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Beef Chow Fun Recipe

Author Sharon Wong


  • 1/2 lb beef flap steak approximately 1/2 of a steak
  • 2 teaspoon soy sauce
  • 1 1/2 teaspoon corn starch
  • 1 1/2 teaspoon mirin or Chinese rice wine or dry sherry
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sugar
  • 1/8 teaspoon sesame oil optional
  • 1 package 16 oz "chow fun" rice noodles
  • 3 cups of bean sprouts approximately 1/2 package
  • 1/2 cup sliced yellow onion approximately 1/4
  • 2 green onions cleaned, cut into 1 inch pieces
  • 1/2 inch slice of ginger peeled, cut into thin slivers
  • 2 cloves garlic sliced
  • 1/4 cup broth any flavor
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil divided
  • Non-stick cooking spray as needed


  1. Cut beef flap along the grain into 2-3 strips approximately 1 1/2 to 2 inches wide.
  2. Cut strips against the grain into bite size pieces and transfer to a bowl.
  3. Add to the beef 2 teaspoons soy sauce, corn starch, mirin, baking soda, sugar and sesame oil (if using), mix and set aside to marinate for at least 30 minutes.
  4. Soak fresh chow fun noodles in a bowl of cool water for 10 minutes and then gently separate any large clumps of noodles (you don't have to separate every noodle).
  5. Drain the noodles in a colander and set aside.
  6. Rinse bean sprouts, microwave in a bowl for 1-2 minutes until hot but still crisp, and set aside.
  7. Combine broth and remaining soy sauce and set aside.
  8. Preheat wok or frying pan until a drop of water evaporates in 1-2 seconds, add 1 teaspoon of oil, swirl to coat, and add non-stick cooking spray as needed.
  9. Add yellow onions, ginger, and garlic and stir fry for 1-3 minutes until onions are soft.
  10. Add beef and green onions and stir fry until beef is evenly browned, transfer to a clean serving dish.
  11. Add another tablespoon of olive oil, swirl to coat, and additional non-stick cooking spray as needed.
  12. Add chow fun noodles and let them cook for 1 minute without stirring.
  13. Gently stir by lifting the noodles and turning them over.
  14. Add bean sprouts and broth and soy sauce mixture, let them cook for another minute without stirring.
  15. Add cooked beef and gently stir until everything is mixed, the sauce is absorbed and the noodles are soft and pliable (2 minutes).
  16. Serve and eat immediately.

Recipe Notes

If you are using dried noodles, use 1/2 a package (7 oz), soak the noodles for 20 minutes in hot water until pliable, gently separate noodles, and drain. Use an additional 2-3 tablespoons of broth in the recipe if using refrigerated fresh rice noodles or dried noodles.