Name: Beef Chow Fun: The Traditional Cantonese Way!
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 50 min
Ingredients: 1 lb (450g) flank steak, sliced paper-thin against the grain; 1/2 teaspoon baking soda; 2 tablespoons cornstarch; 2 tablespoons light soy sauce; 1 tablespoon vegetable oil; 1.5 lbs (680g) fresh wide rice noodles (ho fun); 3 tablespoons vegetable oil, divided; 4 scallions, cut into 2-inch pieces; 2 tablespoons fresh ginger, julienned; 2 tablespoons Shaoxing cooking wine; 1 teaspoon sesame oil; 3 tablespoons dark soy sauce; 1 tablespoon light soy sauce; 1 teaspoon granulated sugar; 1/2 teaspoon salt (or to taste); 1/4 teaspoon white pepper; 2 cups (200g) fresh bean sprouts

When you think about authentic Cantonese cuisine, beef chow fun immediately comes to mind as one of the most beloved and satisfying dishes. However, finding truly traditional versions of this classic chinese noodle beef dish can be surprisingly challenging. Moreover, most recipes available online fail to capture the authentic flavors and techniques that make this beef and rice noodles combination so special.

That’s precisely why we’re sharing this comprehensive guide to creating authentic beef chow fun at home. Furthermore, this recipe will teach you the traditional methods that professional chefs use in Cantonese restaurants. Additionally, you’ll discover the secrets behind achieving that perfect balance of flavors and textures that makes this dish absolutely irresistible.

Table Of Content

What is Beef Chow Fun?
Understanding Wok Hei & Pow Wok Techniques
The Beef Chow Fun Ingredients
Step-by-Step Instructions
Expert Tips for Perfect Results
Nutritional Information
Other Beef Recipe

What is Beef Chow Fun?

First and foremost, beef chow fun is a classic Cantonese stir-fried dish that combines tender beef strips with wide rice noodles. Specifically, this dish features fresh ho fun noodles (also known as huo fun), which are broad, flat rice noodles that provide the perfect foundation for this flavorful creation.

Traditionally, this dish is known in Cantonese as « gon chow ngau huo, » which literally translates to dry-fried beef rice noodles. Furthermore, the authentic recipe includes scallions, fresh ginger, bean sprouts, and dark soy sauce that creates the dish’s characteristic appearance and taste.

Typically, you’ll find authentic beef chow ho fun in traditional dim sum restaurants and Cantonese roast meat establishments. However, many Western adaptations have strayed from the original recipe, which is why learning the traditional method is so important. Consequently, mastering this technique will help you create restaurant-quality results in your own kitchen.

Understanding Wok Hei & Pow Wok Techniques

Before diving into the recipe, it’s essential to understand two crucial concepts that separate authentic beef chow fun from mediocre imitations. First, there’s « Wok Hei, » which translates to « breath of the wok. » This refers to the distinctive smoky flavor that develops when ingredients are cooked at extremely high temperatures in a well-seasoned wok.

Additionally, professional chefs often use a technique called « Pow Wok, » which involves tossing ingredients without using a spatula. Instead, they manipulate the wok itself to flip and move the contents. Consequently, this method prevents the delicate rice noodles from breaking while ensuring even cooking throughout.

While our recipe accommodates home cooking with a spatula, understanding these principles will help you achieve better results. Therefore, remember that high heat and confident movements are key to success when preparing this dish.

The Beef Chow Fun Ingredients

Ingredients for Beef Marinade

1 lb flank steak, thinly sliced
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons light soy sauce
1 tablespoon vegetable oil

Main Ingredients

1.5 lbs fresh wide rice noodles
3 tablespoons vegetable oil (divided)
4 scallions, cut into 2-inch pieces
2 tablespoons fresh ginger, julienned
2 tablespoons Shaoxing wine
1 teaspoon sesame oil
3 tablespoons dark soy sauce
1 tablespoon light soy sauce
1 teaspoon sugar
Salt and white pepper to taste
2 cups fresh bean sprouts

Step-by-Step Instructions

Initially, prepare the beef by placing it in the freezer for 30 minutes to firm up, making slicing much easier. Then, slice the beef thinly against the grain. Next, combine the beef with baking soda and let it sit for 15 minutes to tenderize. Afterward, rinse thoroughly and pat dry before adding the remaining marinade ingredients.

Meanwhile, prepare the fresh rice noodles by gently separating them. If they’re particularly sticky, briefly blanch them in boiling water for 30 seconds, then drain immediately.

Subsequently, heat your wok or large skillet over the highest possible heat. Once smoking hot, add 1 tablespoon of oil and immediately add the marinated beef. Quickly stir-fry for 2-3 minutes until just cooked through, then remove and set aside.

Next, add another tablespoon of oil to the wok and infuse it with the julienned ginger for 30 seconds. Then, add the scallions and stir-fry briefly until fragrant.

Immediately afterward, add the separated noodles to the wok, using high heat throughout the entire process. Carefully stir and toss the noodles, scraping up any bits from the bottom of the wok. This technique helps develop those characteristic slightly charred edges that give authentic beef chow fun its distinctive flavor.

Following this, add the Shaoxing wine, which will create a burst of steam and add depth to the dish. Then, quickly add both soy sauces and sugar, tossing everything together rapidly to ensure even distribution.

At this point, return the cooked beef to the wok and continue stir-frying everything together. Use a scooping and folding motion rather than aggressive stirring to prevent the noodles from breaking apart.

Finally, season with salt and white pepper to taste, then add the fresh bean sprouts during the last 30 seconds of cooking. This timing ensures they retain their characteristic crunch while becoming heated through.

Expert Tips for Perfect Results

Remember that maintaining extremely high heat throughout the cooking process is absolutely crucial for achieving authentic results. Additionally, work quickly and confidently, as the entire stir-frying process should take no more than 5-6 minutes once you begin.

Furthermore, the partial freezing technique for the beef cannot be overstated in importance. This method allows for paper-thin slices that cook quickly and remain tender. Similarly, the baking soda treatment significantly improves the meat’s texture, so don’t skip this step.

Moreover, having all ingredients prepped and within arm’s reach before you start cooking is essential, since there’s no time to pause once the process begins.

Nutritional Information

Per serving (serves 4):

Calories: approximately 520
Protein: 28g
Carbohydrates: 65g
Fat: 15g
Fiber: 3g

Please note that these are estimated values and actual nutrition may vary based on specific ingredients and portion sizes used.

Other Beef Recipe

Ultimately, mastering authentic beef chow fun is a journey that rewards patience and practice. Furthermore, this traditional Cantonese dish represents centuries of culinary refinement, making it worthy of your time and effort. Additionally, once you’ve experienced the satisfaction of creating restaurant-quality chow fung in your own kitchen, you’ll never want to settle for subpar versions again.

Moreover, the techniques you’ve learned here extend far beyond this single recipe. Consequently, these wok skills will enhance your entire repertoire of chinese noodle beef dishes. Similarly, understanding concepts like wok hei and proper heat management will elevate all your stir-fry cooking.

Finally, remember that every great chef started with their first attempt. Therefore, don’t be discouraged if your initial results aren’t perfect. Instead, embrace the learning process and celebrate each improvement. Most importantly, enjoy sharing this beloved beef and rice noodles dish with family and friends, as food always tastes better when shared with those we love.