Beef chow fun (chow hor fun) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
China Region / Locale: Guangdong Servings: Serves 4
China Region / Locale: Guangdong Servings: Serves 4Beef chow fun, also known as chow hor fun, hails from the southern regions of China, specifically Guangdong province, known for its Cantonese culinary flair. This dish embodies the cultural melding of savory beef and wide rice noodles, stir-fried in a smoking-hot wok that encapsulates the art of ‘wok hei’. The sizzling beef, coated in fragrant soy sauces and mingled with crunchy bean sprouts and vibrant green onions, makes it a beloved staple both in Chinese households and restaurants globally.
Ingredients
- Flat rice noodles – 1 lb / 450 g
- Beef flank steak – 12 oz / 340 g, thinly sliced
- Soy sauce – 2 tbsp / 30 ml
- Dark soy sauce – 1 tbsp / 15 ml
- Oyster sauce – 1 tbsp / 15 ml
- Shaoxing wine – 1 tbsp / 15 ml
- Garlic – 2 cloves, minced
- Ginger – 1-inch piece, julienned
- Bean sprouts – 2 cups / 200 g
- Green onions – 4 stalks, chopped
- Neutral oil – 2 tbsp / 30 ml
- Sesame oil – 1 tsp / 5 ml
- Salt – 1/2 tsp / 3 g
- Pepper – 1/4 tsp / 1 g
Instructions
- Soak the rice noodles in warm water for 15 minutes to soften, then drain.
- Toss the beef slices with 1 tablespoon of soy sauce, Shaoxing wine, and a pinch of salt. Let it marinate for 10 minutes.
- Heat a wok over high heat and add 1 tablespoon of oil. Stir-fry the beef quickly until just browned, then set aside.
- In the same wok, add the remaining oil, then add garlic and ginger, stir-frying until aromatic.
- Add the softened noodles, tossing well with the dark soy sauce, oyster sauce, remaining soy sauce, and a pinch of pepper.
- Return the beef to the wok along with bean sprouts and green onions, stir-frying for another 2-3 minutes until well-mixed and heated through.
- Finish with a drizzle of sesame oil before serving.
Substitutions
- Beef flank steak -> Chicken breast
- Shaoxing wine -> Dry sherry
- Oyster sauce -> Hoisin sauce
Enhancements in the Next Evolution
- Marinate the beef longer for deeper flavor.
- Add a pinch of sugar to balance the soy’s saltiness.
- Include sliced bell peppers or onions for color and variety.
- Use freshly made rice noodles if available for better texture.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
