Chow Sun Yuk Cheong Fun is a Cantonese street-food classic: silky steamed rice noodle rolls (cheong fun) pan-fried with marinated beef, bean sprouts, and scallions in a savory soy-based sauce. This home-cook-friendly version delivers the same tender noodles and smoky wok flavor without a restaurant setup, using a steamer and a hot skillet. The contrast of soft, slightly crisp noodles with juicy beef and crunchy sprouts makes it a satisfying one-pan meal.
Ingredients
- For the beef marinade:
- 8 oz (225 g) flank steak or sirloin, thinly sliced against the grain
- 1 tsp (5 ml) soy sauce
- 1 tsp (5 ml) oyster sauce
- 1/2 tsp (2 g) sugar
- 1/2 tsp (2 g) baking soda (optional, for tenderizing; see Tips)
- 1 tsp (5 ml) water
- 1 tsp (5 ml) vegetable oil
- 1/2 tsp (2 g) cornstarch
- For the rice rolls:
- 1 lb (450 g) fresh cheung fun (rice noodle rolls), cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1 cup (70 g) bean sprouts
- 4 scallions, cut into 2-inch (5 cm) lengths
- For the sauce:
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) dark soy sauce (for color, optional)
- 1 tsp (5 g) sugar
- 1/2 cup (120 ml) chicken or vegetable broth
- 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) water (slurry)
- 1/4 tsp (1 g) white pepper
- 1 tsp (5 ml) sesame oil (for finishing)
Instructions
- Marinate the beef: In a bowl, combine the sliced beef with soy sauce, oyster sauce, sugar, baking soda (if using), and water. Mix well until the liquid is absorbed. Add the oil and cornstarch, mix again, and let marinate for 15 minutes at room temperature.
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), sugar, broth, white pepper, and the cornstarch slurry. Set aside.
- Steam the rice rolls: Place the cut cheung fun pieces in a single layer on a heatproof plate. Steam over boiling water for 5 minutes until heated through and pliable. Remove and set aside, covered, to keep warm.
- Sear the beef: Heat 1 tbsp (15 ml) of vegetable oil in a large nonstick skillet or wok over high heat until shimmering. Add the beef in a single layer and cook without stirring for 1 minute, then stir-fry for 1–2 minutes until browned but still slightly pink in the center. Transfer to a plate. (If you prefer well-done beef, cook until it reaches 145°F (63°C) for medium-rare or longer for medium, using a food thermometer to check.)
- Stir-fry the aromatics and sprouts: Reduce heat to medium-high. Add the remaining 1 tbsp (15 ml) oil to the skillet. Add garlic and stir-fry for 15 seconds until fragrant. Add bean sprouts and scallions, and stir-fry for 1 minute, until the sprouts are just tender but still crunchy.
- Add the rice rolls: Add the steamed rice rolls to the skillet. Toss gently to combine with the aromatics. Let them sit undisturbed for 1–2 minutes to develop a light golden crust on the bottom.
- Add the sauce and beef: Pour the sauce mixture over the rolls. Add the beef back to the skillet. Toss everything together gently for 1–2 minutes, until the sauce thickens and coats the noodles evenly. Drizzle with sesame oil and serve hot.
Tips
- Baking soda in the marinade: The baking soda is optional but helps tenderize the beef, giving it that restaurant-style velvety texture. If you use it, do not marinate longer than 30 minutes, as it can make the beef mushy. If you prefer to skip it, the beef will still be tender if sliced thinly against the grain.
- Fresh vs. dried rice rolls: Fresh cheung fun from an Asian grocery store is ideal. If you can only find dried rice noodle sheets, soak them in warm water for 20 minutes until pliable, then cut and steam as directed. The texture will be slightly chewier.
- Don’t over-stir: The rice rolls are delicate and can break apart if stirred too vigorously. Use a spatula to gently toss, and let them sit in the pan for a minute to get that crispy edge.
- Make it vegetarian: Omit the beef and use vegetable broth and vegetarian oyster sauce (or mushroom sauce). Add extra mushrooms or tofu for protein.
Serving Suggestions
Serve immediately as a main dish or as part of a dim-sum spread. Pair with a simple side of steamed bok choy or a light cucumber salad to balance the richness. For a fuller meal, serve with a bowl of clear wonton soup or hot and sour soup.
Variations
- Shrimp version: Replace the beef with 8 oz (225 g) peeled and deveined shrimp. Cook the shrimp for 2–3 minutes until pink and opaque, reaching 145°F (63°C) internally.
- Spicy kick: Add 1–2 tsp (5–10 g) chili garlic sauce or sriracha to the sauce for a spicy twist.
- Extra vegetables: Add sliced bell peppers, carrots, or snow peas along with the bean sprouts for more color and crunch.
- Egg addition: Scramble an egg in the skillet before adding the rice rolls for a heartier breakfast-style version.
Storage and Reheating
Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, place in a skillet over medium heat with a splash of water or broth, and toss gently until heated through (about 3–4 minutes). You can also microwave in 30-second intervals, but the texture will be softer. For best results, reheat in a pan to re-crisp the edges. Freezing is not recommended, as the rice rolls become mushy when thawed.
Frequently Asked Questions
Can I use store-bought dried rice noodles instead of fresh cheung fun? Yes, but the texture will differ. Dried rice noodles (like the ones for pad thai) are thinner and won’t have the same silky, wide shape. If using dried sheets, soak them properly and steam them before stir-frying.
What is the best cut of beef for this recipe? Flank steak or sirloin are great choices because they are lean and become tender when sliced thinly against the grain. If you use a tougher cut like chuck, consider marinating longer or using a meat tenderizer.
Can I make this ahead of time? You can prep the beef marinade and sauce a day in advance, but the dish is best cooked fresh. Steamed rice rolls can be kept in the fridge for up to 2 days; steam them again before using.
Is baking soda safe to eat? Yes, in small amounts used for tenderizing. It’s common in Chinese cooking. Just don’t overdo it, and rinse the beef if you’re concerned about the taste.
Why are my rice rolls sticking together? They might not have been steamed long enough to separate, or they were piled too high. After steaming, toss them with a little oil to keep them separated.
Can I make this gluten-free? Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or use a mushroom-based sauce). The rice rolls themselves are typically gluten-free.
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