This post may contain affiliate links, please see our privacy policy for details
Prep 15 minutesmins
Cook 15 minutesmins
Total 30 minutesmins
Beef chow fun is a classic Chinese dish that’s incredibly tasty. This easy noodle recipe with marinated beef, fresh wide rice noodles, bean sprouts, and green onions takes less than 30 minutes!
This better-than-takeout beef chow fun recipe features tender, marinated flank steak, fresh wide rice noodles, bean sprouts, and green onions tossed in a delicious, savory, glossy stir-fry sauce. It’s one of the most famous dishes in Cantonese cuisine, known for its smoky, charred flavor.
Beef chow fun, also known as he fen or huo fun, is a Chinese beef noodle dish that originated in Shahe, Guangzhou, China. This dish is made with thinly sliced and marinated flank steak, fresh flat rice noodles (ho fun), bean sprouts, green onion, and a delicious soy sauce-based sauce.
These beef noodles are known for their “wok hei,” a smoky flavor that comes from stir-frying everything over high heat. They are typically served on their own for dinner and are typically sold in Cantonese dim sum restaurants or banquet halls.
Ingredients
You can find all the ingredients for this beef chow fun recipe at your local Chinese or Asian grocery market. Full measurements and links to everything I used are in the recipe card below.
Beef
Flank Steak: Be sure to slice very thinly against the grain for the best results.
Baking Soda and Cornstarch: tenderizes and velvets the beef which results in tender, juicy beef.
Shaoxing Wine: a Chinese rice wine that neutralizes gamey aromas and flavors while also tenderizing the beef.
Light Soy Sauce and Dark Soy Sauce: to add salty-sweet soy sauce flavors.
White Pepper: to season the beef.
Sauce
Light Soy Sauce: is the base of the sauce that adds a salty umami flavor.
Dark Soy Sauce: adds a sweet, soy sauce flavor that also deepens the color of the sauce.
Oyster Sauce: adds a briny, salty, savory layer.
Chicken Bouillon Powder: adds another layer of savoriness into the sauce.
Water: to dilute the saltiness.
Sugar: to sweeten the chow fun sauce.
Stir Fry
Garlic, ginger, and green onion: are the main aromatics.
Fresh wide rice noodles: I prefer fresh noodles for the best texture and flavor. Typically found in the end caps in an Asian grocery market and are not refrigerated. Alternatively, you can use dried noodles. These noodles are also used in my pad kee mao (drunken noodles).
Green Onion and Bean Sprouts: are the main stir-fry vegetables that add texture and nutrients.
Sesame oil: for a nutty umami finish.
Substitutions and Additions
Substitutions
Protein: chicken, pork, shrimp as alternatives. Different beef cuts you can use include sirloin, rib eye, or skirt steak.
Dried rice noodles: you can alternatively use wide dried rice noodles instead.
Soy sauce alternatives: tamari or coconut aminos.
Additions
Vegetables: Chinese broccoli, carrots, mushrooms, snap peas, etc.
Spice: fresh chili peppers, sriracha, or chili oil for added heat.
How to Make
Here are the step-by-step instructions for how to make this beef chow fun recipe.
In a small mixing bowl, combine the marinade ingredients with the beef until evenly coated. Marinate for at least 30 minutes.
Separate the fresh noodles by hand. Add 1 tablespoon of neutral oil to the noodles and toss to coat them and prevent sticking.
In a small bowl, mix the sauce ingredients until combined.
Heat 1 tablespoon of neutral oil in a wok on high heat until hot. Add the beef and sear about 1 minute on each side. Remove and set aside.
In the same wok, heat 2 tablespoons of neutral oil on medium-high heat. Then add the garlic, ginger, onion, and the white parts of the green onion, and sauté until fragrant.
Then, add 1 tablespoon of neutral oil and the rice noodles. Toss to combine and lay the noodles flat to crisp up.
Add the sauce and toss the noodles until well coated. Then add the green onion, bean sprouts, and sesame oil and toss until combined.
Expert Tips
Lightly freeze the beef before slicing. This allows the beef to firm up, so you can cleanly and thinly slice it.
Marinate the beef for at least 30 minutes-1 hour. This allows the sauces to absorb into the meat and the baking soda to tenderize the beef.
Mise en place. Prep and measure all your ingredients before you begin cooking. The cooking process will be quick, so have everything ready to go next to your cooking station.
Use a hot wok. This will ensure quick searing and the signature wok hei smoky flavor.
Sticky noodles. If your rice noodles are too sticky at any point, lightly toss them with more neutral oil.
Gently toss the noodles. This will prevent the noodles from breaking apart into small pieces. Some breakage will be inevitable if you are using fresh noodles.
Storage Instructions
You can store any leftover beef chow fun noodles in an airtight container in the refrigerator for up to 3 days.
Reheat: Heat 1 tablespoon of oil in a wok over medium-high heat and toss until warmed. Or microwave covered with a wet paper towel with a few drops of water sprinkled over the noodles in 30-second intervals until warm.
Pairing Suggestions
Beef chow fun noodles can be served on their own for lunch or dinner, or with the following pairing suggestions.
I recommend flank steak, top sirloin, rib eye, or skirt steak.
What kind of noodles do I use?
This Chinese beef noodle dish traditionally uses fresh flat, wide rice noodles, typically found in Chinese or Asian grocery stores. They are made from rice flour and water. They are not refrigerated and are made fresh daily. These noodles are also referred to as hor fun, he fen, huo fun, or ho fun. If you cannot find these noodles, you can use any dried wide rice noodles instead. These noodles are also used in my pad see ew.
Why did my noodles break?
The fresh wide noodles are incredibly delicate and can break if tossed too aggressively, the heat is too low, there’s not enough oil or if they are too dry before you begin cooking.
Tender, juicy, and flavorful beef chow fun is a delicious classic Chinese dish. This easy noodle recipe with marinated beef, fresh wide rice noodles, bean sprouts, and green onions takes less than 30 minutes!
Marinate your beef. Slice the flank steak into 1/8-inch-thick bite-sized pieces against the grain. In a small mixing bowl, combine the baking soda, cornstarch, Shaoxing cooking wine, light soy sauce, dark soy sauce, and white pepper with the beef until evenly coated. Marinate for at least 30 minutes. Set aside.
Prepare the noodles. Separate the fresh noodles by hand. If you are using dried rice noodles, follow the instructions on the packaging. Add 1 tablespoon of neutral oil to the noodles, then toss to coat and prevent sticking.
Mix the sauce. In a small bowl, mix the light soy sauce, dark soy sauce, oyster sauce, chicken bouillon powder, sugar, and water until combined.
Cook the beef. Heat 1 tablespoon of neutral oil in a wok or large skillet on high heat until hot. Add the beef and sear about 1 minute on each side. Remove and set aside.
Sauté aromatics. In the same wok, heat 2 tablespoons of neutral oil on medium-high heat. Then add the garlic, ginger, onion, and the white parts of the green onion, and sauté until fragrant, about 1 minute.
Add noodles. Then, add 1 tablespoon of neutral oil and the rice noodles. Toss to combine, then lay the noodles flat to crisp up for about 1-2 minutes, until browned.
Combine. Add the sauce and toss the noodles for 1-2 minutes, or until well coated. Then add the green onion, bean sprouts, and sesame oil and toss until combined and softened.
Rate & Review What did you think of this recipe?