Beef chow fun is a Cantonese classic featuring wide, silky rice noodles stir-fried with tender beef and scallions. The dish comes in two distinct styles: “dry” (gon chow) and “wet” (sap chow). Dry chow fun is stir-fried with soy sauce for a smoky, slightly charred flavor, while wet chow fun is served with a glossy gravy poured over the noodles. Both are delicious, but they require different techniques and yield different textures. This guide covers both versions, so you can choose your favorite or make both.
Ingredients
For the Beef Marinade
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) oyster sauce
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (2 g) baking soda (optional, for tenderizing)
- 1 tablespoon (8 g) cornstarch
- 2 tablespoons (30 ml) water
- 1 tablespoon (15 ml) vegetable oil
For the Noodles and Stir-Fry
- 1 lb (450 g) fresh wide rice noodles (shahe fen), or 8 oz (225 g) dried wide rice noodles
- 3 tablespoons (45 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1/2 cup (50 g) scallions, cut into 2-inch pieces (white and green parts separated)
- 1 cup (100 g) bean sprouts (optional)
For the Sauce (Dry Version)
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) dark soy sauce (for color)
- 1 teaspoon (5 g) sugar
- 1/4 teaspoon (1 g) white pepper
For the Gravy (Wet Version)
- 1 1/2 cups (360 ml) beef broth or chicken broth
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) oyster sauce
- 2 tablespoons (16 g) cornstarch mixed with 3 tablespoons (45 ml) water
- 1/2 teaspoon (2 g) sugar
- 1/4 teaspoon (1 g) white pepper
Instructions
- Marinate the beef: In a bowl, combine the sliced beef, soy sauce, oyster sauce, sugar, baking soda (if using), cornstarch, and water. Mix well until the beef is coated. Add the 1 tablespoon of oil and mix again. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
- Prepare the noodles: If using fresh noodles, gently separate them with your fingers. If using dried noodles, soak them in warm water for 20-30 minutes until pliable, then drain well. Do not overcook them; they will finish cooking in the wok.
- Par-cook the beef: Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon of oil and swirl to coat. Add the beef in a single layer and sear for 1-2 minutes without stirring, until browned on one side. Flip and cook for another 30 seconds. The beef should be about 70% cooked. Transfer to a plate and set aside. (The beef will finish cooking later; the safe minimum internal temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest, but since we slice and stir-fry, it will reach that quickly.)
- Stir-fry the aromatics: Add another 1 tablespoon of oil to the wok. Add the garlic and white parts of the scallions. Stir-fry for 15 seconds until fragrant.
- Add the noodles: Add the noodles to the wok. Toss and stir-fry for 1-2 minutes to heat them through. Do not stir too vigorously or they will break.
- For the dry version: Push the noodles to one side of the wok. Pour the soy sauce, dark soy sauce, sugar, and white pepper into the empty side. Stir the sauce briefly, then toss everything together until the noodles are evenly coated. Add the beef and the green parts of the scallions (and bean sprouts if using). Toss for another 1-2 minutes until the beef is cooked through and the noodles are slightly charred in spots. Serve immediately.
- For the wet version: In a separate small saucepan, bring the broth to a simmer. Add the soy sauce, oyster sauce, sugar, and white pepper. Slowly whisk in the cornstarch slurry and cook, stirring, until the gravy thickens (about 1-2 minutes). Keep warm.
- Assemble the wet version: After step 5, add the beef and green scallions to the noodles and toss for 1 minute, just until the beef is cooked through. Transfer the noodles and beef to a serving plate. Pour the hot gravy over the top and serve immediately.
Tips
- Use high heat: The wok must be very hot to achieve the smoky “wok hei” flavor. If your stove isn’t powerful, cook in smaller batches to avoid steaming the noodles.
- Don’t soak fresh noodles too long: Fresh rice noodles are already cooked; they just need to be heated through. Soaking them in warm water for a few minutes helps separate them, but don’t leave them in water or they’ll become mushy.
- Baking soda is optional: It tenderizes the beef, but it can leave a slight aftertaste if not rinsed. If you use it, don’t use more than 1/2 teaspoon per pound of meat.
- Adjust the gravy consistency: For a thicker gravy, add more cornstarch slurry; for a thinner one, add less. The gravy should coat the back of a spoon.
Serving Suggestions
Serve beef chow fun as a main dish with a side of steamed bok choy or Chinese broccoli (gai lan) drizzled with oyster sauce. It also pairs well with a simple egg drop soup or hot and sour soup. For a complete meal, add a side of spring rolls or dumplings.
Variations
- Chicken or pork: Substitute the beef with chicken breast or pork tenderloin, sliced thinly. Cook to the safe minimum internal temperature of 165°F (74°C) for poultry or 145°F (63°C) for pork, with a 3-minute rest.
- Vegetarian: Use firm tofu or seitan instead of beef, and use mushroom broth for the gravy. Add extra vegetables like bell peppers, carrots, or mushrooms.
- Spicy: Add 1-2 teaspoons of chili garlic sauce or sriracha to the sauce or gravy for a spicy kick.
- Egg noodles: If you can’t find rice noodles, use fresh egg noodles or lo mein noodles. The texture will be different, but still delicious.
Storage and Reheating
Store leftover beef chow fun in an airtight container in the refrigerator for up to 3 days. The noodles will absorb sauce and become softer. To reheat, place the chow fun in a hot wok or skillet with a splash of water or oil, and stir-fry until heated through. You can also microwave it, but the texture will be less crisp. For the wet version, reheat the gravy separately and pour it over the reheated noodles. Do not freeze chow fun, as the noodles will become mushy upon thawing.
Frequently Asked Questions
What is the difference between dry and wet chow fun? Dry chow fun is stir-fried with a soy-based sauce, resulting in a smoky, slightly chewy noodle. Wet chow fun is topped with a thickened gravy, making it saucy and softer. The cooking method is the same until the final step.
Can I use other cuts of beef? Yes, you can use any tender cut like ribeye, sirloin, or even flank steak. Avoid tough cuts like chuck or brisket, as they require long cooking to become tender.
Why are my noodles sticking together? Rice noodles tend to stick if they are too moist or if the wok isn’t hot enough. Make sure to drain them well and use enough oil. Also, don’t overcrowd the wok; cook in batches if needed.
Can I make this gluten-free? Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or use a mushroom-based stir-fry sauce). Rice noodles are naturally gluten-free.
How do I get the “wok hei” flavor at home? Wok hei is the smoky flavor from a blazing hot wok. To mimic it, use a cast-iron skillet or a wok on the highest heat, and don’t be afraid to let the noodles char slightly. Some cooks add a few drops of sesame oil at the end for extra aroma.
Can I prepare the beef and sauce ahead of time? Yes, you can marinate the beef up to 24 hours in advance. The sauce or gravy can also be made ahead and refrigerated for up to 2 days. Reheat the gravy gently before serving.
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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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