Beef chow fun is a classic Cantonese stir-fry of wide, silky rice noodles, tender marinated beef, and crisp bean sprouts, all tossed in a savory, slightly sweet sauce. This recipe focuses on building that signature glossy sauce from scratch—balanced with soy sauce, oyster sauce, and a hint of sesame—so every noodle is coated without becoming greasy or clumpy. It’s a reliable weeknight version that brings the takeout flavor home in about 30 minutes.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (or 8 oz / 225 g dried wide rice noodles)
- 12 oz (340 g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) dark soy sauce (for color; substitute 1 tbsp soy sauce + ½ tsp molasses)
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (4 g) sugar
- ½ tsp (1 g) ground white pepper
- 1 tbsp (8 g) cornstarch
- 3 tbsp (45 ml) water
- 3 tbsp (45 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1 tsp (5 g) fresh ginger, minced
- 1 cup (70 g) bean sprouts
- 2 scallions, cut into 2-inch (5 cm) pieces
- Salt to taste
Instructions
- Prepare 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 well. Set aside.
- Marinate the beef: In a bowl, combine the sliced beef with 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) cornstarch, and 1 tsp (5 ml) vegetable oil. Mix well and let sit for 10 minutes while you prepare the sauce.
- Make the sauce: In a small bowl, whisk together the remaining 1 tbsp (15 ml) soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, white pepper, remaining 2 tsp (8 g) cornstarch, and 3 tbsp (45 ml) water. Set aside.
- Heat the wok: Place a large wok or skillet over high heat until it just begins to smoke. Add 1 tbsp (15 ml) vegetable oil and swirl to coat.
- Stir-fry the beef: Add the beef in a single layer. Let it sear undisturbed for 30 seconds, 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; do not overcook now.
- Cook the aromatics: Reduce heat to medium-high. Add the remaining 2 tbsp (30 ml) oil. Add garlic and ginger, stir-fry for 15 seconds until fragrant.
- Add noodles and sprouts: Add the noodles and bean sprouts. Toss gently for 1 minute to heat through.
- Return beef and sauce: Return the beef to the wok. Pour the sauce over everything. Toss continuously for 1–2 minutes until the sauce thickens and coats the noodles evenly. The beef should be cooked to a safe minimum internal temperature of 145°F (63°C) for whole cuts, per USDA FSIS guidelines; check with a food thermometer if unsure.
- Finish with scallions: Add the scallion pieces, toss once more, then remove from heat. Serve immediately.
Tips
- Use fresh noodles if possible: Fresh wide rice noodles (often labeled “ho fun”) have the best texture. Dried ones work but can be stickier; rinse them briefly after soaking to remove excess starch.
- Don’t skip the high heat: A screaming-hot wok gives the beef a nice sear and prevents the noodles from steaming. If your pan isn’t large enough, cook in two batches.
- Adjust sauce consistency: The sauce should be glossy and clingy, not soupy. If it seems too thick, add a splash of water; if too thin, cook 30 seconds longer.
- Substitutions: No oyster sauce? Use hoisin sauce mixed with a little soy sauce. For a gluten-free version, use tamari and a gluten-free oyster sauce (or mushroom sauce).
Serving Suggestions
Serve beef chow fun as a main dish with a side of steamed bok choy or a simple cucumber salad. It also pairs well with wonton soup or spring rolls for a fuller Chinese takeout-style meal. Garnish with extra sliced scallions and a drizzle of chili oil if you like heat.
Variations
- Chicken or pork: Substitute the beef with thinly sliced chicken breast or pork tenderloin; cook until no longer pink (165°F / 74°C for poultry).
- Vegetarian: Replace beef with firm tofu or mushrooms (like shiitake or king oyster). Use vegetarian oyster sauce and skip the beef.
- Spicy: Add 1–2 tsp chili garlic sauce or a pinch of red pepper flakes to the sauce.
- Extra vegetables: Add sliced bell peppers, carrots, or broccoli during the last minute of stir-frying.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, place in a hot wok with a splash of water or oil over medium-high heat for 2–3 minutes, or microwave in 30-second bursts. Reheat to an internal temperature of 165°F (74°C) for safety. The noodles may soften slightly upon reheating, but the flavor remains.
Frequently Asked Questions
Can I use regular soy sauce instead of dark soy sauce? Yes, but the color will be lighter and the flavor slightly less rich. Add a tiny bit of molasses or brown sugar to mimic the color and depth.
Why are my noodles sticking together? This usually happens if the noodles are too wet or the pan isn’t hot enough. Make sure to drain them well and use high heat. Toss gently with chopsticks rather than a spatula to break them apart.
Can I make the sauce ahead of time? Absolutely. Mix the sauce ingredients and store in the fridge for up to 3 days. Stir well before using, as the cornstarch will settle.
What cut of beef is best? Flank steak or sirloin are ideal because they’re tender and slice thinly. Avoid tough cuts like chuck, which need longer cooking.
Is this recipe gluten-free? Not as written, due to soy sauce and oyster sauce. Use tamari and a gluten-free oyster sauce substitute to make it work.
Can I use frozen rice noodles? Yes, but thaw them completely and pat dry. Frozen noodles can be more fragile, so handle gently.
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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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