Beef Chow Fun
This post may contain affiliate links. Please read my disclosure policy.
Bursting with layers of delicious umami, Beef Chow Fun is a popular Chinese favorite that you can make in under 30 minutes! Made with flavorful marinated beef, bean sprouts, and green onions all tossed together with tender wide rice noodles and an incredible sweet soy and sesame sauce! Put down the phone, you can make takeout at home!
What Is Beef Chow Fun?
Beef chow fun is a well-known Chinese noodle dish that is Cantonese. It’s commonly found in Guangdong and Hong Kong, but can also be found abroad as well, especially in Cantonese restaurants. The dish is always cooked quickly at very high heat and is composed of thinly sliced marinated beef, wide rice noodles, bean sprouts, green onions, and a tasty sauce.
But just like regional dishes of many cuisines, you can find different variations depending upon the family or chef. However, there are two elements that always remain the same and what makes this tasty dish so special. The first is the use of wide rice noodles and the other is the addictively good sauce that always contains dark soy sauce and sesame oil. Aside from the beef, these two things make the dish beef chow fun.
Why You’ll Love This Beef Chow Fun
- Quick and Easy! Perfect for cooks at any level, with just a wok and 30 minutes you can whip together this incredibly tasty beef chow fun recipe!
- Authentic Recipe! With an addictively good combination of ingredients and the proper cooking technique, this recipe does justice to the Chinese classic.
- Family Favorite! Bust out the chopsticks these comforting noodles coated in a yummy sauce with tender beef will quickly become your family’s most requested meal.
- Beef Steak – You can use any type of steak you like but it needs to be thinly sliced. Some of my favorite choices are ribeye, sirloin, or flank steak.
- Soy Sauce (Low Sodium) – I like to use a low sodium variety to control the level of added salt. However, regular soy sauce or tamari will work just as well.
- Sesame Oil – Adds another lovely layer of Asian yumminess! Use roasted sesame oil for the most flavor.
- Cornstarch – Provides a coating that protects the beef from the high temperature of the wok helping to ensure that it cooks up tender.
- Baking Soda – Works as a meat tenderizer in the marinade.
- Oyster Sauce – Yes, there is oyster in the sauce! So be sure to avoid using it if you have any shellfish allergies.
- Soy Sauce (Low Sodium) – Regular soy sauce will work just as well as gluten-free tamari.
- Dark Soy Sauce – It’s a little sweeter and thicker than regular soy sauce. If you can’t find any just use regular soy sauce with a pinch of sugar.
- Shaoxing Wine – A type of Chinese rice wine very similar in taste to dry sherry, which can be used as a substitution.
- Sesame Oil – One of my favorite cooking oils! Be sure not to omit this ingredient.
- Sugar – Granulated sugar adds just a touch of sweetness.
- Salt and Pepper – Used to season to your taste.
- Rice Noodles – Traditionally wide rice noodles are used in beef chow fun. However, you can use any style of rice or Asian noodles.
- Vegetable Oil – Used for sautéing. Peanut oil is another option.
- Onions – Use brown or yellow onion for the most intense onion taste.
- Garlic – Always use fresh garlic cloves over jarred.
- Ginger – You’ll need a fresh knob of ginger. It adds a burst of flavor that just can’t be found in jarred or ground ginger.
- Bean Sprouts – Fresh bean sprouts add a bit of freshness and a lovey crisp texture.
- Green Onion – Also called scallions, green onions are used for another layer of classic Asian flavor.
Just as easy to make as Chow Mein, this recipe takes under 30 minutes! Just be sure to have the stir-fry sauce ready to go before you begin cooking and it’s sure to turn out perfectly!
To begin, you need to start by marinating the beef so that it’s super flavorful and cooks up tender. To do this, simply put all the marinade ingredients into a medium bowl and mix them together. Then add the thinly sliced beef and toss it in the marinade until it’s fully coated. Now, set the beef aside to let it marinate for 15 minutes.
Now let’s prep the noodles! Put the rice noodles in a large bowl and cover them with about 4 cups of boiling water. They need to be fully immersed in hot water. Then allow them to soak for about 10 to 15 minutes until soft but not mushy, then drain them, and set aside. The rice noodles will not be fully cooked at this point.
Next, make the sauce that coats the rice noodles by whisking all the ingredients together in a small bowl. It’s super easy to do, but you should use a whisk so that everything is incorporated well. Then set the sauce aside for a later step.
Once the sauce is made, it’s finally time to stir fry! Start by heating the vegetable oil over medium-high in a large wok or skillet. Next, add the marinated beef slices in a single layer and sear it for 2 minutes before stirring it and searing it for another 1 to 2 minutes. Then transfer the beef to a plate and set it aside.
After the steak has been removed from the wok, add another tablespoon of vegetable oil if needed. Then add the sliced onion and sauté it for 1 minute. Next, add the garlic and ginger to the wok and cook for just another 30 seconds until aromatic. The garlic and ginger do not need to cook long.
With all the elements made, we can now put it all together! First, add the soaked noodles to the wok along with the sauce. Then toss everything together until it’s evenly distributed and well coated in sauce. Do your best not to miss any of the noodles.
To complete the dish, add the beef back into the wok along with the bean sprouts and green onions. Now, toss everything together once more and stir fry for another 2 minutes or until the noodles are cooked through. Then serve the beef chow fun immediately with some Crab Rangoon or Pork and Mushroom Spring Rolls to start!
What Is The Difference Between Chow Mein And Chow Fun?
In many ways, they are quite similar in their flavor profiles in that they both are based on a sesame soy stir fry sauce. But the difference in the noodles that are used is what really sets them apart. Chow mein is made with thin egg noodles and chow fun is made with wide rice noodles. This not only impacts the flavor but how the dishes are cooked in some ways as well.
What Are The Noodles In Chow Fun Made From
Chow fun is made with a type of Chinese wide rice noodles called hor fun or ho fun. They are totally gluten-free and you can find chow fun noodles in almost any Asian market.
Expert Tips
- Fully marinate the beef. Give the meat the full 15 minutes in the marinade to soak up flavor and tenderize. The ingredients need this time to properly do their job.
- Don’t overcook the ingredients. It’s important to quickly cook all the ingredients at a high heat. The beef really only needs about 4 minutes and the aromatics just 30 seconds.
- No wok required. If you don’t own a wok, don’t worry! Just use a large skillet instead with a surface big enough to properly stir fry all the ingredients and toss them together.
Storage
Leftover beef chow fun will keep in an airtight container in the fridge for up to 4 days. To reheat, sprinkle the noodles with a bit of water and pop them in the microwave for a few minutes on medium power. You can also reheat them on the stovetop in a pan.
Leftovers will also keep in the freezer for up to 3 months. However, when reheating from frozen, allow the noodles to completely thaw out first.
Other Delicious Asian Recipes To Try
- Korean Beef Bulgogi
- Beef Lo Mein
- Asian Steak Bites
- Mongolian Beef
- Yakisoba
- Asian Ground Beef Noodles
- Black Pepper Beef
- Beijing Beef
- Beef Chow Mein
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Beef Chow Fun
Video
Ingredients
Beef and Marinade
- 8 ounces beef steak (such as ribeye, sirloin or flank, thinly sliced)
- 1 tablespoon soy sauce (low sodium)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon dark soy sauce
- 2 tablespoons shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- salt and pepper (to taste)
Stir Fry Noodles
- 12 ounces wide rice noodles
- 2 tablespoons vegetable oil
- 1 medium onion (cut in half then in slices)
- 3 cloves garlic (sliced)
- 1 inch ginger piece (chopped)
- 1 cup bean sprouts
- 3 green onions (cut in 2 inch pieces)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a medium bowl add all the beef and marinade ingredients and toss well. Allow to marinate for 15 minutes.
- Add the rice noodles to a large bowl and pour about 4 cups of boiling water over them. Allow the noodles to soak for 10 to 15 minutes, then drain.
- Meanwhile, add all the sauce ingredients to another bowl and whisk well.
- Heat a wok over medium-high heat and add the 2 tablespoons of vegetable oil. Add the marinated beef to the wok and arrange in a single layer. Sear for 2 minutes before stirring the beef and continue so sear for another 1 to 2 minutes. Transfer the beef to a plate.
- In the same wok add another tablespoon of vegetable oil if needed. Add the sliced onion and sauté for 1 minute. Add the garlic and ginger and cook for another 30 seconds until aromatic.
- Add the soaked noodles to the wok and the prepared sauce. Toss everything together well.
- Add the beef back to wok, along with the bean sprouts and green onions. Toss well and stir fry for 2 more minutes until the noodles are cooked through. Serve immediately.
Notes
- Fully marinate the beef. Give the meat the full 15 minutes in the marinade to soak up flavor and tenderize. The ingredients need this time to properly do their job.
- Don’t overcook the ingredients. It’s important to quickly cook all the ingredients at a high heat. The beef really only needs about 4 minutes and the aromatics just 30 seconds.
- No wok required. If you don’t own a wok, don’t worry! Just use a large skillet instead with a surface big enough to properly stir fry all the ingredients and toss them together.
- Store in an airtight container in the fridge for up to 4 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
