Beef Chow Fun

Discover the deliciousness of Beef Chow Fun, a mouthwatering Asian stir-fry featuring thinly sliced beef marinated in savory sauce, toasted sesame oil, served tossed with silky fresh ho fun noodles with a medley of fresh vegetables.

PIN HERE to save and follow my boards on  PINTEREST for more delicious recipes

Updated July 2023

Delicious Beef Chow Fun – A Mouthwatering Asian Delight!

Looking for a quick and satisfying Asian-inspired meal that will leave your taste buds dancing? This Beef Chow Fun is bursting with silky fresh flat rice noodles, umami flavors and tender strips of beef. 干炒牛河 (Gon Chau Ngo Ho) is a classic Chinese dish that is both comforting and filling and sure to become a family favorite.

Authentic stir fried ho fun noodles are a beloved and iconic dish in Cantonese cuisine that and always a crowd-pleaser at bustling street food stalls and dim-sum restaurants. This homemade beef ho fun is easily adaptable to your preferences and dietary needs and a must-try for any lover of Asian cuisine. So, roll up your sleeves and dive into this savory and satisfying Beef Chow Fun recipe!

What are Ho Fun Noodles

Ho Fun noodles, also known as 河粉” HeFun, Hor Fun or He Fen or Shahe Fen, are wide, flat rice noodles commonly used in Chinese and Southeast Asian cuisines. These noodles are a staple in dishes like Beef Chow Fun, which we discussed earlier, as well as in other stir-fries, soups, and noodle dishes.

The name “Ho Fun” comes from the Cantonese pronunciation of the noodles, but you may also encounter them by their Mandarin name, “He Fen.” These noodles are made from rice flour and water, and have a distinct soft and chewy texture.

Ho Fun noodles are wider than traditional rice noodles and have a flat shape, making them well-suited for stir-frying. They are often sold fresh in Asian markets and are available in both wide and thin varieties. When cooked, they absorb the flavors of the sauces and ingredients in the dish, making them an excellent choice for flavorful stir-fries.

In addition to being used in savory dishes, Ho Fun noodles are also sometimes used in sweet desserts in certain regional cuisines. For example, in Hong Kong, they are commonly served in a sweet soup with sugar and ginger.

Recipe Ingredients

Ingredients for the Beef Marinade:

• Flank Steak or Sirloin: Thinly sliced against the grain for maximum tenderness and juiciness.
• Tapioca Starch: Used to coat the beef, providing a slight crispness and enhancing the marinade’s flavors.
• Coconut Aminos: Adds a touch of sweetness and depth, though gluten-free tamari or low-sodium soy sauce are great alternatives.
• Toasted Sesame Oil: Infuses the beef with a rich, nutty aroma and taste.
• Black Pepper: Elevates the overall taste profile, adding a hint of spiciness.

For the Noodles:

• Fresh Flat Rice Noodles: Soft and chewy, these noodles are the star of the show. In Guangdong China, authentic Beef Chow Fun calls for fresh ho fun noodles which you can easily purchase at the market. You can usually find fresh noodles at an Asian market in North America but if not, you can also use dried flat rice noodles.  Just pre-soak the dried ones according to the instructions. For both fresh and dry, be sure to separate them before frying. For a grain-free option, you can use shirataki, konjac, or hearts of palm noodles.
• Avocado Oil or High Heat Oil: Perfect for stir-frying due to its high smoke point, ensuring the noodles are cooked to perfection.
• Green Onions: Adds a fresh and mild onion flavor to the dish.
• Fresh Ginger and Garlic: Essential for their aromatic qualities, bringing depth and complexity to the flavors.
• White Onion: Thinly sliced to complement the beef and noodles beautifully.
• Chinese Cooking Wine: We recommend Shaoxing wine to impart an authentic taste, but you can use a dry sherry as a substitute.
• Toasted Sesame Oil: Reinforces the nutty flavor and aroma in the final dish.
• Dark Soy Sauce: Provides a rich, umami taste, while gluten-free tamari or coconut aminos can be used for those with dietary restrictions.
• Regular or Light Soy Sauce: Can be swapped with gluten-free tamari or coconut aminos for a soy-free version.
• Mirin: A touch of Japanese rice wine that balances the flavors.
• Salt and Pepper: To taste, enhancing the overall seasoning.
• White Pepper (optional): Adds a subtle heat, enhancing the overall experience.
• Red Cabbage (optional): For a pop of color and added crunch.
• Mung Bean Sprouts: A refreshing addition that brings a delightful crunch to each bite.

Instructions: How to make Beef Chow Fun

• Marinate the beef: Begin by marinating the beef. In a medium bowl or a zip-top bag, combine the beef with tapioca starch, coconut aminos, toasted sesame oil, and black pepper. Allow the flavors to meld for at least 30 minutes.
• Make the noodles: Prepare the noodles as per the package instructions. Separate fresh noodles into strands to prevent sticking during frying. If using dry noodles, toss them with a teaspoon of sesame oil after draining to avoid sticking.
• Cook the beef: Heat a wok over high heat until smoke starts to appear. Add enough oil to coat the wok, then sear the marinated beef until it turns a beautiful brown color. Transfer the beef to a plate and set it aside.
• Sauté the aromatics: In the same wok, add more oil and sauté the ginger and garlic for about 10 seconds until fragrant. Toss in half of the green onions and the thinly sliced white onions, cooking for another 30 seconds to a minute.
• Add the noodles: Spread the noodles evenly in the wok and let them fry for about 20 seconds, creating a light toasty layer.
• Season: Add the dark and light soy sauce, along with the mirin, and toss the noodles until everything is well-coated. Reintroduce the beef to the pan and toss it with the noodles until it’s evenly distributed.
• Adjust to taste: Taste the dish and adjust the seasoning with salt, pepper, or additional soy sauce, if needed.
• Add the vegetables: Finally, add the red cabbage (if using) and bean sprouts, along with the remaining green onions, then remove the pan from the heat.
• Garnish and serve: Sprinkle with sesame seeds and serve the Beef Chow Fun hot, adding a pinch of hot sauce or a dash of white pepper for an extra kick.

Tips for Success:

• For the most tender beef, remember to slice it thinly against the grain.
• If using dried noodles, a drizzle of sesame oil after cooking helps prevent clumping.
• Preheat your wok properly before adding the ingredients for the best results.
• Have all your ingredients prepped and ready before starting the cooking process to avoid overcooking.

Storage and Freezer Instructions:

Fried beef ho fun is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, transfer the cooled dish to a freezer-safe container, and it will keep well for up to 2 months.

Serving Suggestions:

This delectable Beef Chow Fun can stand alone as a satisfying meal, but it pairs wonderfully with a side of steamed vegetables, like broccoli or bok choy. Garnish with additional green onions or cilantro for a burst of freshness.

Variations and Substitutions:

• Experiment with different proteins like chicken, shrimp, or tofu for a delightful twist.
• To make it spicy, add some crushed red pepper flakes or chili sauce to the stir-fry.
• If you prefer a vegetarian version, skip the beef and opt for a medley of colorful vegetables.

More easy Asian-style noodle dishes that you will love:

Beef Lo Mein

Beef Chow Mein

Chicken Lo Mein

5 from 3 votes

Print

Beef Chow Fun

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Discover the deliciousness of Beef Chow Fun, a mouthwatering Asian stir-fry featuring thinly sliced beef marinated in savory sauce, toasted sesame oil, served tossed with silky fresh ho fun noodles with a medley of fresh vegetables. 

Course: Main Course

Cuisine: Chinese

Keyword: asian recipes easy, chinese noodle recipe, chow fun

Servings: 6 servings

Calories: 367 kcal

Author: Kelly

Ingredients

For the Beef Marinade:

• 8 ounces about 1/2 lb flank steak or sirloin , trimmed of fat, very thinly sliced against the grain
• 1 teaspoon tapioca starch , can also sub arrowroot starch or cornstarch
• 1 teaspoon soy sauce , can also sub with gluten-free tamari or coconut aminos
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon black pepper

FOR THE NOODLES:

• 1 pound fresh flat rice noodles , strands separated (or 7 oz. dried wide rice noodles prepared according to package directions). If you're looking for a grain-free option, you can sub with shirataki noodles, konjac noodles or hearts of palm noodles
• cooking oil
• 4-5 green onions , cut into thirds, divided
• 1 tbsp thinly sliced fresh ginger
• 2 garlic cloves minced
• 1/2 medium white onion sliced thinly
• 1 tbsp Chinese cooking wine , we use Shaoxing for an authentic flavor. . Adds dimension and flavor but you can sub with dry white wine or omit if preferred.
• 1 tsp toasted sesame oil
• 1 1/2 tbsp dark soy sauce , can substitute with gluten free tamari or coconut aminos for a soy-free version
• 2-3 tbsp regular or light soy sauce , can substitute with gluten free tamari or coconut aminos for a soy-free version
• 1 tsp Mirin , Japanese rice wine - adds dimension and flavor but you can omit if preferred.
• salt and pepper to taste
• pinch white pepper optional but SO good
• 1/4 cup thinly sliced red cabbage optional for color
• 1 cup mung bean sprouts

Instructions

1. In a medium bowl, combine the beef, soy sauce, sesame oil, starch, and black pepper. Or alternatively, add beef and marinade to a large zip-top bag - seal and shake. Marinate for at least 30 minutes.

2. Prepare the noodles according to package instructions. If using fresh, separate the noodles into strands so they do not stick when frying. If using dry, once drained, drizzle with 1 teaspoon sesame oil and mix to combine to prevent sticking.
3. Heat wok over high heat until you start to see smoke. Add enough oil to swirl around to coat the wok (about 1 tablespoon).
4. Add beef and sear until just brown. Remove beef and transfer to a plate.
5. Add more oil to coat the wok (about 2-3 tablespoons). Add ginger and garlic and saute for about 10 seconds. Add half of the green onions along with the white onions and continue cooking for another 30 seconds to a minute, until fragrant.
6. Add the noodles and spread into an even layer. Allow the noodles to fry for about 20 seconds (for a light toasty layer to form)
7. Add the dark and light soy sauce and mirin and toss the noodles evenly. Add the beef back into the pan and toss to coat everything evenly. Taste and adjust with salt, pepper or more soy sauce if needed.
8. Toss in the red cabbage (if using), bean sprouts and the remaining green onions and remove from the pan.
9. Serve hot with a pinch of hot sauce or a dash of white pepper.

Nutrition Facts

Beef Chow Fun

Amount Per Serving (1 serving)

Calories 367 Calories from Fat 36

% Daily Value*

Fat 4g6%

Carbohydrates 69g23%

Fiber 2g8%

Sugar 3g3%

Protein 13g26%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.