Hong Kong Style Beef Chow Fun is a classic Cantonese stir-fry featuring wide, flat rice noodles (known as ho fun or shahe fen) tossed with tender slices of beef, bean sprouts, and scallions in a savory soy-based sauce. The dish is prized for its smoky “wok hei” flavor and silky noodles that are slippery yet not greasy. This recipe replicates the signature taste and texture at home, using a few key techniques to ensure success.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1 lb (450 g) fresh wide rice noodles (ho fun), at room temperature
- 3 tablespoons (45 ml) soy sauce, divided
- 2 teaspoons (10 ml) dark soy sauce (for color; substitute 1 tsp soy sauce + 1/2 tsp molasses)
- 1 tablespoon (15 ml) oyster sauce
- 1 teaspoon (5 ml) sugar
- 1/2 teaspoon (2.5 ml) ground white pepper
- 2 tablespoons (30 ml) vegetable oil, divided
- 2 teaspoons (10 ml) sesame oil, divided
- 1 tablespoon (15 g) cornstarch
- 1/2 teaspoon (2.5 ml) baking soda (optional, for tenderizing)
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece ginger, julienned
- 2 cups (150 g) bean sprouts, rinsed and drained
- 4 scallions, cut into 2-inch (5 cm) pieces
- 1/4 cup (60 ml) water or beef broth
Instructions
- Prepare the beef: In a bowl, combine the sliced beef with 1 tablespoon (15 ml) soy sauce, 1 teaspoon (5 ml) sesame oil, cornstarch, and baking soda (if using). Mix well and let marinate for 15 minutes at room temperature.
- Prepare the noodles: If the rice noodles are refrigerated, bring them to room temperature. Gently separate them with your fingers. If they are stuck together, rinse briefly with warm water and drain well, then pat dry with paper towels.
- Make the sauce: In a small bowl, mix the remaining 2 tablespoons (30 ml) soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and 1/4 cup (60 ml) water or broth. Set aside.
- Heat the wok: Place a wok or large skillet over high heat until it begins to smoke. Add 1 tablespoon (15 ml) vegetable oil and swirl to coat.
- Stir-fry the beef: Add the marinated beef in a single layer. Let it sear without stirring for 30 seconds, then toss and stir-fry until just browned, about 1–2 minutes. Transfer to a plate. The beef will finish cooking later.
- Stir-fry aromatics: Add the remaining 1 tablespoon (15 ml) vegetable oil to the wok. Add garlic and ginger; stir-fry for 15 seconds until fragrant.
- Add noodles: Add the noodles and toss to coat with oil. Spread them out and let them sit for 30 seconds to get a slight char (this adds smoky flavor). Then toss again.
- Add sauce and beef: Pour the sauce over the noodles and toss to coat evenly. Return the beef and any juices to the wok.
- Add vegetables: Add bean sprouts and scallions. Toss everything together for 1–2 minutes until the sprouts are just wilted but still crunchy. The beef should be cooked through; if using whole cuts, ensure it reaches 145°F (63°C) as per USDA FSIS safe minimum, followed by a 3-minute rest (though the beef will be thin and likely already above this).
- Finish and serve: Drizzle with the remaining 1 teaspoon (5 ml) sesame oil, toss once more, and serve immediately.
Tips
- Noodle handling: Fresh ho fun noodles are best. If they are cold, bring to room temperature and separate gently. If they are stuck, a quick rinse in warm water helps, but dry them thoroughly to avoid steaming.
- High heat is essential: Use the highest heat your stove can produce. This creates the smoky “wok hei” flavor. If your pan isn’t large enough, cook in batches to avoid overcrowding.
- Beef slicing: For tender beef, slice against the grain into thin strips. Partially freezing the steak for 15 minutes makes slicing easier.
- Substitutions: If you can’t find fresh ho fun, use dried wide rice noodles (soak per package instructions) or even fettuccine-like pasta as a last resort, though the texture will differ. For a gluten-free version, use tamari instead of soy sauce.
Serving Suggestions
Serve immediately as a main dish or as part of a larger Chinese meal. It pairs well with a simple side of steamed bok choy or Chinese broccoli (gai lan) with oyster sauce. For a complete dinner, add egg rolls or wonton soup. A cold beer or jasmine tea complements the rich flavors.
Variations
- Chicken or Pork: Substitute chicken breast or pork tenderloin for beef; adjust cooking times accordingly (chicken to 165°F/74°C).
- Vegetarian: Skip the beef and use extra mushrooms (shiitake or oyster) and add more vegetables like bell peppers or carrots. Use vegetarian oyster sauce (made from mushrooms).
- Spicy: Add 1–2 teaspoons of chili paste or Sriracha to the sauce, or stir-fry with dried chilies for heat.
- Dry vs. Wet: This is the “dry” version. For a “wet” version, add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to the sauce and simmer until thickened before adding noodles.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb sauce and may become mushy. To reheat, place in a hot wok or skillet with a splash of water or oil over high heat, tossing until heated through. Alternatively, microwave in 30-second intervals, stirring in between. Avoid reheating more than once. For longer storage, freeze for up to 1 month, but note that texture will degrade.
Frequently Asked Questions
Why are my noodles sticking together? Noodles stick if they are too cold or wet. Bring them to room temperature and separate them before cooking. If they are stuck, rinse briefly with warm water, then dry thoroughly with paper towels before adding to the wok.
Can I use dried rice noodles? Yes, but the texture will be slightly different. Soak dried wide rice noodles in hot water until pliable but still firm, then drain and proceed. Do not overcook them, as they will become mushy.
How do I get the smoky “wok hei” flavor at home? Use a cast-iron skillet or carbon steel wok and heat it until it’s smoking before adding oil. Work in small batches and avoid overcrowding. Some cooks use a kitchen torch to char the noodles slightly after cooking, but that’s optional.
Is baking soda safe in the marinade? Yes, a small amount (1/2 teaspoon) is a common Chinese restaurant technique to tenderize beef. It works by slightly altering the pH of the meat’s surface. Rinse the beef after marinating if you prefer, but it’s not necessary. For a natural alternative, use 1 tablespoon of pineapple juice or grated kiwi in the marinade.
Can I make this ahead of time? It’s best served fresh, but you can prep the ingredients in advance. Slice the beef, marinate, and chop vegetables up to a day ahead. Keep them refrigerated separately. Cook just before serving.
What if I don’t have oyster sauce? Substitute with hoisin sauce mixed with a splash of soy sauce, or use mushroom stir-fry sauce. The flavor will be slightly different, but still delicious.
Related
- Traditional Suet Pudding Recipe: Steamed & Hearty
- Savoury Suet Pudding Recipe: Hearty & Steamy
- Suet Pudding Steamer: How to Use It & Recipes
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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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