Beef Chow Fun

If you love stir-fried noodles that are smoky, savory, and packed with tender beef, then Beef Chow Fun is a must-try. This classic Cantonese dish features wide, chewy rice noodles, silky beef, crisp bean sprouts, and aromatic garlic and ginger, all tossed together in a rich soy-based sauce. The first bite is pure comfort, the perfect combination of umami, a hint of sweetness, and just a touch of nuttiness from sesame oil. Every stir, sizzle, and waft of aroma will make your kitchen feel like a bustling noodle shop in Hong Kong.

This recipe is surprisingly approachable for home cooks. Once you understand the key techniques—like marinating the beef properly and stir-frying over high heat—you’ll have a restaurant-quality dish ready in under 30 minutes. Trust me, it’s easier than it looks, and the payoff is incredible.

Recipe Origin

Beef Chow Fun, also known as “Chow Fun,” is a classic Cantonese stir-fried noodle dish. The key is “wok hei,” the smoky, charred flavor that comes from cooking over very high heat. Traditionally made with fresh wide rice noodles, the dish is known for its tender beef, slightly chewy noodles, and simple but flavorful seasonings. My version keeps all those authentic flavors while making it doable in a home kitchen.

Kitchen Tools You’ll Need

To make this dish properly, a few key tools make all the difference:

• Large wok or non-stick skillet (a wok is ideal for stir-frying at high heat)
• Sharp knife and cutting board
• Measuring spoons and cups
• Small mixing bowls for marinades and sauces
• Spatula or wooden spoon for tossing
• Colander for rinsing noodles if needed

Why You’ll Love Beef Chow Fun

This recipe isn’t just about noodles—it’s about flavor, texture, and the satisfaction of a homemade stir-fry that rivals your favorite takeout. Here’s why it’s a favorite:

Quick and Easy: Once your beef is marinated and your sauce is mixed, the stir-fry comes together in minutes.

Flavorful: The combination of light and dark soy sauce, Shaoxing wine, and sesame oil creates a balanced, rich taste that’s smoky and savory.

Texturally Perfect: Wide rice noodles, tender beef, crisp bean sprouts, and the slight bite of onions and green onions make every mouthful exciting.

Customizable: You can add bell peppers, mushrooms, or snow peas for extra color and flavor, or adjust the soy sauce for your preferred saltiness.

Authentic Yet Simple: You get that classic Cantonese “wok hei” flavor without complicated steps or hard-to-find ingredients.

Family-Friendly: Kids, adults, and picky eaters love the combination of noodles, beef, and simple seasonings.

Chef’s Pro Tips for Perfect Results

1. Marinate the Beef: Even a short marinade gives the beef tenderness and flavor. Use flank steak or sirloin for best results.
2. Use High Heat: To get that slightly charred flavor and keep noodles from sticking, cook over high heat and avoid overcrowding the wok.
3. Prep Ingredients in Advance: Stir-frying goes fast, so have everything sliced, chopped, and measured before heating the wok.
4. Don’t Overcrowd the Pan: Cook in batches if needed to ensure even searing and proper texture.
5. Rice Noodles: If using dried noodles, soak them until pliable, but not mushy. Fresh wide noodles work best for texture.

Ingredients

Here’s what makes this Beef Chow Fun truly special:

Beef Flank Steak: Thinly sliced and marinated, it stays tender while absorbing all the umami flavors.

Light Soy Sauce: Adds salty, savory depth to the beef and noodles without overpowering them.

Shaoxing Wine: A touch of authenticity that tenderizes beef and enhances aroma.

Cornstarch: Helps the beef stay tender and gives a subtle silky coating when stir-fried.

Chicken Broth, Light and Dark Soy Sauce, Sugar: The combination makes the sauce rich, slightly sweet, and balanced, coating the noodles perfectly.

Rice Noodles: Wide, chewy rice noodles are essential for authentic texture. They soak up sauce and complement the tender beef beautifully.

Peanut Oil (or Vegetable Oil): Neutral oil with a high smoke point is perfect for stir-frying at high heat.

Ginger and Garlic: Aromatic and zesty, they infuse the dish with depth and freshness.

Onion and Green Onions: Sweet onion adds body, while green onions add a fresh, crisp bite. Separate the whites and greens for proper cooking.

Bean Sprouts: Add crunch and a fresh contrast to the rich noodles and beef.

Sesame Oil: A drizzle at the end adds nutty aroma and flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s break down the steps to create this restaurant-style Beef Chow Fun at home:

Marinate the Beef: In a small bowl, combine flank steak with light soy sauce, Shaoxing wine, and cornstarch. Mix well and set aside for 10-15 minutes. This ensures tender, flavorful beef.

Prepare the Sauce: In another small bowl, mix chicken broth, light soy sauce, dark soy sauce, and sugar. Stir until the sugar dissolves. Set aside.

Prepare Noodles: If using dried rice noodles, soak them according to package directions until pliable. Drain well. Fresh rice noodles can be separated gently by hand.

Heat the Wok: Heat peanut oil over high heat until it shimmers. High heat is crucial for proper searing and that “wok hei” flavor.

Cook the Beef: Add marinated beef in a single layer. Sear quickly until browned but not fully cooked through. Remove and set aside.

Stir-Fry Aromatics: Add ginger, garlic, and white parts of green onions to the wok. Stir-fry for 30 seconds to release their fragrance.

Add Onions and Noodles: Toss in sliced onion and rice noodles. Stir-fry quickly to coat noodles in oil and aromatics.

Combine Everything: Return beef to the wok. Add the sauce and toss gently to combine. Cook for 1-2 minutes until beef is cooked through and noodles are coated.

Add Bean Sprouts and Green Onion Greens: Stir in bean sprouts and green onion tops. Cook for another 30 seconds to maintain crunch and freshness.

Finish with Sesame Oil: Drizzle sesame oil over the stir-fry for a nutty aroma and final touch.

Serve Immediately: Transfer to a plate or bowl and enjoy the smoky, savory goodness while it’s hot.

Nutrition Facts

Servings: 2-4
Calories per serving: Approximately 450-500 (depending on oil and noodle type)
Prep Time: 10-15 minutes
Cook Time: 15 minutes
Total Time: 25-30 minutes

How to Serve Beef Chow Fun

This dish is versatile and can pair with a variety of accompaniments:

Fresh Salads: A crisp cucumber or carrot salad provides refreshing contrast.

Pickled Vegetables: Quick pickles or kimchi add tang and texture.

Extra Protein: Add shrimp or tofu for a mixed stir-fry.

Garnishes: Sprinkle toasted sesame seeds or extra green onions for presentation.

As a Standalone: The noodles, beef, and sprouts create a filling meal on their own.

Make-Ahead and Storage Tips

Prep Ingredients: Slice beef, julienne ginger, and prepare noodles in advance to make stir-frying quick.

Storage Tips: Store leftovers in an airtight container in the fridge for 1-2 days. Reheat gently in a skillet with a splash of broth to loosen the noodles.

Freezing: This dish is best fresh. Freezing rice noodles may cause them to become mushy. Freeze cooked beef separately if needed.

Double the Batch: Easily doubles to feed a crowd. Cook noodles and beef in batches to avoid overcrowding.

Variations to Try

Vegetable Boost: Add bell peppers, mushrooms, or snow peas for extra color and nutrition.

Spicy Version: Add chili oil or sliced fresh chilies for heat.

Gluten-Free: Use gluten-free soy sauce and check that rice noodles are gluten-free.

Different Protein: Swap beef for chicken, pork, or shrimp for a new twist.

Extra Aromatics: Try adding a few fresh cilantro leaves at the end for extra freshness.

Additional Tips

High Heat is Key: To achieve that slightly smoky “wok hei” flavor, stir-fry over high heat and move quickly.

Don’t Overcrowd: Cook in batches if your wok is small to ensure everything sears properly.

Rice Noodles: Handle gently. Break up any clumps before stir-frying to prevent sticking.

Season in Layers: Taste as you go to ensure balance between savory, sweet, and aromatic notes.

Presentation: Garnish with extra green onions or sesame seeds for a restaurant-style look.

FAQ Section

Q1: Can I use a different cut of beef?
A1: Yes, sirloin or skirt steak works too. Slice thinly against the grain for tenderness.

Q2: Can I use fresh thick rice noodles?
A2: Absolutely. They are ideal for chewy, authentic texture.

Q3: Can I make this dish vegetarian?
A3: Replace beef with tofu and use vegetable broth in the sauce.

Q4: Can I make it spicy?
A4: Add fresh chili, chili oil, or more red pepper flakes to taste.

Q5: Can I prep this ahead of time?
A5: Yes, but stir-fry fresh for best texture and flavor.

Q6: Can I add other vegetables?
A6: Bell peppers, mushrooms, or bok choy are great additions.

Q7: Can I double or triple the recipe?
A7: Yes, cook in batches to prevent overcrowding and maintain high heat.

Q8: Can I make this gluten-free?
A8: Use gluten-free soy sauce and check that noodles are labeled gluten-free.

Q9: How can I store leftovers?
A9: Airtight container in the fridge for 1-2 days. Reheat gently with a splash of broth.

Q10: Can I freeze Beef Chow Fun?
A10: Best eaten fresh. Freezing may cause noodles to become soft. Freeze beef separately if needed.

Conclusion

Beef Chow Fun is a stir-fry classic that’s smoky, savory, and completely satisfying. From tender beef and chewy rice noodles to crisp bean sprouts and aromatic ginger and garlic, every bite is packed with flavor and texture. The sauce ties everything together with a perfect balance of soy, sugar, and sesame oil.

It’s quick enough for a weeknight dinner, impressive enough for guests, and adaptable enough for endless variations. Once you master this, you’ll find yourself making it again and again because it hits all the right notes: fast, flavorful, and utterly comforting. Enjoy every bite, and don’t forget to savor the aroma as it fills your kitchen.

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