Beef chow fun is a classic Cantonese stir-fry featuring wide, silky rice noodles, tender marinated beef, and crisp bean sprouts, all tossed in a savory soy-based sauce. This version brings the flavors of a Shoreline, WA-style takeout favorite to your home kitchen, using ingredients that are easy to find and techniques that ensure restaurant-quality results. It’s a quick, satisfying dish that comes together in about 30 minutes, perfect for a weeknight dinner.
Ingredients
- 8 oz (225 g) dried wide rice noodles (or 1 lb / 450 g fresh wide rice noodles)
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce, divided
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) dark soy sauce (optional, for color)
- 1 tsp (5 g) sugar
- 1/2 tsp (2 g) baking soda (optional, for tenderizing)
- 2 tbsp (30 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece ginger, julienned
- 2 cups (140 g) bean sprouts
- 4 green onions, cut into 2-inch (5 cm) pieces
- 1/4 cup (60 ml) water or chicken broth
- Salt and white pepper to taste
Instructions
- If using dried noodles, soak them in warm water for 20-30 minutes until pliable but not fully soft. Drain well. If using fresh noodles, gently separate them with your fingers.
- In a bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 teaspoon oyster sauce, sugar, and baking soda (if using). Mix well and let marinate for 10-15 minutes while you prepare the other ingredients.
- Heat 1 tablespoon of oil in a wok or large 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 through. Remove from the wok and set aside.
- Add the remaining 1 tablespoon oil to the wok. Add garlic and ginger, stir-fry for 15 seconds until fragrant.
- Add the bean sprouts and green onions, stir-fry for 30 seconds.
- Add the noodles, remaining 1 tablespoon soy sauce, remaining 2 teaspoons oyster sauce, dark soy sauce (if using), and water or broth. Toss everything together using tongs or chopsticks, making sure the noodles are well coated and heated through, about 2-3 minutes.
- Return the beef to the wok, tossing to combine. Cook for another 1-2 minutes until the beef is heated through and cooked to your desired doneness. For whole cuts of beef, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. Since the beef is sliced thin, it will cook quickly; check with a food thermometer if you prefer precise doneness.
- Season with salt and white pepper to taste. Serve immediately.
Tips
- Noodle prep: If using dried noodles, don’t over-soak them; they should be just pliable. Over-soaking makes them mushy. Fresh noodles are ideal if available – look for them in the refrigerated section of Asian markets.
- High heat is key: The wok must be very hot before adding ingredients to achieve the characteristic smoky flavor (wok hei). If your stove doesn’t get very hot, cook in batches to avoid overcrowding.
- Substitutions: No oyster sauce? Use hoisin sauce or a mix of soy sauce and a pinch of sugar. For a gluten-free version, use tamari and ensure your oyster sauce is gluten-free. You can also add other vegetables like bell peppers or bok choy.
- Common mistake: Adding the noodles too early can make them stick. Make sure the wok is hot and you toss quickly. If they stick, add a splash of water or oil.
Serving Suggestions
Serve beef chow fun hot as a main dish, accompanied by a simple side of steamed bok choy or a light cucumber salad. It also pairs well with egg rolls or wonton soup for a fuller meal. A drizzle of chili oil or sriracha adds a nice kick for those who like heat.
Variations
- Chicken or Pork: Substitute the beef with thinly sliced chicken breast or pork tenderloin. Adjust cooking times accordingly – chicken should reach 165°F (74°C) and pork 145°F (63°C) with a 3-minute rest.
- Vegetarian: Omit the meat and add extra mushrooms, bell peppers, and carrots. Use mushroom-based oyster sauce or soy sauce for flavor.
- Spicy: Add 1-2 teaspoons of chili paste or sambal oelek with the garlic and ginger for a spicy version.
- Add protein: Include scrambled eggs or tofu for extra protein.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in a hot wok or skillet with a splash of water or oil to refresh the noodles. Microwave reheating works too, but the noodles may become softer. For best results, reheat only the portion you plan to eat.
Frequently Asked Questions
Can I use other types of noodles? Yes, you can substitute with fettuccine or pad Thai noodles, but the texture will differ. Wide rice noodles are essential for authentic chow fun.
What is the best cut of beef for chow fun? Flank steak or sirloin are great choices because they are tender and slice well. Look for marbling for extra flavor.
Why is my beef tough? Slicing against the grain is crucial. Also, don’t overcook the beef – it should be seared quickly and then added back at the end. The baking soda marinade helps tenderize, but don’t overdo it.
Can I make this ahead of time? Chow fun is best served fresh, but you can prep the ingredients (slice beef, chop vegetables, soak noodles) a day ahead. Store them separately in the refrigerator.
How do I prevent noodles from sticking together? Make sure the noodles are well-drained and dry before adding to the wok. Toss quickly and add a little liquid if needed. Also, avoid using too much sauce, which can make them sticky.
Is dark soy sauce necessary? It adds a deep color and slight sweetness, but you can skip it and use regular soy sauce. The dish will be lighter in color but still tasty.
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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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