Beef Chow Mein Fun is a classic Cantonese stir-fry featuring thin, flat rice noodles (often called “chow fun”) tossed with tender beef, crisp vegetables, and a savory sauce. This version delivers the signature smoky “wok hei” flavor at home, with a slightly crispy noodle texture that soaks up the glossy sauce beautifully. It’s a quick, satisfying one-pan meal that’s perfect for weeknights.
Ingredients
- 8 oz (225 g) dried wide rice noodles (or 1 lb / 450 g fresh chow fun 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) sesame oil
- 1 tsp (5 g) sugar
- 1/2 tsp (2 g) white pepper
- 1 tbsp (8 g) cornstarch
- 3 tbsp (45 ml) vegetable or peanut oil, divided
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 red bell pepper, thinly sliced
- 1 cup (70 g) snow peas, trimmed
- 4 green onions, cut into 2-inch pieces
- 1/2 cup (120 ml) beef broth
- 2 tsp (10 ml) dark soy sauce (for color, optional)
- 1 tbsp (15 ml) Shaoxing wine or dry sherry (optional)
- 1 tsp (5 ml) rice vinegar
Instructions
- Prep the noodles: If using dried rice noodles, soak them in warm water for 20 minutes until pliable but still firm. Drain well. If using fresh chow fun, gently separate the sheets and cut into 1-inch wide strips. Set aside.
- Marinate the beef: In a bowl, combine the sliced beef with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp oil. Mix well and let sit for 10 minutes while you prep the vegetables.
- Make the sauce: In a small bowl, whisk together the remaining 1 tbsp soy sauce, oyster sauce, sesame oil, sugar, white pepper, remaining cornstarch, beef broth, dark soy sauce (if using), Shaoxing wine (if using), and rice vinegar. Set aside.
- Cook the beef: Heat a wok or large skillet over high heat until smoking. Add 1 tbsp oil, then add the beef in a single layer. Let sear undisturbed for 1 minute, then stir-fry for 1-2 minutes until browned but still slightly pink in the center. Remove beef to a plate. The beef will finish cooking later; for safety, ensure it reaches a safe minimum internal temperature of 145°F (63°C) as per USDA FSIS guidelines, checked with a food thermometer.
- Stir-fry the aromatics and vegetables: Add the remaining 2 tbsp oil to the hot wok. Add garlic and ginger, stir-fry for 15 seconds until fragrant. Add bell pepper and snow peas, stir-fry for 2 minutes until crisp-tender.
- Add the noodles: Add the soaked noodles to the wok. Toss gently to combine with the vegetables. Let the noodles sit for 30 seconds to get a slight char, then toss again. Repeat once or twice to get some crispy edges.
- Combine everything: Return the beef to the wok, add the green onions, and pour the sauce over everything. Toss vigorously for 1-2 minutes until the sauce thickens and coats the noodles evenly.
- Serve immediately: Transfer to plates and serve hot.
Tips
- Noodle prep is key: Do not over-soak dried noodles or they become mushy. Fresh chow fun should be used at room temperature; if refrigerated, let them sit out for 15 minutes to prevent breaking.
- High heat is essential: Use a wok if possible and get it smoking hot before adding oil. This creates the charred, smoky flavor that defines chow fun.
- Don’t overcrowd the wok: Cook in batches if needed. Overcrowding lowers the temperature and steams the noodles instead of frying them.
- Substitutions: If you can’t find Shaoxing wine, use dry sherry or omit. Dark soy sauce adds color but can be replaced with regular soy sauce. For a gluten-free version, use tamari and ensure oyster sauce is gluten-free.
Serving Suggestions
Serve this chow fun as a complete meal on its own, or pair it with a light soup like egg drop or hot and sour soup. For a larger spread, add a side of steamed bok choy or a simple cucumber salad with rice vinegar and chili oil. It also works well as a side dish to other stir-fries like kung pao chicken or sweet and sour pork.
Variations
- Chicken or Shrimp: Swap beef for thinly sliced chicken breast (cook to 165°F / 74°C) or raw shrimp (cook until pink and opaque, about 145°F / 63°C). Adjust cooking times accordingly.
- Vegetarian: Use tofu or mushrooms instead of beef, and use vegetable broth and vegetarian oyster sauce (or mushroom sauce).
- Spicy: Add 1-2 tsp chili garlic sauce or Sriracha to the sauce for heat.
- Extra veggies: Add bean sprouts, carrots, or broccoli for more crunch and nutrition.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, use a wok or skillet over medium-high heat with a splash of water or broth to rehydrate the sauce. Stir-fry for 2-3 minutes until hot. Microwaving is possible but will make the noodles softer; cover with a damp paper towel and heat in 30-second bursts until steaming.
Frequently Asked Questions
Can I use rice stick noodles instead of chow fun? Yes, but the texture will be different. Rice stick noodles are thinner and will become softer and less chewy. Soak them according to package directions, but reduce soaking time slightly to keep them al dente.
Why are my noodles sticking together? This usually happens if the noodles are too wet or the wok isn’t hot enough. Make sure to drain the soaked noodles thoroughly and pat them dry. Also, add a little more oil when stir-frying to prevent sticking.
What is the best cut of beef for chow fun? Flank steak or sirloin are ideal because they are tender and slice thinly. You can also use ribeye for extra marbling. Always slice against the grain for maximum tenderness.
Can I make this ahead of time? Chow fun is best served immediately, as the noodles absorb sauce and become mushy over time. If you must prep ahead, cook the beef and vegetables, but store them separately from the noodles and sauce. Combine and stir-fry just before serving.
Is this dish gluten-free? It can be made gluten-free by using tamari or coconut aminos instead of soy sauce, and ensuring your oyster sauce is gluten-free (or using a mushroom-based sauce). Rice noodles are naturally gluten-free.
How do I get that smoky “wok hei” flavor at home? The key is high heat and a well-seasoned wok. If you don’t have a wok, use a large cast-iron skillet. Heat it until it just starts to smoke, then add oil and ingredients quickly. You can also use a kitchen torch to lightly char the noodles after cooking, though this is optional.
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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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