Go Back

Beef Chow Fun

A quick and flavorful dish featuring wide, chewy rice noodles and thinly sliced marinated flank steak, combined with bell peppers and bean sprouts for a satisfying meal.
Print it Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles and Beef
  • 1 pound wide rice noodles (ho fun / hor fun) Look for fresh or dried noodles; if using fresh, shorten soak time.
  • 8 ounces flank steak Thinly sliced across the grain. Freeze for 20 minutes for easier slicing.
Sauces and Seasonings
  • 2 tablespoons soy sauce Use low-sodium if preferred.
  • 2 tablespoons oyster sauce Adds savory depth; use vegetarian oyster sauce for plant-based version.
  • 1 tablespoon cornstarch Helps the marinade cling and gives a silky coating.
  • 2 tablespoons vegetable oil Neutral, high-smoke oil such as peanut or canola works.
  • salt and pepper Salt and pepper to taste
Vegetables
  • 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.

Method
 

Prepare the noodles
  1. 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
  1. Toss the thinly sliced flank steak with soy sauce, oyster sauce, and cornstarch. Let sit for 15 minutes while you prep vegetables.
Cook the beef
  1. 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
  1. 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
  1. 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.
Finish and serve
  1. Add bean sprouts and chopped green onions; toss 1 more minute. Season with salt and pepper to taste. Serve immediately while hot.

Notes

Serve with garnishes like extra sliced scallions, sesame oil, or chili oil, and side dishes like cucumber salad or steamed bok choy. Store leftovers in an airtight container within 2 hours of cooking; use within 3–4 days.