Beef chow fun is a classic Cantonese stir-fry featuring wide, silky rice noodles, tender beef, and crisp bean sprouts, all tossed in a savory soy-based sauce. This recipe delivers the takeout-style flavor at home while giving you control over the ingredients and, importantly, the calorie count. By using lean beef, less oil, and plenty of vegetables, you get a satisfying dish that’s lighter than most restaurant versions.
Ingredients
- 8 oz (225 g) dried wide rice noodles (or 1 lb / 450 g fresh)
- 12 oz (340 g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce, divided
- 1 tbsp (15 ml) oyster sauce (or vegetarian stir-fry sauce)
- 1 tsp (5 ml) dark soy sauce (for color, optional)
- 1 tsp (5 g) granulated sugar
- 1/2 tsp (2 g) cornstarch
- 2 tbsp (30 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1-inch (2.5 cm) piece ginger, julienned
- 4 oz (115 g) fresh shiitake mushrooms, sliced (optional)
- 2 cups (160 g) bean sprouts
- 4 scallions, cut into 2-inch (5 cm) pieces
- 1/4 cup (60 ml) beef broth or water
- 1 tsp (5 ml) sesame oil
- Salt and white pepper to taste
Instructions
- Soak the dried rice noodles in warm water for 20 minutes, or until pliable but still firm. Drain well. If using fresh noodles, just rinse them briefly and drain.
- In a bowl, combine the beef with 1 tbsp soy sauce, 1 tsp oyster sauce, sugar, cornstarch, and 1 tsp vegetable oil. Mix well and let marinate for 10 minutes.
- In a small bowl, mix the remaining 1 tbsp soy sauce, 1 tbsp oyster sauce, dark soy sauce (if using), and beef broth. Set aside.
- Heat a wok or large skillet over high heat until smoking. Add 1 tbsp oil, then add the beef in a single layer. Sear for 1–2 minutes per side until browned but not fully cooked. Remove to a plate.
- Reduce heat to medium-high, add the remaining 1 tbsp oil, then the garlic and ginger. Stir-fry for 30 seconds until fragrant.
- Add the mushrooms (if using) and stir-fry for 2 minutes until they release moisture and start to brown.
- Add the noodles and the sauce mixture. Toss gently with tongs to coat the noodles evenly, about 2 minutes.
- Return the beef to the wok, add the bean sprouts and scallions. Toss for another 1–2 minutes until the beef is cooked through and the sprouts are just tender-crisp.
- Drizzle with sesame oil, season with salt and white pepper, and serve immediately.
Tips
- Use fresh rice noodles if you can find them – they have a better texture and don’t need soaking. If using dried, don’t over-soak or they’ll turn mushy.
- Cook on the highest heat possible to get that smoky “wok hei� flavor. If your pan isn’t large enough, cook in batches to avoid steaming.
- Slice the beef very thinly against the grain – this makes it tender. Partially freezing the steak for 15 minutes makes slicing easier.
- Don’t skip the cornstarch in the marinade; it creates a velvety coating that keeps the beef moist during high-heat cooking.
Serving Suggestions
Serve hot as a main dish with a side of pickled vegetables or a simple cucumber salad. For a complete meal, add a light soup like egg drop or hot and sour. This dish also pairs well with a crisp, cold beer or jasmine tea.
Variations
- Vegetarian: Replace beef with extra mushrooms or tofu (firm, pressed, and cubed). Use vegetarian oyster sauce or a mix of soy sauce and hoisin.
- Chicken: Swap beef for thinly sliced chicken breast or thigh; cook until no longer pink (165°F / 74°C).
- Spicy: Add 1–2 tsp chili crisp or Sriracha to the sauce for heat.
- Extra veggies: Add bell peppers, carrots, or bok choy – just adjust cooking time so they remain crisp.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot wok or skillet with a splash of water or broth to refresh the sauce, or microwave in 30-second bursts. Avoid reheating more than once, as the noodles can become dry and brittle.
Frequently Asked Questions
How many calories are in beef chow fun?
This homemade version has about 450–550 calories per serving, depending on the cut of beef and oil used. Restaurant versions can be 700+ calories due to extra oil and larger portions.
Can I use other noodles?
Yes, you can substitute with fettuccine or pad thai noodles, but the texture will differ. Wide rice noodles are traditional and give the best chew.
Why are my noodles sticking together?
This usually happens when the noodles are overcooked or not enough oil is used. Make sure to drain them well and toss with a little oil before adding to the wok.
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 substitute). Rice noodles are naturally gluten-free.
What’s the best beef cut?
Flank steak, sirloin, or rib-eye are great. Avoid tough cuts like chuck; if using chuck, marinate longer and slice very thin.
Is it safe to reheat beef chow fun?
Yes, if stored properly within 2 hours of cooking. Reheat to an internal temperature of 165°F (74°C) for leftovers, and consume within 3 days.
Related
- Where to Order Sushi: A Simple Takeout Guide
- Pho Japanese Sushi Tulsa: A Vietnamese-Inspired Bowl
- How Long Is Fried Calamari Good For? Storage Guide
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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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