Beef Chow Fun
235
18
1.30k
I make Beef Chow Fun whenever I want dinner that tastes like takeout but comes together in a single hot pan. Wide, chewy rice noodles (ho fun) tossed with thinly sliced, soy‑oyster marinated flank steak, crisp bell peppers and bean sprouts — it’s fast, savory, and has that slightly smoky stir‑fry charm when cooked quickly over high heat.
If you like quick beef dinners, try this other weeknight favorite for a different take: air-fried roast beef recipe.
Why you’ll love this dish
Beef Chow Fun is one of those recipes that delivers big flavor with modest effort. The noodles soak, the beef marinates briefly, and the high‑heat stir‑fry locks in juices and gives you that desirable sear. It’s great for weeknights, feeds a crowd without fuss, and is easy to tweak for picky eaters or a busy schedule.
“Simple to pull together, incredibly satisfying — the noodles are glossy, the beef tender, and the whole dish comes alive in the final minute with bean sprouts and scallions.”
Reasons to make it now:
- Fast: active cooking is under 15 minutes once prep is done.
- Budget‑friendly: flank steak stretches well when thinly sliced.
- Crowd‑pleasing: familiar savory flavors most people enjoy.
- Versatile: swaps and add‑ins make it adaptable (see Variations).
Step-by-step overview
Before you start: expect three main phases.
- Soak the noodles until pliable so they don’t tear in the pan.
- Marinate and quickly sear the beef on high heat to lock in juices.
- Stir‑fry aromatics and vegetables, then combine with noodles and finish with sprouts and scallions.
This high‑heat, short‑time approach keeps textures distinct: tender beef, slightly charred veggies, and silky noodles.
Gather these items
What you’ll need (serves 2–3):
- 1 pound wide rice noodles (ho fun / hor fun). Note: look for fresh or dried wide rice noodles; if using fresh, shorten soak time.
- 8 ounces flank steak, thinly sliced across the grain. Tip: freeze 20 minutes first for easier slicing.
- 2 tablespoons soy sauce. Use low‑sodium if you prefer.
- 2 tablespoons oyster sauce. Adds savory depth; vegetarian oyster sauce or 1½ tbsp mushroom soy for a plant‑based swap.
- 1 tablespoon cornstarch. Helps the marinade cling and gives a silky coating.
- 2 tablespoons vegetable oil (neutral, high‑smoke oil). Peanut or canola work too.
- 1 cup bean sprouts, rinsed.
- 1 cup bell peppers, thinly sliced (mix colors for sweetness).
- 1 cup onion, thinly sliced.
- 2 green onions, chopped (for finishing).
- 1 teaspoon garlic, minced.
- 1 teaspoon ginger, minced.
- Salt and pepper to taste.
If you want another quick beef skillet dish, this air‑fryer beef fajitas shows different flavoring and timing to inspire variations.
Step-by-step instructions
Follow these clean, concise steps.
Prepare the noodles
- Place the wide rice noodles in a heatproof bowl and cover with hot (not boiling) water. Soak 20–30 minutes until pliable but still slightly firm. Drain and set aside.
Marinate the beef
- Toss the thinly sliced flank steak with 2 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tbsp cornstarch. Let sit 15 minutes while you prep vegetables.
Cook the beef
- Heat 1 tablespoon oil in a large skillet or wok over high heat until shimmering. Add beef in a single layer and stir‑fry until browned but not fully cooked through, about 1–2 minutes. Remove beef to a plate.
Stir‑fry aromatics and vegetables
- Add remaining 1 tablespoon oil. Sauté garlic and ginger 20 seconds until fragrant. Add sliced onion and bell peppers; stir‑fry 3–4 minutes until slightly softened but still crisp.
Combine noodles and beef
- Return the beef to the pan. Add drained noodles and toss gently to combine, using tongs or two spatulas. Stir‑fry 1–2 minutes until noodles are heated through and everything is evenly coated; avoid overmixing to prevent noodle breakage.
Finish and serve
- Add bean sprouts and chopped green onions; toss 1 more minute. Season with salt and pepper to taste. Serve immediately while hot.
Best ways to enjoy it
What to serve with Beef Chow Fun:
- Garnishes: extra sliced scallions, a drizzle of sesame oil, or a spoonful of chili oil for heat.
- Side dishes: light cucumber salad, steamed bok choy, or a simple egg drop soup keep the meal balanced.
- Drinks: a crisp lager or jasmine tea complements the savory soy‑oyster notes.
- Plating: serve straight from the pan or on warmed plates to keep noodles glossy and hot.
Storage and reheating tips
Keeping leftovers safe and tasty:
- Refrigerate: store in an airtight container within 2 hours of cooking. Use within 3–4 days.
- Freeze: freeze in a shallow airtight container for up to 1 month. Texture of rice noodles can degrade when frozen, so expect a slight softening.
- Reheat: best reheated in a hot skillet with a splash of oil or water to loosen noodles; toss quickly over medium‑high heat until hot. Microwave works in a pinch—cover and heat in 30–45 second bursts, stirring between cycles.
- Safety: reheat to at least 165°F (74°C) before serving.
Pro chef tips
Little adjustments that lift this dish:
- High heat is essential — it creates quick browning and preserves texture. Preheat your pan so the beef sizzles on contact.
- Don’t overcrowd the pan when searing beef — do it in batches if necessary to preserve that crisp sear.
- Pat the beef dry before marinating for a better crust.
- Cornstarch in the marinade gives the beef a velvety sheen and helps sauces cling.
- Use tongs or wide spatulas to gently toss noodles; they tear easily if you’re too rough.
- If you want a slightly smokier “wok hei” flavor and have a gas stove, tip the pan slightly and let the noodles kiss the hottest part briefly.
For another hearty beef option made quickly in a different appliance, I like this air‑fryer beef chuck roast which demonstrates similar seasoning principles.
Creative twists
Small swaps for new flavors:
- Spicy beef chow fun: add 1 tsp chili paste or 1–2 tsp Sriracha in the final toss.
- Vegetarian: swap beef for firm tofu slabs or king oyster mushroom slices and use mushroom oyster sauce.
- Eggy version: push noodles to one side and scramble 1–2 eggs in the hot pan, then fold through.
- Different proteins: thinly sliced chicken breast or shrimp work with adjusted cooking times.
- Gluten‑free: ensure your soy sauce is tamari or gluten‑free soy sauce; oyster sauce alternatives are available.
Your questions answered
Q: Can I use narrower rice noodles or fresh chow fun noodles?
A: Yes, but cooking times and handling change. Narrow noodles cook and break more easily, so toss gently. Fresh wide ho fun are ideal; dried will need longer soaking.
Q: How do I prevent the noodles from sticking together?
A: Soak them until pliable, drain thoroughly, and toss gently in the pan with enough oil. If they clump, add a splash of warm water and gently separate with tongs.
Q: Can I marinate the beef longer than 15 minutes?
A: You can marinate up to a few hours in the fridge. Extended marinating (overnight) works, but the cornstarch can become gummy if left too long — consider reducing cornstarch slightly for long marinating.
Q: Is this safe to make ahead for a dinner party?
A: Do extra prep (slice beef, soak noodles, chop veg) ahead. Cook just before serving for best texture. Fully cooked leftovers can be reheated, but best eaten same day.
Conclusion
If you want to compare techniques and authentic tips, check out this deep dive from a Chinese chef on Dad’s Authentic Beef Chow Fun. For a step‑by‑step traditional Cantonese approach and technique notes, see the excellent walkthrough at Beef Chow Fun: The Traditional Cantonese Way!. If you’re browsing variations and family‑friendly versions, Jo Cooks offers a clear, approachable take here: Beef Chow Fun – Better Than Takeout!.
Enjoy the wok sizzle — and don’t be afraid to tweak ingredients to make this your go‑to weeknight favorite.
Beef Chow Fun
Ingredients
Method
- Place the wide rice noodles in a heatproof bowl and cover with hot (not boiling) water. Soak 20–30 minutes until pliable but still slightly firm. Drain and set aside.
- Toss the thinly sliced flank steak with soy sauce, oyster sauce, and cornstarch. Let sit for 15 minutes while you prep vegetables.
- Heat 1 tablespoon oil in a large skillet or wok over high heat until shimmering. Add beef in a single layer and stir-fry until browned but not fully cooked through, about 1–2 minutes. Remove beef to a plate.
- Add remaining 1 tablespoon oil. Sauté garlic and ginger 20 seconds until fragrant. Add sliced onion and bell peppers; stir-fry 3–4 minutes until slightly softened but still crisp.
- Return the beef to the pan. Add drained noodles and toss gently to combine, using tongs or two spatulas. Stir-fry 1–2 minutes until noodles are heated through and evenly coated; avoid overmixing to prevent noodle breakage.
- Add bean sprouts and chopped green onions; toss 1 more minute. Season with salt and pepper to taste. Serve immediately while hot.
