Save Experience the authentic flavors of Cantonese cuisine with this classic beef chow fun featuring tender marinated flank steak, silky wide rice noodles, and crisp bean sprouts. The dish gets its signature taste from a balanced sauce combining light and dark soy sauces with oyster sauce, creating that perfect umami depth.
The key to success lies in properly marinating the beef slices against the grain for maximum tenderness, achieving slight char on the rice noodles for authentic wok hei flavor, and maintaining high heat throughout cooking. Fresh rice noodles deliver the best texture, though dried alternatives work when needed.
This versatile main dish comes together quickly, making it ideal for weeknight dinners while still delivering restaurant-quality results. Customize with your preferred protein level of spice, or serve alongside other Chinese favorites.
The first time I watched my uncle make this at his restaurant, I was mesmerized by how violently the wok hissed when the noodles hit the heat. He told me the secret was confidence and a smoking-hot pan. That night, I learned that Beef Chow Fun isn't just a dish it's a test of your stir-fry courage.
Last winter my roommate came home exhausted from a twelve-hour shift and I had just finished plating this. She took one bite of the seared beef with those silky noodles and actually teared up a little. Food that good does something to people.
Ingredients
- Flank steak: Thinly slicing against the grain is non-negotiable here, otherwise you'll end up chewing forever
- Rice noodles: Fresh hor fun is ideal but if they're stiff and cold, don't panic a quick steam brings them back to life
- Bean sprouts: These add the essential crunch that balances the soft noodles and tender beef
- Dark soy sauce: This gives the dish that gorgeous caramel color and deep flavor that light soy alone can't achieve
Instructions
- Prep the beef:
- Toss the sliced beef with soy sauce, cornstarch, Shaoxing wine, and oil until well coated. Let it sit for 10 to 15 minutes while you prep everything else.
- Mix the sauce:
- Whisk together both soy sauces, oyster sauce, sugar, and water in a small bowl. Keep it near your wok.
- Handle the noodles:
- If your rice noodles are cold and stuck together, gently separate them with your hands. Steam them for 2 minutes if they're too stiff to separate.
- Sear the beef:
- Heat 1 tablespoon oil in your wok over high heat until smoking. Add the beef and sear for 1 to 2 minutes until browned, then remove immediately.
- Cook the aromatics:
- Add another tablespoon of oil to the wok. Stir-fry the onions and most of the spring onions for 1 to 2 minutes until fragrant.
- Char the noodles:
- Add the noodles and spread them out. Let them sear undisturbed for 1 minute to get some nice char spots.
- Combine everything:
- Pour in the sauce and toss quickly. Return the beef, add bean sprouts, and stir-fry for 1 to 2 minutes until everything's hot and coated.
Save This dish has become my go-to when friends come over for dinner because it looks impressive but is actually quite forgiving. The table goes quiet whenever I serve it.
Getting That Restaurant Char
Home stoves just don't pack the same heat as restaurant woks, but you can fake it. Let your noodles sit undisturbed in the hot pan for that crucial minute. Those dark spots add so much flavor.
Noodle Handling
Fresh rice noodles can be temperamental. If they break apart while you're trying to separate them, don't stress. The dish still tastes incredible and nobody will care about presentation.
Make It Your Own
I've tried countless variations over the years and some work beautifully. Add sliced bell peppers for color and crunch. Try it with chicken thighs for a slightly richer flavor. A drizzle of chili oil at the end wakes everything up.
- Slice your beef when it's slightly frozen for easier, thinner cuts
- Have all ingredients measured and prepped before you turn on the heat
- Serve immediately, as rice noodles firm up as they cool
Save Grab your chopsticks and eat this right out of the pan while it's still piping hot.
Recipe FAQs
- → What cut of beef works best for chow fun?
-
Flank steak is ideal due to its tenderness and ability to absorb marinade flavors. Slice it thinly against the grain for the most tender results. Sirloin or skirt steak also work well as alternatives.
- → Can I use dried rice noodles instead of fresh?
-
Yes, dried wide rice noodles can substitute fresh ones. Soak them according to package instructions until pliable before cooking. Fresh noodles provide better texture but dried versions are a reliable pantry staple.
- → How do I prevent noodles from sticking during stir-frying?
-
Ensure your wok or skillet is thoroughly heated before adding oil. Use enough oil to coat the noodles and resist the urge to stir constantly—letting them sear briefly creates better texture and prevents clumping.
- → What gives chow fun its signature smoky flavor?
-
The characteristic smokiness comes from cooking over high heat in a wok, known as wok hei. Allowing ingredients to sear briefly without constant stirring develops those caramelized, slightly charred flavors essential to authentic stir-fried dishes.
- → Can I make this dish dairy-free?
-
This dish is naturally dairy-free. The sauce relies on soy sauce, oyster sauce, and Shaoxing wine for flavor without any dairy products. Always verify your oyster sauce label to confirm it contains no dairy additives.
- → What vegetables can I add to beef chow fun?
-
Beyond the classic bean sprouts and onions, consider adding bok choy, bell peppers, or baby corn. Leafy greens like gai lan or spinach work well too. Add vegetables that cook quickly to maintain their crisp texture.
