Beef chow fun is a beloved Cantonese stir-fry featuring wide, silky rice noodles (ho fun) tossed with tender marinated beef, crisp bean sprouts, and scallions in a savory soy-based sauce. The dish is prized for its smoky “wok hei” flavor and slippery texture, which comes from quickly cooking the noodles over high heat. This recipe recreates that restaurant-quality result at home with a few key techniques that keep the noodles from sticking or breaking.
Ingredients
- For the beef:
- 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
- 1 tsp (5 g) cornstarch
- 1/2 tsp (2 g) sugar
- 1/4 tsp (1 g) baking soda (optional, for extra tenderness)
- 1 tsp (5 ml) vegetable oil
- For the sauce:
- 2 tbsp (30 ml) dark soy sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) sugar
- 1/4 tsp (1 g) ground white pepper
- 1/4 cup (60 ml) water or chicken broth
- For the stir-fry:
- 1 lb (450 g) fresh wide rice noodles (ho fun), or 8 oz (225 g) dried
- 3 tbsp (45 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1/2 cup (50 g) sliced yellow onion
- 2 cups (120 g) fresh bean sprouts
- 4 scallions, cut into 2-inch (5 cm) pieces
- 1 tbsp (15 ml) sesame oil (optional, for finishing)
Instructions
- Marinate the beef: In a bowl, combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, sugar, baking soda (if using), and 1 tsp vegetable oil. Mix well, then let it marinate at room temperature for 15 minutes while you prepare the other ingredients.
- Prepare the noodles: If using fresh rice noodles, gently separate them with your fingers. If they are stuck together, rinse them briefly with warm water and drain well. If using dried, soak them in warm water for 20 minutes or until pliable, then drain. Toss the noodles with 1 tbsp of the vegetable oil to prevent sticking.
- Make the sauce: In a small bowl, stir together dark soy sauce, light soy sauce, sugar, white pepper, and water or broth. Set aside.
- Cook the beef: Heat a wok or large skillet over high heat until smoking. Add 1 tbsp oil and swirl to coat. Add the beef in a single layer and let it sear without moving for 30 seconds, then stir-fry until just browned but still pink in spots, about 1–2 minutes. Transfer the beef to a plate and set aside.
- Stir-fry the aromatics: Add the remaining 1 tbsp oil to the wok. Add garlic and onion, and stir-fry for about 30 seconds until fragrant.
- Add the noodles: Add the noodles to the wok and toss them with the aromatics. Spread them out and let them sit for 20–30 seconds to get a slight char, then toss again. Repeat a few times to build up smoky flavor.
- Combine everything: Pour the sauce over the noodles and toss well to coat. Add the cooked beef back to the wok, along with bean sprouts and scallions. Stir-fry for another 1–2 minutes, until the sprouts are just wilted and the beef is heated through. For food safety, ensure the beef reaches an internal temperature of 145°F (63°C) for whole cuts, checked with a food thermometer, and hold for 3 minutes before serving.
- Finish and serve: Drizzle with sesame oil if desired, toss once more, and serve immediately.
Tips
- Use fresh noodles if possible: Fresh ho fun from an Asian market are ideal. If using dried, soak them just until pliable—over-soaking makes them mushy.
- Don’t overcrowd the wok: Cook in batches if needed. Overcrowding lowers the temperature and steams the noodles, preventing that smoky char.
- Keep the heat high: The wok should be smoking hot before you add ingredients. This creates wok hei and prevents sticking.
- Substitutions: No Shaoxing wine? Use dry sherry or omit it. No dark soy? Use all light soy and add a tiny bit of molasses for color.
Serving Suggestions
Serve beef chow fun as a complete meal on its own, or alongside other Cantonese favorites like stir-fried bok choy, spring rolls, or wonton soup. A drizzle of chili oil or a side of pickled chilies adds a nice kick.
Variations
- Chicken or pork: Substitute chicken breast or pork tenderloin, sliced thin. Cook to the safe minimum internal temperature of 165°F (74°C) for poultry or 145°F (63°C) for pork.
- Vegetarian: Use firm tofu or mushrooms in place of beef. Increase the sauce slightly and skip the beef marinade.
- Spicy: Add 1–2 tsp of chili paste or fresh bird’s eye chilies with the garlic for heat.
- Dry vs. wet: This recipe is for “dry” chow fun. For a “wet” version, add a cornstarch-thickened gravy (1 cup broth + 1 tbsp cornstarch) at the end.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet with a splash of water to revive the sauce, or microwave for 1–2 minutes until steaming. The noodles may soften slightly upon reheating.
Frequently Asked Questions
Why do my noodles stick together? Noodles stick if they are too wet or if the wok isn’t hot enough. Toss them with oil after preparing, and make sure the wok is smoking before adding them.
Can I use other noodles? Yes, you can use fettuccine-like rice noodles or even wide pad thai noodles, but the texture will differ. Fresh ho fun are best for authenticity.
What is dark soy sauce? Dark soy sauce is thicker, darker, and slightly sweeter than regular soy. It adds color and a rich flavor. If you don’t have it, use light soy sauce mixed with a tiny bit of molasses or brown sugar.
How do I slice beef thinly? Partially freeze the steak for 15–20 minutes before slicing. This makes it easier to cut thin, even slices against the grain.
Can I make this gluten-free? Use tamari or gluten-free soy sauce and ensure your rice noodles are gluten-free (most are). Shaoxing wine may contain wheat; use dry sherry or skip it.
Why is my beef tough? Overcooking is the main culprit. Cook the beef briefly over high heat and remove it from the wok before adding it back at the end. Marinating with cornstarch and baking soda also helps tenderize.
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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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