Chinese Beef Chow Fun with Bean Sprouts
Beef chow fun is built around heat, timing, and wide rice noodles that stay supple instead of breaking apart. This version keeps the ingredient list focused: marinated flank steak, fresh bean sprouts, scallions, ginger, garlic, and a balanced soy sauce mixture that coats the noodles without turning them soggy.
Fresh wide rice noodles give the best texture because they loosen quickly in the wok and pick up the sauce in broad, chewy ribbons. If the noodles are chilled or stiff, a short steam or a brief pass under warm water makes them easier to separate before they hit the pan.
The beef is sliced thinly across the grain and tossed with soy sauce, Shaoxing wine, cornstarch, and a little oil. That quick marinade helps the slices brown fast while staying tender, which matters because the stir-fry moves quickly once the wok is hot.
Cook in batches and resist constant stirring. Letting the noodles sit briefly against the hot pan encourages light char and the familiar restaurant-style aroma, while the bean sprouts and scallions go in near the end so they keep their snap.
Nutrition (per serving)
Directions
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1
Separate the wide rice noodles with your fingers. If they feel firm or clumped, steam them for 2 minutes or rinse briefly under warm water, then drain well and pat off excess moisture.
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2
Toss the beef with 1 tablespoon light soy sauce, Shaoxing wine, cornstarch, white pepper, and 1 teaspoon neutral oil. Let it stand for 15 minutes while you prepare the vegetables and sauce.
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3
Stir together the remaining 1 tablespoon light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and 2 tablespoons water in a small bowl.
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4
Heat a wok or large heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil, spread in the beef, and sear for 60 to 90 seconds until mostly browned. Transfer the beef to a plate.
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5
Add the remaining 2 tablespoons neutral oil to the wok. Stir-fry the garlic and ginger for about 10 seconds, just until fragrant, without letting them brown.
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6
Add the rice noodles and spread them across the hot surface. Let them sit for 30 seconds, then toss gently with a wide spatula so the noodles soften and pick up light char.
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7
Pour the sauce around the sides of the wok and toss the noodles until evenly glossy, about 1 minute. Use gentle lifting motions to avoid breaking the noodles.
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8
Return the beef and any juices to the wok. Add the bean sprouts and scallions, then stir-fry for 1 to 2 minutes until the sprouts are hot but still crisp.
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9
Taste and adjust with a small splash of soy sauce if needed. Serve immediately while the noodles are glossy, hot, and springy.
Ingredients
- Fresh wide rice noodles:1 1/2 lb
- Flank steak, thinly sliced across the grain:12 oz
- Light soy sauce:2 tbsp
- Dark soy sauce:1 tbsp
- Shaoxing wine:1 tbsp
- Oyster sauce:1 tbsp
- Cornstarch:1 tsp
- Sugar:1 tsp
- White pepper:1/4 tsp
- Neutral oil:3 tbsp
- Garlic, minced:3 cloves
- Fresh ginger, minced:2 tsp
- Bean sprouts, rinsed and dried:3 cups
- Scallions, cut into 2-inch pieces:4 scallions
- Sesame oil:1 tsp
Tips & Notes
- Dry bean sprouts and noodles well before stir-frying so the wok stays hot and the sauce does not turn watery.
- If using dried wide rice noodles, cook them until just pliable, rinse under cool water, and drain thoroughly before stir-frying.
- A carbon steel wok gives the best char, but a large cast iron or stainless steel skillet also works if it is preheated well.
- Cook a half batch at a time if your pan is crowded; overcrowding steams the noodles instead of searing them.
