Beef Chow Fun

Beef Chow Fun Recipe – Easy Chinese Beef Chow Fun Dinner

ByBella Skye
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Beef Chow Fun

Beef chow fun is a traditional Cantonese stir fried noodle dish that has become a favourite in Chinese restaurants around the world. It is made with tender slices of marinated beef, wide flat rice noodles, crisp bean sprouts, fresh green onions, and a savoury soy based sauce. Every ingredient has an important role in creating the perfect balance of flavour and texture. The beef is juicy, the noodles are soft yet pleasantly chewy, and the vegetables add freshness that keeps the dish light and satisfying.

Easy Dinner Recipes

One of the defining features of beef chow fun is the use of fresh wide rice noodles. Unlike thin rice vermicelli, these broad noodles absorb the sauce while maintaining their silky texture. They also develop light caramelisation when cooked over high heat, adding depth of flavour without becoming dry. The quick cooking process helps preserve the natural taste of every ingredient, making the dish simple yet incredibly satisfying.

Many people know this dish by different names depending on the country or restaurant. You may see it listed as Chinese Beef Chow Fun, Beef Hor Fun, Beef Hofun, or Beef Ho Fun Noodle. Although the names differ slightly, they all describe the same classic Cantonese noodle dish built around wide rice noodles and tender beef.

This recipe is also different from a traditional Teochew Beef Noodle Recipe, which is commonly served in a flavourful broth. It also differs from a Thai-style Beef Noodles Recipe because the seasonings, sauces, and cooking techniques are unique to Cantonese cuisine. Another common comparison is Beef Mei Fun Vs Chow Fun. Mei fun uses very thin rice vermicelli noodles, while chow fun uses wide flat rice noodles that create a much heartier texture and absorb sauce differently.

This Easy Beef Chow Fun Recipe is designed for home cooks who want authentic flavour without needing restaurant equipment. With the right preparation and cooking order, you can make restaurant quality noodles in your own kitchen. If you enjoy extra sauce, this recipe can easily become a Saucy Beef Chow Fun by increasing the sauce slightly while still keeping the noodles glossy rather than soggy. Whether you are cooking for your family or preparing a special weekend dinner, homemade beef chow fun delivers comforting flavours, fresh ingredients, and satisfying textures that make it worth preparing from scratch.

Why You’ll Love This Recipe

  • Tender beef that stays juicy with a simple marinade.
  • Soft and chewy rice noodles that absorb every bit of flavour.
  • Authentic Cantonese taste using ingredients found in most supermarkets.
  • Quick cooking process that makes it perfect for busy evenings.
  • Better freshness and quality than takeaway versions.
  • Easy enough for beginners while producing professional results.
  • Flexible recipe that works well with additional vegetables.
  • Balanced savoury flavour without being overly salty.
  • Excellent leftovers that reheat beautifully.
  • A reliable homemade version of Chinese Beef Chow Fun that tastes authentic.
Beef Chow Fun

Preparation and Cooking Time

  • Preparation Time: 25 minutes
  • Marinating Time: 20 minutes
  • Cooking Time: 12 minutes
  • Total Time: 57 minutes
  • Servings: 4 generous servings

Ingredients

For the Beef Marinade

  • 500 g flank steak, thinly sliced against the grain
  • 1 tablespoon light soy sauce
  • 2 teaspoons oyster sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 tablespoon water
  • 2 teaspoons vegetable oil

For the Noodles

  • 500 g fresh wide rice noodles
  • 1 tablespoon vegetable oil

For the Stir Fry

  • 2 tablespoons vegetable oil
  • 4 garlic cloves, finely minced
  • 1 tablespoon fresh ginger, finely minced
  • 1 small onion, thinly sliced
  • 2 cups fresh bean sprouts
  • 5 green onions, cut into 5 cm pieces

For the Sauce

  • 3 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • ¼ teaspoon white pepper
  • 3 tablespoons chicken stock
  • 1 teaspoon cornstarch

Substitution Notes

  • Flank steak can be replaced with sirloin, ribeye, flat iron steak, or skirt steak.
  • Fresh rice noodles are recommended, but refrigerated rice noodles also work well.
  • If using dried rice noodles, cook them according to the package instructions and drain thoroughly before stir frying.
  • Chicken stock can be replaced with beef or vegetable stock.
  • Mushroom oyster sauce is a good vegetarian alternative to regular oyster sauce.
  • Peanut oil is an excellent substitute for vegetable oil because it tolerates high cooking temperatures.
  • Black pepper can replace white pepper if preferred.
  • Hoisin sauce may be omitted for a more traditional savoury flavour.
Beef Chow Fun

Step-by-Step Instructions

Pepper steak vector

Step 1: Marinate the Beef

Place the sliced beef into a medium bowl. Add the light soy sauce, oyster sauce, dark soy sauce, cornstarch, baking soda, water, and vegetable oil. Mix thoroughly until every slice is evenly coated. Leave the beef to marinate for at least 20 minutes. This process helps tenderise the meat, improves moisture retention, and creates a light protective coating that keeps the beef juicy during the fast stir fry.

Pepper steak vector

Step 2: Prepare the Noodles and Sauce

Gently separate the fresh rice noodles with your hands. If they have been refrigerated, warm them for about 30 seconds in the microwave or steam briefly until flexible. Toss the noodles with one tablespoon of vegetable oil to prevent sticking. In a separate bowl, whisk together the light soy sauce, oyster sauce, dark soy sauce, hoisin sauce, sesame oil, sugar, white pepper, chicken stock, and cornstarch until completely smooth. Keep the sauce nearby because the cooking process moves quickly.

Pepper steak vector

Step 3: Cook the Beef

Heat a wok or a large heavy frying pan over high heat until it is very hot. Add one tablespoon of vegetable oil and swirl it around the surface. Spread the marinated beef into a single layer and cook without moving it for about 45 seconds. Turn the slices and continue cooking for another minute until the beef is lightly browned but not fully cooked. Transfer the beef to a clean plate while keeping any juices for later.

Pepper steak vector

Step 4: Stir Fry the Noodles

Add the remaining vegetable oil to the wok. Cook the garlic, ginger, and sliced onion for about one minute until fragrant. Add the prepared rice noodles and gently lift and turn them using two spatulas or chopsticks. Pour the prepared sauce evenly over the noodles and continue tossing until every noodle is lightly coated. Allow the noodles to rest against the hot surface for a few seconds between turns so they develop slight caramelisation and deeper flavour.

Pepper steak vector

Step 5: Finish the Dish

Return the beef and its juices to the wok. Toss gently with the noodles until the beef is fully cooked. Add the bean sprouts and green onions during the final minute of cooking so they remain slightly crisp. Continue tossing just until everything is evenly mixed and coated with the sauce. Serve the beef chow fun immediately while it is hot, glossy, and full of fresh flavour.

How to Serve

Beef chow fun is best served immediately after cooking while the noodles are hot and glossy. Freshly cooked rice noodles have the softest texture, so avoid letting the dish sit for too long before serving.

For an attractive presentation, transfer the noodles to a large shallow serving platter or individual warm plates. Use tongs or chopsticks to gently lift the noodles, allowing the beef to rest on top. Scatter a few extra sliced green onions over the dish for a fresh finish.

This dish pairs well with a variety of simple sides.

  • Steamed Chinese broccoli with oyster sauce
  • Stir fried bok choy with garlic
  • Chinese cucumber salad
  • Hot and sour soup
  • Egg drop soup
  • Crispy vegetable spring rolls
  • Steamed dumplings

If you enjoy extra seasoning, serve the noodles with small bowls of condiments such as:

  • Chilli oil
  • Sliced fresh red chillies
  • Soy sauce
  • Crispy fried garlic
  • Pickled chillies
  • Sesame seeds

A pot of hot jasmine tea or green tea also complements the rich flavours of beef chow fun beautifully.

Beef Chow Fun

Additional Tips

  • Slice the beef as thinly as possible against the grain for maximum tenderness.
  • Marinate the beef for at least 20 minutes. A longer marinating time of up to one hour develops even better flavour.
  • Use fresh wide rice noodles whenever possible for the most authentic texture.
  • Separate the noodles gently before cooking to prevent them from breaking apart in the wok.
  • Heat the wok until it is very hot before adding any oil. High heat helps develop the characteristic flavour associated with traditional Chinese Beef Chow Fun.
  • Cook in batches if your pan is small. Overcrowding lowers the temperature and causes the ingredients to steam instead of stir fry.
  • Avoid adding too much sauce. The noodles should be lightly coated rather than swimming in liquid.
  • Add bean sprouts and green onions at the very end so they stay crisp and fresh.
  • Keep all ingredients prepared before turning on the heat because the cooking process moves quickly.
  • Taste the finished dish before serving and adjust the seasoning with a little soy sauce if needed.
  • If making Saucy Beef Chow Fun, increase the chicken stock by 2 to 3 tablespoons and add an extra teaspoon of oyster sauce without adding too much cornstarch.
  • Leftover noodles become slightly firmer after refrigeration, so reheat them gently over medium heat with a splash of water or stock.

Recipe Variations

  • Seafood Chow Fun
  • Replace the beef with peeled shrimp, scallops, or sliced squid for a lighter seafood version.
  • Chicken Chow Fun
  • Substitute thinly sliced chicken breast or boneless chicken thighs for the beef while following the same marinating process.
  • Vegetable Chow Fun
  • Skip the meat and add mushrooms, broccoli, carrots, baby corn, snow peas, bell peppers, and tofu for a colourful vegetarian meal.
  • Spicy Beef Chow Fun
  • Stir in chilli garlic sauce, fresh chopped chillies, or chilli oil for extra heat.
  • Mushroom Beef Chow Fun
  • Add sliced shiitake, oyster mushrooms, or button mushrooms for deeper earthy flavour.
  • Garlic Black Pepper Chow Fun
  • Increase the garlic and finish the dish with freshly ground black pepper for a bold savoury taste.

Freezing and Storage

  • Allow the beef chow fun to cool completely before storing.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a wok or frying pan over medium heat with 1 to 2 tablespoons of water or chicken stock to restore moisture.
  • A microwave may also be used. Cover the container loosely and heat in short intervals while stirring between each interval.
  • Although it can be frozen for up to 2 months, the rice noodles will soften after thawing and lose some of their original texture.
  • Thaw frozen portions overnight in the refrigerator before reheating.
  • Avoid reheating the noodles multiple times, as this affects both texture and food safety.

Nutritional Information

Approximate values per serving.

  • Calories: 575 kcal
  • Protein: 35 g
  • Carbohydrates: 54 g
  • Fat: 24 g
  • Saturated Fat: 7 g
  • Cholesterol: 80 mg
  • Fibre: 3 g
  • Sugar: 6 g
  • Sodium: 1,180 mg
  • Potassium: 620 mg
  • Iron: 4 mg
  • Calcium: 60 mg

Nutritional values are estimates and may vary depending on the ingredients and brands used.

Final Words

Making beef chow fun at home is one of the best ways to enjoy authentic Cantonese cooking without relying on takeaway. With tender marinated beef, silky rice noodles, crisp vegetables, and a perfectly balanced savoury sauce, this dish delivers restaurant quality flavour using simple techniques that any home cook can master.

Once you become comfortable with the cooking process, you can easily customise the recipe with your favourite vegetables, adjust the sauce to make a richer Saucy Beef Chow Fun, or experiment with different proteins while keeping the same reliable method. Whether you know this dish as Beef Hor Fun, Beef Hofun, or Beef Ho Fun Noodle, it remains a timeless favourite that brings together fresh ingredients and bold flavour in every bite.

Save this Easy Beef Chow Fun Recipe for busy weeknights, family dinners, or whenever you want a homemade version of your favourite Chinese Beef Chow Fun. After making it once, it is likely to become one of your most requested noodle recipes.

FAQs

The main difference is the type of noodles used. Mei fun is prepared with thin rice vermicelli, while chow fun uses wide flat rice noodles. Chow fun has a softer, chewier texture and holds sauces differently than mei fun.

Yes. Cook the dried rice noodles according to the package instructions until just tender. Drain them well, rinse briefly with cold water, and toss with a little oil before stir frying to prevent sticking.

Flank steak is the traditional choice because it becomes very tender when sliced thinly against the grain. Sirloin, ribeye, skirt steak, and flat iron steak are also excellent options.

Rice noodles are delicate. Separate them gently before cooking, avoid overhandling them, and use lifting motions instead of vigorous stirring. Cooking over high heat also helps prevent excessive sticking.

Traditional beef chow fun is not spicy. If you prefer heat, serve it with chilli oil, sliced fresh chillies, or your favourite hot sauce.

Beef Chow Fun Recipe - Easy Chinese Beef Chow Fun Dinner
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Beef Chow Fun Recipe – Easy Chinese Beef Chow Fun Dinner

Recipe by Bella SkyeCourse: Dinner Recipes
Servings

4

servings
Prep time

25

minutes
Cooking time

12

minutes
Calories

575

kcal

Ingredients

  • For the Beef Marinade

  • 500 g flank steak, thinly sliced against the grain

  • 1 tablespoon light soy sauce

  • 2 teaspoons oyster sauce

  • 1 teaspoon dark soy sauce

  • 1 teaspoon cornstarch

  • 1 teaspoon baking soda

  • 1 tablespoon water

  • 2 teaspoons vegetable oil

  • For the Noodles

  • 500 g fresh wide rice noodles

  • 1 tablespoon vegetable oil

  • For the Stir Fry

  • 2 tablespoons vegetable oil

  • 4 garlic cloves, finely minced

  • 1 tablespoon fresh ginger, finely minced

  • 1 small onion, thinly sliced

  • 2 cups fresh bean sprouts

  • 5 green onions, cut into 5 cm pieces

  • For the Sauce

  • 3 tablespoons light soy sauce

  • 2 tablespoons oyster sauce

  • 1 tablespoon dark soy sauce

  • 2 teaspoons hoisin sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon sugar

  • ¼ teaspoon white pepper

  • 3 tablespoons chicken stock

  • 1 teaspoon cornstarch

Directions

  • Place the sliced beef into a medium bowl. Add the light soy sauce, oyster sauce, dark soy sauce, cornstarch, baking soda, water, and vegetable oil. Mix thoroughly until every slice is evenly coated. Leave the beef to marinate for at least 20 minutes. This process helps tenderise the meat, improves moisture retention, and creates a light protective coating that keeps the beef juicy during the fast stir fry.
  • Gently separate the fresh rice noodles with your hands. If they have been refrigerated, warm them for about 30 seconds in the microwave or steam briefly until flexible. Toss the noodles with one tablespoon of vegetable oil to prevent sticking. In a separate bowl, whisk together the light soy sauce, oyster sauce, dark soy sauce, hoisin sauce, sesame oil, sugar, white pepper, chicken stock, and cornstarch until completely smooth. Keep the sauce nearby because the cooking process moves quickly.
  • Heat a wok or a large heavy frying pan over high heat until it is very hot. Add one tablespoon of vegetable oil and swirl it around the surface. Spread the marinated beef into a single layer and cook without moving it for about 45 seconds. Turn the slices and continue cooking for another minute until the beef is lightly browned but not fully cooked. Transfer the beef to a clean plate while keeping any juices for later.
  • Add the remaining vegetable oil to the wok. Cook the garlic, ginger, and sliced onion for about one minute until fragrant. Add the prepared rice noodles and gently lift and turn them using two spatulas or chopsticks. Pour the prepared sauce evenly over the noodles and continue tossing until every noodle is lightly coated. Allow the noodles to rest against the hot surface for a few seconds between turns so they develop slight caramelisation and deeper flavour.
  • Return the beef and its juices to the wok. Toss gently with the noodles until the beef is fully cooked. Add the bean sprouts and green onions during the final minute of cooking so they remain slightly crisp. Continue tossing just until everything is evenly mixed and coated with the sauce. Serve the beef chow fun immediately while it is hot, glossy, and full of fresh flavour.