Irresistible Beef Chow Fun Recipe – Savory Noodles That'll Have You Craving Seconds

Beef Chow Fun is one of those dishes that delivers comfort in every bite. The tender slices of marinated beef, savory rice noodles, and fresh bean sprouts stir-fried together in a rich, umami-packed sauce are sure to make your taste buds sing. This dish is the perfect balance of flavors and textures, making it a standout meal that you’ll want to make over and over again. Plus, it’s quick to whip up, making it ideal for weeknight dinners when you want something both satisfying and simple.

Photo byInsanelyGoodRecipes

This recipe comes courtesy of Insanely Good Recipes, and I couldn't help but share it with you. It’s so good it might just make you want to “slap your mama” and immediately reach for a second helping!

A Little Backstory

I first fell in love with Beef Chow Fun at a local Chinese restaurant. The simplicity of ingredients combined with the complex flavors had me hooked instantly. The thin slices of flank steak, caramelized onions, and wide rice noodles, all kissed by the smoky flavor of a hot wok, were perfection. It’s one of those dishes that transports you to the bustling streets of Hong Kong, where the dish is a staple in many eateries. Once I found this amazing recipe, I knew I had to make it at home – and trust me, it didn’t disappoint!

The Cultural Origins of Beef Chow Fun

Beef Chow Fun, or "Gan Chao Niu He," is a traditional Cantonese dish that's known for its iconic use of wide rice noodles (ho fun) stir-fried with beef and vegetables. It’s a classic in Southern China and is commonly served in dim sum restaurants and as street food. The dish’s signature "wok hei" – the smoky flavor imparted by stir-frying over high heat – is what makes it truly special. It’s a simple yet flavorful meal that embodies the soul of Cantonese cuisine.

Pro Tips for the Perfect Beef Chow Fun

1. Don’t skip the Shaoxing wine – It adds depth and enhances the flavor of the stir-fry. If you don’t have Shaoxing wine, a dry sherry can be used as a substitute.
2. Blanch the rice noodles if they’re stiff to prevent breaking. This will make them more pliable and easier to stir-fry.
3. Use a hot wok to achieve the signature "wok hei." This high heat helps to sear the beef quickly and gives the noodles that delicious, slightly charred taste.

Recipe: Beef Chow Fun

Ingredients:

• 12 oz flank steak, sliced thinly against the grain
• 1 lb fresh wide rice noodles (ho fun)
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 cup bean sprouts
• 2 scallions, cut into 2-inch pieces
• 3 tbsp vegetable oil, divided
• 2 tbsp Shaoxing wine

For the Beef Marinade:

• 1 tbsp soy sauce
• 1 tsp cornstarch
• ½ tsp baking soda
• 1 tsp granulated sugar
• 1 tbsp vegetable oil

For the Sauce:

• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• ¼ tsp white pepper
• 1 tsp granulated sugar

Instructions:

1. Marinate the Beef: In a bowl, combine the marinade ingredients: soy sauce, cornstarch, baking soda, sugar, and vegetable oil. Add the sliced beef and mix until evenly coated. Let the beef marinate for 15-30 minutes to absorb all the flavors.
2. Prepare the Noodles: If the rice noodles are stuck together, gently separate them. If they’re stiff, blanch them in boiling water for about 30 seconds, then drain and rinse under cold water. This ensures the noodles won’t break apart during stir-frying.
3. Mix the Sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, and sugar. Set aside.
4. Stir-Fry the Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 1-2 minutes until browned but not fully cooked. Remove the beef from the wok and set aside.
5. Cook the Vegetables and Noodles: Add another tablespoon of oil to the wok and stir-fry the onion and garlic for 30 seconds until fragrant. Add the rice noodles and stir-fry for 1-2 minutes, gently tossing to prevent sticking.
6. Deglaze the Wok: Pour the Shaoxing wine around the edges of the wok to release any caramelized bits. Then, add the pre-mixed sauce to the noodles, stirring everything together until evenly coated.
7. Combine Everything: Return the cooked beef to the wok along with the bean sprouts and scallions. Stir-fry for another 1-2 minutes until everything is heated through and the noodles are well coated with the sauce.
8. Serve Hot: Taste and adjust seasoning if necessary. Enjoy your Beef Chow Fun hot, garnished with extra scallions if desired!

Pairings and Variations

• Vegetarian Option: Substitute the beef with tofu or mushrooms for a hearty vegetarian version. You can also add more vegetables like bell peppers or snap peas for extra crunch.
• Side Suggestions: This dish pairs wonderfully with a side of Chinese broccoli or bok choy, stir-fried in garlic sauce. It’s a perfect way to add some greens to your meal.

Call to Action

If you loved this Beef Chow Fun recipe, let me know in the comments! Did you add your own twist or pair it with something different? Be sure to share this recipe with friends who love Chinese food, and follow me for more delicious recipes like this one. I can’t wait to hear what you think!