Beef chow fun dry style is a classic Cantonese stir-fry featuring wide, silky rice noodles (ho fun) tossed with tender marinated beef, bean sprouts, and scallions in a savory soy-based sauce. Unlike the “wet” version, the dry style has a smoky, charred flavor from high-heat wok cooking, with a light sauce that coats the noodles without drowning them. It’s a beloved street food and restaurant staple that’s surprisingly achievable at home with the right technique.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (ho fun), or 8 oz (225 g) dried wide rice noodles
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) dark soy sauce (for color; substitute 2 tsp soy sauce + 1 tsp molasses)
- 1 tbsp (15 ml) oyster sauce (or vegetarian stir-fry sauce)
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) sugar
- 1/2 tsp (2 g) white pepper
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) vegetable oil, divided
- 4 cloves garlic, minced
- 1-inch (2.5 cm) piece ginger, julienned
- 2 cups (180 g) bean sprouts
- 4 scallions, cut into 2-inch (5 cm) pieces
- 1/4 cup (60 ml) water or chicken broth
- Salt to taste
Instructions
- Prepare the noodles: If using fresh ho fun, gently separate the noodles with your fingers. If using dried, soak in warm water for 20 minutes until pliable, then drain well. Set aside.
- Marinate the beef: In a bowl, combine the sliced beef with 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp white pepper, and cornstarch. Mix well and let marinate for 15 minutes.
- Make the sauce: In a small bowl, mix the remaining 1 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tsp oyster sauce, 1/2 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp white pepper, and 1/4 cup (60 ml) water or broth. Set aside.
- Cook the beef: Heat a wok or large skillet over high heat until smoking. Add 1 tbsp vegetable oil, then add the beef in a single layer. Sear for 1-2 minutes without stirring, then stir-fry for another 1-2 minutes until browned but still slightly pink in the center. Transfer to a plate. The beef will finish cooking later.
- Stir-fry the aromatics: Reduce heat to medium-high, add the remaining 1 tbsp oil, then add garlic and ginger. Stir-fry for 30 seconds until fragrant.
- Add noodles: Increase heat to high, add the noodles, and toss well. Let them sit for 30-60 seconds to develop a slight char (this is what gives the “dry” style its smoky flavor).
- Add sauce and vegetables: Pour the sauce over the noodles, add bean sprouts and scallions, and toss everything together for 1-2 minutes until the sauce is absorbed and the vegetables are slightly wilted but still crisp.
- Return beef: Add the beef back to the wok, toss to combine, and cook for another 1 minute until the beef is heated through. For whole cuts of beef, the safe minimum internal temperature is 145°F (63°C) with a 3-minute rest, but since the beef is sliced thin and stir-fried, it will reach this temperature quickly. Check with a food thermometer if desired.
- Serve immediately: Transfer to plates and enjoy hot.
Tips
- Noodle handling: Fresh ho fun are best; if they’re stuck together, microwave them for 30 seconds or rinse briefly in warm water to loosen. Dried noodles should be soaked, not boiled, to keep their texture.
- High heat is key: The wok must be very hot to get the charred “wok hei” flavor. If your stove doesn’t get very hot, use a cast-iron skillet and preheat it for several minutes.
- Don’t overcook the beef: Sliced thin, beef cooks quickly. Overcooking makes it tough. Sear it in batches if needed to avoid steaming.
- Substitutions: For a gluten-free version, use tamari and gluten-free oyster sauce. For a vegetarian version, omit the beef and add extra mushrooms or tofu; use vegetarian oyster sauce.
Serving Suggestions
Serve beef chow fun dry style as a main dish with a side of pickled chilies or a simple cucumber salad. It also pairs well with wonton soup or spring rolls for a fuller meal. For a traditional Hong Kong-style breakfast, enjoy it with a cup of hot tea.
Variations
- Beef chow fun wet style: Add more sauce (about 1/2 cup) and a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to create a gravy-like sauce.
- Chicken or pork chow fun: Substitute the beef with thinly sliced chicken breast or pork tenderloin. Adjust cooking times accordingly—chicken and pork should reach 165°F (74°C) and 145°F (63°C) respectively.
- Vegetable chow fun: Add broccoli, bell peppers, or carrots for extra crunch. Stir-fry harder vegetables first, then add softer ones like bean sprouts at the end.
Storage and Reheating
Leftover beef chow fun can be refrigerated in an airtight container for up to 3 days. To reheat, use a hot wok or skillet with a splash of water or oil, tossing until heated through. Avoid microwaving, as it makes the noodles soggy. For best results, reheat in batches to maintain the charred texture.
Frequently Asked Questions
Can I use other types of noodles? Yes, you can use fettuccine-like rice noodles or even pad thai noodles, but the texture will be slightly different. Fresh wide rice noodles are preferred for authenticity.
Why are my noodles sticking together? This usually happens if the noodles are too wet or if the wok isn’t hot enough. Make sure to drain them well and use high heat. Tossing them with a little oil before stir-frying can also help.
Can I make this ahead of time? It’s best served fresh, but you can prep the ingredients ahead—marinate the beef and mix the sauce—and stir-fry just before serving.
What is dark soy sauce and can I skip it? Dark soy sauce is thicker and less salty than regular soy sauce, adding color and a slight sweetness. If you skip it, the dish will be lighter in color but still tasty. A mix of soy sauce and molasses works as a substitute.
How do I get the smoky “wok hei” flavor at home? Use a very hot wok (or cast-iron skillet) and don’t overcrowd the pan. Let the noodles sit briefly without stirring to char. Some cooks also use a kitchen torch to add a bit of smoke, but that’s optional.
Is this dish spicy? Traditionally, it’s not spicy, but you can add chili flakes or fresh chilies when stir-frying for heat.
Related
- Dry Brining Pork Belly for Crisp, Well-Seasoned Meat
- Dry Brining Pork Chops for Juicier, Well-Seasoned Meat
- Dry Brining Pork Shoulder: Salt, Timing, and Tips
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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