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Beef Chow Fun is a beloved Cantonese dish that has found its way into restaurants and homes across the world. Made with wide, flat rice noodles stir-fried with tender slices of beef.
This dish captures the essence of wok cooking, where high heat brings out the charred, smoky flavour known as “wok hei.” With its savoury sauce, vibrant textures, and fragrant aromas, Beef Chow Fun is a true testament to the brilliance of Cantonese cuisine, simple, bold, and deeply satisfying.
What Is Beef Chow Fun?
Beef Chow Fun, known as ngau yuk chow ho fun in Cantonese, is a stir-fry made with tender slices of marinated beef, fresh rice noodles (ho fun), and a savoury sauce.
The dish is typically stir-fried with garlic, onions, bean sprouts, and green onions, but its magic lies in the technique. The noodles are lightly charred in a hot wok, creating a smoky depth of flavour, while the beef stays tender and juicy.
The sauce, made from soy sauce, oyster sauce, and a touch of sugar, clings to the noodles and beef, binding the ingredients in a rich, savoury glaze.
What makes Beef Chow Fun so special is its balance of textures and flavours. The rice noodles, chewy and slightly sticky, contrast beautifully with the tender beef. The vegetables bring a crisp freshness, while the sauce adds layers of umami and a hint of sweetness. It’s a dish that feels hearty yet light, with the stir-fried ingredients maintaining their individual character within each bite.
Ingredients and Taste
Fresh wide rice noodles, also known as ho fun, are key to the dish’s signature texture. These noodles are slippery and slightly chewy, perfect for absorbing the sauce. Thinly sliced beef, usually flank steak or sirloin, is marinated to enhance its tenderness and flavour.
The marinade often includes soy sauce, corn starch, and a touch of oil, ensuring the beef stays juicy during the high-heat cooking process.
Bean sprouts and green onions add freshness and crunch, while the sauce—a blend of light and dark soy sauce, oyster sauce, and sugar—brings a savoury depth. The balance of salty, slightly sweet, and smoky flavours makes this dish a comfort food favourite, with each component working together harmoniously.
When done right, Beef Chow Fun is rich without being heavy, with a subtle smokiness that comes from the quick, high-heat stir-fry.
A Taste of History
Beef Chow Fun originated in the Cantonese-speaking regions of southern China, particularly in Guangzhou (formerly Canton), where rice noodles are a staple. It’s a dish that embodies the Cantonese love for stir-frying and using simple, fresh ingredients.
The dish likely evolved from the Cantonese culinary tradition of using leftover rice noodles, beef, and vegetables to create a quick, satisfying meal.
The term “wok hei,” which translates to “breath of the wok,” is central to Beef Chow Fun’s appeal. It refers to the smoky flavour and aroma that develops when food is cooked over high heat in a well-seasoned wok.
Achieving wok hei is an art in Cantonese cooking, and it’s what gives Beef Chow Fun its distinctive, charred undertones.,
Beef Chow Fun Recipe
Serves: 4 people
Ingredients:
- 300g fresh wide rice noodles (ho fun)
- 300g flank steak or sirloin, thinly sliced
- 2 tbsp vegetable oil (for stir-frying)
- 1 small onion, thinly sliced
- 3 green onions, cut into 2-inch pieces
- 2 cups bean sprouts, rinsed
- 2 cloves garlic, minced
For the Beef Marinade:
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- 1 tsp sesame oil
For the Sauce:
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp oyster sauce
- 1 tsp sugar
- 1 tbsp water
Directions
To begin, marinate the beef. In a large bowl, combine the sliced beef with 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch, and 1 teaspoon of sesame oil. Toss to coat the beef evenly. Let it marinate for at least 15 minutes while you prepare the other ingredients. The cornstarch helps tenderize the beef, while the soy sauce and wine add depth of flavor.
While the beef is marinating, prepare the rice noodles. If you’re using fresh rice noodles, gently separate the strands with your hands. If using dried noodles, cook them according to the package instructions until al dente, then drain and rinse under cold water. Set aside. Wide rice noodles are delicate, so handle them with care to avoid breaking them.
In a small bowl, mix the sauce ingredients: 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sugar, and 1 tablespoon water. Stir well to dissolve the sugar and set aside. This sauce will give the noodles their savoury and slightly sweet flavour.
Heat your wok or a large skillet over high heat. Once hot, add 1 tablespoon of vegetable oil. Swirl it around to coat the surface, then add the marinated beef in a single layer. Let the beef sear for about 1-2 minutes on each side without moving it, allowing it to develop a nice brown crust. Once browned, remove the beef from the wok and set it aside. It will continue cooking later with the noodles.
In the same wok, add another tablespoon of vegetable oil, followed by the minced garlic and sliced onions. Stir-fry for 1-2 minutes until fragrant and the onions start to soften. The garlic will add a wonderful aromatic base to the dish.
Next, add the rice noodles to the wok. Spread them out in an even layer and let them sit undisturbed for about 30 seconds to 1 minute. This allows the noodles to char slightly and develop that prized “wok hei” or smoky flavour. Gently toss the noodles to ensure they are evenly heated.
Return the seared beef to the wok, along with the bean sprouts and green onions. Pour the sauce mixture over everything, and toss gently to coat the noodles and beef evenly. Stir-fry for another 1-2 minutes, ensuring that all the ingredients are well-mixed and the noodles are heated through. Be gentle to avoid breaking the noodles.
Once everything is well combined and heated, remove the wok from the heat. Transfer the Beef Chow Fun to a serving platter, and garnish with extra green onions if desired. Serve immediately, while the noodles are still warm and the flavours are at their peak. For added heat, you can offer chili oil or a sprinkle of white pepper on the side.
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