Back to Recipe Menu

Beef Chow Fun


  • Soak the black beans in a little water. Then drain well, lightly mash and set aside.
  • In a large bowl, combine 1 heaped tspn cornflour with 2-3 tbsp soy and the sesame oil until combined. Then toss in the beef until well coated and set aside for no more than 30 mins to tenderise.
  • Heat a little oil in a wok (or large non-stick pan) and quickly seal the beef all over. Remove to a clean bowl.
  • When ready, soak the noodles in boiling water until separated. Drain well.
  • Wipe out the wok with kitchen paper towels and heat a little fresh oil. Add the chillies, spring onions, ginger, garlic and black beans, and saute until softish.
  • Then add ½ cup stock with the oyster sauce, sugar, Chinese wine and 2 tbsp soy to the wok. Mix well, cook for a few minutes and taste for seasoning. Add the meat and any juices with the noodles. Toss well.
  • Combine the remaining cornflour with the water. Then add to the wok, turn off the heat and mix well until thickened a little. 
  • Serve in individual large bowls.


  • 2 tspn black beans, lightly mashed
  • 3 heaped tspn cornflour
  • soy sauce
  • 1 heaped tspn sesame oil
  • 350 gm rump steak, trimmed well & cut across grain
  • 1-2 packets hokkien noodles
  • vegetable oil
  • 3 small red chillies, finely chopped
  • 4 spring (green) onions, finely chopped
  • 1 knob ginger, grated
  • 2 garlic cloves, crushed
  • 1 cup chicken stock
  • a good splash of oyster sauce
  • 2 tspn sugar
  • 2 tbsp Chinese rice wine (or dry sherry)
  • 2 tbsp cold water

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm