Name: Cantonese Beef ‘Chow Fun’ Noodles | Marion's Kitchen
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g (10.5 oz) thinly sliced steak (try to use a tender cut e.g. sirloin, striploin, ribeye, scotch fillet or rump); 500g (1 lb) fresh rice noodles (try my homemade version here); 2 tbsp vegetable oil; 1 onion, sliced; 100g (3.5 oz) bean shoots; 6 spring onions (scallions), cut into batons; Marinade:; 1 tbsp soy sauce; 1 tbsp Chinese Shaoxing cooking wine; ½ tsp baking soda; 2 tsp corn flour (cornstarch); Stir-fry sauce:; ½ cup beef stock; 2 tbsp oyster sauce; 2 tbsp Chinese Shaoxing cooking wine; 2 tbsp soy sauce; 2 tsp white vinegar; 1 tsp sugar; 2 tsp corn flour (cornstarch) mixed with 2 tsp water

Cantonese Beef ‘Chow Fun’ Noodles

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Don’t be deceived – what might look like a humble beef noodle dish is actually so full of flavour. And you can say goodbye to tough beef – this one just melts in your mouth. The trick is to start with a tender cut of beef and slice it on the diagonal so that the beef sears and cooks quickly in the pan. Ready in under 30 minutes, this one is a true weeknight hero!

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Cantonese Beef ‘Chow Fun’ Noodles

PREP TIME

15 minutes

COOK TIME

10 minutes

SERVES

Ingredients

300g (10.5 oz) thinly sliced steak (try to use a tender cut e.g. sirloin, striploin, ribeye, scotch fillet or rump)

500g (1 lb) fresh rice noodles (try my homemade version here)

2 tbsp vegetable oil

1 onion, sliced

100g (3.5 oz) bean shoots

6 spring onions (scallions), cut into batons

Marinade:

1 tbsp soy sauce

1 tbsp Chinese Shaoxing cooking wine

½ tsp baking soda

2 tsp corn flour (cornstarch)

Stir-fry sauce:

½ cup beef stock

2 tbsp oyster sauce

2 tbsp Chinese Shaoxing cooking wine

2 tbsp soy sauce

2 tsp white vinegar

1 tsp sugar

2 tsp corn flour (cornstarch) mixed with 2 tsp water

Steps

Combine the beef and the marinade ingredients in a large bowl. Set aside while you prepare the other ingredients (the marinade only needs about 10-15 minutes to work its magic).
Combine the ingredients for the stir-fry sauce in a bowl. Set aside for later.
If using store-bought rice noodles, prepare them by removing them from the wrapper and microwaving for about 30 seconds to soften. Then use your hands to gently separate the noodles so they don’t clump together.
Heat the vegetable oil in a wok or large frying pan. Add the onion and stir-fry for a couple of seconds. Then add the beef and spread the pieces out in the pan. Leave them to brown on the first side for half a minute or so. Then toss and stir-fry and repeat until the beef is starting to char and is almost cooked. Then toss through the bean shoots. Then add the noodles and the stir-fry sauce. Stir-fry for about a minute or until the sauce has thickened and the noodles are glossy. Toss through the spring onion and serve.

30-minute meals Beef Chinese cuisine Easy weeknight dinners Noodles

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Cantonese Beef ‘Chow Fun’ Noodles

Don’t be deceived – what might look like a humble beef noodle dish is actually so full of flavour. And you can say goodbye to tough beef – this one just melts in your mouth. The trick is to start with a tender cut of beef and slice it on the diagonal so that the beef sears and cooks quickly in the pan. Ready in under 30 minutes, this one is a true weeknight hero!
PREP TIME	15 minutes
COOK TIME	10 minutes
SERVES	4

Ingredients

300g (10.5 oz) thinly sliced steak (try to use a tender cut e.g. sirloin, striploin, ribeye, scotch fillet or rump)

500g (1 lb) fresh rice noodles (try my homemade version here)

2 tbsp vegetable oil

1 onion, sliced

100g (3.5 oz) bean shoots

6 spring onions (scallions), cut into batons

Marinade:

1 tbsp soy sauce

1 tbsp Chinese Shaoxing cooking wine

½ tsp baking soda

2 tsp corn flour (cornstarch)

Stir-fry sauce:

½ cup beef stock

2 tbsp oyster sauce

2 tbsp Chinese Shaoxing cooking wine

2 tbsp soy sauce

2 tsp white vinegar

1 tsp sugar

2 tsp corn flour (cornstarch) mixed with 2 tsp water

Steps

Combine the beef and the marinade ingredients in a large bowl. Set aside while you prepare the other ingredients (the marinade only needs about 10-15 minutes to work its magic).
Combine the ingredients for the stir-fry sauce in a bowl. Set aside for later.
If using store-bought rice noodles, prepare them by removing them from the wrapper and microwaving for about 30 seconds to soften. Then use your hands to gently separate the noodles so they don’t clump together.
Heat the vegetable oil in a wok or large frying pan. Add the onion and stir-fry for a couple of seconds. Then add the beef and spread the pieces out in the pan. Leave them to brown on the first side for half a minute or so. Then toss and stir-fry and repeat until the beef is starting to char and is almost cooked. Then toss through the bean shoots. Then add the noodles and the stir-fry sauce. Stir-fry for about a minute or until the sauce has thickened and the noodles are glossy. Toss through the spring onion and serve.

Kate

May 15, 2023

Delicious!

You forgot the garlic so I added some to the sauce. And your noodle truck didn’t work for me (I blame the noodles) but otherwise this was excellent. The beef was perfection!!

Tracy

April 24, 2023

Quick and delish

So easy, so yummy making it again for sure

Marion

February 17, 2023

Cantonese Beef Chow Fun

Cooked this tonight. Was really yummy.

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