Beef Chow Fun is a staple Cantonese dish of tender stir-fried beef, wide rice noodles and vegetables. This delicious Chinese food recipe will come together in no time at all! Skip the take out and try cooking Chinese food at home!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main
Cuisine: Chinese
Keyword: beef, beef chow fun, chow fun noodles, short ribs
Servings: 4
Author: Hip Foodie Mom
Ingredients
3tablespoonssesame oildivided
8ozboneless beef short ribsliced into about 1 or 1 1/2 inch pieces
1 to 2teaspoonsfresh gingerminced
1 to 2clovesfresh garlicminced
4scallions or green onionssplit in half lengthwise and cut into 3 inch pieces
2 to 3cupsbok choychopped
1 to 2cupsChinese cabbagechopped
12oz.fresh flat rice noodles *if purchasing fresh noodles, separate the noodles as much as possible before adding in
2teaspoonsShaoxing wineChinese rice wine
4tablespoonslow sodium soy sauce
1pinchgranulated sugar
salt and pepperto taste (if desired)
2cupsfresh mung bean sprouts
Instructions
Using a large wok or skillet over high heat, pour in 1 tablespoon of sesame oil to coat the wok. Add the beef short rib and cook until browned. Remove the cooked meat from the wok and set aside.
Turn the heat down to medium-high and add 1 tablespoon of sesame oil to the wok, add the ginger and the minced garlic and let cook for about 15 to 30 seconds, then add the scallions. Mix and let cook for a minute or two and then add in the bok choy and Chinese cabbage and mix well, stir frying everything for about 4 to 5 minutes.
Turn the heat up to high and add in the flat rice noodles. Pour the shaoxing wine around the rim of the wok and add the remaining 1 tablespoon sesame oil, soy sauce, pinch of sugar, and season with a bit of salt and pepper to taste if desired (Taste the noodles before adding salt. Alternatively, you can skip the salt and pepper and add a touch more soy sauce if needed), mixing and combining everything really well. Lastly, add the cooked beef and bean sprouts, mixing everything really well for a few minutes, ensuring the noodles, veggies and beef are nicely coated with the sauce. Serve immediately and enjoy!
Notes
* If you are using dry wide, flat rice noodles, cook before adding into the wok.