Beef chow fun with gravy is a classic Cantonese noodle dish featuring wide, silky rice noodles stir-fried with tender beef and a glossy, savory sauce. It’s a beloved staple of dim sum and Cantonese restaurants, known for its comforting texture and rich umami flavor. This recipe breaks down the process so you can recreate that satisfying dish at home, complete with a restaurant-style gravy that clings to every noodle.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (or 8 oz / 225 g dried)
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 1 tsp (5 g) sugar
- 1 tsp (5 g) cornstarch
- 1/4 tsp (1 g) baking soda (optional, for tenderizing)
- 2 tbsp (30 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece ginger, julienned
- 1/2 lb (225 g) Chinese broccoli (gai lan) or regular broccoli, cut into bite-sized pieces
- 1 cup (240 ml) beef broth
- 2 tbsp (30 ml) dark soy sauce
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- Salt and white pepper to taste
Instructions
- Prepare the beef: In a bowl, combine the sliced beef, soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and baking soda (if using). Mix well and let marinate for at least 15 minutes while you prepare the other ingredients.
- Prepare the noodles: If using fresh rice noodles, gently separate them with your fingers. If using dried, soak in warm water for 20 minutes or until pliable, then drain. Set aside.
- Blanch the broccoli: Bring a small pot of water to a boil. Add the broccoli and blanch for 1-2 minutes until bright green and crisp-tender. Drain and set aside.
- Cook the beef: Heat 1 tablespoon of oil in a wok or large skillet over high heat until smoking. Add the beef in a single layer and sear for 1-2 minutes per side until browned but still slightly pink in the center. Remove the beef from the wok and set aside.
- Stir-fry the aromatics: Reduce heat to medium-high and add the remaining 1 tablespoon of oil. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Make the gravy: Pour in the beef broth and dark soy sauce. Bring to a simmer, scraping up any browned bits from the bottom of the wok. Let it simmer for 2 minutes.
- Thicken the sauce: Stir the cornstarch slurry again, then pour it into the simmering sauce. Cook, stirring, for 1-2 minutes until the sauce thickens to a gravy consistency. Season with salt and white pepper to taste.
- Combine everything: Add the cooked beef, blanched broccoli, and rice noodles to the wok. Toss gently for 2-3 minutes until the noodles are well coated with the gravy and heated through. The beef should be cooked to a safe minimum internal temperature of 145°F (63°C) for whole cuts of beef, as per USDA FSIS guidelines, with a 3-minute rest (though it will rest in the wok).
- Serve immediately: Transfer to plates and serve hot, ensuring the noodles are well dressed in the glossy gravy.
Tips
- Noodle handling: Fresh rice noodles are delicate. Avoid over-stirring or they will break apart. Use a gentle folding motion with a spatula or tongs.
- High heat is key: The wok should be very hot when searing the beef to get a nice char without overcooking. Work in batches if necessary to avoid steaming the meat.
- Substitutions: If you can’t find Chinese broccoli, use regular broccoli or even bok choy. For a gluten-free version, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
- Make it ahead: You can prep the beef marinade and blanch the broccoli a day ahead. Store them separately in the fridge, then stir-fry everything fresh when ready to serve.
Serving Suggestions
Serve this beef chow fun as a hearty main dish, paired with a simple side of steamed jasmine rice or a light soup like egg drop soup. It also works well as part of a larger Chinese feast, alongside dishes like stir-fried greens or spring rolls. A sprinkle of sliced green onions or sesame seeds on top adds a fresh finish.
Variations
- Chicken or Pork: Substitute the beef with thinly sliced chicken breast or pork tenderloin. Adjust cooking times accordingly—chicken should reach 165°F (74°C) and pork 145°F (63°C).
- Vegetarian: Omit the beef and use mushrooms (like shiitake or portobello) for a meaty texture. Use vegetable broth and a vegetarian oyster sauce (often made from mushrooms).
- Spicy: Add 1-2 teaspoons of chili garlic sauce or sriracha to the gravy for a spicy kick.
- Dry-style: For a less saucy version, skip the gravy step and just toss the noodles with soy sauce and a splash of sesame oil after stir-frying.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The noodles will absorb some sauce and may soften, but they will still be safe to eat. To reheat, place the chow fun in a hot wok or skillet with a splash of water or broth to rehydrate the sauce, and stir-fry for 2-3 minutes until heated through. Alternatively, microwave in 30-second intervals, stirring in between, until hot. Avoid reheating more than once, and ensure it reaches an internal temperature of 165°F (74°C) for leftovers, as per USDA FSIS guidelines.
Frequently Asked Questions
Can I use dried rice noodles instead of fresh? Yes, but they have a different texture. Soak them in warm water for 20 minutes until pliable, then drain. They won’t be as silky as fresh, but they work in a pinch.
Why is my beef tough? Tough beef usually comes from overcooking or using a cut that isn’t suited for quick stir-frying. Flank steak or sirloin are best. Also, slicing against the grain and marinating with a little baking soda helps tenderize the meat.
Can I make this ahead of time? The components can be prepped ahead, but the final stir-fry is best done just before serving. If you must make it fully ahead, store it in the fridge and reheat gently, adding a splash of broth to loosen the sauce.
What is dark soy sauce and can I substitute it? Dark soy sauce is thicker, darker, and slightly sweeter than regular soy sauce. It gives the dish its characteristic color. If you don’t have it, use regular soy sauce but add a little molasses or brown sugar to mimic the color and sweetness.
How do I keep the noodles from sticking together? Make sure the noodles are well-drained and not overly wet before adding them to the wok. Also, a hot wok and a little oil help prevent sticking. If using fresh noodles, gently separate them with your hands before cooking.
Can I add other vegetables? Absolutely. Bell peppers, carrots, snow peas, or bean sprouts all work well. Just adjust the cooking time so they remain crisp-tender.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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