If you’re craving a classic Chinese takeout dish, this Beef Chow Fun (also known as Beef Ho Fun) is the perfect dish to make at home. It’s a quick and easy stir-fried noodle dish loaded with tender beef, savory soy-based sauce, and chewy wide rice noodles.
With just a few simple ingredients and some high-heat wok action, you can have this Cantonese favorite on your table in no time!
What Are Chow Fun Noodles?
Chow Fun noodles, also called Ho Fun noodles, are wide, flat rice noodles commonly used in Cantonese stir-fries and soups. These noodles have a soft, chewy texture and soak up sauces beautifully, making them perfect for dishes like Beef Chow Fun.
If using fresh noodles, they may be a bit stuck together—just separate them before cooking!
Why You’ll Love This Beef Chow Fun (Beef Ho Fun) Recipe
- Easy to Make: With simple ingredients and a fast cooking time, this dish is perfect for a quick weeknight meal.
- Savory & Satisfying: The umami-packed soy-based sauce coats the tender beef and chewy noodles perfectly.
- Authentic Takeout-Style Flavor: This dish tastes just like what you’d get from a great Cantonese restaurant.
Ingredients
For the Beef:
- Flank steak: Thinly sliced against the grain for maximum tenderness.
- Soy sauce: Adds a deep, salty umami flavor to the beef and sauce.
- Oyster sauce: Gives a touch of sweetness and richness to the dish.
- Shaoxing wine (optional): Enhances the flavor of the beef with a slightly nutty aroma.
- Vegetable oil: Used for stir-frying at high heat.
- Cornstarch: Helps create a silky coating on the beef and thickens the sauce.
- Baking soda: Tenderizes the beef, making it extra soft.
Noodles & Sauce:
- Fresh wide rice noodles (hor fun): The star of the dish, with a chewy, satisfying texture.
- Dark soy sauce: Adds color and depth to the sauce.
- Sugar: Balances out the salty and savory flavors.
- White pepper: A subtle heat that enhances the dish.
- Water: Helps blend the sauce ingredients smoothly.
For the Stir-Fry:
- Garlic & onion: Build the base flavor of the stir-fry.
- Scallions & bean sprouts: Add freshness, crunch, and a pop of color.
- Salt: Just a pinch to season the final dish.
How to Make Beef Chow Fun (Beef Ho Fun)
Marinate the Beef
In a bowl, mix beef with soy sauce, oyster sauce, Shaoxing wine, vegetable oil, cornstarch, and baking soda. Let marinate for 15-20 minutes.
Prepare the Sauce & Noodles
In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, sugar, cornstarch, white pepper, and water. Set aside.
If using fresh rice noodles, gently separate them. If they’re stiff, microwave for 20-30 seconds to loosen.
Stir-Fry the Beef
Heat 1 tablespoon of oil in a wok or pan over high heat. Add the beef and stir-fry for 45 seconds to 1 minute until just browned. Remove and set aside.
Cook the Noodles & Combine
Add another tablespoon of oil to the wok. Stir-fry garlic and onion for 20 seconds until fragrant. Add noodles, then pour the sauce over them. Toss gently to coat.
Return the beef to the wok, then add scallions, bean sprouts, and a pinch of salt. Stir-fry for another 30 seconds until everything is combined and the noodles have softened. Avoid over-stirring to prevent breaking the noodles.
Serve & Enjoy
Transfer to a plate and serve hot!
Storage
This dish is best eaten fresh but can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan with a little oil over medium heat.
Tips
- Use baking soda and corn starch: These ingredients help tenderize and velvet the beef - a restaurant trick!
- Use high heat: Stir-frying at high heat ensures the noodles don’t get soggy and helps develop the best flavor.
- Don’t over-stir the noodles: Toss them gently to avoid breaking them apart.
Beef Chow Fun (Beef Ho Fun)
Equipment
Ingredients
For the Beef
- 8 oz flank steak thinly sliced against the grain
- 1.5 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon Shaoxing wine optional
- 1 teaspoon vegetable oil
- 2 teaspoon corn starch
- ½ teaspoon baking soda
For the Noodles & Sauce
- 1 pound fresh wide rice noodles (ho fun) peeled apart
- 3 tablespoon soy sauce
- 1.5 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon corn starch
- Dash of white pepper
- 1 tablespoon water
For the Stir-Fry
- Vegetable oil
- 3 cloves garlic minced
- ½ small onion sliced into thin wedges
- 3 green onions cut into 2-inch pieces
- 1.5 cups bean sprouts
- Pinch of salt to taste
Instructions
- In a bowl, combine beef slices with soy sauce, oyster sauce, shaoxing wine, vegetable oil, corn starch, and baking soda. Let marinate for 15-20 minutes.
- For the sauce, mix soy sauce, dark soy sauce, oyster sauce, sugar, corn starch, white pepper, and water in a small bowl. Set aside.
- For the fresh rice noodles, peel apart the noodles and separate gently. If stiff, microwave for 20-30 seconds to loosen.
- Heat 1 tablespoon oil in a wok or pan over high heat. Add the beef and stir-fry for 45 seconds to 1 min until just browned. Remove and set aside.
- Add another 1 tablespoon oil. Stir-fry garlic and onion for 20 seconds until fragrant. Add noodles, then pour the sauce over. Toss gently to coat until noodles completely.
- Return the beef to the wok. Add scallions, bean sprouts, and a pinch of salt. Stir-fry for another 30 seconds until everything is well mixed and noodles have softened. Avoid over-stirring to prevent breaking the noodles. Transfer to a plate and serve hot!
Nicole says
can pork be substituted for beef?
Herman says
Yes you can but make sure to slice it thinly like beef!
Maria Aranas says
Hi, what brand of soy sauce & dark sauce that you use?
Thanks
Herman says
I like Kikkoman for soy sauce and Lee Kum Kee for dark soy sauce!