Beef and Noodle Stir-Fry — Cantonese Beef Chow Fun
Silky wide rice noodles dry-fried with velveted beef, bean sprouts, and spring onion in a dark soy and sesame glaze, one of Cantonese cuisine's greatest noodle dishes.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss beef slices with 2 tbsp light soy sauce, 2 tsp cornstarch, 0.5 tsp baking soda, and 1 tsp sesame oil. Marinate 10 minutes. Mix 3 tbsp dark soy sauce, 2 tbsp light soy sauce, and 1 tsp sesame oil into a sauce. Gently separate noodles. Mince garlic, cut spring onion into 5cm lengths.
Sear
Heat 2 tbsp neutral oil in a wok or large skillet over high heat until smoking. Add beef in batches if needed and sear 2–3 minutes until browned. Remove and set aside.
Char
Add remaining oil. Lay noodles in a single layer without stirring. Leave 1–2 minutes until the base chars and becomes smoky.
Saute
Toss noodles once. Add minced garlic and toss 20 seconds over high heat until fragrant.
Glaze
Pour sauce over noodles and toss continuously for 1 minute over high heat until evenly coated and glossy.
Finish
Return beef to the wok. Add bean sprouts and spring onion, toss 30 seconds keeping them crisp and bright.
Plate
Transfer to bowls or plates and serve immediately while noodles are hot and textures are distinct.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.