Beef Chow Fun

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. ​

I am a big sucker for rice noodles and beef! If you love rice noodles, this is a good recipe for you!

This popular dish serves well as a meal for dinner or lunch. It's actually one of my favorite Chinese dishes to order at the Chinese restaurants!​

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.

Furthermore, 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. Also, this quick stir fry contains mung bean sprouts, green onions and garlic. ​

Since it's stir fried in a hot wok over high heat, it's one of those noodle dishes with great wok hei. In translation, "wok hei" means "breath of the wok". This happens when the oil meets a steel wok and high temperatures creating smoke in the pan.

This smoke gives this Chinese beef chow fun it's smoky flavor! However, you can also make this dish in a normal non-stick wok, and it will still taste just as delicious without the smoky flavor.​

This dish is so iconic in Cantonese cuisine. It has become increasingly popular thanks to social media. ​

Easy Beef Chow Fun Recipe

My beef chow fun recipe is very easy to make at home! The cooking process is less than 10 minutes. In fact, most of the time goes towards preparing the ingredients. ​

Ingredients

You’ll need the below ingredients for Beef Chow Fun. 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. I highly recommend fresh noodles over dry rice noodles. These noodles are also called "fresh ho fun". Your local Asian market will carry these noodles in the fresh noodle section. 
  • If you use dry wide rice noodles, follow package directions or soak them in hot boiling water for 1-2 minutes or room temperature water for 15-30 minutes until they are limp but firm to touch. 

• Flank steak: I highly recommend flank steak as it becomes so tender when marinated.
  • Substitutes for flank steak: other cuts of beef that will work include skirt steak, flat iron steak, flap steak or aka sirloin tri steak, tri-tip steak, and hanger steak.

• Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils. 
• Scallions, green onions or spring onions: you may substitute with thinly sliced white onion too. 
• Mung bean sprouts: another key ingredient in this dish. It lightens the heaviness of the noodles and offers some healthy fiber and a crunchy texture. 
• Garlic: this offers a wonderful garlicky aroma to our dish!

Beef Marinade:

• Cornstarch
• Regular soy sauce: aka all-purpose soy sauce. The label will simply say "soy sauce". This is different from dark soy sauce, which is darker in color and thicker in viscosity. You may also substitute with light soy sauce or low sodium soy sauce. 
• Shaoxing wine: this is a Chinese cooking wine. You may substitute with Dry Sherry or rice vinegar.
• Baking soda: this is a popular meat tenderizing ingredient in Chinese cooking. do not skip!
• White pepper: or substitute with black pepper
• Neutral oil:  like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils. This gives our meat extra moisture. The oil helps the meat spread apart easily as we are stir-frying beef. 

Noodle sauce:

• Regular soy sauce: aka all-purpose soy sauce. The label will simply say "soy sauce". This is different from dark soy sauce, which is darker in color and thicker in viscosity. You may also substitute with light soy sauce or low sodium soy sauce. 
• Oyster sauce: a thick dark sauce that offers a deep umami flavor. Do not confuse this with hoisin sauce. 
• Dark soy sauce: a soy sauce that is thicker in consistency and darker in color. It is meant to add color to stir fries. 
• Sesame oil: this offers a nutty taste to our dish. I recommend for the best result. 
• Sugar: sugar helps balances the salty flavors in our Hong Kong beef chow fun. 

How to Make Beef Chow Fun

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 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.

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!​

Notes​

If you use dry flat wide rice noodles, follow package directions or soak them in hot boiling water for 1 minute until limp but firm to touch. Or soak them in warm water for 15-30 minutes. 

​Storage

These noodles will last up to 4-5 days stored in an airtight container in the fridge. To reheat, the best way is to pan fry on the stovetop and add a couple tablespoons of water to help loosen the noodles. Or microwave the cooked noodles for 2-3 minutes until hot. 

FAQ

Where can I buy fresh rice noodles?

Your local Asian market will sell fresh rice noodles in the fresh noodle section. If you can’t find them, opt for rice noodle sheets or rice noodle rolls and slice them into ½-inch wide noodles.

Or substitute with dry rice noodles for this beef chow fun. Follow package directions or soak them in hot boiling water for 1 minute or 15-30 minutes in lukewarm water until limp but firm to touch. Strain the noodles before cooking them.

What other cuts of meat can I use instead of flank steak?

Other cuts of beef that will work for this beef chow fun include skirt steak, flat iron steak, flap steak or aka sirloin tri steak, tri-tip steak, and hanger steak.

​Can I add or substitute with other vegetables?

Yes, feel free to add or sub with any Asian leafy greens like baby bok choy, yu choy, choy sum or gai lan to your chow fun noodles.

Other recipes you may enjoy!

If you enjoyed this noodle dish, you may enjoy these other stir fry recipes:

• Beef Lo Mein
• Thai Drunken Noodles
• Chicken and Broccoli
• Beef with black bean sauce 
• Panda Express Mushroom Chicken
• Black Pepper Beef
• Black Pepper Chicken