Recipes>Beef Recipes

Beef Chow Fun

by Emma Chung from Easy Chinese Food Anyone Can Make

Easy

Serves 4

Total 30min

Cook 30min

This Hong Kong stir fry brings together wide rice noodles and strips of steak and spring onion in a soy-based sauce with just a hint of sweetness. Quick enough to make on busy weeknight and absolutely delicious.

Discover more delicious Noodle recipes

From ramen to phở

From the book

Easy Chinese Food Anyone Can Make

Emma Chung

Buy From

Introduction

This is one of my all-time favourite Hong Kong noodle dishes. The beef is silky and tender and the rice noodles absorb all the sauce. The name of this dish literally translates to ‘dry stir-fry noodle’, because it’s cooked quickly over high heat to prevent the beef and noodles from overcooking. If you can, try to seek out fresh rice noodles. They’re an affordable ingredient most often sold in the chilled aisle of Asian supermarkets and make all the difference in a simple dish like this.

Tags

Ingredients

Essential kit

You will need: a wok or a large frying pan.

Method

Place the beef in a medium bowl and add the marinade ingredients. Massage for 1–2 minutes, then leave to marinate for at least 10 minutes.

In a small bowl, mix together the ingredients for the sauce.

Heat 1 tablespoon of the oil in a large wok or frying pan over a high heat. Add the marinated beef, spreading it out into a thin layer, and cook for 3–4 minutes, undisturbed. Flip and cook for 1–2 minutes on the other side until almost cooked through. Transfer to a plate and set aside.

Reheat the wok or pan with the other tablespoon of oil over a high heat. Add the spring onions and cook for 1–2 minutes, then add the beansprouts and chives, and cook for 2–3 minutes. Add the noodles and toss to combine with two spatulas or chopsticks.

Return the beef to the pan. Add the sauce around the edges of the pan and toss vigorously to combine. Cook for 2–3 minutes until the noodles have absorbed all the sauce (the stir-fry should be quite dry). Taste to adjust the seasonings. Transfer to a large plate and serve.

Note: If using dried rice noodles, place in a large bowl and cover with boiling water. Leave to soak for 5–7 minutes until the noodles are soft with a slight bite. You want the noodles to be slightly underdone so they retain their texture after stir-frying. Drain, then transfer to a large colander. Leave to steam dry for 5–7 minutes. Once dry, toss lightly with cooking oil to prevent the noodles from sticking to each other.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Noodle Recipes

View all

Jamie Oliver’s Gochujang Chicken Noodle Traybake

by Jamie Oliver from Simply Jamie

Nadiya Hussain’s Noodle Soup

by Nadiya Hussain from Cook Once, Eat Twice

More Chinese Recipes

View all

Lemon Chicken

by Emma Chung from Easy Chinese Food Anyone Can Make

Air Fryer Easy Cantonese Roast Pork

by Kwoklyn Wan from Chinese Made Easy

More Beef Recipes

View all

Mary Berry’s Braised Beef with Cauliflower and Potato Mash

by Mary Berry from Mary 90: My Very Best Recipes

Jamie Oliver’s Steak and Sticky Aubergine Salad

by Jamie Oliver from Eat Yourself Healthy

Get our latest recipes, features, book news and ebook deals straight to your inbox every week