Cantonese Dry-Fried Beef Chow Fun with Bean Sprouts and Chinese Chives
Enjoy this traditional Cantonese dish featuring tender beef and fresh vegetables stir-fried with wide rice noodles for a delightful meal that's both satisfying and full of flavor.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Begin by preparing the beef steak: slice it thinly against the grain. Marinate the beef with 1 tablespoon of soy sauce and a little black pepper for about 15 minutes.
- 2
Cook the wide rice noodles according to the package instructions, then drain and set aside.
- 3
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds.
- 4
Add the marinated beef to the skillet, cooking until it is browned and cooked through, about 3-4 minutes. Remove the beef and set aside.
- 5
In the same skillet, add the cooked rice noodles, bean sprouts, and Chinese chives. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
- 6
Return the cooked beef to the skillet, and add the remaining soy sauce and the oyster sauce. Toss everything together to combine and heat through. Season with salt and pepper to taste before serving.
Cook notes
Tips
Make sure not to overcook the noodles to keep them chewy.
Slice the beef thinly for quicker cooking and better texture.
Use high heat when stir-frying for optimal results.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat for best results.
- Avoid freezing, as the noodles may become mushy.
Substitutions
- Use tofu instead of beef for a vegetarian version.
- Replace oyster sauce with mushroom sauce for a vegan alternative.
- Use any available flat rice noodles if wide rice noodles are not found.
What to Serve With
- Stir-fried vegetables
- Egg fried rice
- Hot and sour soup
Common Mistakes
- Overcooking the beef can make it tough, so cook just until browned.
- Using cold noodles can result in clumping; ensure they're cooked and drained properly.
- Adding too much sauce can overpower the dish; stick to the measurements provided.
Recipe FAQ
Can I use chicken instead of beef?
Yes, you can substitute the beef with chicken breast for a lighter version.
What if I can't find Chinese chives?
If Chinese chives are unavailable, you can use regular chives or scallions as a substitute.
Can I make this dish vegetarian?
Yes, replace the beef with tofu and use vegetable broth for a vegetarian alternative.
Kitchen tools
Helpful Tools for This Recipe
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Wok
Helpful for stir-fries, fried rice, and fast high-heat noodle dishes.
Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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