Name: Beef Chow Fun
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: For the Beef Marinade:; 8 oz flank steak or skirt steak, thinly sliced against the grain; 1 tbsp soy sauce; 1 tsp cornstarch; 1 tsp sesame oil; For the Sauce:; 1 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp oyster sauce; 1 tbsp Shaoxing wine (or dry sherry); 1/2 tsp sugar; For the Stir-Fry:; 10–12 oz wide rice noodles (fresh or soaked if dried); 2 cloves garlic, minced; 1 cup bean sprouts; 2 green onions, cut into 1-inch pieces; 2 tbsp neutral oil (canola, vegetable, or peanut)

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Beef Chow Fun is a classic Cantonese stir-fry dish made with tender slices of marinated beef, wide rice noodles, bean sprouts, and green onions. It’s smoky, savory, and packed with umami—just like the kind I’d get from an authentic Chinese restaurant, all made easily at home.

Why I Love This Recipe

I love this dish because it’s bold, quick to make, and seriously satisfying. The wide rice noodles soak up the sauce beautifully, and the seared beef is so flavorful. It’s a great way to bring takeout-style comfort food into my kitchen without the greasy guilt.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef marinade:

Flank steak or skirt steak, thinly sliced against the grain
Soy sauce
Cornstarch
Sesame oil

For the sauce:

Light soy sauce
Dark soy sauce
Oyster sauce
Shaoxing wine (or dry sherry)
Sugar

For the stir-fry:

Wide rice noodles (fresh or dried, soaked)
Garlic, minced
Bean sprouts
Green onions, sliced
Neutral oil (like canola or vegetable)

Directions

I marinate the sliced beef in soy sauce, cornstarch, and sesame oil for about 15–20 minutes.
I mix up the sauce ingredients in a small bowl and set it aside.
If using dried rice noodles, I soak them according to the package instructions until soft, then drain.
In a hot wok or large skillet, I sear the beef quickly in oil until just browned, then remove it and set it aside.
I add more oil, toss in garlic, then add the noodles and stir-fry over high heat, getting a bit of char if I can.
I return the beef to the pan, pour in the sauce, and toss everything to coat.
I finish with bean sprouts and green onions, stir-frying briefly before serving hot.

Servings and timing

This recipe serves 2 to 3 people and takes about 30 minutes total, including prep and cooking. It’s perfect for a quick dinner or weeknight craving.

Variations

I’ve used chicken or tofu instead of beef with great results.
For more veggies, I sometimes add bok choy or bell peppers.
A sprinkle of white pepper or chili oil gives it extra heat and authenticity.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I stir-fry quickly in a hot skillet to revive the texture. Microwaving is okay, but the noodles can get a little soft.

FAQs

What kind of noodles should I use?

Fresh wide rice noodles are best (found at Asian markets), but dried ones work well too—I just make sure to soak them until soft and springy.

Can I make this gluten-free?

Yes, I use gluten-free tamari and make sure the oyster sauce is labeled gluten-free. The flavor still comes out fantastic.

Why do the noodles break?

If I over-soak dried noodles or stir too aggressively, they can break. I handle them gently and use a spatula to toss rather than stir hard.

Is a wok necessary?

Not at all. I use a large, wide skillet and cook in small batches if needed. High heat is more important than the pan.

Can I make it spicy?

Absolutely. I stir in chili garlic sauce or add a splash of hot oil at the end for heat.

Conclusion

Beef Chow Fun is my ultimate stir-fry fix—smoky, saucy, and full of flavor. Once I’ve made it at home, I barely miss takeout. It’s quick, customizable, and always hits the spot when I need something savory and satisfying.