Chinese · Cantonese · main

Beef Chow Fun

Beef Chow Fun reads umami 9.4, salinity 6.2 and richness 5.2 on Palate's 0–10 flavor X-ray — a Chinese · Cantonese main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 9.4 · Salinity 6.2 · Richness 5.2 · Sweetness 4.3 · Funk & Ferment 3.4 · Allium 2.6 · Bitterness 1.5 · Herbaceous 1.5 · Nutty 1.4 · Sourness 1.1 · Warm Spice 1.0 · Earthy 0.7 · Heat 0.6 · Smoke 0.6

What's in it (15)

Time & effort: about 40 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 178.8 kcal, 8.8 g protein, 4.9 g fat, 25.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. In a medium bowl, toss the flank steak with the low-sodium soy sauce, cornstarch, and baking soda until evenly coated; let stand at room temperature 15 minutes (this velvets the beef so it stays tender in the hot wok).
  2. Meanwhile, soak the rice noodles in a large bowl of hot tap water, separating gently with tongs, until pliable but still firm at the core, 15-18 minutes; drain well and toss with 1 tbsp of the vegetable oil so they don't clump.
  3. In a small bowl, stir together the dark soy sauce, oyster sauce, sugar, and 2 tbsp water; set this sauce aside.
  4. Heat a large wok or 12-inch skillet over high heat until a bead of water flicked onto the surface skitters and evaporates instantly. Add 1 tbsp of the oil, then the beef in a single layer; sear undisturbed until deeply browned on the first side, 90 seconds.
  5. Stir-fry the beef until just cooked through with no pink remaining, 60-90 seconds, then transfer to a plate.
  6. Add the remaining 1 tbsp oil to the wok, then the garlic and scallion whites; stir-fry until fragrant, about 30 seconds.
  7. Add the drained noodles and the sauce; toss constantly, pressing the noodles against the hot wok surface in sections, until the sauce is absorbed and the noodles show light charred spots, 3-4 minutes.
  8. Return the beef to the wok along with the bean sprouts and scallion greens; toss over high heat until the sprouts are just wilted but still crisp, 60-90 seconds.
  9. Off heat, season with the white pepper and salt to taste, toss once more, and serve immediately while smoking hot.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.