Cantonese Beef Chow Fun

Ingredients

In Cantonese cuisine, Beef Chow Fun is typically prepared with a lighter touch compared to other regional variations. The Cantonese version focuses on showcasing the natural flavors of the ingredients, with a lighter sauce and minimal additional seasonings. The wok-tossed technique is also emphasized to achieve the characteristic smoky flavor and charred aroma that Cantonese cuisine is known for. We alse have the original recipe for Beef chow fun, so you can check it out.

• 300g (10.5 oz) wide rice noodles 300g (10.5 oz) wide rice noodles
• 250g (8.8 oz) beef sirloin, thinly sliced 250g (8.8 oz) beef sirloin, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 cup bean sprouts 1 cup bean sprouts
• 2 green onions, cut into 2-inch pieces 2 green onions, cut into 2-inch pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce 1 teaspoon dark soy sauce
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Soak the wide rice noodles in hot water for about 10 minutes until softened. Drain and set aside.
2. 2.
   In a small bowl, mix together the soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper. Set aside.
3. 3.
   Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the beef slices and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
4. 4.
   In the same wok, heat another tablespoon of vegetable oil. Add the minced garlic and sliced onion, and stir-fry for 1-2 minutes until fragrant and slightly softened.
5. 5.
   Add the soaked rice noodles to the wok and stir-fry for 2-3 minutes until heated through.
6. 6.
   Push the noodles to one side of the wok and pour the sauce mixture into the empty space. Stir the sauce for a few seconds until it thickens slightly.
7. 7.
   Return the beef to the wok and toss everything together, ensuring the noodles are evenly coated with the sauce.
8. 8.
   Add the bean sprouts and green onions to the wok, and stir-fry for an additional 1-2 minutes until the vegetables are slightly wilted.
9. 9.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Wide rice noodles — Ensure that the noodles are soaked until they are pliable but not overly soft. Over-soaking can result in mushy noodles.
• Beef sirloin — Slice the beef thinly against the grain to ensure tenderness in the final dish.
• Bean sprouts — Rinse the bean sprouts thoroughly and trim any brown ends before using to ensure freshness and crispness.

Tips & Tricks

• To achieve the smoky flavor, use high heat and a well-seasoned wok or skillet.
• For a spicier kick, add a dash of chili oil or crushed red pepper flakes.
• Customize the dish by adding your favorite vegetables such as bell peppers or bok choy.
• If you prefer a saucier dish, increase the amount of sauce ingredients accordingly.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a wok or skillet.

Serving advice

Serve Cantonese Beef Chow Fun hot as a main course. Garnish with additional sliced green onions for a pop of color and freshness.

Presentation advice

Arrange the stir-fried noodles and beef on a large serving platter, allowing the vibrant colors of the vegetables to shine through. Serve with chopsticks for an authentic Cantonese dining experience.