🍜 Beef chow fun

Name: Beef chow fun
Total time: 25 min
Yield: 2
Cuisine: China · Guangdong (Cantonese cuisine)
Ingredients: 400 g fresh wide rice noodles (ho fun); 200 g flank steak, thinly sliced; 150 g bean sprouts; 4 scallions, cut into 4 cm lengths; 2 tbsp light soy sauce and 1 tbsp dark soy sauce; 1 tsp cornflour and 1 tsp sugar; 3 tbsp vegetable oil

Origin: China · Guangdong (Cantonese cuisine)

805kcal

per serving · 350 g

230kcal

per 100 g

35 gProtein10 g / 100 g

28 gFat8 g / 100 g

98 gCarbs28 g / 100 g

Beef chow fun is a Cantonese stir-fry of wide, flat rice noodles tossed over fierce heat with tender slices of beef, bean sprouts, scallions and soy sauce. The noodles pick up a smoky, slightly charred edge known as wok hei, while staying soft and chewy inside. It is a dry stir-fry with no runny sauce, served straight from the wok.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: beef

Not veganbecause of: beef

Contains glutenbecause of: soy sauce

Not keto28 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

rice noodlesbeefbean sproutssoy saucescallions

Recipe

2 servings25 min

Ingredients

400 g fresh wide rice noodles (ho fun)
200 g flank steak, thinly sliced
150 g bean sprouts
4 scallions, cut into 4 cm lengths
2 tbsp light soy sauce and 1 tbsp dark soy sauce
1 tsp cornflour and 1 tsp sugar
3 tbsp vegetable oil

Method

Toss the beef with 1 tsp light soy sauce and the cornflour and leave for 15 minutes.
Separate the noodles gently by hand; if they are stiff, warm them briefly in the microwave.
Heat 1 tbsp oil in a wok until smoking, sear the beef for about 1 minute until just browned and set aside.
Add the remaining oil, then the noodles, spread them out and leave them to char for 30 seconds before tossing.
Add both soy sauces and the sugar and toss until the noodles are evenly coloured.
Return the beef with the bean sprouts and scallions and toss for 1 minute more. Serve at once.

How to make it lighter

Most calories come from the noodles and the oil: double the bean sprouts and use a bit fewer noodles.
A good non-stick wok needs 1–2 tbsp oil instead of 3 — each tablespoon is about 120 kcal.
Add a side of steamed greens to make a smaller portion more filling.

History

Wide rice noodles, called ho fun, are usually linked to Shahe, a former town that is now part of Guangzhou, which is why they are also known as shahe fen. Dry-fried beef ho fun is a benchmark dish of Cantonese cooking, often used to judge a chef's control of the wok, and it is served in dim sum restaurants and noodle shops from Guangzhou and Hong Kong to Chinatowns worldwide.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →