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Chow Fun with Bean Sprouts and Hoisin beef

Chow Fun with Bean Sprouts and Hoisin Beef

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • Wok A large carbon steel wok is ideal for high-heat stir-frying, which gives the dish its signature "wok hei" (breath of the wok). If you don’t have one, a large cast-iron skillet or a heavy-bottomed sauté pan works well.
  • Sharp knife For slicing the beef thinly.
  • Mixing bowls To marinate the beef and mix sauces.
  • Tongs or Chopsticks For flipping and tossing the noodles without breaking them.
  • Heatproof spatula Essential for scraping up the tasty brown bits at the bottom of the pan.

Ingredients
  

For the Hoisin Beef

  • 1 lb flank steak thinly sliced against the grain (you can substitute with sirloin or even pork if desired)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 teaspoons Shaoxing wine or dry sherry

For the Chow Fun

  • 14 oz fresh wide chinese rice noodles hor fun or shahe fen, separated gently
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 2 teaspoons sugar
  • 2 tablespoons vegetable oil for stir-frying
  • 3 cloves garlic minced
  • 1- inch piece fresh ginger grated
  • 1 small onion sliced thinly
  • 1 ½ cups bean sprouts rinsed and drained
  • 2 scallions sliced into 2-inch pieces
  • ½ teaspoon white pepper optional

Instructions
 

Step 1: Marinate the Beef

  1. In a bowl, combine hoisin sauce, soy sauce, oyster sauce, sesame oil, cornstarch, and Shaoxing wine. Add the thinly sliced beef and mix until every piece is coated. Let it marinate while you prepare the other ingredients (about 15–20 minutes). This marination adds deep umami flavor, reminiscent of ground beef recipes from other parts of Asia, though this version uses thin beef strips for tenderness.

Step 2: Prepare the Noodles

  1. If you’re using fresh chinese rice noodles, gently separate them with your hands. If they’re stuck, a quick 10-second steam or microwave softens them. Avoid overcooking—mushy noodles are the enemy of good asian rice noodle recipes.

Step 3: Make the Sauce

  1. In a small bowl, mix together the dark soy sauce, light soy sauce, and sugar. Set aside—this is your chow fun sauce base.

Step 4: Stir-Fry the Beef

  1. Heat 1 tablespoon of vegetable oil in your wok over high heat. When it starts to shimmer, add the marinated beef in a single layer. Let it sear without stirring for about 1 minute, then flip and cook until browned and just cooked through (another 2 minutes). Remove the beef from the wok and set aside.

Step 5: Aromatics & Veggies

  1. In the same wok, add another tablespoon of oil. Toss in the garlic, ginger, and onions. Stir-fry until fragrant and slightly softened, about 1-2 minutes. Then, add the bean sprouts and scallions. Stir-fry quickly until just barely tender to maintain their crunch.

Step 6: Noodles & Sauce

  1. Add the noodles and pour the sauce over them. Use tongs or a spatula to gently toss the noodles, coating them evenly without breaking them. Let them sit undisturbed for 20–30 seconds to develop a bit of char, then toss again.

Step 7: Combine Everything

  1. Return the cooked beef to the wok and mix everything together. Toss for another 1–2 minutes until the beef is heated through and the sauce clings to the noodles.

Step 8: Finish and Serve

  1. Season with white pepper if using, and serve immediately. Garnish with additional scallions or a sprinkle of sesame seeds if desired.