Chow fun with gravy is a beloved Cantonese-American stir-fry featuring wide, silky rice noodles (ho fun) tossed with beef, vegetables, and a savory, glossy brown sauce. It’s a one-pan meal that comes together quickly once your ingredients are prepped, and the sauce clings beautifully to the noodles, making every bite rich and satisfying. This version balances the classic charred wok flavor with a practical home-cook approach.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (ho fun), at room temperature
- 12 oz (340 g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce, divided
- 1 tbsp (15 ml) oyster sauce, divided
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) cornstarch
- 1/2 tsp (3 g) sugar
- 1/4 tsp (1.5 g) white pepper
- 3 tbsp (45 ml) vegetable or peanut oil, divided
- 2 cloves garlic, minced
- 1 small onion, thinly sliced (about 1 cup / 100 g)
- 2 cups (170 g) broccoli florets
- 1 cup (240 ml) low-sodium beef or chicken broth
- 2 tbsp (30 ml) dark soy sauce (or 1 tbsp soy + 1 tsp molasses)
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 2 green onions, cut into 2-inch (5 cm) pieces
Instructions
- Marinate the beef: In a bowl, combine the sliced beef with 1 tbsp soy sauce, 1/2 tbsp oyster sauce, sesame oil, 1 tsp cornstarch, sugar, and white pepper. Mix well and let sit for 10 minutes while you prep the vegetables.
- Prepare the noodles: If using fresh ho fun, gently separate the noodles with your fingers. If they are stuck or cold, rinse briefly with warm water (not hot) and drain well. Set aside.
- Make the sauce: In a small bowl, whisk together the broth, dark soy sauce, remaining 1 tbsp soy sauce, and remaining 1/2 tbsp oyster sauce. Set aside.
- Cook the beef: Heat a wok or large skillet over high heat until smoking. Add 1 tbsp oil, then add the beef in a single layer. Sear for 1–2 minutes per side until browned but not fully cooked through. Transfer to a plate. (Beef will finish cooking later.)
- Stir-fry the aromatics and vegetables: Add another 1 tbsp oil to the wok. Add garlic and onion, stir-fry for 30 seconds. Add broccoli and stir-fry for 2–3 minutes until bright green and slightly tender.
- Add the noodles: Push vegetables to one side, add remaining 1 tbsp oil to the empty side. Add the noodles, toss gently to combine with vegetables. Let them sit undisturbed for 30–60 seconds to get a light char (if using high heat).
- Pour in the sauce: Give the sauce a quick stir, then pour it over the noodles. Toss everything together for 1–2 minutes until the sauce thickens slightly and coats the noodles.
- Return the beef: Add the beef back to the wok along with any accumulated juices. Toss for another 1–2 minutes until the beef is cooked through and reaches a safe minimum internal temperature of 145°F (63°C) for whole cuts of beef, checked with a food thermometer.
- Finish and serve: Sprinkle with green onions, toss once more, and serve immediately.
Tips
- Use day-old or room-temperature noodles: Fresh ho fun straight from the fridge tends to break apart. Let them sit at room temperature for 20–30 minutes before cooking, or rinse with warm water and drain well.
- Don’t over-soak the noodles: If using dried rice noodles, soak in cold water for 30 minutes, then drain. Over-soaking makes them mushy.
- High heat is key: A screaming-hot wok gives the noodles that smoky “wok hei� flavor. If your stove doesn’t get very hot, work in smaller batches to avoid steaming.
- Adjust the gravy consistency: If the sauce is too thin, add a little more cornstarch slurry (1 tsp cornstarch + 1 tbsp water). If too thick, add a splash of broth or water.
Serving Suggestions
Serve this chow fun as a complete meal on its own, or pair it with a simple side of steamed bok choy or a light egg drop soup. For a heartier spread, add a side of pan-fried dumplings or spring rolls. A squeeze of fresh lime or a drizzle of chili crisp on top brightens the rich sauce.
Variations
- Chicken or pork: Substitute the beef with thinly sliced chicken breast or pork loin. Adjust cooking time: chicken should reach 165°F (74°C), pork 145°F (63°C) with a 3-minute rest.
- Vegetarian: Omit the meat and use vegetable broth. Add extra mushrooms (shiitake or oyster) for umami. Use soy sauce instead of oyster sauce, or use a vegetarian oyster sauce.
- Seafood: Add shrimp or scallops in the last 2 minutes of cooking, just until opaque. Cook shrimp to 145°F (63°C).
- Extra vegetables: Bell peppers, carrots, snow peas, or bean sprouts all work well. Add harder vegetables earlier, softer ones later.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, use a hot wok or skillet with a splash of water or broth to revive the sauce, stirring until heated through to 165°F (74°C). Avoid the microwave, which makes the noodles tough and rubbery. If you must microwave, cover with a damp paper towel and heat in 30-second bursts.
Frequently Asked Questions
Can I use dried rice noodles instead of fresh ho fun? Yes. Soak dried wide rice noodles in cold water for 30 minutes, then drain and cook briefly in boiling water for 1–2 minutes until al dente. Rinse with cold water to stop cooking, drain well, and use as you would fresh. The texture will be slightly less silky but still good.
Why do my noodles stick together? This usually happens when they are too wet or too cold. Make sure they are thoroughly drained and at room temperature. Tossing them with a little oil before cooking also helps prevent sticking.
Can I make this gluten-free? Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or use a vegan mushroom-based sauce). Rice noodles are naturally gluten-free.
What if I don’t have dark soy sauce? Dark soy sauce adds color and a slightly sweet depth. Substitute with 1 tbsp regular soy sauce plus 1 tsp molasses or brown sugar. The color will be lighter, but the flavor will be close.
Can I prep the ingredients ahead? Yes, you can slice the beef, chop vegetables, and mix the sauce up to a day in advance. Keep them separately in the fridge. Cook the noodles just before serving for the best texture.
Is this dish spicy? Traditionally, no. It’s savory and slightly sweet. If you like heat, add a teaspoon of chili garlic sauce or a few sliced bird’s eye chilies when you add the garlic.
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- Vegetarian Suet Pudding: Hearty & Easy Recipe
- Venison Suet Pudding: A Hearty British Classic
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
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