DISH RESEARCH · Noodle dish
Beef chow fun
Also known as: 乾炒牛河
Maggie Zhu’s selected Cantonese beef chow fun stir-fries prepared dried wide rice noodles with marinated flank steak, bean sprouts and scallions. A separate soy-and-broth sauce coats the noodles, with toasted sesame oil split between noodle preparation and finishing.
About Beef chow fun
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Maggie Zhu’s beef chow fun brings wide rice noodles, flank steak and crisp vegetables together in a savoury brown sauce. She identifies the dish with Cantonese cooking in southern China; this selected version follows her dried-noodle branch.
Thin beef slices marinate with light soy sauce, Shaoxing wine and cornstarch. A separate sauce combines prepared chicken broth, light and dark soy sauces and sugar.
The dried rice noodles are prepared until still a little chewy, rinsed with cold water and drained. One teaspoon of the same toasted sesame-oil batch coats them before stir-frying.
A first tablespoon of peanut oil sears the beef, which moves to a plate. The remaining two tablespoons cook ginger, garlic, white onion and the white scallion portions before noodles, beef and the separate sauce come together.
Bean sprouts and the green scallion portions are tossed through near the end. The pan leaves the heat before the remaining teaspoon of toasted sesame oil is added, and the noodles are served hot as a main dish.
Ingredients in Beef chow fun
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Rice noodlesbase
- Soy Saucesauce
- Green onionseasoning
- Vegetable Oilcooking medium
- Beefprotein
- Seasoningseasoning
- Mung bean sproutsother
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- China
- Cooking traditions
- Cantonese
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.