--- title: "Beef Chow Fun" description: "Classic Cantonese dim sum stir-fried rice noodles with tender beef, bean sprouts, and scallions in a savory soy-oyster sauce. 干炒牛河" url: "https://briansunter.com/recipes/beef-chow-fun" --- # Beef Chow Fun Classic Cantonese dim sum stir-fried rice noodles with tender beef, bean sprouts, and scallions in a savory soy-oyster sauce. 干炒牛河 10 minutes cook 30 minutes prep 40 minutes total 2 servings cantonese chinese beef noodles dim-sum stir-fry dinner Scale Units ## Nutrition Estimates per serving (recipe yields 2). - Calories - 916 - total 1832 - Protein - 77g - total 154g - Carbs - 41g - total 82g - Fat - 49g - total 98g - Fiber - 3g - total 6g Assumes 1.5 lb beef, reduce for smaller portions. Baking soda tenderizes the beef (velveting). ## Ingredients - 1½ lb beef steak - 1 tablespoon soy sauce - 1 tablespoon Chinese cooking wine - 1 tablespoon cornstarch - \- egg white - 1 teaspoon baking soda - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon dark soy sauce - 1 tablespoon sugar - 2 tablespoons water - 1 teaspoon white pepper - 2 tablespoons neutral oil - ½ sliced onion - 1 pack fresh rice noodles - 1 cup bean sprouts - 2 green onions ## Equipment - bowl - small bowl - wok - large pan ## About One of the great Cantonese dim sum dishes, wide rice noodles stir-fried with tender sliced beef, bean sprouts, and scallions in a savory dark soy sauce. The key is high heat and a quick hand. Use fresh thick-cut rice noodles if you can find them. Based on a recipe from Tiffy Cooks. ## Instructions ### Marinate the Beef 1 Cut 1½ lb beef steak diagonally against the grain into thin slices. Note Freeze the meat for 10 minutes before slicing, it firms up and makes thin cuts much easier. 2 In a bowl , combine the beef with 1 tablespoon soy sauce , 1 tablespoon Chinese cooking wine , 1 tablespoon cornstarch , egg white , and 1 teaspoon baking soda . Mix to coat evenly and marinate for 30 minutes . Note The baking soda is a velveting technique that tenderizes the beef. ### Make the Sauce 3 In a small bowl , mix 2 tablespoons soy sauce , 1 tablespoon oyster sauce , 1 tablespoon dark soy sauce , 1 tablespoon sugar , 2 tablespoons water , and 1 teaspoon white pepper . Set aside. ### Stir-Fry 4 Heat a wok or large pan over high heat. Add 2 tablespoons neutral oil and swirl to coat. Add the marinated beef and sauté for 1-2 minutes until browned on both sides. 5 Add ½ sliced onion and sauté together for 1-2 minutes . 6 Add 1 pack fresh rice noodles and sauté for 3 minutes . Note If using dehydrated rice noodles, rehydrate them in warm water before cooking. 7 Pour in the sauce mixture. Turn heat to high and quickly sauté for 2-3 minutes until the noodles are evenly coated and slightly charred. ### Finish 8 Add 1 cup bean sprouts and 2 green onions . Sauté for 1 minute , the sprouts should stay crisp. 9 Serve immediately. View Cooklang Source recipe.cook ``` --- title: Beef Chow Fun description: "Classic Cantonese dim sum stir-fried rice noodles with tender beef, bean sprouts, and scallions in a savory soy-oyster sauce. 干炒牛河" servings: 2 total time: 40 minutes prep time: 30 minutes cook time: 10 minutes tags: [cantonese, chinese, beef, noodles, dim-sum, stir-fry, dinner] cuisine: Cantonese difficulty: medium nutrition-calories: 1832 nutrition-protein: 154g nutrition-carbs: 82g nutrition-fat: 98g nutrition-fiber: 6g nutrition-note: Assumes 1.5 lb beef, reduce for smaller portions. Baking soda tenderizes the beef (velveting). long_description: "One of the great Cantonese dim sum dishes, wide rice noodles stir-fried with tender sliced beef, bean sprouts, and scallions in a savory dark soy sauce. The key is high heat and a quick hand. Use fresh thick-cut rice noodles if you can find them. Based on a recipe from Tiffy Cooks." rating: 4.5 --- == Marinate the Beef == Cut @beef steak{1½%lb}(flank, sirloin, or ribeye) diagonally against the grain into thin slices. > Freeze the meat for 10 minutes before slicing, it firms up and makes thin cuts much easier. In a #bowl{}, combine the beef with @soy sauce{1%tablespoon}, @Chinese cooking wine{1%tablespoon}(Shaoxing wine), @cornstarch{1%tablespoon}, @egg white{1}, and @baking soda{1%teaspoon}. Mix to coat evenly and marinate for ~marinate{30%minutes}. > The baking soda is a velveting technique that tenderizes the beef. == Make the Sauce == In a #small bowl{}, mix @soy sauce{2%tablespoons}, @oyster sauce{1%tablespoon}, @dark soy sauce{1%tablespoon}, @sugar{1%tablespoon}, @water{2%tablespoons}, and @white pepper{1%teaspoon}. Set aside. == Stir-Fry == Heat a #wok{} or #large pan{} over high heat. Add @neutral oil{2%tablespoons} and swirl to coat. Add the marinated beef and sauté for ~{1-2%minutes} until browned on both sides. Add @sliced onion{½}(layers separated) and sauté together for ~{1-2%minutes}. Add @fresh rice noodles{1%pack}(separated into individual strands) and sauté for ~{3%minutes}. > If using dehydrated rice noodles, rehydrate them in warm water before cooking. Pour in the sauce mixture. Turn heat to high and quickly sauté for ~{2-3%minutes} until the noodles are evenly coated and slightly charred. == Finish == Add @bean sprouts{1%cup} and @green onions{2}(cut into 2-inch pieces). Sauté for ~{1%minute}, the sprouts should stay crisp. Serve immediately. ```