Beef chow fun is a classic Cantonese stir-fry of wide, silky rice noodles (hor fun) tossed with tender marinated beef, scallions, and bean sprouts in a savory soy-based sauce. It works because the high-heat technique—often called “wok hei�—gives the noodles a smoky char while keeping them soft and slippery. This home-friendly version captures that flavor without a restaurant wok, using a simple marinade and a hot skillet.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (hor fun), or 8 oz (225 g) dried wide rice noodles
- 1 lb (450 g) flank steak or sirloin, sliced thinly against the grain
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 g) sugar
- 1 tsp (5 g) cornstarch
- 1/2 tsp (2.5 ml) sesame oil
- 1/4 tsp (1.25 ml) white pepper
- 3 tbsp (45 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 4 scallions, cut into 2-inch (5 cm) pieces
- 2 cups (170 g) bean sprouts, rinsed and drained
- 2 tbsp (30 ml) dark soy sauce (or 1 tbsp soy sauce + 1 tsp molasses)
- 1/2 cup (120 ml) beef broth or water
Instructions
- If using fresh noodles, gently separate them with your fingers. If using dried, soak in warm water for 20 minutes, then drain well. Set aside.
- In a bowl, combine the beef slices with 1 tbsp soy sauce, 1/2 tbsp oyster sauce, the Shaoxing wine, sugar, cornstarch, sesame oil, and white pepper. Mix well and let marinate for 15 minutes at room temperature.
- Heat 1 tbsp of vegetable oil in a large wok or nonstick skillet over high heat until shimmering. Add the beef in a single layer and sear for 1–2 minutes per side until browned but not fully cooked. Transfer to a plate; set aside.
- Reduce heat to medium-high and add the remaining 2 tbsp oil. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- Add the noodles, spreading them out. Let them sit undisturbed for 30 seconds to get a slight char, then toss. Add the dark soy sauce and remaining 1 tbsp soy sauce and 1/2 tbsp oyster sauce. Toss to coat evenly.
- Add the beef back along with any juices, plus the scallions and bean sprouts. Stir-fry for 1–2 minutes, tossing constantly, until the beef is cooked through and the vegetables are just wilted.
- Pour in the beef broth and toss for another 30 seconds, allowing the sauce to cling to the noodles. Serve immediately.
Tips
- Use fresh rice noodles if possible; they have the right chewy texture. If using dried, don’t overcook them—soak until just pliable, not mushy.
- High heat is essential. If your pan isn’t hot enough, the noodles will steam and become gummy. Work in batches if needed.
- Slice the beef against the grain into thin strips. Freezing the meat for 15 minutes makes slicing easier.
- Don’t skip the dark soy sauce—it gives the characteristic color and a deeper flavor. If you don’t have it, use regular soy sauce plus a little molasses.
Serving Suggestions
Serve beef chow fun as a main dish with a side of pickled chilies or a simple cucumber salad. It also pairs well with steamed bok choy or Chinese broccoli (gai lan) dressed with oyster sauce. For a fuller meal, add a bowl of egg drop soup or hot and sour soup on the side.
Variations
- Chicken chow fun: Substitute chicken breast or thighs, sliced thinly, and use chicken broth instead of beef.
- Vegetarian: Use extra-firm tofu or mushrooms (like shiitake) and vegetable broth. Add more bean sprouts and bell peppers.
- Spicy: Add 1–2 teaspoons of chili garlic sauce or sriracha to the sauce, or toss in fresh Thai chilies with the garlic.
- Dry-style: Omit the broth for a drier, more traditional “dry-fried� version—just add the sauces and toss.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in a hot skillet with a splash of water or broth and toss over medium-high heat until heated through. Avoid microwaving, as it makes the noodles rubbery. For best texture, reheat only the portion you plan to eat.
Frequently Asked Questions
Can I use regular soy sauce instead of dark soy sauce? Yes, but the color will be lighter and the flavor less rich. Add a teaspoon of molasses or brown sugar to approximate the depth.
What if I can’t find fresh rice noodles? Dried wide rice noodles (often labeled “pad thai� or “rice stick�) work well. Soak them in warm water for 20–25 minutes, then drain. They won’t be as silky but will still be tasty.
Why are my noodles sticking together? This happens if they are too wet or the pan isn’t hot enough. Make sure to drain them thoroughly and use enough oil. Toss gently but quickly.
Can I prepare the beef marinade ahead? Yes, you can marinate the beef up to 24 hours in the refrigerator. Let it come to room temperature for 15 minutes before cooking.
Is it safe to eat beef cooked to medium-rare? For whole cuts like flank steak, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. For ground beef, it’s 160°F (71°C). Use a food thermometer to check.
Can I make this gluten-free? Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or substitute with hoisin sauce). Rice noodles are naturally gluten-free.
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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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