Beef Chow Fun delivers bold, umami-packed flavor with just a handful of ingredients. It’s quick to make, especially with pre-sliced beef and store-bought rice noodles. The tender beef and chewy noodles pair perfectly with the light crunch of vegetables, all coated in a glossy sauce. Plus, it’s a complete meal in one pan, ideal for busy weeknights or when you’re craving takeout-style comfort food.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flank steak or skirt steak, thinly sliced against the grain cornstarch soy sauce oyster sauce dark soy sauce Shaoxing wine (or dry sherry) sugar garlic, minced fresh ginger, minced wide rice noodles (hor fun or chow fun noodles) bean sprouts green onions (scallions), sliced into 2-inch pieces neutral oil (like canola or peanut oil) white pepper (optional)
Directions
In a bowl, combine sliced beef with a bit of soy sauce, Shaoxing wine, and cornstarch. Let marinate for 15–20 minutes.
Soak or separate fresh rice noodles as needed according to package instructions.
Mix the stir-fry sauce in a small bowl: soy sauce, oyster sauce, dark soy sauce, sugar, and a dash of white pepper.
Heat a wok or large skillet over high heat until very hot. Add oil and sear the beef in a single layer until just browned. Remove and set aside.
In the same pan, add more oil if needed. Stir-fry garlic and ginger for a few seconds until fragrant.
Add noodles and toss gently to separate and coat in the aromatics.
Pour in the sauce mixture and toss to combine.
Add back the beef, then toss in bean sprouts and green onions. Stir-fry everything quickly for 1–2 minutes until heated through and slightly charred.
Serve immediately while hot.
Servings and timing
This recipe serves 3 to 4 people. Preparation time: 15 minutes Cooking time: 10 minutes Total time: 25 minutes
Variations
Add vegetables: Bell peppers, snow peas, or bok choy add color and nutrition.
Make it spicy: Add sliced chili peppers or a dash of chili oil for heat.
Try chicken or tofu: Substitute beef with chicken breast or firm tofu for a different protein.
Low-sodium option: Use low-sodium soy sauce and skip added salt.
Use dry rice noodles: Soak according to package directions before stir-frying.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or wok with a splash of water or oil to loosen the noodles and restore texture. Not recommended for freezing, as rice noodles may become mushy when thawed.
FAQs
What type of beef is best for Beef Chow Fun?
Flank steak or skirt steak works best. Slice thinly against the grain for tenderness.
Can I use dry rice noodles?
Yes, just soak them until pliable according to the package instructions before stir-frying.
Why are my noodles sticking together?
Be sure to separate the noodles before cooking and use enough oil in a hot pan to prevent sticking.
What gives Beef Chow Fun its smoky flavor?
The smoky flavor comes from cooking on high heat in a wok to create “wok hei,” a charred, aromatic essence.
Can I make this dish without a wok?
Yes, use a large nonstick or cast iron skillet and get it very hot before cooking.
What’s the difference between soy sauce and dark soy sauce?
Dark soy sauce is thicker, slightly sweet, and used for color and depth, while regular soy sauce is saltier and lighter.
Is Beef Chow Fun gluten-free?
Not by default—use gluten-free soy sauce and oyster sauce to make it gluten-free.
Can I meal prep this dish?
It’s best enjoyed fresh, but you can prepare the beef and sauce ahead of time for quicker assembly.
How do I tenderize the beef?
Marinating with cornstarch and a bit of Shaoxing wine or soy sauce helps tenderize and flavor the beef.
Can I add eggs to Beef Chow Fun?
Yes, scrambled eggs can be stir-fried in before the noodles for added richness.
Conclusion
Beef Chow Fun is a quick and delicious way to enjoy the bold flavors of Cantonese cuisine at home. With tender beef, silky noodles, and crisp vegetables, all tossed in a rich, savory sauce, this dish is sure to become a go-to favorite. Whether you’re recreating your favorite takeout or trying something new, it’s a satisfying meal that hits all the right notes.
Beef Chow Fun is a Cantonese stir-fried noodle dish featuring tender beef, wide rice noodles, bean sprouts, and scallions tossed in a savory sauce. It’s known for its bold umami flavor and signature smoky aroma from high-heat wok cooking, making it a comforting and satisfying meal.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:3 to 4 servings
Category:Main Course
Method:Stir-Fry
Cuisine:Chinese
Diet:Halal
Ingredients
8 oz flank steak or skirt steak, thinly sliced against the grain
1 tablespoon cornstarch
1 tablespoon soy sauce (for marinating)
1 tablespoon Shaoxing wine or dry sherry
2 tablespoons soy sauce (for sauce)
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon white pepper (optional)
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
10 oz wide rice noodles (hor fun or chow fun noodles), fresh or soaked if dried
1 cup bean sprouts
3 green onions, sliced into 2-inch pieces
2–3 tablespoons neutral oil (like canola or peanut oil)
Instructions
In a bowl, combine sliced beef with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for 15–20 minutes.
If using dried noodles, soak them according to the package instructions. Separate fresh noodles gently if needed.
In a small bowl, mix the sauce: soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper.
Heat a wok or large skillet over high heat until very hot. Add 1–2 tablespoons of oil and sear the marinated beef in a single layer for 1–2 minutes. Remove and set aside.
In the same pan, add a bit more oil if needed. Stir-fry garlic and ginger for 30 seconds until fragrant.
Add the noodles and gently toss to separate and coat in the aromatics.
Pour in the prepared sauce and toss the noodles until evenly coated and slightly caramelized.
Return the beef to the pan, then add bean sprouts and green onions. Stir-fry for another 1–2 minutes until everything is heated through and slightly charred.
Serve hot immediately.
Notes
Add bell peppers, snow peas, or bok choy for extra veggies.For heat, include chili oil or fresh sliced chili peppers.Substitute beef with chicken or firm tofu for varety.Use gluten-free soy and oyster sauce for a gluten-free version.Best enjoyed fresh; reheating may soften noodles too much.
