30-Min Beef Chow Fun Recipe

Beef Chow Fun is a classic Cantonese stir-fried rice noodle dish, famous for its savory, smoky flavor and tender beef. This dish uses hor fun rice noodles—wide, flat rice noodles that are naturally chewy and delicate. Unlike thinner rice noodles, hor fun holds up well to high-heat stir-frying, giving you that signature “wok hei” flavor without turning mushy. With marinated flank steak, crisp bean sprouts, and a perfectly balanced savory sauce, this homemade version beats takeout every time—and it’s easier than you think!

Beef Chow Fun Recipe

Serves: 2 to 4
Prep time: 25 minutes
Cook time: 5 minutes

For the beef and marinade:
1 pound beef flank, thinly sliced against the grain
Pinch of salt
Pinch of white pepper
2 tablespoons Shaoxing wine
1 egg white
1 tablespoon cornstarch
3 tablespoons water
1 tablespoon oil

For the sauce:
1 tablespoon soy sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
4 tablespoons water
Pinch of white pepper

For the noodles:
1 package hor fun rice noodles
5 tablespoons oil, separated (high-smoking-point oil, like avocado, grapeseed, or peanut)
1 medium onion, sliced
3 stalks scallions, sliced
1 cup bean sprouts

Beef Chow Fun Instructions

1. Marinate the beef:

• In a mixing bowl, add the sliced beef flank and season with salt. Mix until the beef has fully absorbed the salt.
• Add white pepper, Shaoxing wine, egg white, cornstarch slurry (1 tablespoon of cornstarch mixed with 3 tablespoons of water), and oil. Combine thoroughly.
• Marinate the beef while preparing the remaining ingredients, or longer if time allows.

2. Prepare the hor fun noodles:

• Store-bought hor fun noodles are usually firm. Microwave them for 3 minutes to soften.
• Cut the noodles into 1-inch-wide pieces and gently separate them.

3. Make the sauce:

• In a bowl, mix soy sauce, dark soy sauce, oyster sauce, water, and white pepper until combined. Set aside.

4. Stir-fry:

• In a wok over high heat, add 2 tablespoons of oil. Stir-fry the marinated beef for about 3 minutes until browned. Remove.
• Add 1 tablespoon of oil and stir-fry the onion until aromatic, about 30 seconds. Remove.
• Add another tablespoon of oil and the hor fun noodles. Gently stir with chopsticks or tongs for about 1 minute until fragrant.
• Return the beef and onions to the wok. Add the sauce and mix everything gently with chopsticks.
• Add the bean sprouts and scallions last. Toss to combine and serve hot.

Tips & notes

• Prep ahead: Proteins, sauces, and vegetables can all be prepared up to 1 day ahead and stored in the fridge.
• Starch keeps noodles intact: Hor fun noodles with tapioca or similar starch stay chewy and hold up during stir-frying.
• Noodle replacement: If you can’t find hor fun, fresh ramen, wheat noodles, or spaghetti also works well.
• Maximize wok hei: Keep your wok on the highest heat setting throughout for that signature smoky flavor.
• Use chopsticks or tongs: Avoid spatulas when stir-frying the noodles—this helps prevent tearing or clumping.
• Microwave to soften: Most store-bought hor fun is firm; softening it first makes stir-frying easier.
• Protein swap: Beef flank can be replaced with shrimp, chicken, or tofu.