Beef Chow Fun
Equipment
Ingredients
Beef
- 1 lb beef, thinly sliced, see note 1
- 1 tbsp shaoxing wine
- 1 tsp cornstarch
- ½ tsp salt
Rest of Stir Fry
- 5 cloves garlic, minced
- 1 small onion, thinly sliced
- 5 scallions, cut into 1-inch pieces (whites and greens separated)
- 2 cups bean sprouts
- 16 oz fresh rice noodles
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- ½ tsp sugar
- 1 tsp shaoxing wine
Instructions
- Marinate your thinly sliced beef with shaoxing wine, cornstarch, and salt for 15 minutes.
- While the beef marinates, finely mince garlic, slice your onions, and cut your scallions into 1-inch pieces, separating the whites and greens. Prepare bean sprouts as well.
- For the sauce, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and shaoxing wine and mix thoroughly.
- Lube up your pan and brown your beef for about 3 minutes before removing.
- In the same pan, add garlic, onions, and scallion whites and cook for about 2 minutes.
- Add in your fresh rice noodles along with your cooked beef and sauce. Toss for about 30 seconds.
- Add in scallion greens and bean sprouts and toss until the greens are wilted.
- Serve your chow fun in a bowl or right from the pan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why This Beef Chow Fun Is Better Than Takeout
I may be biased, but I grew up eating homemade Beef Chow Fun, and this recipe was based on all those times. I still haven’t found a Chinese restaurant that makes it better than my Grandma! The dish is a one pan recipe, which is already super nice, but it’s the complex flavors you can build with this one pan that makes it stand out. I truly don’t think there’s a more flavorful one pan recipe out there. Every bite stands out, from the chewy and bouncy rice noodles to the juicy and crispy beef, and it’s guaranteed to make you want to keep eating until all of it is gone!
How To Make a Great Beef Chow Fun
A great Beef Chow Fun is all about timing and heat. What’s great about this version is it brings that wok-hei flavor into the kitchen without needing a commercial stove. The beef is that Chinese restaurant level of tender because of the velveting process, the sauce is super umami and clings to the noodles, and the fresh crunch of bean sprouts and scallions, which are tossed in at the end, keeps things light and balanced. The key is to never overcrowd the pan because that’s how the pan loses its heat and how ingredients can become mushy instead of crispy and tender! With just that simple tip in mind, you’re well on your way to making the best Beef Chow Fun!
What You’ll Need to Make Beef Chow Fun
Beef
- 1 lb beef, thinly sliced (flank steak or sirloin)
- 1 tbsp Shaoxing wine
- 1 tsp cornstarch
- ½ tsp salt
Rest of Chow Fun
- 5 cloves garlic, minced
- 1 small onion, thinly sliced
- 5 scallions, cut into 1-inch pieces (separate whites and greens)
- 2 cups bean sprouts
- 16 oz fresh rice noodles (hor fun)
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- ½ tsp sugar
- 1 tsp Shaoxing wine
How to Make Beef Chow Fun
Marinate the beef with Shaoxing wine, cornstarch, and salt for 15 minutes.
Prep the aromatics: mince the garlic, slice the onions, and chop the scallions (keep whites and greens separate).
Mix dark soy sauce, light soy sauce, oyster sauce, sugar, and Shaoxing wine in a small mixing bowl.
In a hot, oiled pan or wok, sear the beef over high heat for 3 minutes. Remove and set aside.
In the same pan, sauté garlic, onions, and scallion whites for 2 minutes until fragrant.
Add the rice noodles, seared beef, and sauce. Toss everything for about 30 seconds.
Add in bean sprouts and scallion greens. Stir-fry just until the sprouts are wilted and everything is glossy.
Serve immediately and enjoy!
Tips & Variations
Use fresh rice noodles.
They’re key to that signature chew and allow the sauce to cling beautifully. I find my fresh rice noodles at my local Asian grocery store. They’re not usually refrigerated, so make sure to check the unrefrigerated areas of the noodles section!
Don’t crowd the pan.
High heat is your best friend here. Searing the beef in batches (if needed) ensures you get that key char on the beef instead of steaming it. This ultimately improves texture and helps build that extra layer of flavor.
Mix your sauce ahead of time.
Things move fast once you start cooking, especially when your pan is ripping hot. Having everything prepped keeps the dish stress-free and the flavors balanced.
Frequently Asked Questions
Can I use dry rice noodles?
You can. Just soak or cook them according to the package, then rinse and drain well before adding them to the pan. If I am using a dried version, I like to use an extra thick dried rice noodle such as these.
What’s the best beef cut for chow fun?
Flank steak and sirloin both work well (I prefer flank steak). Make sure to slice against the grain and keep it thinly. It helps the beef stay tender even with high heat.
How do I keep the noodles from tearing?
Use a light hand when tossing, and make sure your noodles are at room temperature. Cold noodles straight from the fridge are more prone to break in the pan!
Can I prep this ahead?
Sort of. The dish is best fresh, but you can prep all the ingredients and sauce beforehand. Cook everything at the last minute for the best texture. It’s the kind of dish that’s the best the day of.
Try These Next
• Craving more beef and noodles? Try my Garlic Beef Noodles!
• Want something a little sticky and sweet? Don’t miss my Sticky Sweet Pork Belly Bites!
• Need a crispy side? Go make my Crispy Potato Balls!
