Beef Chow Fun

Name: Beef Chow Fun
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 8 oz Wide rice noodles (preferably brown rice); 8 oz Sirloin steak, thinly sliced; 4 tsp Black bean-garlic sauce; 1 tbsp Reduced-sodium soy sauce; 2 tsp Light brown sugar; 2 tsp Cornstarch; 4 tsp Canola or peanut oil, divided; 1 tsp Fresh ginger, minced; 1 small Small onion, thinly sliced; 5½ cup Fresh Asian stir-fry vegetables; ½ cup Water, divided; ½ cup Shao Hsing wine or dry sherry

Recipe GLPR95bdc7ae49867d

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Chinese

Main Course

30 min

515 cal

Servings: 4

Stovetop

A traditional Chinese stir-fry featuring tender sliced beef and fresh vegetables tossed with wide rice noodles in a savory black bean-garlic sauce. This quick and satisfying dish comes together in about 30 minutes, combining aromatic ginger, soy, and a touch of brown sugar for a perfectly balanced flavor profile.

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Ingredients

8 oz Wide rice noodles (preferably brown rice)

8 oz Sirloin steak, thinly sliced

4 tsp Black bean-garlic sauce

1 tbsp Reduced-sodium soy sauce

2 tsp Light brown sugar

2 tsp Cornstarch

4 tsp Canola or peanut oil, divided

1 tsp Fresh ginger, minced

1 small Small onion, thinly sliced

5½ cup Fresh Asian stir-fry vegetables

½ cup Water, divided

½ cup Shao Hsing wine or dry sherry

Directions

Cook the wide rice noodles according to package directions. Drain well and set aside.
In a small bowl, whisk together the black bean-garlic sauce, reduced-sodium soy sauce, light brown sugar, cornstarch, Shao Hsing wine, and water. Set the sauce mixture aside.
Heat 2 teaspoons of canola or peanut oil in a large wok or skillet over high heat. Add the minced ginger and cook for about 30 seconds until fragrant.
Add the thinly sliced sirloin steak and stir-fry until the beef is no longer pink, about 3 to 4 minutes. Transfer the cooked beef to a clean plate.
Add the remaining 2 teaspoons of oil to the wok. Add the sliced onion and stir-fry for 1 to 2 minutes until it begins to soften.
Add the fresh Asian stir-fry vegetables and continue stir-frying for 2 to 3 minutes until the vegetables are tender-crisp.
Return the cooked beef to the wok along with the cooked rice noodles.
Pour the sauce mixture over the beef, noodles, and vegetables. Toss everything together over high heat for 2 to 3 minutes until the sauce thickens and coats all ingredients evenly.
Divide the beef chow fun into four bowls or plates and serve immediately.

Comments

Grocery List Plus Editorial Staff4

Black bean-garlic sauce is the catch: Harris Teeter carries it in the Asian aisle, but Food Lion and ALDI stock it inconsistently, making a second stop likely for a weeknight meal. Ingredient costs are moderate—beef sirloin and rice noodles run about $2.50 per serving, driven mainly by the meat—and the stir-fry formula is forgiving enough for busy households. The 30-minute timer assumes mise en place; actual prep with slicing beef and prepping ginger and onion pushes closer to 40 minutes. Leftovers reheat well in a skillet, though the noodles can firm up slightly, making it better eaten fresh or same-day.