Beef Chow Fun – Tender Beef Strips in a Smoky Noodle Stir Fry!

wide rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in calories, while spaghetti is more accessible.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce offers a similar flavor profile with less sodium.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

Soak fresh half fun noodles in hot water until softened, then separate them if they stick together.

Run oil around the noodles to keep them separate when cooking.

Prepare vegetables: cut Chinese chives into lengths, wash bean sprouts, and chop a small amount of onion and spring onion.

Slice rump steak against the grain at a slight angle and bash it to tenderize.

Marinate the beef with oyster sauce, light soy sauce, sugar, rice wine, and corn flour until it has a creamy texture.

Prepare the stir-fry sauce with oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil, mixing until it has a deep brown color.

Heat a wok on high until smoking hot, then add a fair bit of oil for searing the beef.

Spread the beef out in the wok to sear, ensuring each piece gets a nice char.

Remove the beef from the wok and wash it quickly before adding more oil for the vegetables.

Add onion and spring onion to the wok, stirring to avoid overcooking.

Add Chinese chives to the wok and push to the back to make space for bean sprouts, which are added next.

Once the wok is smoking hot, add the bean sprouts and then the noodles on top of the vegetables.

Use chopsticks to mix in the stir-fry sauce without breaking the noodles too much.

Return the beef to the wok, avoiding excess oil, and add a little chicken stock to bring everything together.

Cook until the noodles start to stick to the edges of the wok, then remove from heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens