Beef Chow Fun (干炒牛河): Cantonese Stir-Fried Rice Noodles with Beef
What Is Beef Chow Fun (干炒牛河)?
Beef Chow Fun is a beloved Cantonese noodle stir-fry featuring wide rice noodles (ho fun), marinated beef, and bean sprouts tossed in a scorching hot wok for that irresistible wok hei (“breath of the wok”). It’s simple, smoky, and deeply satisfying — a true test of a wok cook’s skill.
Ingredients
Ingredients (Serves 2–3)
For the Beef Marinade:
- 8 oz flank steak or sirloin thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine
- ½ teaspoon cornstarch
- ½ teaspoon sesame oil
- Pinch of white pepper
For the Sauce:
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
Stir-Fry:
- 14 oz fresh wide rice noodles hor fun/ho fun
- ½ medium onion sliced
- 2 scallions cut into 2-inch pieces
- 1 cup bean sprouts
- 2 –3 tablespoon neutral oil e.g. peanut, avocado
- Optional: garlic chives or a splash of water if noodles stick
Instructions
Instructions
- Marinate the beef: Mix beef with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Set aside for 20 minutes.
- Prepare the sauce: Mix light soy, dark soy, oyster sauce, and sugar in a small bowl.
- Separate the noodles if using fresh ho fun — gently pull apart and loosen.
- Heat a wok or large nonstick skillet until smoking hot. Add 1 tablespoon oil and sear beef quickly until just browned. Remove and set aside.
- Add more oil, then stir-fry onion for 30 seconds. Add noodles and gently toss until slightly charred.
- Add beef back in, pour in the sauce, and toss to coat evenly.
- Add bean sprouts and scallions, stir-fry briefly (30 seconds max) to retain crunch.
- Serve immediately with chili oil or soy sauce on the side.
Notes
Serving Suggestions
Best served hot, straight from the wok Garnish with chili crisp, sesame seeds, or extra scallions Pair with Chinese broccoli (gai lan) or a cold sesame cucumber salad 💡 Recipe Tips
Use high heat and a large wok/skillet for proper stir-fry action Don’t overcrowd — fry in batches if needed Use day-old refrigerated rice noodles if fresh ones aren’t available Want to level it up? Add a splash of XO sauce or a fried egg on top 🌍 Cultural Context
Beef Chow Fun is a signature dish in Hong Kong cha chaan tengs (tea cafés) and Cantonese restaurants worldwide. Its minimal ingredient list means the focus is on technique — especially capturing the elusive wok hei, that smoky, seared aroma you only get from a hot wok.
Best served hot, straight from the wok Garnish with chili crisp, sesame seeds, or extra scallions Pair with Chinese broccoli (gai lan) or a cold sesame cucumber salad 💡 Recipe Tips
Use high heat and a large wok/skillet for proper stir-fry action Don’t overcrowd — fry in batches if needed Use day-old refrigerated rice noodles if fresh ones aren’t available Want to level it up? Add a splash of XO sauce or a fried egg on top 🌍 Cultural Context
Beef Chow Fun is a signature dish in Hong Kong cha chaan tengs (tea cafés) and Cantonese restaurants worldwide. Its minimal ingredient list means the focus is on technique — especially capturing the elusive wok hei, that smoky, seared aroma you only get from a hot wok.
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