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!
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.
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:
- Sesame Chicken – The crispiest Sesame Chicken, EVER.
- General Tso’s Chicken – the most popular Chinese restaurant order in America
- Sweet and Sour Pork – A classic (I have a chicken version too)
- Hunan Chicken – Healthy chicken stir-fry
- Orange Chicken – This one is actually a Panda copycat with over 250 reviews!
Important Ingredients in Beef Chow Fun
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 ¼ 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.
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.
- 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
- 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.
- Mix the beef with the cornstarch and soy sauce and let sit for 30 minutes while the noodles are soaking.
- 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.
- Lower the heat to medium and add in the remaining oil, garlic and ginger, cooking for 15 seconds.
- 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).