Beef Chow Fun
Equipment
Ingredients
Noodles and Beef
- 6 oz beef, flank or sirloin, thinly sliced
- 1 tsp soy sauce
- 1 tsp shaoxing wine
- ½ tsp cornstarch
- 1 tsp neutral oil
- ½ small onion, thinly sliced
- 1- inch piece of ginger, thinly sliced
- 2 scallions, white and green parts separated
- ½ cup bean sprouts
- 8 oz fresh rice noodles, see note 1
Sauce
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tsp sugar
- ¼ tsp white pepper
- ⅛ tsp MSG, optional
Instructions
- In a bowl, marinate the sliced beef with soy sauce, shaoxing wine, cornstarch, and oil. Let sit for 15 minutes.
- While the beef marinates, slice the ginger and onion. Separate scallions into white and green parts. Rinse the bean sprouts.
- In a small bowl, mix all the sauce ingredients and set aside.
- Heat a pan or wok over high heat. Add oil and sear the beef for about 2 minutes until browned. Remove and set aside.
- Re-oil the pan and sauté the ginger for 1 minute.
- Add onions and white scallion parts. Stir-fry for 3 minutes until slightly softened.
- Add the fresh rice noodles, marinated beef, and sauce. Toss everything together until the noodles are well coated.
- Add in the scallion greens and bean sprouts, toss again, and cook for 1–2 more minutes.
- Serve hot in a bowl. Garnish with extra scallions if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Beef Chow Fun
Equipment
Ingredients
Noodles and Beef
- 6 oz beef, flank or sirloin, thinly sliced
- 1 tsp soy sauce
- 1 tsp shaoxing wine
- ½ tsp cornstarch
- 1 tsp neutral oil
- ½ small onion, thinly sliced
- 1- inch piece of ginger, thinly sliced
- 2 scallions, white and green parts separated
- ½ cup bean sprouts
- 8 oz fresh rice noodles, see note 1
Sauce
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tsp sugar
- ¼ tsp white pepper
- ⅛ tsp MSG, optional
Instructions
- In a bowl, marinate the sliced beef with soy sauce, shaoxing wine, cornstarch, and oil. Let sit for 15 minutes.
- While the beef marinates, slice the ginger and onion. Separate scallions into white and green parts. Rinse the bean sprouts.
- In a small bowl, mix all the sauce ingredients and set aside.
- Heat a pan or wok over high heat. Add oil and sear the beef for about 2 minutes until browned. Remove and set aside.
- Re-oil the pan and sauté the ginger for 1 minute.
- Add onions and white scallion parts. Stir-fry for 3 minutes until slightly softened.
- Add the fresh rice noodles, marinated beef, and sauce. Toss everything together until the noodles are well coated.
- Add in the scallion greens and bean sprouts, toss again, and cook for 1–2 more minutes.
- Serve hot in a bowl. Garnish with extra scallions if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What Makes Beef Chow Fun So Good
Beef Chow Fun is one of those dishes that proves you don’t need a long ingredient list to create something incredible. With wide rice noodles, thinly sliced beef, and a glossy soy-based sauce, this stir-fry delivers big, bold flavor in under 30 minutes. When it all comes together in a super hot wok or pan, you get that irresistible smoky, savory taste that makes this dish a Cantonese classic. Once you nail it, you’ll want to keep it in your weekly rotation. I know I do!
That Signature Wok Hei Taste
What makes Beef Chow Fun special is the texture and flavor from cooking it hot and fast. The rice noodles get a slight char while staying soft and chewy, and the beef stays tender thanks to a quick marinade. Everything gets coated in a rich sauce that clings to the noodles without making them soggy. Each bite delivers that perfect balance of chew, caramelization, and savory umami, which is exactly what I crave in a noodle dish.
Ingredients for Beef Chow Fun
Beef:
- 6 oz beef (flank or sirloin), thinly sliced
- 1 teaspoon soy sauce
- 1 teaspoon shaoxing wine
- 1/2 teaspoon cornstarch
- 1 teaspoon neutral oil
Vegetables & Noodles:
- 1/2 small onion, thinly sliced
- 1-inch piece ginger, thinly sliced
- 2 scallions, white and green parts separated
- 1/2 cup bean sprouts
- 8 oz fresh rice noodles
Sauce:
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 teaspoons sugar
- 1/4 teaspoon white pepper
- 1/8 teaspoon MSG (optional)
How to Make Beef Chow Fun
Marinate beef with soy sauce, shaoxing wine, cornstarch, and oil for 15 minutes.
Prep vegetables by slicing ginger, onion, and separating scallion parts. Rinse bean sprouts.
Mix all sauce ingredients in a small bowl and set aside.
Heat wok or large pan over high heat, sear beef for 2 minutes, then remove.
Add more oil, sauté ginger for 1 minute, then add onions and white scallions, stir-frying for 3 minutes.
Add noodles, beef, and sauce, tossing until evenly coated.
Stir in scallion greens and bean sprouts, toss again, and cook for 1–2 minutes. Serve hot.
Tips and Variations
Fresh rice noodles give the best texture, but wide dried rice noodles work too, just soak them according to package instructions. For extra depth, add a splash of oyster sauce or chili oil before serving.
Why I Always Come Back to This Recipe
This dish is endlessly adaptable, swap in chicken, shrimp, tofu, or mushrooms, and add veggies like Chinese broccoli or bell peppers. The key is keeping the wok hot and not overcrowding it to achieve that signature wok hei. Whether I’m making it for a quiet night at home or serving it to friends, it never disappoints.
How to Serve Beef Chow Fun
Serve immediately for the best texture and flavor. Pair with my Sticky Crispy Beef or Three Cup Chicken for a heartier meal, or keep it simple with a side of stir-fried greens.
Frequently Asked Questions
Can I make this vegetarian?
Yes! Extra firm tofu or mushrooms are great substitutes for beef.
What if I don’t have fresh rice noodles?
Use dried wide rice noodles or ho fun-style flat noodles. Those are more commonly sold at Asian grocery stores!
How do I avoid mushy noodles?
Cook quickly over high heat and avoid over-tossing once the sauce is added.
Can I meal prep this dish?
It’s best fresh, but you can reheat gently in a hot pan with a splash of water.
What’s the secret to the smoky flavor?
A very hot pan or wok and not overcrowding the ingredients. That’s how you get wok hei.
More Recipes to Try
• Make my Three Cup Chicken for a classic Taiwanese pairing
• Try my Sticky Crispy Beef for another savory-sweet favorite
• For another noodle fix, my Drunken Noodles is a must-make
