Beef Chow Fun
干炒牛河
The ultimate test of wok skill — wide rice noodles with tender beef, smoky wok hei char, and glossy soy sauce. A dim sum and dai pai dong classic.
📋 Ingredients
📝 Instructions
Prep the Noodles
If using fresh rice noodles, gently separate them. If refrigerated, microwave briefly to soften. Don't break them — long noodles are the goal.
Marinate the Beef
Slice beef thinly against the grain. Marinate with soy sauce, cornstarch, Shaoxing wine, and a splash of oil for 15 minutes.
Sear the Beef
Heat the wok until smoking. Add oil, then beef in a single layer. Sear for 30 seconds per side until browned but still pink inside. Remove.
Fry the Noodles
More oil in the wok. Add noodles and spread them out. Let them sit for 1 minute to char — this is wok hei. Flip and repeat. Use chopsticks to gently toss.
Combine
Add bean sprouts, scallions, and the beef back to the wok. Drizzle dark soy around the edges. Toss over highest heat for 1 minute. Some noodles should be slightly charred — that's perfection.
