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Lunch / Dinner

Beef Chow Fun with Broccolini

A staple Cantonese stir-fry, all the classic components are here — beef, wide rice noodles, bean sprouts, and more. Plus, with broccolini, water chestnuts, and a savory brown sauce, this simple Chinese recipe one you’ll put on repeat.


4 servings

Total Time

45 minutes

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Test Kitchen Tip

If you can’t find broccolini, broccoli florets will work just fine, but you’ll likely want to blanch them one-to-two minutes more.


For the sauce, whisk together sherry, soy sauce, oyster sauce, brown sugar, cornstarch, and oil; reserve one-fourth for marinade.

For the stir-fry, toss steak with marinade; set aside while preparing other ingredients.

Blanch broccolini in a pot of boiling water, 2 minutes; transfer to a bowl of ice water to stop the cooking process, then drain.

Cook noodles in same pot of boiling water, or according to package directions; drain, rinse in cold water, drain again, transfer to a bowl, and toss with sesame oil.

Heat 1 Tbsp. vegetable oil in a wok or large skillet over medium-high until shimmering; stir-fry steak, in two batches, until browned on both sides, 12 minutes per batch. Transfer steak to a plate.

Add remaining 1 Tbsp. vegetable oil to wok; heat until shimmering. Add scallion whites and light greens, garlic, and ginger; stir-fry 30 seconds. Add noodles and water to wok; toss with aromatics and cook 1 minute.

Return steak to wok along with sauce, broccolini, bean sprouts, water chestnuts, and scallion greens, tossing to coat with sauce; stir-fry until sauce slightly thickens. Top servings with sesame seeds.


If you have the time, freeze the steak for 30 minutes. It makes easy work of thinly slicing the meat.


For added flavor and to ensure the cooked noodles don’t stick together, toss them with a little sesame oil.

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