Beef Chow Fun – Cantonese stir fried ho fun rice noodles with tender beef, bean sprouts, green onions coated in a simple but flavorful savory sauce.
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They are pan fried flat rice noodles made with stir-fried beef, ho fun (wide rice noodles also known as 河粉” HeFun, Hor Fun or He Fen)
You can usually find this simple but flavorful dish at dim sum restaurants in North America and breakfast or congee places in Hong Kong. It makes a yummy snack and comes together quickly any time you’re craving noodles.
HOW TO MAKE AUTHENTIC BEEF CHOW FUN
- 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.
- Slice your beef into thin strips across the grain. Freezing for 20 minutes helps. Tenderize the beef with some corn starch or arrow root starch. This also seals in extra flavor and adds a crispy layer.
- This noodle dish comes together quickly once you are ready to pan fry. Have all your sauces and ingredients ready to go.
- Use chopsticks or tongs to stir the noodles – this prevents the noodles from sticking and breaking apart.
WHAT YOU WILL NEED TO MAKE BEEF CHOW FUN
- fresh or dried rice noodles
- flank or sirloin steak
- dark soy sauce
- regular (light colored) soy sauce
- Chinese rice wine (Shaoxing works best)
- sesame oil
- green onions (both white and green parts)
- mung bean sprouts
- white onion
- salt and pepper
- white pepper (optional)
You may need these supplies for this beef chow fun recipe:
Beef Chow Fun
Beef Chow Fun - stir fried ho fun rice noodles with tender beef, bean sprouts, green onions coated in a simple but flavorful savory sauce.
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 arrowroot starch or corn starch
- 1 teaspoon soy sauce
- 1 teaspoon 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)
- Cooking oil
- 4-5 green onions, cut into thirds, divided
- 1 tablespoon thinly sliced fresh ginger
- 2 garlic cloves, minced
- 1/2 medium white onion, sliced thinly
- 1 tablespoon Chinese cooking wine (I use Shaoxing)
- 1 teaspoon toasted sesame oil
- 1 1/2 tablespoons dark soy sauce
- 2-3 tablespoons regular (light) soy sauce
- 1 teaspoon Mirin (Japanese rice wine)
- salt and pepper, to taste
- pinch of white pepper, optional but SO good
- 1/4 cup thinly sliced red cabbage, optional for color
- 1 cup mung bean sprouts
- 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.
- 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.
- Heat wok over high heat until you start to see smoke. Add enough oil to swirl around to coat the wok (about 1 tablespoon).
- Add beef and sear until just brown. Remove beef and transfer to a plate.
- 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.
- 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)
- 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.
- Toss in the red cabbage (if using), bean sprouts and the remaining green onions and remove from the pan.
- Serve hot with a pinch of hot sauce or a dash of white pepper.
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