乾炒牛河 Beef Chow Fun, Cantonese Style

30 Mar
Here’s another popular dish to order at a Chinese restaurant.  This recipe uses much less oil than the usual beef chow fun, and has no MSG added.

  • 1/2 lb beef flank steak
  • 1 onion, peeled and sliced
  • 1/2 lb fresh flat, thick rice noodles (hor fun)*
  • 1 1/4 lb bean sprouts
  • 3 stalks of scallions/green onion, sectioned
  • 2 tablespoons dark soy sauce
  • a few drops sesame oil
  • 2 teaspoons cornstarch
  • 2 garlic cloves
  • 1 1/2 to 2 tablespoons oyster sauce

*If you are using dried noodles, cook noodles in a pot of water until just tender, 3-5 minutes or according to package directions. Drain before frying.


  1. Rinse beef and dry with paper towel.  Slice into thin strips, about 1/4-inch thick.  Marinate with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar and 2 teaspoons corn starch for 15 minutes.
  2. Cut noodles into 1/2 to 3/4 inch strips, set aside.
  3. Heat oil in wok over medium-high heat. Add onion, cook for few minutes, until cooked through. Set aside.
  4. Bring a pot of water to boil.  Add bean sprouts.  Cook for 1 minute, drain and set aside.
  5. Heat oil in wok over medium-high heat.  Add ginger and garlic, and cook until fragrant.  Add green onions and beef, cook for 3-4 minutes, or until cooked through.
  6. Bring a pot of water to boil.  Stir in rice noodles.  Cook and stir constantly for 1 minute. Drain and remove.
  7. Transfer rice noodles to the wok with beef. Use spatula to constantly toss, for 1 min.  Add 2 tablespoons dark soy sauce, 2 tablespoon oyster sauce.  Add bean sprouts and onions slowly while tossing noodles.  Mix well.


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