Beef Chow Fun
This Beef Chow Fun delivers tender beef, chewy noodles, and bold stir-fry flavor in under 30 minutes—a fast and satisfying family dinner.
Ingredients
For the Beef
- 12 oz flank steak or sirloin thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp oyster sauce
- 1 tsp sesame oil optional but allowed
- Pinch of white pepper
For the Noodles & Vegetables
- 12 –14 oz fresh wide rice noodles ho fun / hor fun
- 1 medium onion sliced
- 2 cups bean sprouts
- 3 green onions cut into 2-inch pieces
- 2 tbsp neutral oil canola, peanut, or avocado oil
For the Sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce for color & depth
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 –2 tbsp water if noodles seem dry
Instructions
Marinate the Beef
- Mix soy sauce, cornstarch, oyster sauce, sesame oil, and pepper. Add sliced beef and coat well. Rest 10 minutes.
Prepare the Noodles
- Gently separate noodles by hand. If cold or stiff, microwave for 20–30 seconds to loosen.
Stir-Fry the Beef
- Heat 1 tbsp oil in a wok over high heat. Add beef, sear 1 minute per side until browned but not fully cooked. Remove and set aside.
Sauté Aromatics & Veggies
- Add 1 tbsp oil to the wok. Stir-fry onion for 1 minute, then add bean sprouts and green onions. Cook until lightly wilted.
Add Noodles & Sauce
- Add rice noodles and pour sauce over the top. Toss gently using lifting motions instead of stirring vigorously to prevent breaking the noodles.
Finish with the Beef
- Add beef back into the wok. Toss everything together until evenly coated and the beef is cooked through. Add water if needed for moisture.
Serve Hot
- Plate immediately for the best texture—glossy noodles, tender beef, and crisp vegetables.
Notes
- Slice beef against the grain for tenderness.
- Do not over-stir the noodles—they break easily.
- Preheating the wok properly is crucial for that slightly smoky wok hei flavor.
- For gluten-free: use gluten-free soy sauce + oyster sauce.
- Serve immediately—rice noodles harden when cold.