Description
A classic Cantonese dish featuring tender beef, stir-fried with chewy wide rice noodles, crisp vegetables, and a savory sauce perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 pound beef flank steak, thinly sliced
- 12 ounces wide rice noodles
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 small onion, sliced
- 1 cup bean sprouts
- 2 scallions, chopped
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional: red bell peppers (julienned), snow peas, mushrooms, chili flakes
Instructions
- In a bowl, marinate the sliced beef with 1 tablespoon of soy sauce, salt, and pepper. Let sit for 15 minutes.
- Soak rice noodles in warm water for 30 minutes until pliable, then drain.
- In a small bowl, mix the remaining soy sauce, oyster sauce, dark soy sauce, and sesame oil. Set aside.
- Heat 1 tablespoon oil in a wok over high heat. Stir-fry the marinated beef for 2 minutes until browned. Remove and set aside.
- Add remaining oil to the wok. Sauté garlic and onion for 1 minute until fragrant.
- Add the noodles and pour in the sauce mixture. Stir-fry for 3–4 minutes until noodles are coated.
- Return beef to the wok. Add bean sprouts and scallions. Stir-fry for another 2 minutes until cooked through.
- Season with salt and pepper. Garnish with extra scallions if desired. Serve immediately.
Notes
For authentic flavor, cook over high heat and avoid overcrowding the wok. Cut beef against the grain for tenderness. Customize with extra veggies or a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: beef chow fun, stir-fry, Cantonese noodles, quick dinner