Beef Chow Fun (Beef Ho Fun)

Up close of a bowl of beef chow fun on a table.

Beef Chow Fun (Beef Ho Fun)

Tender, juicy, and flavorful beef chow fun is a delicious classic Cantonese dish you can enjoy this week. This easy noodle recipe with marinated beef, fresh rice noodles, bean sprouts, and green onion can be yours in under 30 minutes!

Course Lunch & Dinner Recipes, Main Course

Cuisine Chinese

Keyword beef chow fun, beef chow fun recipe, beef ho fun

Prep Time 20

Cook Time 6

Servings servings

Calories 252kcal

Author Megan

Equipment

Ingredients

Beef Marinade

8-10 oz flank steak skirt, sirloin or tenderloin, sliced 1/4 inch slices
1 teaspoon baking soda
1 tablespoon cornstarch
1 tablespoon light soy sauce
½ tablespoon oyster sauce
1 teaspoon Shaoxing cooking wine
½ teaspoon dark soy sauce
½ teaspoon white pepper
2 tablespoon water
1 teaspoon sugar

Chow Fun Sauce

1 teaspoon light soy sauce
½ tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 tablespoon water

Stir Fry

½ yellow onion sliced
1 tablespoon garlic minced
1 lb fresh flat rice noodles or dry noodles
3 stalks green onion chopped into 1 inch pieces
1 cup bean sprouts washed and dried
½ teaspoon sesame oil

Instructions

Marinate your beef. In a small mixing bowl, mix the baking soda cornstarch, Shaoxing cooking wine, light soy sauce, oyster sauce, dark soy sauce, white pepper, water and sugar and mix until combined. Slice your beef into 1/4 or 1/8 inch slices across the grain and marinate the beef for about 30 min-1 hour. Set aside.
Prepare the noodles. Separate the fresh noodles by hand so they are not sticking together. If the noodles are stiff and are not separating easily, you can steam them or blanch them in boiling water for about 30 seconds to loosen. Drain and rinse with cold water immediately. If you are using dried rice noodles, follow the instructions on the packaging.
Chow fun sauce. In a small bowl, mix together the dark soy sauce, light soy sauce, oyster sauce and water. Set aside.
Cook the beef. In a wok or large skillet, heat on high heat until hot. Then add 1 tablespoon of vegetable oil to coat the wok for about 30 seconds. Add the beef and sear about 30 seconds on each side or until golden brown. The meat will be slightly pink on the inside since it will be cooked again. Remove from the wok and set aside.
Saute aromatics. Clean your wok before using. Add 1 tablespoon of vegetable oil on medium high heat and cook the sliced yellow onion and garlic until fragrant and lightly browned about 1 minute.
Saute noodles. Then, add 1 tablespoon of oil and the rice noodles and gently saute for about 30 seconds until browned. If the noodles begin to stick add 1 tablespoon of water.
Add the sauce and vegetables. Add the chow fun sauce and gently toss the noodles until the noodles are well coated. Then add the green onion, and bean sprouts and toss until combined.
Add the beef. Lastly, add the beef and sesame oil and toss until combined about 30 seconds. Serve and enjoy!

Notes

Lightly freeze the beef for 30 minutes before slicing. This allows the beef to slightly firm up allowing the knife to cleanly slice through the beef.
Marinate the beef for at least 30 minutes-1 hour. The time allows all the sauces to absorb into the meat and the baking soda to tenderize the meat. The longer you marinate the beef, the more tender it will be.
Have all your ingredients ready before you begin cooking. Having all the ingredients prepped and ready next to you near the stove makes the cooking process seamless.
Make sure the wok or large skillet is hot before adding ingredients. This will ensure quick searing and better flavor.
Fresh rice noodles: if you are using fresh rice noodles and they are sticking together, you can steam them or blanch them in boiling water for 30 seconds to loosen and then rinse with cold water.
Gently toss the noodles. This will prevent the noodles from breaking apart into tiny little pieces. Some breakage will be inevitable if you are using fresh noodles.

Nutrition