Quick & Easy Beef Chow Fun
Chewy rice noodles stir fried with tender beef in a savory sauce with vegetables and aromatics! This quick and easy beef chow fun is better-than-takeout and made with simple ingredients! A great main dish or meal for the whole family!
Nutrition Facts
Ingredients
Instructions
Thinly slice flank steak against the grain on an angle into 1/4-inch-thick pieces and transfer beef slices to a large bowl. Add marinade ingredients as listed above to the beef and mix well. Marinate for 15-20 minutes.
Then in a small bowl, combine noodle sauce ingredients as listed above and set aside.
If needed, microwave fresh rice noodles for 2-3 minutes at 60 second intervals or until soft and pliable. Gently separate them by hand after they've cooled down a bit.
Heat vegetable oil in a large pan on medium-high heat. Fry marinated beef in a single layer until cooked and slightly browned on edges. Remove and set aside.
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Continue Reading at Christieathome →Chef's Notes
Substitutes for Fresh Rice Noodles
Feel free to substitute the fresh rice noodles with:
10-mm Dry Wide Rice Noodle Sticks (use 225g / 8 oz for a serving of 5): Boil the dry rice noodle sticks in hot boiling water for 5-6 minutes or until al dente. Strain and rinse off with running cold water. Strain again and mix in 1 teaspoon of neutral oil to prevent the noodles from sticking to each other.
Fresh Rice Noodle Rolls (a.k.a Cheung fun): I recommend microwaving for 30-60 second intervals for 2-3 minutes until they're warm enough to peel apart by hand. Then either cut them into 1-inch-wide pieces and unravel them or split them down the middle by hand.
Substitutes for Flank Steak?
Or substitute with sirloin tip steak, tri-tip steak, hanger steak, top round steak, chicken, pork shoulder or jumbo shrimp.




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Reviews from the Original Source
This recipe is excellent and tastes just like the Chinese restaurants. Thank you!
There is nothing better than Asian marinated beef with tender noodles! My most favorite Asian food of all time!!
I made this the other night and it was so good! I used a carbon steel wok and it tasted just like the Chinese restaurant. Thanks for the recipe!
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