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1
Marinate the Beef
15 Mins
Room temperature, about 22°C (72°F)
Toss the sliced beef with 15 ml of the light soy sauce, the Shaoxing wine and the cornstarch. Leave it to marinate for 15 minutes while you prepare the rest — the cornstarch coat is what keeps the beef silky.
Slice against the grain and keep the slices thin — thick slices turn tough in a fast fry.
Done when: Beef evenly coated, marinade absorbed, no dry starch visible.
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2
Separate the Noodles
5 Mins
Room temperature, about 22°C (72°F)
Gently pull the fresh rice noodle sheets apart into wide strands, taking care not to tear them. If they stick, warm them for 20 seconds in the microwave or rinse briefly in warm water. Mix the remaining light soy sauce, the dark soy sauce, the oyster sauce and the sugar in a small bowl.
Handle the noodles gently — torn noodles clump and stick in the wok.
Done when: Noodles in separate strands, sauce mixed and ready.
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3
Sear the Beef
2 Mins
High heat, about 230°C (450°F)
Heat 15 ml of the vegetable oil in a wok or large frying pan over high heat until it shimmers. Add the ginger and garlic and stir for 20 seconds, then add the beef in a single layer and sear for about 2 minutes, turning once, until browned at the edges and no longer pink in the centre.
Do not crowd the wok — sear in two batches if needed, or the beef will steam instead of searing.
Done when: Beef browned at the edges, cooked through to 63°C (145°F), no pink in the centre.
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4
Wok-Fry the Noodles
4 Mins
High heat, about 230°C (450°F)
Lift the beef out and set it aside. Add the remaining oil to the wok, then the onion wedges, and stir-fry for 1 minute. Add the noodles and the sauce, and toss for about 3 minutes, lifting and turning the noodles so the sauce coats every strand and the edges pick up a little char.
Toss rather than stir — pushing the noodles around the wok breaks them.
Done when: Noodles coated in sauce, edges lightly seared, strands separate.
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5
Toss Everything Together
1 Mins
High heat, about 230°C (450°F)
Return the beef to the wok with the bean sprouts and scallions. Toss for 1 minute more, just until the sprouts are warm but still crisp and the scallions have wilted slightly.
The sprouts go in last — a minute too long and they lose their crunch.
Done when: Bean sprouts warm and crisp, scallions just wilted, beef heated through.
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6
Finish and Serve
1 Mins
Serving temperature, about 65°C (150°F)
Take the wok off the heat, drizzle over the sesame oil and toss once more. Tip onto a warm plate and serve at once, while the noodles are still glossy and hot.
Serve immediately — chow fun waits for no one and the noodles stiffen as they cool.
Done when: Noodles glossy and hot, beef tender, sprouts crisp.
auto_awesome Finishing Touches & Plating
Tip the noodles onto a warm plate the moment they leave the wok, while the edges are still seared and the bean sprouts are crisp.
China
35m
