This homemade beef chow fun is a total flavor explosion! The tender slices of flank steak, chewy rice noodles, and crisp veggies are so satisfying.
I love how the marinade makes the beef flavorful and juicy while the savory sauce coats every noodle perfectly. And Shaoxing wine is the secret ingredient!
Cooking this dish is such a fun experience, with the sizzling wok, aroma of garlic and onions, and vibrant colors.
It’s a feast for all the senses!
Why You’ll Love This Beef Chow Fun
Quick Comfort: This satisfying dish comes together in under 30 minutes. It’s perfect for busy weeknights when you crave homemade Chinese food.
Chewy and Tender: Chewy rice noodles, tender beef slices, and crisp bean sprouts create an irresistible mouthfeel in every bite.
Umami Overload: The savory blend of soy sauce, oyster sauce, and Shaoxing wine infuses the dish with deep, complex flavors.
Authentic Experience: It offers an authentic taste of Cantonese cuisine, allowing you to recreate a classic dish.
Ingredients
- Flank Steak: A lean and flavorful cut, perfect for quick stir-frying. Sliced thinly against the grain, it remains tender and juicy.
- Fresh Wide Rice Noodles: These ho fun noodles are soft and chewy, absorbing the rich flavors of the sauce perfectly.
- Yellow Onion and Garlic: They add a savory depth and aromatic base to the dish, enhancing the overall flavor profile.
- Bean Sprouts: They provide a fresh, crunchy texture to balance the richness of the beef and noodles.
- Scallions: They add a mild onion flavor and a pop of color, completing the dish with a fresh finish.
- Vegetable Oil: Used for stir-frying, it helps cook the ingredients evenly without altering their flavors.
- Shaoxing Wine: The Chinese cooking wine adds a subtle depth and complexity to the dish.
- Beef Marinade: A blend of soy sauce, cornstarch, baking soda, granulated sugar, and vegetable oil. It tenderizes the beef and infuses it with a savory-sweet flavor.
- Sauce: It’s made with light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, and granulated sugar.
How to Make Beef Chow Fun
Here’s how to make this easy, authentic dish.
1. Marinate the beef. Combine the beef marinade ingredients in a bowl. Add the sliced beef and mix well. Let it marinate for 15-30 minutes.
2. Prepare the noodles. If the rice noodles are stuck together, gently separate them. If they’re very stiff, blanch in boiling water for 30 seconds, then drain and rinse under cold water.
3. Mix the sauce. Mix the sauce ingredients together in a bowl and set aside.
4. Cook the beef. Heat 1 tbsp oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 1-2 minutes until browned. Remove and set aside.
5. Stir-fry the vegetables. Add another 1 tbsp oil to the wok. Stir-fry the onion and garlic for 30 seconds. Add the rice noodles and stir-fry for 1-2 minutes.
6. Add the liquids. Pour in the Shaoxing wine around the edges of the wok. Add the sauce and mix everything together.
7. Combine the ingredients. Return the beef to the wok along with the bean sprouts and scallions. Stir-fry for another 1-2 minutes until the noodles are heated through and well-coated in the sauce.
8. Finish the dish. Taste and adjust seasoning if needed. Serve hot!
Tips for the Best Beef Chow Fun
These tips take beef chow fun over the top.
- Select the right steak. Flank steak, skirt steak, flap steak, and ribeye all work well. Slice against the grain for the most tender texture. Partially freezing the meat first makes it easier to slice.
- Marinate well! Marinate the beef with baking soda, cornstarch, and soy sauce to tenderize and add flavor. The longer it marinates, the better.
- Fresh is best. Use fresh wide rice noodles (ho fun) if possible for the best texture. If using dried, soak in room temperature water for 1 hour until soft and pliable.
- Don’t overcook! Quickly sear the beef until browned, then remove to avoid overcooking. It will finish cooking when added back later.
- Put your chopsticks to work. Use chopsticks to gently toss and mix the noodles in the wok. This prevents them from breaking apart.
- Vary it up. Feel free to add sliced bell peppers, bok choy, or a dash of sriracha or chili oil for heat. Black vinegar and sriracha also make a great topping.
- Make it a complete meal. Serve with egg rolls, hot and sour soup, fried rice, or cooked vegetables on the side. Garnish with extra scallions and sesame seeds.
How to Store
Follow these tips to store your leftover noodles.
To Store: Transfer to an air-tight container and refrigerate within 2 hours of cooking. It can be stored in the fridge for up to 3 days.
To Reheat: Reheat in a skillet over medium heat, adding a splash of water or broth to prevent sticking. Stir occasionally until heated through, about 3-5 minutes.
Beef Chow Fun
4
servings20
minutes10
minutes509
kcalWith tender beef, chewy noodles, crunchy bean sprouts, and a savory sauce, this beef chow fun recipe hits all the right notes. Enjoy this classic Cantonese dish!
Ingredients
12 oz flank steak, sliced thinly against the grain
1 lb fresh wide rice noodles (ho fun)
1 yellow onion, sliced
2 cloves garlic, minced
1 cup bean sprouts
2 scallions, cut into 2-inch pieces
3 tbsp vegetable oil, divided
2 tbsp Shaoxing wine
- Beef Marinade:
1 tbsp soy sauce
1 tsp cornstarch
1/2 tsp baking soda
1 tsp granulated sugar
1 tbsp vegetable oil
- Sauce:
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/4 tsp white pepper
1 tsp granulated sugar
Instructions
- Combine the beef marinade ingredients in a bowl. Add the sliced beef and mix well. Let marinate for 15-30 minutes.
- If the rice noodles are stuck together, gently separate them. If very stiff, blanch in boiling water for 30 seconds, then drain and rinse under cold water.
- Mix the sauce ingredients together in a bowl and set aside.
- Heat 1 tbsp oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 1-2 minutes until browned. Remove and set aside.
- Add another 1 tbsp oil to the wok. Stir-fry the onion and garlic for 30 seconds. Add the rice noodles and stir-fry for 1-2 minutes.
- Pour in the Shaoxing wine around the edges of the wok. Add the sauce and mix everything together.
- Return the beef to the wok along with the bean sprouts and scallions. Stir-fry for another 1-2 minutes until the noodles are heated through and well-coated in the sauce.
- Taste and adjust seasoning if needed. Serve hot!
Notes
- Slice the beef against the grain for maximum tenderness. Partially freezing the meat first makes it easier to slice thinly.
- Use fresh, wide rice noodles, if possible, for the best texture. Dried can be used but needs to be soaked first.
- Cook over very high heat and avoid overcrowding the wok. Stir-fry in batches if needed.
- Feel free to add other vegetables like sliced bell peppers or bok choy. A dash of sriracha or chili oil also provides nice heat.
