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Chinese Beef Chow Fun

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Cantonese beef chow fun with broad rice noodles, bean sprouts, and scallions.
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Beef chow fun is a Cantonese favorite known for broad rice noodles, tender beef, and the smoky character of a hot wok.

This home version marinates thin flank steak, sears it in batches, then gently tosses fresh ho fun with sprouts, scallions, and a balanced soy sauce.

Cantonese beef chow fun with broad rice noodles, bean sprouts, and scallions.

Separate fresh noodles gently and keep the wok hot; overhandling can break the soft ribbons.

Serving Suggestions

Serve immediately with chili oil or steamed Chinese greens.

Broad rice noodles, beef, sprouts, and scallions being stir-fried in a carbon-steel wok.

Recipe Notes

Prepare all ingredients before heating the wok. Refrigerate leftovers for two days and reheat quickly in a skillet.

Cantonese beef chow fun with broad rice noodles, bean sprouts, and scallions.

Chinese Beef Chow Fun

Broad rice noodles stir-fried with tender beef, bean sprouts, scallions, and savory soy.
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Prep Time 25 minutes
Cook Time 15 minutes
Marinating 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cantonese, Chinese
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef Marinade
  • 12 oz beef flank steak thinly sliced across the grain
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp cornstarch
  • 1 tsp neutral oil
Noodles and Sauce
  • 1 1/2 lb fresh wide rice noodles gently separated
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp granulated sugar
Stir-Fry
  • 3 tbsp neutral oil divided
  • 8 oz bean sprouts rinsed and dried
  • 4 whole scallions cut into 2-inch lengths
  • 1/2 medium yellow onion thinly sliced

Equipment

  • Carbon-steel wok or large skillet
  • Mixing bowls
  • Wok spatula
  • Chef’s knife
  • Tongs

Method
 

Marinate and Mix:
  1. Combine the beef with the light soy sauce, Shaoxing wine, cornstarch, and oil. Rest for 20 minutes.
  2. Stir together the sauce ingredients. Gently separate the fresh rice noodles without tearing them.
Sear:
  1. Heat a wok over high heat until just smoking. Add 1 tablespoon oil, spread in half the beef, and sear for about 60 seconds per side. Repeat with another tablespoon oil and the remaining beef; set aside.
  2. Add the final tablespoon oil and the onion. Stir-fry for 1 minute, then add the noodles and toss gently for 2 minutes.
Finish:
  1. Pour the sauce around the hot sides of the wok and toss until the noodles are evenly colored.
  2. Return the beef, add the bean sprouts and scallions, and toss for 1 to 2 minutes until the sprouts soften slightly. Serve immediately.

Nutrition

Calories: 590kcalCarbohydrates: 73gProtein: 27gFat: 20gSaturated Fat: 5gCholesterol: 55mgSodium: 980mgFiber: 3gSugar: 5g

Notes

  • Fresh ho fun noodles give the best supple texture; soften refrigerated noodles briefly at room temperature before separating.
  • Work in batches so the beef sears instead of steaming.

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