Beef chow fun is a Cantonese classic from Guangzhou, made famous in Chinatown restaurants across North America. Wide, silky rice noodles are tossed with tender marinated beef, bean sprouts, and scallions in a smoky wok sauce. This version recreates that signature charred flavor at home without a restaurant wok, using a few smart techniques to get the noodles glossy and the beef velvet-soft.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (about 1 inch / 2.5 cm wide), or 12 oz (340 g) dried wide rice sticks
- 12 oz (340 g) flank steak or sirloin, thinly sliced against the grain
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 2 tsp (10 ml) cornstarch
- 1 tsp (5 ml) sugar
- 1/2 tsp (2.5 ml) baking soda (optional, for extra tender beef)
- 1/4 cup (60 ml) vegetable or peanut oil, divided
- 1/4 cup (60 ml) oyster sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 1/2 cup (120 ml) beef or chicken broth
- 1 tsp (5 g) sugar
- 1/4 tsp (1.25 ml) white pepper
- 2 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 2 cups (160 g) bean sprouts, rinsed and drained
- 4 scallions, cut into 2-inch (5 cm) pieces
Instructions
- Marinate the beef: In a bowl, combine the sliced beef, soy sauce, Shaoxing wine, cornstarch, sugar, and baking soda (if using). Mix well until the beef is coated. Let it marinate at room temperature for 15 minutes while you prepare the noodles and sauce.
- Prepare the noodles: If using fresh rice noodles, gently separate them with your fingers. If using dried, soak them in warm water for 20 minutes or until pliable, then drain well. Toss the noodles with 1 tablespoon of the oil to prevent sticking.
- Make the sauce: In a small bowl, whisk together the oyster sauce, dark soy sauce, light soy sauce, sesame oil, broth, sugar, and white pepper. Set aside.
- Blanch the noodles (optional but recommended): Bring a large pot of water to a boil. Add the noodles and cook for 30 seconds (fresh) or 1 minute (dried). Drain immediately and rinse under cold water to stop cooking. Drain thoroughly and toss with another 1 tablespoon of oil. This step removes excess starch and helps the noodles stay separate.
- Cook the beef: Heat a wok or large nonstick skillet over high heat until smoking. Add 2 tablespoons of oil and swirl to coat. Add the beef in a single layer. Let it sear without stirring for 30 seconds, then stir-fry for 1–2 minutes until browned but still slightly pink in the center. Transfer the 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) for whole cuts of beef, checked with a food thermometer.
- Stir-fry the aromatics: Add the remaining 1 tablespoon of oil to the wok. Add the garlic and ginger, and stir-fry for 15 seconds until fragrant.
- Add the noodles: Add the noodles to the wok, spreading them out. Let them sit for 30 seconds to develop a slight char, then toss. Repeat 2–3 times to get some browned spots.
- Add the sauce and vegetables: Pour the sauce over the noodles. Add the bean sprouts and scallions. Toss everything together for 1–2 minutes until the sauce coats the noodles and the vegetables are just wilted but still crisp.
- Return the beef: Add the beef back to the wok, along with any juices on the plate. Toss for another minute until everything is hot and the beef is cooked through (if it wasn’t already). Serve immediately.
Tips
- Noodle handling: Fresh rice noodles are best. If they are stuck together, microwave them for 30 seconds to soften before separating. Do not over-soak dried noodles or they will become mushy.
- High heat is key: Use the highest heat your stove can produce. If your wok is not large enough, cook in batches to avoid steaming the noodles.
- Substitutions: If you don’t have dark soy sauce, use 1 tbsp light soy sauce + 1/2 tsp molasses. Oyster sauce can be replaced with hoisin sauce for a sweeter flavor, or with a vegetarian stir-fry sauce for a plant-based version.
- Common mistake: Adding the sauce too early makes the noodles soggy. Add it only after the noodles are nicely charred.
Serving Suggestions
Serve beef chow fun hot, straight from the wok, as a main dish. It pairs well with a side of steamed bok choy or Chinese broccoli (gai lan) drizzled with oyster sauce. For a complete meal, add a bowl of hot-and-sour soup or wonton soup. This dish is best enjoyed immediately, as the noodles will soften as they sit.
Variations
- Chicken chow fun: Substitute the beef with thinly sliced chicken breast or thigh. Marinate the same way, and cook until the chicken reaches a safe minimum internal temperature of 165°F (74°C).
- Vegetable chow fun: Omit the beef and add extra mushrooms, bell peppers, and carrots. Use a vegetarian oyster sauce (or mushroom sauce) to keep it plant-based.
- Spicy chow fun: Add 1–2 teaspoons of chili garlic sauce or sriracha to the sauce for a spicy kick.
- Dry-style: For a less saucy version, reduce the broth to 2 tablespoons and add a splash of vinegar for tang.
Storage and Reheating
Leftover beef chow fun can be refrigerated in an airtight container for up to 3 days. The noodles will absorb sauce and become softer. To reheat, the best method is to stir-fry in a hot wok or skillet with a little oil and a splash of water or broth to rehydrate. Alternatively, microwave in 30-second bursts, stirring in between, until hot. Reheat leftovers to an internal temperature of 165°F (74°C) for safety. Freezing is not recommended, as the noodles will become mushy.
Frequently Asked Questions
Can I use dried rice noodles instead of fresh? Yes, but they need to be soaked in warm water for 20–30 minutes until pliable, then drained. Do not boil them, or they will become too soft. The texture will be slightly less silky than fresh noodles.
Why is my beef tough? Tough beef is usually due to overcooking or slicing incorrectly. Always slice against the grain, and cook over high heat briefly. The baking soda in the marinade helps tenderize, but do not use more than 1/2 teaspoon or it will leave a bitter taste.
Can I make this gluten-free? Yes, use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or use a gluten-free hoisin). Rice noodles are naturally gluten-free.
What is the best wok to use? A carbon steel wok is traditional and gets very hot. A large nonstick skillet works well too, but avoid overcrowding. If using a nonstick, do not heat it empty for too long.
Why do my noodles stick together? This happens if they are not dried well after rinsing, or if you add the sauce too early. Toss the noodles with oil after rinsing and make sure the wok is very hot before adding them.
Can I add other vegetables? Absolutely. Sliced bell peppers, carrots, or mushrooms are great additions. Add them after the aromatics and before the noodles, cooking until just tender.
Related
- Dry Brining a Turkey for Juicy Meat and Crisp Skin
- Dry Brining a Turkey Breast for Juicy, Flavorful Meat
- Sushi Zone Bothell: Make a Seattle-Style Sushi Bowl
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
Spotted an error? Tell us and we will correct it (corrections policy).