Beef chow fun is a classic stir-fried rice noodle dish I grew up enjoying at home and eating in Chinese restaurants. This version is the recipe my dad taught me, and I’m sharing it here so you can recreate the same savory, slightly smoky flavors at home. I like to finish mine with a drizzle of chili oil for heat and a touch of sesame oil for aroma.
What type of beef to use?
Flank steak is one of the most popular, accessible cuts for beef chow fun. It slices easily and takes a quick marinade well. Other suitable cuts include striploin or skirt steak. Whatever cut you choose, slice thinly against the grain to keep the meat tender. A short baking soda marinade helps break down proteins and ensures a softer bite—especially helpful with leaner cuts.
Choosing the Best Noodles for Beef Chow Fun: Dry vs. Fresh
Fresh wide rice noodles deliver the authentic soft, slightly chewy texture that defines beef chow fun. Their surface soaks up the savory sauce and coats evenly, creating the classic slippery mouthfeel. If fresh noodles are unavailable, use dried rice noodles that you soak or briefly boil until they are about 75% cooked—this ensures they finish cooking in the wok without turning mushy. Look for wide rice noodles labeled “ho fun” or “shahe fen” for the most authentic result.
When stir-frying, switching from a spatula to chopsticks once you add the noodles helps keep them intact and prevents tearing.
Beef Chow Fun (干炒牛河)
Ingredients
Beef
- 1 lb flank steak
- 1½ tbsp soy sauce
- 1 tbsp corn starch
- 2 tsp sugar
- ½ tsp baking soda
- 1 tbsp oil
Noodles & Vegetables
- 300 g fresh rice noodle or dry (wide is traditional, but thin works)
- 1 handful bean sprouts (washed)
- 1 handful green onion
- ½ yellow onion
- 1½ tbsp soy sauce
- 1½ tbsp oyster sauce
- 1½ tbsp dark soy sauce
Instructions
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Cut the flank steak into thin slices about ½ centimeter thick. Slice against the grain for the most tender texture.1 lb flank steak
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Marinate the beef in soy sauce, corn starch, sugar, baking soda, and oil for at least 30 minutes. The cornstarch and baking soda give the beef a velvety texture when stir-fried.1½ tbsp soy sauce, 1 tbsp corn starch, 2 tsp sugar, ½ tsp baking soda, 1 tbsp oil
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If using fresh rice noodles, gently separate them into a bowl so they’re ready to add to the wok. If using dried noodles, soak or briefly boil them until about 75% cooked—so they finish cooking in the wok without falling apart.
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Heat a wok over high heat with a tablespoon of oil. Stir-fry the marinated beef until about 80% cooked through, then remove it from the wok and set aside.
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Add a little more oil to the wok, then stir-fry the sliced onion and washed bean sprouts for 1–2 minutes until just tender-crisp.1 handful bean sprouts, ½ yellow onion
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Add the drained rice noodles to the wok and spread them out briefly to allow direct heat to sear the noodles slightly—this helps develop wok hei (that characteristic smoky flavor).
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Return the partially cooked beef to the wok and add soy sauce, dark soy sauce, and oyster sauce. Toss together with the green onions (cut into 6-inch segments) until everything is evenly coated and heated through.1½ tbsp soy sauce, 1½ tbsp oyster sauce, 1½ tbsp dark soy sauce, 1 handful green onion
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Finish with a light pinch of sugar to balance the flavors, then top with a few drops of sesame oil and chili oil to taste. Serve immediately while hot.
Notes
Wok temperature: Keep the wok very hot and work quickly in short bursts. High heat and fast movement maximize flavor and help achieve a slight sear on the noodles and beef.
Variations: Add thinly sliced bell pepper or baby bok choy for color and extra texture. Adjust sauces to taste—use more dark soy for color, more oyster sauce for sweetness and depth.
Additional Info
If you enjoyed this recipe, explore more from the same collection to expand your home-cooking repertoire.
- Japanese milk bread
- Jamaican beef patties