Beef Chow Fun

4.88 from 8 votes

Juicy beef, chewy rice noodles, and a glossy, umami-packed sauce, this Beef Chow Fun tastes just like your favorite takeout, but better. Big wok flavor in 25 minutes flat. Once you nail it at home, there's no going back.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Lunch

Cuisine: Asian, Chinese

Keyword: beef chow fun, chow fun

Servings:

Calories: 770kcal

Author: Joanna Cismaru

Equipment

COOKLOVER Nonstick 12.6 inch Black Wok with Lid and Spatula

Ingredients

Beef and Marinade

8 ounces beef steak such as ribeye, sirloin or flank, thinly sliced
1 tablespoon soy sauce low sodium
1 teaspoon sesame oil
1 teaspoon cornstarch
½ teaspoon baking soda

Sauce

3 tablespoons oyster sauce
2 tablespoons soy sauce low sodium
1 tablespoon dark soy sauce
2 tablespoons shaoxing wine
1 teaspoon sesame oil
1 teaspoon sugar
salt and pepper to taste

Stir Fry Noodles

12 ounces wide rice noodles
2 tablespoons vegetable oil
1 medium onion cut in half then in slices
3 cloves garlic sliced
1 inch ginger piece chopped
1 cup bean sprouts
3 green onions cut in 2 inch pieces

US Customary - Metric

Instructions

In a medium bowl add all the beef and marinade ingredients and toss well. Allow to marinate for 15 minutes.
Add the rice noodles to a large bowl and pour about 4 cups of boiling water over them. Allow the noodles to soak for 10 to 15 minutes, then drain.
Meanwhile, add all the sauce ingredients to another bowl and whisk well.
Heat a wok over medium-high heat and add the 2 tablespoons of vegetable oil. Add the marinated beef to the wok and arrange in a single layer. Sear for 2 minutes before stirring the beef and continue so sear for another 1 to 2 minutes. Transfer the beef to a plate.
In the same wok add another tablespoon of vegetable oil if needed. Add the sliced onion and sauté for 1 minute. Add the garlic and ginger and cook for another 30 seconds until aromatic.
Add the soaked noodles to the wok and the prepared sauce. Toss everything together well.
Add the beef back to wok, along with the bean sprouts and green onions. Toss well and stir fry for 2 more minutes until the noodles are cooked through. Serve immediately.

Video

Notes

Use the Right Beef: Flank, ribeye, or sirloin work best. Slice it thinly against the grain for the most tender, easy-to-eat pieces.
The Secret to Tender Beef: Marinate with soy sauce, cornstarch, and baking soda, this classic Chinese restaurant technique keeps the beef silky soft and juicy!
Don’t Over-Soak the Noodles: Wide rice noodles only need 10-15 minutes in hot water, any longer and they’ll turn mushy. Drain them well before stir-frying.
High Heat is Key: Keep the wok very hot so the noodles sear instead of turning soggy. If needed, cook in batches to maintain heat.
Dark Soy Sauce = That Signature Look: It gives the noodles their deep caramel color and richer flavor. Regular soy sauce alone won’t cut it!
Best Served Fresh: Beef Chow Fun tastes best straight out of the wok. Leftovers can be refrigerated, but reheating may soften the noodles, see storage tips below.
Reheating Tip: If leftovers dry out, add a splash of water or soy sauce and stir-fry over medium heat to bring them back to life.
Freezing? Not Recommended! Rice noodles don’t freeze well and tend to break apart when thawed. If you must, freeze the beef and sauce separately, then cook fresh noodles when ready to eat.

Nutrition