Beef Chow Fun Recipe: Better Than Takeout!

Beef Chow Fun is a classic Cantonese stir-fried rice noodle dish that’s savory, smoky, and deeply satisfying. If you’ve ever struggled with mushy noodles or bland beef at home, this step-by-step guide will help you master takeout-quality results. With marinated flank steak, chewy hor fun noodles, and a balanced savory sauce, this homemade version will beat your favorite takeout every time.

Beef Chow Fun Recipe

Serving: 2 to 4
Prep time: 25 minutes
Marinate time: 30 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 noodles
5 tablespoons oil, separated
1 medium onion, sliced
3 stalks scallions, sliced
1 cup mung 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 cornstarch + 3 tablespoons water), and oil. Combine thoroughly.
• Marinate for 30 minutes.

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

• Choose the right noodles: Look for hor fun noodles that include starch in the ingredients—this helps them stay intact during stir-frying.
• 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 them from tearing or clumping.