated in a rich, glossy amber-brown color.
- 8.
Return the cooked beef and any rested juices to the wok. Add the mung bean sprouts, green parts of the scallions, and yellow chives. Toss vigorously over maximum heat for 1 minute until the sprouts are crisp-tender, the greens are slightly wilted, and an intense smoky aroma rises.
- 9.
Transfer immediately onto a large warm serving platter and serve piping hot.
Tips
- 💡Ensure the mung bean sprouts are completely dry after rinsing; excess moisture will create steam, making the noodles soggy and eliminating wok hei.
- 💡Do not overwork the rice noodles with your spatula. Use a gentle lifting and flipping motion or toss the wok to keep the strands whole and intact.
- 💡If using chilled pre-cut noodles from the supermarket, never wash them in water. Warm them gently in the microwave or steam them briefly just until pliable enough to separate.
- 💡Dark soy sauce is crucial for the classic mahogany color and caramelized depth of flavor without over-salting the dish.
Recipe from TheCookbook.ai
Created by Basil Roux