Beef chow fun has a special place in my heart. I grew up eating this noodle dish at home and at my family’s restaurant all the time.
This rice noodle and beef dish is a classic Cantonese dish. It’s full of flavor, and the beef is incredibly tender!
This is an easy weeknight meal that you can make in just 30 minutes. You’ll love it!
Whenever I go home, beef chow fun is the number 1 dish that I ask my dad, who is a professional Chinese chef, to make for me. He taught me how to make this dish a while ago. I’ve tested it over and over again, and I’m so excited to share it with you today!
Beef chow fun is a classic Cantonese dish made with rice noodles and beef. My family is Cantonese, so we ate this almost weekly and we never got tired of it!
In Canto, we often call this dish “gon chow ngau ho,” which translates to “dry stir-fried beef noodles.” The name describes the texture, which is not saucy like lo mein is. Instead, it has just enough sauce to coat the noodles and give that perfect brown color and umami flavors.
I feel very honored to share my family’s recipe with you. I hope you enjoy it!
Why I LOVE beef chow fun:
- A beloved classic Chinese dish! It tastes just like home to me. It’s so delicious and it’s pure comfort food.
- Ready in 30 minutes. It’s a great weeknight recipe, and you can even marinate the beef the day before.
- The beef is incredibly tender and flavorful thanks to the quick 20-minute marinade.
- Not overly salty or heavy. For this recipe, you only need a little bit of sauce to lightly coat the noodles.
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What Type of Noodles to Use
Beef chow fun is made with rice noodles. Traditionally, they are made with fresh noodles, but dried will work just as well. In fact, I always use dried because it’s easier to keep.
Rice noodles can be found in most Asian grocery stores. They are sometimes labeled as “rice sticks” or “vermicelli noodles,” while fresh ones are usually just called “fresh rice noodles.”
Most importantly, use the extra wide noodles! Dried rice noodles come in different sizes. For beef chow fun, you need the extra large ones – that’s the main characteristic of this dish. Look for the ones that are about ¾ inch in width. They are usually labeled “XL” or “extra wide.”
Fresh rice noodles also come in different sizes, so be sure to get the right kind. Sometimes they come in blocks so you can slice them yourself.
How to Keep Beef Tender
The key to making a great beef chow fun is properly tenderizing the beef. Because of this, you can use leaner cuts, such as sirloin (my personal preference) or flank steak.
Like in most Chinese stir fries, the beef is marinated for just 20 minutes using baking soda and cornstarch as the main tenderizers. Baking soda breaks down tough fibers and cornstarch locks in the moisture and flavors. Instructions included in the recipe card below.
Ingredient Notes
I grab most of the ingredients for this recipe at my local Asian grocery store. Below, I included a few ingredient notes that I hope you find helpful while shopping.
- Dried wide rice noodles: Also known as “rice sticks” or “vermicelli noodles.” They come in different sizes, be sure to the “XL” or “extra wide,” which are about ¾ inch wide.
- Or fresh rice noodles (if not using dried): They come in the refrigerated section. They may come already sliced or in blocks so you can slice them yourself.
- Yellow onions and scallions (both green and white parts).
- Fresh bean sprouts: I often find this at Asian grocery stores.
- Chinese shaoxing cooking wine: Adds flavor depth and subtle sweetness. If you can’t find it, substitute with dry sherry.
- Vegetable oil for cooking.
- Sirloin beef (preferred) or flank steak: Thinly sliced against the grain.
- Baking soda and cornstarch: These are the main tenderizers for the beef.
- For the rest of the beef marinade: Light soy sauce, oyster sauce, sugar, Chinese cooking wine, vegetable oil, and white or black pepper.
- For the stir fry sauce: Light soy sauce, dark soy sauce, oyster sauce, and granulated sugar.
Step-by-Step Tutorial
Making beef chow fun at home is so easy. It usually takes about 30 minutes, and even faster if you marinate the beef the day before. Here’s how I make it!
Step 1 | Marinate beef
Thinly slice the beef against the grain. For the marinade, combine the beef with baking soda, cornstarch, light soy sauce, oyster sauce, sugar, Chinese shaoxing cooking wine, oil, and pepper. Combine with the beef until evenly coated, and let it marinate for 20 or even 30 minutes.
Step 2 | Soften noodles
If using dried noodles: Soak in hot water (just boiled) for 10 to 15 minutes until softened but not mushy. Then, drain and rinse with cold water to prevent sticking.
If using fresh noodles: Soak in hot water for 1 to 2 minutes. Then, drain and rinse with cold water to prevent sticking.
Step 3 | Make the sauce
In a bowl, mix the sauce ingredients, which are light soy sauce, dark soy sauce, oyster sauce, and granulated sugar. Note that this makes only about ¼ cup of sauce, which is just what you need.
Step 4 | Stir fry in wok
Now, let’s get cooking! Heat a large wok or skillet over medium high or high heat, and add a few generous drizzles of oil. Cook the beef until nicely seared, about 1 or 2 minutes. Remove and set aside.
Then, add more oil and cook the sliced yellow onions and scallions (white parts only) for a few seconds. Add the Chinese cooking wine, giving it a quick stir to deglaze and infuse the onions.
Add the noodles to the wok along with the sauce, and stir until evenly coated. Then, add the bean sprouts and scallions (green parts) and cook for another few seconds.
Return the beef to the wok. If you’d like more color, add a little bit more dark soy sauce…maybe like 1 teaspoon or less because a little bit goes a long way.
More Homemade Chinese Recipes
Looking for more Chinese recipes? Give these homemade takeout recipes a try! I’m always adding more Chinese recipes to my collection, so stay tuned or subscribe for updates.
- Black Pepper Chicken – a Chinese takeout favorite!
- Shrimp Lo Mein – One of my family’s favorite noodle dishes.
- Chinese Chicken Corn Soup – My dad’s recipe!
- Chicken Lettuce Wraps – This one is always hard to resist. Great flavor and texture.
Recipe FAQs
I would not recommend using any other types of noodles, otherwise this recipe would not be traditional anymore. It’s the wide rice noodles that make it unique. More info on specifically which noodles to buy in the recipe card below.
No need. Just soak them in hot water to soften before using (soaking times vary if using dried or fresh noodles). More info on this in the recipe card notes below.
Traditionally, it’s made with yellow or white onions, scallions, and bean sprouts.
I like to use a carbon steel wok so I can get it really hot, which helps to infuse the dish with that smokey wok flavor also known as “wok hey,” but you can also use a skillet.
Tips for Success
- Tenderizing the beef: I use baking soda and cornstarch as the main tenderizers for the beef, do not substitute these. The marinating process is quick – just 20 minutes!
- Don’t overcook the beef. Because it’s thinly sliced, 1 to 2 minutes in a hot wok is all you need.
- Once you get cooking, everything happens fast, so have all your ingredients ready.
- See notes in the recipe card below for details on which kind of noodles to buy and how to cook them.
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Beef Chow Fun
Equipment
- Large wok or skillet
Ingredients
- ¾ pound sirloin steak - thinly sliced against the grain
- ¾ pound dried wide rice noodles - see notes
- 1 medium yellow onion - sliced
- 2 scallions, cut into medium slices - whites and greens separated
- 1 to 2 tablespoons Chinese shaoxing wine - or dry sherry
- 1 to 2 cups fresh bean sprouts - adjust to taste
- Vegetable oil for cooking
Beef marinade:
- ½ teaspoon baking soda - do not substitute
- 1 teaspoon cornstarch - do not substitute
- 1 teaspoon light soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon granulated sugar
- ½ tablespoon Chinese shaoxing cooking wine - or dry sherry
- 2 teaspoons vegetable oil
- ¼ teaspoon ground black pepper - or white pepper powder
Sauce for the noodles:
- 1 ½ tablespoons light soy sauce
- 1 ½ tablespoons oyster sauce
- 1 tablespoon dark soy sauce - plus more as needed
- A pinch of granulated sugar
Instructions
- Marinate the beef: In a bowl, combine the sliced sirloin beef with all the "beef marinade" ingredients listed above. Mix evenly until the beef is evenly coated. Set aside for 20 minutes.
- Soften the noodles: If using dried noodles, soak in very hot water (just boiled) for about 10 to 15 minutes until softened but still slightly firm, as they will continue cooking in the pan. If using fresh noodles, soak with hot water for 2 minutes. Then, drain and rinse with cold water to loosen it up.
- Make the sauce for the noodles: In a bowl, combine all the sauce ingredients. Set aside.
- Heat a large wok or skillet on medium-high or high heat. Add a few generous drizzles of oil. Cook the beef until they get a nice sear. This only takes 1-2 minutes. Remove and set aside.
- In the same pan, add more oil and cook the sliced yellow onions and scallions (white parts only) for a few seconds until slightly softened. Add 1 or 2 tablespoons of Chinese cooking wine, give it a quick stir to deglaze and let it evaporate. This will infuse with flavor and release the brown bits.
- Toss in the softened noodles (drained). Then, gradually add the prepared sauce and toss to combine until evenly coated and the noodles are loosened up, about 2 minutes. Add the scallions (green parts only) and bean sprouts, and cook for another minute or so.
- Then, return the seared beef until incorporated. Note: If you’d like more color for the noodles, just add a little bit more dark soy sauce – a little bit goes a long way.
- Serve immediately, and top with extra bean sprouts if desired. Enjoy!
Notes
- Dried wide rice noodles: Also known as “rice sticks.” Find XL or extra wide size ones, which are about ¾ inch wide. To soften, soak in hot water (just boiled) for 10 to 15 minutes until softened but not mushy. There is no need to pre-boil.
- Fresh wide rice noodles: To soften, soak in hot water (just boiled) for 2 minutes.
- Note that this is not a saucy noodle dish. This recipe makes about ¼ cup of sauce, which is enough to coat the noodles with flavor and give it color.
- Chinese shaoxing cooking wine: dry sherry.
- Do not substitute baking soda or cornstarch. They are needed to tenderize the meat.
Sunny says
Made this tonight and followed the recipe and directions except for 2 things, we had a small rib eye steak we had to use up and our local store only had 1/4 inch rice noodles. Not a problem.
This recipe came together so easy and quickly and we both LOVED it. I have made so many Asian recipes that require so much prep and though delicious, this was so easy, satisfying and delicious, without all the work. Can’t wait to make it again and can’t wait to share the leftovers with my soon to be envious adult kids. May try it with chicken, but love it just the way it is!
Tania says
Hi Sunny! Thank you so much for your kind words! I’m so happy you enjoyed the recipe.
Jack B says
Nice and easy dinner to make. Very flavorful dish. The first time making, there is a bit of prep but next time, I think I can “guesstimate” the measurements. Once you place the beef in the Wok, call everyone to the table because this recipe comes together quickly! We served the Beef Chow Fun right out of the wok piping hot. It is excellent for a mid-week dinner. Really liked balance of flavors and how incredibly tender the meat was (I used a sirloin steak). Our daughter is from the Cantonese region of China so I wanted to make this for her. She is definitely a food critic, so when she proclaimed, “I LOVE THIS MEAL!”, I knew I had a winner!
Tania says
I love to hear that! That’s so awesome. Thank you so much for trying my dad’s chow fun recipe.
Deb Johnson Chin says
My husband and I made this tonight, it’s very good. My husband is Chinese, his parents are gone now so this was a very heartwarming dish for us to share. We saved one container for our adult daughter, we finished the rest. I’m not a great cook but your website has helped me so much especially with Asian dishes.
Tania says
Thank you Deb. I’m really happy to hear that!
Cris says
Loved it. A great authentic recipe with great flavor. Depending on the brand of noodles, the soaking time can vary. Mine took close to 15 mins.
Tania says
Thanks so much!