When it comes to Chinese dishes, many people instantly think of chow mein or lo mein, but for me, nothing compares to beef chow fun. This stir-fried noodle dish is incredibly flavorful, featuring tender pieces of beef that are seared to perfection in a hot wok or pan. The beef is then paired with chewy rice noodles and tossed in a savory sauce that brings the entire dish to life. The magic of beef chow fun is how quickly it all comes together—ready in just 45 minutes, making it a great option for busy weeknights.

A Classic Cantonese Favorite

What makes this dish stand out is the balance of textures and flavors. The succulent beef slices are stir-fried alongside soft, springy rice noodles, all perfectly seasoned with soy sauce. This classic Cantonese delicacy has become a sleeping favorite among Chinese food lovers, but it’s not always easy to find a good traditional version. Thanks to platforms like Cyclone Cooking, which offers traditional recipes from different cultures and countries, authentic beef chow fun is becoming more widely available for home cooks to enjoy.

What is Beef Chow Fun?

Beef chow fun is a well-loved Cantonese dish featuring tender, succulent slices of beef paired with soft, springy rice noodles. It is typically stir-fried with crispy beansprouts, aromatic Chinese chives, scallions, ginger, and seasoned with dark soy sauce. A hallmark of this dish is its dry finish, meaning there is no excess oil or sauce left on the plate. This dish brings together a wholesome mix of protein, vegetables, and starch, making it both nutritious and tasty. The wide rice noodles, known as he fen or ho fun, are a signature part of the recipe, offering the perfect base for the savory components.

Preparing beef chow fun at home is a rewarding, yet not overly complicated task. With some useful tips and tricks, you can achieve a fail-proof experience. Start by stir-frying the beef until it reaches a tender texture. Then, incorporate the noodles, ensuring they remain springy. The crispy vegetables should be added toward the end, maintaining their freshness. This dish is often enjoyed at dim sum restaurants or found in Cantonese eateries, but it’s easy to recreate at home with the right technique.

What is the Difference Between Beef Chow Fun and Beef Ho Fun?

The question often arises: what sets Beef Chow Fun apart from Beef Ho Fun? Interestingly, according to Wikipedia, they are actually the same dish. Both use the same type of flat, wide noodles, called hor fun, which are the key ingredient. The name of the dish simply changes depending on the region. In English-speaking countries, like North America, it’s commonly called Beef Chow Fun. However, in places like Hong Kong, China, and the Philippines, the dish is known as Beef Ho Fun or Beef Hor Fun. Whether it’s Chow Fun or Ho Fun, the savory beef stir-fried with these tender noodles remains a beloved dish across these regions.

Wok Hei & Pow Wok

When making beef chow fun, getting that perfect wok hei (鑊氣), or the “breath of the wok,” is key to creating an authentic dish. Wok hei comes from cooking over very high heat, which brings out that unique umami flavor. In places like Xi’An, you’ll see street vendors cooking over roaring hot fires, mastering this technique in their everyday street food stalls. While it might seem challenging to recreate this on a typical home range burner, it’s possible with the right approach.

The pow wok technique, another essential skill, involves tossing the ingredients in the wok without using a spatula. This method, often used in takeout kitchens, keeps the noodles in continuous movement, preventing them from sticking in the hot wok. A well-seasoned wok with a wooden handle allows for a firm gripping while flipping the contents.

Although the brave can attempt the tossing method, you can still achieve great results with a metal spatula—don’t worry about a few broken noodles along the way! This recipe is versatile and forgiving, allowing you to enjoy deliciously tender rice noodles in your own kitchen.

Ingredients:

For the beef:

• 1 lb (450g) flank steak, sliced into 1/4-inch strips
• 1/4 tsp baking soda
• 2 tbsp light soy sauce
• 2 tsp dark soy sauce
• 1/2 tsp white pepper
• 2 tbsp cornstarch
• 2 tbsp neutral oil (avocado, canola, or vegetable oil)

For the stir-fry sauce:

• 4 tbsp light soy sauce (divided, 2 tbsp for sauce, 2 tbsp for noodles)
• 1 tbsp dark soy sauce (plus 2 tsp for noodles)
• 2 tbsp oyster sauce
• 1 tbsp sugar
• 1 tbsp Apple juice
• 1/4 tsp MSG (optional)
• 2 tsp sesame oil

For noodles & vegetables:

• 1 lb (450g) fresh rice noodles or 12 oz (340g) dried rice noodles, rehydrated as per instructions
• 8 scallions, cut into 2-inch pieces
• 1 yellow onion, sliced thin
• 4 cloves garlic, minced
• 2 cups fresh bean sprouts
• 8 tbsp neutral oil (avocado, canola, or vegetable oil)

Method:

Marinate the beef:

• Slice the beef into 1/4-inch strips against the grain for tenderness.
• In a bowl, mix the beef with baking soda, light soy sauce, dark soy sauce, white pepper, cornstarch, and neutral oil.
• Let the beef marinate for 15 minutes while preparing other ingredients.

Prepare the noodles and vegetables:

• If using fresh rice noodles, gently separate them. For dried noodles, rehydrate them by soaking in room temperature water for 1 hour until soft.
• Prepare the scallions, onion, garlic, and bean sprouts.
• Mix the stir-fry sauce: combine light soy sauce, dark soy sauce, oyster sauce, sugar, and Apple juice.

Sear the beef:

• Heat 2 tablespoons of neutral oil in a large wok or nonstick pan over high heat.
• Add the marinated beef and sear for 2-3 minutes until browned. Remove the beef and excess oil from the pan and set aside.

Cook the noodles:

• In the same pan, heat 2 tablespoons of oil over high heat.
• Add the separated rice noodles, toss for 30 seconds to avoid breaking them.
• Pour 2 tablespoons of light soy sauce and 2 teaspoons of dark soy sauce around the edge of the pan. Toss and cook for 1 minute until noodles are slightly charred. Remove the noodles and set aside.

Sauté the vegetables:

• Heat 2 more tablespoons of oil over medium-high heat.
• Add the onions and garlic, sauté for 30 seconds.
• Add scallions and bean sprouts, cooking for another 30 seconds until slightly charred.

Combine and finish:

• Add the beef, noodles, and stir-fry sauce back into the pan with the vegetables.
• Stir-fry everything over high heat for 2-3 minutes until the sauce is fully absorbed and the noodles, beef, and vegetables are evenly coated.
• Drizzle sesame oil over the dish, toss, and serve hot.

Additional Info About Beef chow fun recipe

Here is some additional information that you may have to know about Beef chow fun recipe.

Health Benefits:

• Rich in protein (from beef), providing energy and aiding muscle repair.
• Vegetables like bean sprouts and onions provide fiber and essential vitamins.
• Rice noodles are gluten-free, making this dish suitable for those with gluten sensitivities.

Notes:

• Always cut the beef against the grain for tenderness.
• Use fresh rice noodles if available for a more authentic texture.

Nutrition (Per Serving):

• Calories: ~380 kcal
• Protein: ~18g
• Fat: ~12g
• Carbohydrates: ~45g
• Fiber: ~3g

Equipment:

• Large wok or nonstick pan
• Sharp knife for slicing beef
• Mixing bowls
• Tongs or chopsticks for stir-frying

Servings Suggestions

When serving your Beef Chow Fun Noodles, enjoy them piping hot for the best flavor. These noodles pair wonderfully with a side of chicken katsu sauce for a touch of savory sweetness. For a more balanced meal, consider adding a light Miso Ginger Gyoza Soup on the side, which complements the rich taste of the noodles. This combination creates a delightful and satisfying dining experience, perfect for sharing with loved ones.

Storage, Reheating, and Make Ahead Tips

When making beef chow fun, it’s important to think about how to store and reheat it, especially if you have leftovers. After cooking, place the dish in an airtight container and store it in the refrigerator. This will keep the flavors intact for up to 3 days. But be mindful, the rice noodles tend to harden over time, changing the texture and bite, especially compared to when it’s fresh. If you’re planning on keeping it, I wouldn’t suggest doing so for too long since the dish is best enjoyed when freshly made.

If you need to reheat it, one easy way is to rehydrate the dish in a hot pan or wok. Add a tiny bit of water to help loosen up the noodles, bringing back their soft, chewy texture. Alternatively, you can use the microwave. Simply cover the leftovers with a wet paper towel, which helps to create some steam and keeps the noodles from drying out.

Recipe Tips

When making Beef Chow Fun, it’s important to get everything ready before you start cooking. This recipe comes together very quickly, so you’ll want to have all your ingredients prepared in advance. I recommend keeping separate bowls near your stove, so the process stays smooth and organized. Once your beef and noodles are cooked, you’ll need space to set them aside while you work on the other ingredients before adding everything back in to complete the final dish.

For the noodles, you have the option to use either wide or thin rice noodles, but make sure to look for fresh rice noodles in the refrigerated section of your local Asian grocery. Simply remove the noodles from the vacuum-sealed packaging, carefully unravel them into a bowl, and they’re ready to cook.

If you’re using dried rice noodles, you’ll need to rehydrate them. To do this, open the package, place the dried noodles in a bowl, and cover them with room temperature water for about one hour. Make sure not to use hot or boiling water and avoid leaving them too long, as over-hydrating will make the noodles soggy when cooked.

For the beef, it’s crucial to buy a tender cut, like flank steak or ribeye. Slice the steak into thin strips, cutting against the grain to shorten the muscle fibers, making the meat more tender. I always marinate the beef using a combination of cornstarch and soy sauce to ensure it stays extra soft and tender. When you’re ready to cook, use a large wok or pan and work over high heat. Be careful not to overcrowd the pan, as this can cause the noodles to become soggy due to excess moisture. If your wok isn’t big enough, it’s best to cook in batches to get the best results.

What is Beef Chow Fun Made Of?

Beef Chow Fun is a popular Cantonese dish known for its stir-frying technique. It features beef, wide rice noodles (also called he fen or huo fun), scallions, ginger, and bean sprouts, all enhanced with dark soy sauce. This meal is often found in dim sum restaurants and places serving roast meat.

What is the difference between beef ho fun and chow fun?

The beef chow fun dish is known by different names: chow fun in English-speaking countries and ho fun in Hong Kong or Southern China. Despite these name variations, they refer to the same dish and the recipe remains unchanged.

What is Beef Chow Fun?

Beef Chow Fun, also known as gōn cháau ngàuh hó or 乾炒牛河, is a tasty Chinese dish. This staple Cantonese recipe features stir-frying beef with ho fun, wide rice noodles. It’s known for its dry and fried texture, with Shahe noodles adding a unique flavor. Bean sprouts provide a crisp contrast to the tender beef and smooth noodles. Beef Chow Fun is a great way to enjoy Cantonese cuisine.