Beef Chow Fun. Chewy rice noodles stir fried with tender beef in a delicious savory sauce with bean sprouts, onions and garlic. A popular Cantonese dish. Ready in 30 minutes.
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What is Beef Chow Fun?
Beef Chow Fun is also known as Beef Ho Fun or Beef Hor Fun or "gon chow ngau ho" in Cantonese. It's a popular Chinese dish served at many Chinese restaurants. These Cantonese beef chow fun consists of thin slices of beef stir fried over very high heat with rice noodles (or chow fun noodles) in a tasty stir-fry sauce with mung bean sprouts, green onions and garlic.
I am a big sucker for these rice noodles and beef! I love enjoying this popular dish serves as a meal. It's actually one of my favorite Chinese noodle dishes ever and something both my mom and I share in common. We just can't get enough of those savory smoky rice noodles!
Ingredients
Please scroll down to below recipe card for exact measurements.
Note: Most Asian markets will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Fresh flat rice noodles: or substitute with dry wide rice noodles.
- Flank steak: or sub with skirt steak, flat iron steak, flap steak or aka sirloin tri steak, tri-tip steak, and hanger steak.
- Neutral oil: like vegetable oil or any scentless oil
- Scallions, green onions or spring onions: or thinly sliced onions
- Mung bean sprouts
- Garlic
Beef Marinade:
- Cornstarch
- Regular soy sauce
- Shaoxing wine: or sub with Dry Sherry or rice vinegar.
- Baking soda: this is a meat tenderizing ingredient in Chinese cooking. do not skip!
- White pepper: or substitute with black pepper
- Neutral oil
Noodle sauce:
- Regular soy sauce
- Oyster sauce: a thick dark sauce that offers a deep umami flavor. Do not confuse this with hoisin sauce.
- Dark soy sauce:
- Sesame oil
- Sugar
How to Make Beef Chow Fun
Prepare Beef
Thinly slice flank steak against the grain into ¼-inch-thick pieces. Transfer beef slices to a large bowl. Tip: to cut thinly, freeze flank steak uncovered for 45-60 minutes until the exterior is hard and use a sharp knife. Transfer sliced beef into a large bowl. Add marinade ingredients as listed above. Mix well into beef and marinate for 15 minutes.
Create Noodle Sauce
Meanwhile, in a small bowl, combine Noodle Sauce ingredients as listed. Set aside.
Gently Peel Rice Noodles
If needed, warm up fresh rice noodles in microwave 2-3 times at 60 second intervals until soft and pliable. Gently separate them by hand. Note: Before the cooking process, they should be soft and pliable, not hard.
Fry Beef
In a large wok or large skillet on medium-high heat, add 1 tablespoon of vegetable oil or any neutral oil. Once oil is hot, fry marinated beef in a single layer until cooked and slightly browned on edges. Remove and set aside.
Fry Aromatics
With the residual oil in the pan, add scallion whites only and garlic. Fry for 10 seconds.
Toss in Noodles & Sauce
Add remaining tablespoon of oil, followed by rice noodles and noodle sauce. Gently toss until noodles are coated in sauce.
Add Beef & Other Ingredients
Add cooked beef, bean sprouts, and scallion greens. Gently toss until everything is mixed. Remove off heat. Enjoy!
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Other recipes you may enjoy!
- Beef Lo Mein
- Thai Drunken Noodles
- Chicken and Broccoli
- Beef with black bean sauce
- Panda Express Mushroom Chicken
- Black Pepper Beef
- Black Pepper Chicken
📖 Recipe
Quick & Easy Beef Chow Fun
Ingredients
- 1.20 lb fresh rice noodles
- ½ lb flank steak thinly sliced (or see Notes for other substitutes)
- 2 tablespoon vegetable oil or any neutral oil
- 4 scallions chopped into 1 inch segments with green and white parts separated
- 1 cup mung bean sprouts
- 3 cloves garlic minced
Beef Marinade:
- 2 teaspoon cornstarch
- ½ tablespoon regular soy sauce
- 1 teaspoon Shaoxing wine or sub with Dry Sherry or rice vinegar
- ¼ teaspoon baking soda
- ⅛ teaspoon white pepper
- 1 tablespoon vegetable oil or any neutral oil
Noodle Sauce:
- 1.5 tablespoon regular soy sauce
- 1 tablespoon oyster sauce or sub with vegetarian stir fry sauce
- 1 tablespoon dark soy sauce
- 2 teaspoon sesame oil
- 2 teaspoon white granulated sugar
Instructions
- Thinly slice flank steak against the grain into ¼-inch-thick pieces. Transfer beef slices to a large bowl. Tip: to cut thinly, freeze flank steak uncovered for 45-60 minutes until the exterior is hard and use a sharp knife. Transfer sliced beef into a large bowl. Add marinade ingredients as listed above. Mix well into beef and marinate for 15 minutes.
- Meanwhile, in a small bowl, combine Noodle Sauce ingredients as listed. Set aside.
- If needed, warm up fresh rice noodles in the microwave 2-3 times at 60 second intervals until soft and pliable. Allow them to cool and gently separate them by hand. Note: Before the cooking process, they should be soft and pliable, not hard.
- In a large wok or large skillet on medium-high heat, add 1 tablespoon of vegetable oil or any neutral oil. Once oil is hot, fry marinated beef in a single layer until cooked and slightly browned on edges. Remove and set aside.
- With the residual oil in the pan, add scallion whites only and garlic. Fry for 10 seconds.
- Add remaining tablespoon of oil, followed by rice noodles and noodle sauce.
- Gently toss until noodles are coated in sauce.
- Add cooked beef, bean sprouts, and scallion greens. Gently toss until everything is mixed. Remove off heat. Enjoy!
Rosemary
There is nothing better than Asian marinated beef with tender noodles! My most favorite Asian food of all time!!
Ella
I made this the other night and it was so good! I used a carbon steel wok and it tasted just like the Chinese restaurant. Thanks for the recipe!