Beef Chow Fun Recipe (Easy Rice Noodle Stir Fry)

This beef chow fun recipe is a popular Cantonese stir fry dish made with tender beef and chewy rice noodles. It’s savory, smoky and full of flavor. Tender slices of beef are tossed in a dark soy sauce mixture, then stir-fried in ribbons of fresh rice noodles and crisp bean sprouts. My version tastes like your favorite Chinese restaurant, but with less grease (always a plus!).

This dish is called “beef hor fun” or “beef ho fun” in Hong Kong, and pronounced “gon chow ngau ho” in Cantonese. My favorite thing about this dish is that the noodles are flat and wide, which makes it the perfect carb for soaking up the stir-fry sauce.

Traditional chow fun is a Cantonese stir-fried noodle dish composed of fresh mung bean sprouts, green onion, and tender slices of beef. In my recipe, I add Chinese broccoli for its texture, flavor, and health benefits.

The secret to this dish is getting the signature taste of stir fry by doing wok hei. I will show you how to get the “wok hei”, or “breath of the wok” that makes this dish taste so addicting.

Breath of the wok

Wok hei, or breath of the wok gives the smoky flavor. This happens by 3 processes happening all at once:

1. Caramelization of sugars
2. Maillard reactions
3. Smoking of the oil

Maillard reaction: Serious Eats describes the Malliard reaction as many small, simultaneous chemical reactions that occur when proteins and sugars from the food are transformed by heat, making new flavors, aromas, and colors.

The trick is to heat the wok over high heat until it smokes. Then cook a small batch of meat using high heat and just a little oil. Remove the heat. Cook the vegetables the same way, then finally cook the noodles.

Cooking the foods in a short time over high heat will transform the food and make it into something extraordinary.

Pro Tip: Make sure you have all the ingredients for the stir fry ready and easy to grab so you don’t waste time moving back and forth in the kitchen.

Fresh or dry noodles

I usually try to get fresh noodles for this recipe. You can find it at your local Asian grocery store. The fresh wide rice noodles are made out of Ho fan noodles. The noodles are made by mixing rice flour with water, salt, and cooking oil, then cutting into wide, thin strips.

There are many rice noodle recipes online, but you can buy it at the Asian market, or even use packaged. You can still get a nice texture and taste with a good quality packaged noodle.

How to prepare fresh noodles

Right before stir frying the noodles, blanch the noodles for 30 seconds under boiling water with a little oil. It should be al dente before stir frying. Remove and set aside.

How to prepare packaged noodles

I recommend A Taste of Thai Wide Rice Noodles for packaged noodles.

Follow according to instructions on package. Usually this includes boiling water and leaving the noodles in water for a set time. For this dish, undercook the noodles 2-3 minutes, so it can finish cooking when stir-fried. It should be al dente before stir frying.

What cut of meat should I use?

Most people use flank steak for this dish because it’s cheaper. Flank steak can be tough, so I will show you my tenderizing marinade to make the flank steak tender and juicy.

For best results, choose a marbled meat that can be sliced thin. I opt for 20% fat content for maximum flavor.

Sometimes I get my meat pre-sliced from Trader Joe’s (found at the meats section, labeled “All Natural Shaved Beef”). Sliced beef will save you some time for preparation. You can also buy a block of beef, freeze it, then slice it to make it easier to cut thin slices.

Chinese broccoli

Chinese broccoli is used a lot in stir-fries because of its dense, dark green color that takes heat without losing its texture. When cooked, it become tender and less bitter. The stems are crunchy, and the leaves are thick like kale.

Adding Chinese broccoli to this dish helps offset the unhealthiness of the other ingredients. If you make this dish with more broccoli than carbs and meats, you have somewhat of a healthier dish ahead of you.

Chinese broccoli has the highest calcium contents of any food. It’s also rich in iron, vitamin A, vitamin C, and vitamin E. Lastly, Chinese broccoli is a great source of dietary fiber.

The broccoli contains beta carotene and many other nutrients. Beta carotene helps prevent age related macular degeneration, which causes vision loss and eventually blindness.

If you like this recipe, try my Stir Fry Chinese Broccoli with Oyster Mushrooms recipe.

Beef and Broccoli Chow Fun (Wide Noodles Stir Fry) Spread

Modifications

You can substitute the beef for another protein such as chicken, pork, or tofu.

You can substitute Chinese broccoli for any other dark leafy green like broccoli, broccolini rapini (or broccoli rabe). Broccolini tastes the most like Chinese broccoli because they are both bitter. Bok choy and kale works, but it will change the taste more.

Variations

This is a great recipe to build on and create new recipes. I like to add some crisp, crunchy veggies to enhance the texture of the dish. Chopped brussel sprouts, bell peppers, carrots are some good options. They are all packed with nutrients.

Top it with some fried garlic or fried shallots for an aromatic crunch.

Now let’s learn about this recipe so you can bring it to your next potluck. It’s actually a lot easier than it looks.

What you need

Beef Marinade

• 16 ounces flank steak thin sliced
• ½ teaspoon baking soda optional
• 2 teaspoons cornstarch
• 2 teaspoons dark soy sauce
• 2 teaspoons cooking oil (I use rice bran oil)

Stir Fry Noodles

• 16 ounces Chinese broccoli
• 16 ounces cooked wide rice noodles pre-cut to approximately 1 inch wide
• 4 tablespoons cooking oil (I use rice bran oil)
• 8 scallions Separate white and green parts. Cut green parts into 3-inch pieces.
• 6 thin slices ginger
• 3 tablespoons Shaoxing wine optional
• 1 teaspoon sesame oil
• 6 teaspoons dark soy sauce
• 4 tablespoons regular soy sauce
• 1 teaspoon sugar
• salt and white pepper to taste

How to make it

Prepare the meat and noodles

1. Combine the marinade ingredients. Add the beef. Marinate for 1 hour (in refrigerator or on countertop). While the beef is marinating, start preparing the next steps.
2. For uncooked noodles: Follow cooking instructions on packaging.
3. For stiff fresh noodles that are stuck together: Blanch noodles by boiling water in a large pot, add the noodles, loosen for 30 seconds. Transfer to an ice bath and drain thoroughly.

Wok hei and stir fry

1. Heat wok or frying pan over high heat, add 2 tablespoons oil. Add the beef and sear until browned. Set aside.
2. Add 2 more tablespoons of vegetable oil to the wok or frying pan. Add the ginger and the white part of the scallions. Stir for 15 seconds.
3. Add the Chinese broccoli, sauté for 2-3 minutes until it starts to wilt and the stem becomes tender.
4. Lay out the noodles evenly in a flat layer on the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
5. Add the sesame oil, soy sauces, sugar, seared beef, and the white part of the scallions. Stir-fry. Lift the noodles in an upward motion to mix and coat them evenly with the sauce.
6. Add salt and white pepper to taste. Add the bean sprouts and stir-fry for 1 minute. Serve.

Storage

This recipe keeps for 2 days in your refrigerator.

I don’t recommend freezing this dish, however you can freeze the fresh rice noodle package and beef to make at a later date.

What do you stir fry your chow fun with? Comment with your favorite ingredients below.

FAQs

Is chow fun the same as chow mein?

No, Chow fun is not chow mein. Chow fun is made out of rice noodle, whereas chow mein is made out of egg noodles, which is more starchy tasting. Chow mein is stringy and the cross section is round. Chow fun is flat, ribbon-like, like tagliatelle, and the cross section is rectangular.

Chow fun is a little healthier than chow mein due to the use of rice noodles.

Is chow fun like pad see ew?

It’s similar because they are both stir fried in a wok with a dark soy sauce blend. Pad see ew comes from Thailand and uses eggs and Chinese broccoli. Chow fun is from China and uses green onions and fresh mung bean sprouts. Both dishes use a dark soy sauce in the stir fry process, so they both have a savory finish.

Is chow fun healthy?

No. It’s oily and greasy. But you can eat it on a special occasion if you’re craving it. This recipe can be greasy; it’s an essential part of the mouth-feel of the dish. So, I recommend using a good quality oil that you don’t mind consuming.

I debated sharing this dish out because it is high in sodium and carbs. But this is the real world, and the secret to enjoying good food of all kinds is to have it in moderation. This recipe is too good to keep a secret.

What can I use if I don’t have a wok?

I’ve made this dish with my frying pan.

*Tip* To get the most authentic flavor in your frying pan, remove the stir fry ingredients (beef, green onions, Chinese broccoli) before cooking the noodles. Cook the noodles with sauce separately.

Try to limit the amount of things in your frying pan as to not overflow the pan. This gives room for the ingredients not to collect moisture and start to sog or blend together. Or worse, soften the noodles to a point where they break.

Which cooking oil should I use?

I like rice bran oil. It’s healthy and imparts a light flavor for Asian dishes that is complementary.

Other oil options are avocado, peanut, and vegetable oil. I use avocado oil a lot due to its healthier properties, however, it is pricey. Don’t use olive oil for stir-frying because it doesn’t fry well at high temperatures.