Beef Chow Fun

A home version of the Cantonese stir-fried rice noodle dish that holds up against takeout. The key is fresh rice noodles, a proper dark soy sauce, and enough heat to get char on the noodles without turning them to mush. Serves 6.

Ingredients

Beef marinade:

• 1 lb beef tenderloin, thinly sliced (any cut works)
• 2 tbsp oyster sauce
• 1 1/2 tbsp soy sauce
• 1/2 tbsp chicken bouillon
• 2 tsp cornstarch
• 1/2 tsp white pepper
• 1/4 tsp baking soda (for tenderizing)

Sauce:

• 2 tbsp dark soy sauce (do not substitute regular soy sauce -- it will be far too salty)
• 2 tbsp oyster sauce
• 2 tbsp Shaoxing cooking wine
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1/2 tbsp chicken bouillon
• 1/2 tbsp sesame oil
• 1 tsp cornstarch

Everything else:

• 2 lbs fresh rice noodles, peeled and separated
• 3 large eggs
• 1 large onion, sliced about 1/4 inch thick
• 2 cups bean sprouts
• 1 bundle green onions, cut into 3-inch pieces
• 4-5 cloves garlic, rough chopped
• Cooking oil (generous amounts, multiple additions)

Method

1. Combine the beef with the marinade ingredients. Mix well and let it sit for at least 15 minutes.

2. While the beef marinates, peel the fresh rice noodles. Take a slab and rub it against the cutting board -- the sheets separate cleanly. This is a restaurant trick that works every time.

3. Mix all the sauce ingredients together in a bowl and set aside.

4. Heat the wok with a generous amount of oil. Cook the marinated beef until done, then remove it from the wok and set aside.

5. Add more oil to the wok. Stir-fry the garlic and sliced onions for 1-2 minutes. Keep the onions only slightly cooked so they still have bite.

6. Add the noodles and cook until you get a slight char, about 2-3 minutes.

7. Push the noodles to the side, add a little oil to the cleared spot, and crack in 3 eggs. Once the eggs are about 80% cooked, toss everything together.

8. Add the beef back in, pour the sauce over the noodles, then add bean sprouts and green onions. Finish with a heavy drizzle of sesame oil.

9. Toss on high heat until everything is mixed. Dig under and lift rather than stirring -- this keeps the noodles from breaking. Turn off the heat and serve immediately.

Key Takeaways

• Dark soy sauce is not optional. It provides color and a milder salinity than regular soy sauce. Swapping in regular soy will make the dish too salty and leave the noodles pale.
• Fresh rice noodles need the right prep. Rub the noodle sheets against a cutting board to peel them apart cleanly without tearing.
• Baking soda tenderizes the beef. A small amount in the marinade breaks down the protein surface so thin slices stay soft after high-heat cooking.
• Char matters. Give the noodles 2-3 minutes of undisturbed contact with the hot wok before tossing. That slight char is what separates homemade chow fun from steamed noodles with sauce.
• Lift, don't stir. Wide rice noodles are fragile. Dig underneath and fold upward to mix without shredding.