Beef Chow Fun (Printable)

Savory stir-fried rice noodles with tender beef, crisp vegetables, and authentic Cantonese flavors.

# What You’ll 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
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

# How-To Steps:

01 - Combine the sliced flank steak with soy sauce, cornstarch, Shaoxing wine, and vegetable oil in a bowl. Mix thoroughly to coat each piece and let marinate for 10–15 minutes to tenderize.
02 - Whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, and water in a small bowl until sugar dissolves completely. Set aside for quick addition during stir-frying.
03 - Gently separate fresh rice noodles. If refrigerated and stiff, steam or microwave for 30–60 seconds to soften without overcooking.
04 - Heat 1 tbsp vegetable oil in a large wok over high heat until smoking. Add marinated beef in a single layer and sear for 1–2 minutes until browned but still pink inside. Remove beef and set aside.
05 - Add another 1 tbsp oil to the wok. Stir-fry yellow onion slices and most of the spring onions, reserving some green portions for garnish. Cook for 1–2 minutes until fragrant and slightly softened.
06 - Add rice noodles to the wok, spreading them in an even layer. Allow to sear undisturbed for 1 minute to develop a slight char and enhance flavor.
07 - Pour the prepared sauce over the noodles and toss quickly and continuously to coat evenly. The sauce should bubble and thicken slightly, coating each noodle strand.
08 - Return the seared beef to the wok along with bean sprouts. Stir-fry for 1–2 minutes until everything is heated through and bean sprouts retain some crunch.
09 - Transfer to a serving platter and garnish with reserved spring onions. Serve immediately while hot and steaming.

# Expert Tips:

01 -
  • The beef stays impossibly tender thanks to a simple marinade trick
  • You get that smoky wok hei flavor without any fancy equipment
  • The whole dish comes together in under 15 minutes once you're prepped
02 -
  • High heat is non-negotiable—if your wok isn't smoking, the noodles will steam instead of sear
  • Have everything measured and within arm's reach before you turn on the stove
  • Don't overcrowd the pan or the temperature drops and you lose the char
03 -
  • Slice beef when it's partially frozen for thinner, more even cuts
  • Pat noodles dry before cooking if they seem sweaty or wet
  • Cook in batches if your wok is small rather than crowding the pan

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