Beef Chow Fun

Name: Beef Chow Fun (Stir-Fried Rice Noodles)
Prep time: 20 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb flank steak, sliced into ¼ inch strips; 1/4 tsp baking soda; 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1/4 tsp white pepper; 1 tbsp cornstarch; 1 tbsp neutral oil; 1 lb fresh wide flat rice noodles; 3 tbsp light soy sauce; 2 tbsp dark soy sauce; 2 tbsp oyster sauce; 1 tsp sugar; 2 tbsp Shaoxing wine; 1/4 tsp MSG (optional); 4 tbsp neutral oil (divided); 1 medium onion, sliced; 3 cloves garlic, minced; 3 scallions, cut into 2-inch pieces; 1 cup bean sprouts; 1 tsp sesame oil

Beef Chow Fun is a classic Cantonese stir-fry combining tender marinated flank steak with fresh, silky wide rice noodles (Ho Fun) tossed in a savory soy-based sauce. The key to success is high heat and proper beef marination for maximum tenderness and flavor.

🌍Chinese 🏷️Beef 🏷️Chow fun 🏷️Ho fun 🏷️Noodles 🏷️Stir fry

Total

20 min

Servings

4

Difficulty

Hard

Est. Cost

$35–$58

Recipe Source

View original recipe

From Cjeatsrecipes

Ingredients

1 lb flank steak, sliced into ¼ inch strips
1/4 tsp baking soda
1 tbsp light soy sauce
1 tsp dark soy sauce
1/4 tsp white pepper
1 tbsp cornstarch
1 tbsp neutral oil
1 lb fresh wide flat rice noodles
3 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tsp sugar
2 tbsp Shaoxing wine
1/4 tsp MSG (optional)optional
4 tbsp neutral oil (divided)
1 medium onion, sliced
3 cloves garlic, minced
3 scallions, cut into 2-inch pieces
1 cup bean sprouts
1 tsp sesame oil

20 Ingredients

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Instructions

1
Marinate the sliced beef with baking soda, 1 tbsp light soy sauce, 1 tsp dark soy sauce, white pepper, cornstarch, and 1 tbsp neutral oil for 10 minutes.
2
Mix together the stir fry sauce: 3 tbsp light soy sauce, 2 tbsp dark soy sauce, oyster sauce, sugar, Shaoxing wine, and MSG (if using). Set aside.
3
Heat 2 tablespoons of neutral oil in a wok or large pan over high heat. Sear the marinated beef for 2-3 minutes. Remove to a plate and discard excess oil.
4
Add 1 tablespoon of oil to the pan over high heat. Add the separated rice noodles and toss for 30 seconds.
5
Season the noodles with light and dark soy sauce around the edge of the pan. Toss until noodles are slightly charred and have absorbed the soy sauce, about 1 minute. Remove to the plate with the beef.
6
Add 1 tablespoon of oil over medium-high heat. Sauté onions and garlic for 30 seconds.
7
Add scallions and bean sprouts. Cook for another 30 seconds until scallions have a nice charred color.
8
Add back the beef, rice noodles, and sauce to the vegetables. Cook over high heat for 2-3 minutes until the sauce has absorbed completely into the noodles, beef and vegetables.
9
Drizzle with sesame oil, toss and serve immediately.

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Tips & Notes

Pro tips

Slice beef against the grain for maximum tenderness; the baking soda marinade works best when beef sits 15–30 minutes before cooking.
Use the highest heat setting on your stove and work quickly—the entire stir-fry should take under 3 minutes once ingredients hit the wok to prevent noodles from becoming mushy.
Separate fresh rice noodles gently with your fingers just before cooking; don't break them apart.
Keep cornstarch on the beef throughout marination to create a light coating that traps juices and creates a slight sear.

Substitutions

Flank steak → sirloin or skirt steak (slightly less tender but works well)
Fresh Ho Fun noodles → fresh chow mein noodles (thinner, different texture but acceptable)
Light soy sauce → tamari or coconut aminos (reduces sodium and gluten)
Neutral oil → peanut oil (adds authentic flavor)

Storage & make-ahead

Store leftovers in an airtight container for up to 2 days; reheat gently in a wok or skillet over medium heat with a splash of water to restore noodle texture.

Equipment

wok or large skillet · high-heat burner or range

Common Questions

Can I use frozen rice noodles instead of fresh?

Fresh rice noodles are ideal for their silky texture, but frozen ones work if thawed. Dried rice noodles require cooking first and won't achieve the same tender finish.