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Beef Chow Fun
- Prep time 20Min
- Cook time 15Min
- Technique Stir Fry
- Meat Beef
- Cut Rump
- Serves 3
A classic Cantonese favorite, Beef Chow Fun features tender slices of marinated rump eye stir-fried with crisp vegetables and charred chow fun noodles. Tossed in a savory, umami-rich sauce with a hint of sesame and Shaoxing wine, this dish is finished with a silky egg glaze for a comforting and satisfying meal. Perfect for fans of bold, smoky wok flavors!
Ingredients
For the Dish:
- Rump Eye: 300g (cut into thin strips)
- Garlic: 20g (minced)
- Ginger: 10g (minced)
- Shaoxing Wine: 20g
- Chicken Powder: 5g
- White Pepper: 2g
- Carrot: 1 (thinly sliced)
- Bok Choy: 1 (chopped into bite-sized pieces)
- Onion: ½ (sliced)
- Egg: 1 (beaten)
- Chow Fun Noodles: 300g
For the Sauce:
- Chicken Powder: 40g
- Water: 200g
- Shaoxing Wine: 20g
- Soy Sauce: 10g
- Oyster Sauce: 10g
- Sesame Oil: 10g
- Tapioca Starch: 10g
Method
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Prepare the Beef: Cut the rump eye into thin strips and mix it well with the marinade ingredients.
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Prepare the Veggies: Thinly slice the carrot, bok choy, and onion into bite-sized pieces.
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Prepare the Sauce: Combine all the sauce ingredients in a bowl and mix well until smooth.
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Cook the Chow Fun: Heat up a pan or wok until smoky. Add the chow fun noodles and char them slightly. Once charred, remove from the pan and set aside.
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Cook the Beef and Veggies: Reheat the pan or wok. Sear the marinated beef strips until fragrant, then add all the vegetables. Pour in the prepared sauce and thicken it with a tapioca slurry. Stir in the beaten egg to incorporate into the sauce.
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Combine and Serve: Pour the sauce with beef and vegetables over the charred chow fun noodles. Serve immediately and enjoy!
