Beef Chow Fun is the quintessential stir-fried comfort food that brings together tender ribbons of fresh flat rice noodles, succulent slices of marinated flank steak, and vibrant veggies in one sizzling wok. This Savor the Flavor: A Stir-Fried Classic that Excites Your Palate! meal delivers a perfect balance of soft, chewy noodles against the backdrop of savory sauces, punctuated by the crisp bite of bean sprouts and green onions. Each mouthful whispers of authentic Asian cuisine, yet it’s wonderfully simple to recreate at home—even for busy weeknight dinners. As an intermediate-level recipe, it asks you to bring your A-game on knife skills and temperature control, but rewards you with a dish that looks and tastes like it came straight from your favorite restaurant.
In my own kitchen, the ritual of prepping those silky ho fun strands and inhaling the mingled scents of soy, Shaoxing wine, and garlic has become one of my favorite at-home pick-me-ups. With just 15 minutes of prep and 10 minutes of high-heat cooking, you can go from chopping board to dinner table in no time. Whether you’re fueling up for a hearty lunch or treating yourself to a cozy dinner, this 600-calorie powerhouse makes every bite feel indulgent and satisfying. Let’s get our woks hot, our aprons tied, and dive into a recipe that promises to elevate your weeknight repertoire with unforgettable flavors.
KEY INGREDIENTS IN BEEF CHOW FUN
Every outstanding Beef Chow Fun starts with quality components that work together in harmony, delivering layers of flavor, texture, and aroma. Below are the essentials you’ll need on hand; read through their roles and tips for making them shine in your wok.
- Flank Steak
A lean, flavorful cut that becomes meltingly tender when sliced thinly against the grain and properly marinated. It’s the protein star that soaks up every drop of sauce.
- Soy Sauce
Your all-purpose seasoning that builds depth and saltiness. It’s a key element in both the marinade and the sauce, brightening the overall taste profile.
- Shaoxing Wine
A traditional Chinese cooking wine that lends a subtle nutty sweetness and helps tenderize the beef. If you’re in a pinch, a dash of dry sherry can stand in its place.
- Cornstarch
Used to lightly coat the beef during marinating, it creates a velvety texture and helps the meat sear beautifully without turning rubbery.
- Oyster Sauce
Rich, briny, and slightly sweet, this sauce gives the noodles that addictive umami signature that makes this dish impossible to resist.
- Dark Soy Sauce
Provides a deeper color and a hint of molasses-like sweetness, perfect for achieving that glossy, restaurant-style sheen on your noodles.
- Light Soy Sauce
A lighter, saltier variant that balances out the richness of dark soy and oyster sauce, ensuring the seasoning doesn’t overpower the ingredients.
- Fresh Flat Rice Noodles (Ho Fun)
The soul of the dish—silky, wide, and satiny in texture. Separating any clumps before cooking ensures each strand gets coated evenly.
- Vegetable Oil
A neutral oil with a high smoke point, ideal for the high-heat stir-frying that gives this dish its signature wok hei (breath of the wok).
- Onion
Adds natural sweetness and a hint of caramelized depth when stir-fried until just translucent.
- Garlic
Fragrant and pungent, minced garlic infuses every bite with aromatic warmth, waking up the other flavors.
- Bean Sprouts
Introduce a lively, water-crisp crunch that contrasts beautifully with the soft noodles and tender beef.
- Green Onions
Sliced into short sections, they bring a bright, peppery snap and a fresh finish to the stir-fry.
- Salt and White Pepper
Fine-tuning seasonings that allow you to adjust the saltiness and introduce a subtle peppery warmth without overpowering the delicate flavors.
HOW TO MAKE BEEF CHOW FUN
Let’s dive into the step-by-step process of transforming these key ingredients into a glossy, wok-tossed masterpiece. Keep your wok piping hot and your utensils at the ready—this is where the real fun begins!
1. In a mixing bowl, combine the sliced beef, soy sauce, Shaoxing wine, and cornstarch. Use a spoon or your hands to toss everything until the strips of meat are completely coated. Let it marinate for at least 15 minutes so the flavors penetrate and the cornstarch creates a tenderizing barrier.
2. In another bowl, whisk together the oyster sauce, dark soy sauce, and light soy sauce. This sauce blend is what gives the noodles that signature savory-sweet umami kick. Set it aside within arm’s reach for the next cooking steps.
3. Heat 1 tablespoon of vegetable oil in a large wok or pan over high heat. When the oil shimmers, add the marinated beef in a single layer. Stir-fry rapidly for about 2–3 minutes, or until the edges of the beef turn golden and the centers are still slightly pink. Quickly remove the beef and set it aside to prevent overcooking.
4. Add another tablespoon of vegetable oil to the same pan. Toss in the sliced onions and minced garlic. Continue stir-frying for about 2 minutes, or until the onions become translucent and the kitchen fills with that mouthwatering garlicky fragrance.
5. Gently add the fresh rice noodles to the wok, using tongs or chopsticks to separate any clusters. Pour the pre-mixed sauces over the noodles and toss carefully to coat each strand. Keep stirring for another 2–3 minutes, allowing the noodles to absorb the sauce and develop a slight char at the edges.
6. Return the cooked beef to the pan along with the bean sprouts and green onions. Keep everything in motion with your spatula, stir-frying for an additional 2 minutes until the bean sprouts are just wilted and the ingredients are well combined.
7. Season the entire dish with a pinch of salt and a dash of white pepper to taste. Give it one final toss to distribute the seasonings evenly.
8. Serve your Beef Chow Fun piping hot, garnished with extra green onions if desired. Scoop it straight from the wok onto plates and dig in while the noodles are still glossy and steamy.
SERVING SUGGESTIONS FOR BEEF CHOW FUN
Once your Beef Chow Fun is sizzling off the stove, it’s time to think about presentation and pairing. The right accents can elevate this dish from a hearty weeknight meal to a show-stopping experience for friends and family. Here are a few of my favorite ways to serve it:
- Offer a wedge of fresh lime on the side for a hint of citrusy brightness that cuts through the savory richness and wakes up the palate.
- Place a small dish of chili oil or Sambal Oelek beside each plate, allowing guests to add a personalized level of heat and depth to their noodles.
- Pair with a steamed basket of vegetable dumplings or potstickers for an extra-special meal that’s perfect for sharing at a casual dinner party.
- Serve alongside a pot of hot Jasmine tea or oolong, whose gentle floral notes soothe the palate and balance the savory, umami-forward flavors of the stir-fry.
HOW TO STORE BEEF CHOW FUN
After you’ve enjoyed every last bite, chances are you might crave a reheated serving the next day. Proper storage ensures that your Beef Chow Fun retains its texture and flavor, keeping those silky noodles from turning gummy and the beef from drying out. Here’s how to keep your leftovers sensational:
- Refrigerate in an airtight container: Transfer cooled leftovers into a sealed container to prevent moisture escape. Proper sealing keeps the noodles from drying out and locks in flavor.
- Reheat gently in a non-stick pan: Over medium heat, add a splash of water or oil and stir-fry the chilled chow fun briefly until it’s warmed through. This method revives that fresh, just-made texture without overcooking the beef.
- Freeze in individual portions: For longer storage (up to 2 months), divide servings into freezer-safe bags, squeezing out excess air before sealing. Thaw in the fridge overnight, then reheat as above.
- Refresh with a drizzle of soy sauce or sesame oil: If the dish seems a little dry after storage, a final splash of sauce just before serving brightens and softens the noodles instantly.
CONCLUSION
What started as a simple quest to recreate a favorite takeout order at home has now transformed into your go-to recipe for Beef Chow Fun—a dish that combines tender, well-marinated beef with silky rice noodles, crisp bean sprouts, and that unbeatable wok hei flavor. We’ve covered everything you need to know, from sourcing and preparing your ingredients to mastering high-heat stir-frying and even tips for storing and reheating leftovers. With an intermediate difficulty level, 15 minutes of prep, 10 minutes of cooking, and zero resting time, this recipe is designed to fit seamlessly into lunch and dinner plans, offering a satisfying 600-calorie experience per serving.
Feel free to print out this article and save it for future meal planning—you’ve also got a handy FAQ section below to answer any questions that pop up as you cook. And of course, I’d love to hear how your Beef Chow Fun turns out! Leave a comment if you discover a personal twist, drop a question if you get stuck, or share feedback on ways you’ve made this recipe uniquely yours. Happy cooking, and here’s to many delicious wok sessions ahead!
Beef Chow Fun
Description
Beef Chow Fun combines tender marinated beef with silky rice noodles, vibrant veggies, and a savory sauce for an irresistible dish that brings joyful crunch and flavor to your table.
Ingredients
Instructions
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In a mixing bowl, combine the sliced beef, soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for at least 15 minutes.
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In another bowl, mix together the oyster sauce, dark soy sauce, and light soy sauce. Set aside.
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Heat 1 tablespoon of vegetable oil in a large wok or pan over high heat. Add the marinated beef and stir-fry for about 2-3 minutes or until just cooked through. Remove the beef from the pan and set aside.
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In the same pan, add another tablespoon of vegetable oil, then add the sliced onions and minced garlic. Stir-fry for 2 minutes or until the onions become translucent and fragrant.
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Add the fresh rice noodles to the pan. Stir gently to avoid breaking them. Pour the pre-mixed sauces over the noodles and continue to stir-fry for another 2-3 minutes, ensuring the noodles are evenly coated with sauce.
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Return the cooked beef to the pan, along with the bean sprouts and green onions. Stir-fry everything together for another 2 minutes until the bean sprouts are slightly wilted and all the ingredients are well combined.
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Season with a pinch of salt and white pepper to your taste.
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Serve the Beef Chow Fun hot, garnished with extra green onions if desired.
Note
- Marinating the beef helps tenderize and flavor it, so don't skip this step.
- If fresh rice noodles are not available, dried can be used; simply cook according to the package instructions.
- Shaoxing wine is a traditional ingredient for authentic flavor, but dry sherry can be substituted if necessary.
- It's important to separate the rice noodles before cooking to ensure even cooking and flavor distribution.
