Beef Chow Fun
Wide slippery rice noodles, charred beef and a smoky whisper of wok breath, all in less time than the driver would have spent circling your street. Loud pan, fast hands, huge payoff.
- Total time
- 14 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Loosen the rice noodles gently with your hands, microwaving them 30 seconds if they are fridge-cold and stuck together, and mix the two soy sauces with the sugar in a bowl.
Toss the sliced beef with the cornflour and 1 tsp of the soy mix.
Heat 2 tbsp oil in a wok until it just shimmers, spread the beef out and sear 1 minute without moving, then stir-fry 1 more minute until browned outside and barely pink within, and lift it out.
Add the last tablespoon of oil, throw in the garlic and spring onions for 20 seconds, then add the noodles and toss with a wide spatula for 2 minutes, letting them sit still between tosses so they catch and char.
Pour in the sauce around the edge of the wok, add the beansprouts and the beef, and toss 1 minute more until everything is coated and the beef is hot through.
Serve immediately, straight from the pan, while the noodles are still slippery.
Read all that and thought “absolutely not”?
Completely fair. Beef Chow Fun is sitting in the Chinese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Chinese kitchen
Wok breath you can taste from the doorway.