dinner · dairy-free
Beef chow fun
Wide rice noodles stir-fried over roaring heat with tender beef, bean sprouts and scallions for smoky wok hei.
- Time
- 30min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Wok.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Marinate beef 15 minutes; sear in a very hot wok until just browned and remove.
-
2
Stir-fry ginger and onion 1 minute.
-
3
Add noodles and spread out; let them sear, then toss gently with the sauce.
-
4
Add beef, scallions and bean sprouts and toss over high heat until combined and the beef reaches 63°C (145°F).
-
5
Serve immediately.
