Beef Chow Fun is a classic Cantonese dish featuring tender slices of beef stir-fried with chewy, wide rice noodles, crisp bean sprouts, and fragrant scallions, all coated in a savory, smoky sauce. It’s an irresistible combination of textures and flavors that’s surprisingly easy to recreate at home. With just 15 minutes of prep and 10 minutes of cooking, this dish comes together in under 30 minutes!
Personal Story & Background:
There’s something magical about ordering a sizzling plate of Beef Chow Fun at a Chinese restaurant. The moment it arrives at the table, you’re hit with the unmistakable aroma of wok hei—that deep, smoky essence that can only be achieved in a blazing hot wok. I remember my first taste at a family-run Cantonese restaurant; the combination of silky noodles, savory beef, and crunchy bean sprouts was love at first bite.
What makes this dish so special is its simplicity and bold flavors. Traditional Beef Chow Fun is made with just a handful of ingredients, but the key is the technique. Mastering the stir-fry process at home allows you to experience restaurant-quality results with ease.
Ingredient Notes:
- Wide Rice Noodles (Hor Fun): Fresh wide rice noodles are ideal, but if you can’t find them, dried rice noodles work—just soak or boil them according to package instructions.
- Beef: Flank steak or sirloin works best, sliced thinly against the grain for a tender bite.
- Soy Sauce: A mix of light and dark soy sauce adds depth and color to the dish.
- Oyster Sauce: Brings a subtle sweetness and umami flavor.
- Shaoxing Wine: A traditional Chinese cooking wine that enhances flavor. Substitute with dry sherry or omit if necessary.
- Cornstarch: Helps tenderize the beef and gives it a silky texture.
- Bean Sprouts & Scallions: Provide a fresh crunch that balances the rich flavors.
- Sesame Oil: Adds a nutty aroma to finish the dish.
Substitutions:
- Use chicken or tofu instead of beef for a variation.
- Gluten-free soy sauce can replace regular soy sauce for a GF version.
- If you don’t have Shaoxing wine, a splash of rice vinegar works as an alternative.
Step-by-Step Instructions:
- Prepare the Beef: Thinly slice the beef and marinate it with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 teaspoon of oil. Let it sit for 10 minutes.
- Prepare the Noodles: If using fresh noodles, separate them gently with your hands. If using dried noodles, soak or boil them as per package instructions and drain well.
- Cook the Beef: Heat 1 tablespoon of oil in a hot wok or large pan. Add the beef and stir-fry for about 1-2 minutes until browned. Remove from the pan and set aside.
- Stir-Fry the Aromatics: In the same pan, add another tablespoon of oil, followed by the scallions and bean sprouts. Stir-fry for 30 seconds.
- Add the Noodles: Toss in the rice noodles and pour in a mix of 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of Shaoxing wine. Stir quickly to coat the noodles evenly.
- Combine Everything: Return the beef to the pan and toss everything together for another minute. Drizzle with sesame oil and serve immediately.
Expert Tips for the Best Results:
- High Heat is Key: The secret to achieving wok hei (that signature smoky flavor) is cooking over high heat. If using a home stove, preheat your wok until it’s smoking hot before adding ingredients.
- Avoid Overcrowding: Cook in batches if needed; too many ingredients in the pan can cause steaming instead of searing.
- Use Dry Noodles Carefully: If using dried noodles, ensure they’re drained well before stir-frying to prevent sogginess.
Serving Suggestions:
Pair Beef Chow Fun with a side of steamed bok choy, hot and sour soup, or a light cucumber salad. For an extra kick, serve with chili oil or pickled jalapeños.
Storage and Reheating Tips:
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a hot pan with a splash of water or soy sauce to refresh the noodles without drying them out.
Frequently Asked Questions:
- Can I use chicken instead of beef? Absolutely! Chicken thighs or breast work well as a substitute.
- Why are my noodles sticking together? Fresh noodles can be sticky—toss them with a little oil before cooking or briefly rinse them in warm water.
- Can I make this without a wok? Yes! A large non-stick skillet works fine—just make sure it’s very hot.
Conclusion:
Beef Chow Fun is one of those dishes that transports you straight to an authentic Cantonese restaurant, yet it’s so easy to make at home. The smoky, savory flavors and chewy noodles make it an instant favorite. I hope you give it a try and enjoy the rich, comforting taste of this classic stir-fry. Let me know how it turns out for you!
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Beef Chow Fun: A Classic Cantonese Stir-Fry You’ll Love
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Cantonese
- Diet: Gluten Free
Description
Beef Chow Fun is a Cantonese classic featuring tender beef, chewy wide rice noodles, crisp bean sprouts, and scallions, all stir-fried in a savory, smoky sauce. This quick and easy dish comes together in under 30 minutes!
Ingredients
-
For the Beef Marinade:
- 1/2 lb flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp oil
-
For the Stir-Fry:
- 8 oz fresh wide rice noodles (or dried rice noodles, prepared according to package instructions)
- 2 tbsp oil, divided
- 2 scallions, cut into 2-inch pieces
- 1 cup bean sprouts
- 2 tbsp soy sauce (mix of light and dark for best flavor)
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (or rice vinegar)
- 1 tsp sesame oil
Instructions
- Marinate the Beef
In a bowl, mix the beef slices with soy sauce, cornstarch, and oil. Let marinate for 10 minutes.
- 2. Prepare the Noodles
If using fresh rice noodles, gently separate them with your hands. If using dried noodles, soak or boil them as directed and drain well.
- 3. Stir-Fry the Beef
Heat 1 tbsp oil in a hot wok or large skillet. Add the beef and stir-fry for 1-2 minutes until browned. Remove and set aside.
- 4. Stir-Fry the Aromatics
Add the remaining 1 tbsp oil, then toss in the scallions and bean sprouts. Stir-fry for 30 seconds.
- 5. Add the Noodles and Sauce
Add the rice noodles to the pan, followed by soy sauce, oyster sauce, and Shaoxing wine. Stir quickly to coat the noodles evenly.
- 6. Combine and Serve
Return the beef to the pan and toss everything together for another minute. Drizzle with sesame oil and serve immediately.
Notes
- Cooking on high heat helps achieve the signature smoky “wok hei” flavor.
- If using dried noodles, ensure they’re well-drained before stir-frying to prevent them from getting mushy.
- Substitute chicken or tofu for a variation.
Nutrition
- Calories: ~450
- Sodium: ~800mg
- Fat: ~15g
- Carbohydrates: ~50g
- Protein: ~30g
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