Beef Chow Fun is a beloved Cantonese stir-fry featuring wide, silky rice noodles, tender slices of beef, and crisp bean sprouts, all tossed in a savory soy-based sauce. This dish is a staple of Cantonese cuisine, known for its smoky “wok hei” flavor and satisfying texture. It works beautifully at home because it comes together quickly once your ingredients are prepped, delivering restaurant-quality results in your own kitchen.
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
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) dark soy sauce (for color; optional)
- 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) white pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece ginger, julienned
- 2 cups (160 g) bean sprouts
- 4 scallions, cut into 2-inch (5 cm) pieces
- 1/2 cup (120 ml) beef broth or water
- Salt to taste
Instructions
- Soak the dried rice noodles in warm water for 20-30 minutes until pliable but not mushy. If using fresh noodles, simply rinse them briefly in warm water and drain. Set aside.
- In a bowl, combine the sliced beef with 1 tbsp soy sauce, 1/2 tbsp oyster sauce, the Shaoxing wine, cornstarch, sugar, and white pepper. Mix well and let marinate for 15 minutes while you prepare the other ingredients.
- In a small bowl, mix the remaining 1 tbsp soy sauce, 1/2 tbsp oyster sauce, the dark soy sauce (if using), and the beef broth. Set aside.
- Heat a wok or large skillet over high heat until smoking. Add 1 tbsp of vegetable oil and swirl to coat. Add the beef in a single layer and sear for 1-2 minutes without stirring, then stir-fry for another 1-2 minutes until browned but still pink in the center. Remove the beef to a plate and set aside.
- Add the remaining 1 tbsp oil to the wok. Add the garlic and ginger, and stir-fry for 15 seconds until fragrant.
- Add the bean sprouts and scallions, and stir-fry for 1 minute.
- Add the drained noodles and the sauce mixture. Toss everything together gently but quickly, using tongs or chopsticks, for 2-3 minutes until the noodles are well-coated and heated through.
- Return the beef to the wok and toss to combine. Cook for another 1-2 minutes until the beef is heated through and the noodles are slightly charred at the edges if desired. For whole cuts of beef, the safe minimum internal temperature is 145°F (63°C) as per USDA FSIS, followed by a 3-minute rest; check with a thermometer if unsure.
- Serve immediately, hot.
Tips
- Noodle handling: Do not over-soak dried noodles; they should be soft but still slightly firm. Over-soaked noodles will turn mushy in the wok. If using fresh noodles, rinse them briefly and drain well to remove excess starch.
- High heat is key: The wok must be very hot to achieve the smoky “wok hei” flavor. Work in small batches if needed to avoid overcrowding, which lowers the temperature and steams the food.
- Marinating the beef: The cornstarch in the marinade creates a velvety texture on the beef. Do not skip it, and slice the beef thinly against the grain for tenderness.
- Substitutions: If you can’t find Shaoxing wine, use dry sherry or a splash of rice vinegar mixed with a pinch of sugar. Oyster sauce can be replaced with hoisin sauce plus a little soy sauce, though the flavor will be slightly sweeter.
Serving Suggestions
Serve this beef chow fun as a complete meal on its own, or pair it with a simple side of steamed bok choy or a light cucumber salad. For a more substantial spread, offer it alongside other Cantonese favorites like char siu (barbecue pork) or spring rolls. A cold beer or jasmine tea complements the rich, savory flavors nicely.
Variations
- Chicken or Pork: Substitute the beef with chicken breast or pork tenderloin, sliced thinly. Adjust cooking times accordingly—chicken should reach 165°F (74°C) and ground meats 160°F (71°C) per USDA FSIS.
- Vegetarian: Omit the beef and add extra mushrooms (shiitake or oyster) and bell peppers. Use mushroom oyster sauce or a vegetarian stir-fry sauce.
- Spicy: Add 1-2 teaspoons of chili garlic sauce or sriracha to the sauce mixture for a spicy kick.
- Extra vegetables: Add sliced onions, carrots, or broccoli florets along with the bean sprouts for more color and crunch.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a hot wok or skillet with a splash of water or oil to refresh the texture, or microwave in 30-second intervals, stirring in between. Noodles may become softer upon reheating, which is normal. For best results, reheat only the portion you plan to eat, as repeated reheating can make the noodles mushy.
Frequently Asked Questions
Can I use fresh rice noodles instead of dried? Yes, fresh wide rice noodles are ideal if available. They require no soaking—just rinse briefly in warm water and drain. They cook faster and have a better texture, but they can be more delicate, so handle gently.
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 noodles thoroughly after soaking or rinsing, and heat the wok until it’s smoking before adding oil. Toss quickly and don’t overcrowd the pan.
What is “wok hei” and can I achieve it at home? Wok hei is the smoky, charred flavor imparted by a very hot wok. At home, you can approximate it by using a well-seasoned carbon steel or cast iron wok, heating it until it’s smoking, and working in small batches. A blowtorch can also add a smoky finish, but it’s not necessary.
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 stir-fry sauce). Rice noodles are naturally gluten-free.
How do I slice beef thinly for stir-frying? Partially freeze the beef for 15-20 minutes until firm but not frozen solid. This makes it much easier to slice thinly against the grain. Always slice against the grain to shorten the muscle fibers, resulting in more tender pieces.
Can I prepare the ingredients ahead of time? Yes, you can slice the beef, marinate it, and prep the vegetables and sauce up to a day in advance. Store them separately in the refrigerator, and stir-fry when ready to serve. The actual cooking takes only minutes.
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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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