Beef Chow Fun Recipe

Name: Beef Chow Fun
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces wide rice noodles, preferably brown-rice noodles; ½ cup shao hsing rice wine or ½ cup dry sherry; 4 teaspoons black bean garlic sauce; 1 tablespoon low sodium soy sauce; 2 teaspoons light brown sugar; 2 teaspoons cornstarch; 4 teaspoons canola oil or 4 teaspoons peanut oil; 1 teaspoon minced ginger; 1 small onion, thinly sliced; 1 (12 ounce) bagfresh asian stir fry vegetables; ½ cup water, divided; 8 ounces sirloin steaks, cut into thin slices

Servings: persons

8 ounces wide rice noodles, preferably brown-rice noodles
½ cup shao hsing rice wine or ½ cup dry sherry
4 teaspoons black bean garlic sauce
1 tablespoon low sodium soy sauce
2 teaspoons light brown sugar
2 teaspoons cornstarch
4 teaspoons canola oil or 4 teaspoons peanut oil
1 teaspoon minced ginger
1 small onion, thinly sliced
1 (12 ounce) bagfresh asian stir fry vegetables
½ cup water, divided
8 ounces sirloin steaks, cut into thin slices

1
Fill a large wok with water and bring to a boil.
2
Add noodles and cook, stirring frequently, until just tender, 4-6 minutes or according to package directions.
3
Drain, rinse with cold water and transfer to a bowl.
4
Wipe the pan dry.
5
Combine rice wine, black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.
6
Heat 2 teaspoons oil in the wok over medium-high heat.
7
Reduce heat to medium; add ginger and cook, stirring, for 30 seconds.
8
Add onion and cook, stirring, until softened, 1-3 minutes.
9
Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2-4 minutes.
10
Transfer the vegetables to the bowl with the noodles; wipe the pan dry.
11
Heat the remaining 2 teaspoons oil in the wok over med-high heat.
12
Add steak and cook, stirring, until browned, 1-3 minutes.
13
Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1-2 minutes.
14
Return the noodles and vegetables to the wok along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more.
15
381 calories, 8 g fat, 57 g carb, 3 g fiber.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces wide rice noodles, preferably brown-rice noodles, ½ cup shao hsing rice wine or ½ cup dry sherry, 4 teaspoons black bean garlic sauce, 1 tablespoon low sodium soy sauce, and more.

Yes, Beef Chow Fun falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Chow Fun

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions