Beef Chow Fun

This was just so-so. Make sure you use fresh rice noodles if you can find them or cook the dried ones before adding them in.


  • 3 tablespoons sesame oil; split
  • 8 oz. boneless beef short rib, sliced into about 1 or 1½ inch pieces
  • 1 to 2 teaspoons fresh ginger, minced
  • 1 to 2 fresh garlic cloves, minced
  • 4 scallions or green onions, split in half lengthwise and cut into 3 inch pieces
  • 2 to 3 cups bok choy, chopped
  • 1 to 2 cups Chinese cabbage, chopped
  • 12 oz. fresh flat rice noodles (if purchasing fresh noodles, separate the noodles as much as possible before adding in)
  • 2 teaspoons Shaoxing wine (Chinese rice wine)
  • 4 tablespoons low sodium soy sauce
  • pinch of white granulated sugar
  • salt and pepper, to taste (if desired)
  • 2 cups fresh mung bean sprouts
  1. Using a large wok or skillet over high heat, pour in 1 tablespoon of sesame oil to coat the wok. Add the beef short rib and cook until browned. Remove the cooked meat from the wok and set aside.
  2. Turn the heat down to medium-high and add 1 tablespoon of sesame oil to the wok, add the ginger and the minced garlic and let cook for about 15 to 30 seconds, then add the scallions. Mix and let cook for a minute or two and then add in the bok choy and Chinese cabbage and mix well, stir frying everything for about 4 to 5 minutes.
  3. Turn the heat up to high and add in the flat rice noodles. Pour the shaoxing wine around the rim of the wok and add the remaining 1 tablespoon sesame oil, soy sauce, pinch of sugar, and season with a bit of salt and pepper to taste if desired (Taste the noodles before adding salt. Alternatively, you can skip the salt and pepper and add a touch more soy sauce if needed), mixing and combining everything really well. Lastly, add the cooked beef and bean sprouts, mixing everything really well for a few minutes, ensuring the noodles, veggies and beef are nicely coated with the sauce. Serve immediately and enjoy!

~ by accordingtoleanne on October 7, 2015.

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