Classic Beef Chow Fun Noodles (Printable)
Tender beef and wide rice noodles stir-fried with crisp vegetables in a savory Cantonese sauce
# What You Need:
→ Beef
01 - 10 oz flank steak, thinly sliced against the grain
02 - 1 tsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp Shaoxing wine (or dry sherry)
05 - 1 tsp vegetable oil
→ Noodles & Vegetables
06 - 14 oz fresh wide rice noodles (hor fun/ho fun)
07 - 1 medium yellow onion, thinly sliced
08 - 3 spring onions, cut into 2-inch pieces
09 - 5 oz bean sprouts
→ Sauce
10 - 2 tbsp light soy sauce
11 - 1 tbsp dark soy sauce
12 - 1 tbsp oyster sauce
13 - 1/2 tsp sugar
14 - 1 tbsp water
→ For Stir-Frying
15 - 3 tbsp vegetable oil, divided
# Steps:
01 - Combine the sliced flank steak with soy sauce, cornstarch, Shaoxing wine, and oil in a bowl. Mix thoroughly until the beef is evenly coated. Let marinate for 10–15 minutes at room temperature to tenderize the meat.
02 - Whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, and water in a small bowl until sugar dissolves completely. Set aside near your cooking station for easy access during stir-frying.
03 - Gently separate fresh rice noodles by hand to prevent breakage. If refrigerated noodles feel stiff or stick together, steam briefly for 1–2 minutes or microwave in 20-second intervals until pliable. Avoid over-softening.
04 - Heat 1 tbsp vegetable oil in a large wok over high heat until smoking. Add the marinated beef in a single layer, spreading pieces apart. Sear for 1–2 minutes until browned but still slightly pink inside. Remove immediately and set aside on a plate.
05 - Add another 1 tbsp oil to the wok. Toss in the sliced yellow onion and most of the spring onions, reserving a portion for garnish. Stir-fry over high heat for 1–2 minutes until the onion becomes fragrant and slightly translucent.
06 - Add the rice noodles to the wok, spreading them across the cooking surface. Let them sear undisturbed for 1 minute to develop a light char and enhance flavor. Do not stir constantly—allow direct contact with the hot wok.
07 - Pour the prepared sauce over the noodles. Quickly toss and fold the noodles using tongs or a spatula, ensuring every strand is evenly coated. Continue stir-frying for 30–60 seconds until the sauce absorbs and the noodles glisten.
08 - Return the seared beef to the wok along with the bean sprouts. Stir-fry everything together vigorously for 1–2 minutes until heated through and the bean sprouts remain crisp-tender. Transfer to a serving platter, garnish with reserved spring onions, and serve immediately while piping hot.
# Expert Advice:
01 -
- The noodles develop those gorgeous charred spots that only a smoking hot wok can deliver
- Everything comes together in under 20 minutes once you have your ingredients prepped
02 -
- Your wok needs to be smoking hot before the beef goes in or you will not get that restaurant-style sear
- Work quickly once you start cooking because overcooked rice noodles turn into a sad sticky mess
03 -
- Slice your beef when it is partially frozen for cleaner, thinner cuts
- Have all ingredients measured and within arms reach before you turn on the heat