Beef chow fun is a Cantonese classic that found a happy home in Hawaii, where it’s often made with a slightly sweeter soy-based sauce and plenty of char from a hot wok. This version uses wide, slippery rice noodles, tender marinated beef, and crisp bean sprouts, all tossed together in a savory sauce that clings to every strand. It’s a weeknight-friendly stir-fry that delivers big flavor without requiring a trip to a specialty store.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (about 1 inch/2.5 cm wide), or 8 oz (225 g) dried wide rice noodles
- 3/4 lb (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) sesame oil
- 1 tsp (5 g) cornstarch
- 1/2 tsp (2 g) sugar
- 2 tbsp (30 ml) vegetable or canola oil, divided
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1/2 cup (75 g) sliced onion
- 1 cup (70 g) bean sprouts
- 3 green onions, cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) dark soy sauce (or 1 tbsp soy sauce + 1 tsp molasses)
- 1 tbsp (15 ml) Shaoxing wine or dry sherry (optional)
- 1/4 cup (60 ml) beef broth or water
- 1 tsp (5 ml) rice vinegar
- 1/2 tsp (2 g) white pepper
Instructions
- Prep the noodles: If using fresh rice noodles, gently separate them with your fingers. If using dried, soak in warm water for 20 minutes until pliable, then drain. Set aside.
- Marinate the beef: In a bowl, combine the sliced beef with soy sauce, oyster sauce, sesame oil, cornstarch, and sugar. Mix well and let marinate for 15 minutes while you prep the vegetables.
- Make the sauce: In a small bowl, stir together dark soy sauce, Shaoxing wine (if using), beef broth, rice vinegar, and white pepper. Set aside.
- Cook the beef: Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer and let sear without moving for 1 minute, then stir-fry for 1–2 minutes until browned but still slightly pink in spots. Transfer to a plate. The beef will finish cooking later; the safe minimum internal temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest, but since it will be returned to the wok, aim for just under that now.
- Aromatics and vegetables: Reduce heat to medium-high and add the remaining 1 tablespoon oil. Add garlic, ginger, and onion; stir-fry for 30 seconds until fragrant.
- Add noodles: Add the noodles and toss gently to coat with the oil. Let them sit undisturbed for 30 seconds to get a light char (this is the “wok hei� flavor).
- Combine everything: Pour the sauce over the noodles, then add the beef back along with bean sprouts and green onions. Toss everything together for 1–2 minutes until the sauce is absorbed and the sprouts are just tender-crisp. The beef should be cooked through; if you want to be precise, check that it reaches 145°F (63°C) with a thermometer.
- Serve immediately: Divide among plates and serve hot.
Tips
- Noodle handling: Fresh rice noodles are best; if they are stuck together, rinse them briefly in warm water and drain well before using. Dried noodles need soaking, not boiling, or they become mushy.
- High heat is key: Use the highest heat your stove can handle. If your pan isn’t large enough, cook in batches to avoid steaming the noodles.
- Substitutions: No dark soy sauce? Use 1 tbsp regular soy sauce + 1 tsp molasses. No Shaoxing wine? Dry sherry or a splash of mirin works, or omit it.
- Common mistake: Overcrowding the wok. If you add too much at once, the temperature drops and the noodles turn gluey. Work in batches if needed.
Serving Suggestions
Serve beef chow fun as a complete meal, or pair it with a simple side of steamed bok choy or a crisp cucumber salad. In Hawaii, it’s often enjoyed with a drizzle of chili oil or a squeeze of fresh lime for brightness. A cold beer or iced tea complements the savory flavors well.
Variations
- Chicken or pork: Swap the beef for thinly sliced chicken breast or pork shoulder; adjust cooking times accordingly (chicken to 165°F/74°C, pork to 145°F/63°C).
- Vegetarian: Use tofu or mushrooms instead of beef, and use mushroom-flavored soy sauce or vegetarian oyster sauce.
- Spicy: Add 1–2 teaspoons of sambal oelek or chili garlic sauce to the sauce mixture.
- Hawaiian style: Some versions add pineapple chunks or a splash of pineapple juice for extra sweetness; add at the end to avoid breaking down the fruit.
Storage and Reheating
Leftovers can be refrigerated in an airtight container for up to 3 days. The noodles will absorb sauce and firm up; to reheat, add a splash of water or broth and stir-fry in a hot pan for 2–3 minutes, or microwave in 30-second bursts until heated through. Reheat leftovers to an internal temperature of 165°F (74°C) for safety. Freezing is not recommended as the texture of the rice noodles degrades significantly.
Frequently Asked Questions
Can I use dried rice noodles instead of fresh? Yes, but they need to be soaked in warm water for 20 minutes until pliable, not boiled. Dried noodles are a bit firmer and less slippery than fresh, but they still work well.
What is dark soy sauce and can I skip it? Dark soy sauce is thicker and slightly sweeter than regular soy sauce, giving the noodles a rich color. If you don’t have it, mix 1 tablespoon regular soy sauce with 1 teaspoon molasses or brown sugar.
Why are my noodles sticking together? Fresh rice noodles often stick if they are cold or dry. Rinse them in warm water and drain thoroughly before adding to the wok. Also, make sure your wok is hot enough and you’re using enough oil.
Can I make this ahead of time? Chow fun is best served fresh, but you can prep the ingredients ahead: slice the beef, marinate, chop vegetables, and mix the sauce. Store separately in the fridge for up to a day, then stir-fry when ready.
Is this dish gluten-free? It can be if you use tamari or gluten-free soy sauce, and ensure your oyster sauce is gluten-free (some brands contain wheat). Check labels carefully.
What cut of beef is best? Flank steak or sirloin are great choices because they are tender and slice thin. For even more tenderness, you can freeze the beef for 15 minutes before slicing to get thinner pieces.
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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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