To begin, marinate the beef. In a large bowl, combine the sliced beef with 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch, and 1 teaspoon of sesame oil. Toss to coat the beef evenly. Let it marinate for at least 15 minutes while you prepare the other ingredients. The cornstarch helps tenderize the beef, while the soy sauce and wine add depth of flavour.

While the beef is marinating, prepare the rice noodles. If you’re using fresh rice noodles, gently separate the strands with your hands. If using dried noodles, cook them according to the package instructions until al dente, then drain and rinse under cold water. Set aside. Wide rice noodles are delicate, so handle them with care to avoid breaking them.

In a small bowl, mix the sauce ingredients: 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sugar, and 1 tablespoon water. Stir well to dissolve the sugar and set aside. This sauce will give the noodles their savoury and slightly sweet flavour.

Heat your wok or a large skillet over high heat. Once hot, add 1 tablespoon of vegetable oil. Swirl it around to coat the surface, then add the marinated beef in a single layer. Let the beef sear for about 1-2 minutes on each side without moving it, allowing it to develop a nice brown crust. Once browned, remove the beef from the wok and set it aside. It will continue cooking later with the noodles.

In the same wok, add another tablespoon of vegetable oil, followed by the minced garlic and sliced onions. Stir-fry for 1-2 minutes until fragrant and the onions start to soften. The garlic will add a wonderful aromatic base to the dish.

Next, add the rice noodles to the wok. Spread them out in an even layer and let them sit undisturbed for about 30 seconds to 1 minute. This allows the noodles to char slightly and develop that prized “wok hei” or smoky flavour. Gently toss the noodles to ensure they are evenly heated.

Return the seared beef to the wok, along with the bean sprouts and green onions. Pour the sauce mixture over everything, and toss gently to coat the noodles and beef evenly. Stir-fry for another 1-2 minutes, ensuring that all the ingredients are well-mixed and the noodles are heated through. Be gentle to avoid breaking the noodles.

Once everything is well combined and heated, remove the wok from the heat. Transfer the Beef Chow Fun to a serving platter, and garnish with extra green onions if desired. Serve immediately, while the noodles are still warm and the flavours are at their peak. For added heat, you can offer chili oil or a sprinkle of white pepper on the side.