Beef Chow Fun

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Beef Chow Fun is a popular Chinese (Cantonese) noodle dish with extra wide rice noodles, sweetened sesame soy sauce and green onions with thinly sliced beef.

Chinese Noodle Recipes like Chicken Lo Mein, Classic Chow Mein and Pad See Ew are among the most popular recipes on this site, but when you try this Beef Chow Fun, you may just vote this one the most popular! Why? It may just be the easiest one of them all!

Beef Chow Fun


This Cantonese (Chinese) Chow Fun Noodles recipe is a more authentic Chinese recipe than you’ll find in your local Chinese mall food court but don’t be nervous about these flavors. It is delicious, easy and kid friendly.

Cantonese dishes are more authentic to China than your classic favorites like Chinese Lemon Chicken, Sweet and Sour Chicken, Mongolian Beef and more, but that doesn’t mean the recipe has to be hard.

In fact if you’re looking for more Chinese recipes you’ll enjoy over 100 recipes of them in our Chinese recipe index. I’ve spent over 10 years perfecting Chinese cooking through taking classes from master Chinese chefs and I can tell you, you won’t regret a single recipe.

Some of my favorite Chinese Recipes:

Important Ingredients in Beef Chow Fun

Soy Sauce

In this recipe I call for low sodium soy sauce. In most authentic recipes they call for half dark soy sauce and half regular soy sauce. In my classic chow mein recipe I call for a homemade dark soy sauce recipe but I’ve found in more testing the flavors are so similar you can just use a classic, easy to find soy sauce with only a small difference in flavor.

If you are local to an Asian market and have access to dark soy sauce easily here is the substitution with dark soy sauce:

For authentic Beef Chow Fun flavors, use 2 tablespoons dark soy sauce and 2 tablespoons soy sauce in place of the 1/4 cup low sodium soy sauce.

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Extra Wide Rice Noodles:

For the Rice Noodles (these are also referred to as Hor Fun, He Fen or Ho Fun if you are searching for them in stores) I’ve used a VERY wide flat rice noodles but you can use a half width just as easily. The important thing is to use rice noodles in this recipe.

Do not substitute flour noodles for the fun noodles or the flavors of this recipe will be lost. The flavors of the noodles are that of a classic Pad Thai Recipe. If you substitute egg and flour noodles it will taste more like a Chow Mein Recipe.

Rice Wine:

For this Beef Chow Fun Recipe I use rice wine, but in the absence of it you can also use dry sherry. In a pinch you can also use white wine but remember with any substitutions there will be a difference in flavor. Rice wine is a great ingredient to keep on hand if you are making Asian recipes often, I use this ingredient in my viral Orange Chicken recipe too.

Stir-Fried Recipes and High Heat

Most of the “cook time” of the noodles will be in the soaking, so be sure to have everything set aside once you are ready to start cooking as you will be using high heat.

What to serve with this Chow Fun Recipe?

We love Fried Rice, Hot and Sour Soup, Egg Rolls, Crab Rangoon, steamed vegetables (you should try my Panda Express Steamed Vegetables made with chicken broth – the flavors are so good) and of course who doesn’t love fortune cookies.

Cantonese Beef Chow Fun Recipe in pan with Green Onions

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Beef Chow Fun

5 from 5 votes
  • Yield: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Course: Main Course
  • Cuisine: Chinese
  • Author: Sabrina Snyder
Beef Chow Fun is a popular Chinese (Cantonese) noodle dish with extra wide rice noodles, sweetened sesame soy sauce and green onions with thinly sliced beef.


  • 16 ounces extra wide rice noodles
  • 1 pound flank steak , sliced paper thin against the grain
  • 1 tablespoon corn starch
  • 1 tablespoon soy sauce
  • 3 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 2 teaspoons ginger , minced
  • 2 tablespoons Shaoxing wine
  • 1 teaspoon sesame oil
  • 1/4 cup low sodium soy sauce
  • 1/2 teaspoon sugar
  • 1 bunch green onions , green parts cut into 2 inch sections
  • 1/2 cup bean sprouts , mung bean preferred


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Soak the noodles for 30 minutes in cold water or boil them for one minute and steep them in the hot water for five minutes before draining.

  2. Mix the beef with the cornstarch and soy sauce and let sit for 30 minutes while the noodles are soaking.

  3. Add 2 tablespoons vegetable oil to the wok or large skillet on high heat and add the beef slices individually searing them 30 seconds on each side.

  4. Lower the heat to medium and add in the remaining oil, garlic and ginger, cooking for 15 seconds.

  5. Add in the wine, sesame oil, soy sauce and sugar, mixing well, then add in the mung bean sprouts, noodles and beef and toss, then garnish with green onions and serve (you can toss in the green onions if you want too but the heat will wilt them).

Nutrition Information

Yield: 4 servings, Amount per serving: 294 calories, Calories: 294g, Carbohydrates: 6g, Protein: 26g, Fat: 17g, Saturated Fat: 11g, Cholesterol: 68mg, Sodium: 844mg, Potassium: 453mg, Sugar: 1g, Vitamin A: 30g, Vitamin C: 3g, Calcium: 31g, Iron: 2.3g

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Keyword: Beef Chow Fun

Beef Chow Fun Recipe

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  1. I’m a little confused because of the first comment. Step 3, searing the meat. Are you supposed to sear it and then take it out while you add step 4 into the empty pan? Then add the meat again after mixing in the step 5 ingredients?

    The comment said you forgot to take out meat so its thrown me off. At the end when you put the noodles in do you cook more or does the cold water soak basically cook them?


  2. Thank you for the recipe. I think it would be very helpful to those of us reading the instructions for the beef chow fun recipe if you added that we should take the beef out of the pan after the initial one minute of cooking.

    1. So sorry that instruction wasn’t clear 🙁 Thank you for leaving a comment, it will definitely help others if they get tripped up in the searing step. I’m glad you enjoyed!

  3. Individually sear each piece of beef? Like a pound of beef sliced paper thin seared a piece at a time? That won’t take forever? My Asian market only had rice flake, I got that, dark soy and rice wine, will try this out, hoping it’s great

    1. You don’t put one piece at a time. Just make sure there’s room in the pan so they individually sear evenly. Let me know how it turns out!

  4. I want to use the fresh wide fun. I notice it is usually always very greasy which I can accept and the noodles seem to be marinated in the soy to give it colour and taste. Do you add the noodles to heated oil, stir to coat and then add the soy , etc.?

    1. You’ll want to add the wine, sesame oil, soy sauce and sugar and mix before adding mung bean sprouts, noodles and beef. Then toss to mix. Hope this helps!

    1. We make a lot of Asian dishes so we use rice wine a lot. You can also substitute with dry sherry or in a pinch a white wine though both will adjust the flavor of the dish from the original a bit. I hope you enjoy it!

  5. This looks delicious and easy enough for a weeknight dinner. I do have a local Asian market I will be checking them out for the dark Soy Sauce and the rice noodles. Thank you for this!

  6. I love the taste of rice noodles; I haven’t had them in a while! I will save this recipe for dinner this week!