I’m sharing my Beef Chow Fun with thinly sliced beef, extra wide rice noodles, sweetened sesame soy sauce and green onions in a Chow Fun Recipe that hides a simple trick to get a restaurant-style sear.

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Beef Chow Fun has always felt like a dare I take in the kitchen. As someone who eats a lot of Chinese Noodle Dishes, I’m drawn to the way the wide, silky Fresh wide rice noodles (hor fun) fold around tender strips of flank or skirt steak, each bite both lazy and electric.

There’s a snap in the sear, a gloss that hints at something slightly sweet, and those chewy ribbons kept me guessing how simple it could be and still taste like a secret. If you like Chow Fun Noodles you wont want to miss this one.

Ingredients

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Fresh wide rice noodles: soft chewy carbs, low fat they soak up savory sauces
Flank or skirt steak: rich protein and iron, thin slicing keeps it tender
Light soy sauce: salty umami, boosts overall savory notes and adds sodium
Dark soy sauce: deeper color and slight sweetness gives noodles glossy brown finish
Oyster sauce: concentrated savory sweet, adds body and that classic Cantonese richness
Garlic: pungent aroma lots of flavor small health perks like antioxidants
Bean sprouts: crunchy low-cal veggie adds freshness fiber and a light crisp contrast

Ingredient Quantities

Fresh wide rice noodles (hor fun), 1 lb (450 g)

Flank or skirt steak, 12 oz (340 g)

Light soy sauce, 2 tbsp

Dark soy sauce, 1 tbsp

Oyster sauce, 1 tbsp

Granulated sugar, 1 tsp

Shaoxing wine or dry sherry, 1 tbsp

Cornstarch, 1 tsp

Toasted sesame oil, 1 tsp

Vegetable or peanut oil, 2 tbsp

Garlic, 2 cloves minced

Green onions (scallions), 4 stalks

Bean sprouts, 1 cup (optional)

White pepper, 1/4 tsp

Salt, pinch to taste

How to Make this

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1. Slice the flank or skirt steak very thin across the grain, about 1/8 inch thick, then toss with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp toasted sesame oil and a small pinch of the white pepper. Let that sit 10 to 15 minutes while you prep everything else.

2. Mix the stir-fry sauce in a small bowl: the remaining 1 tbsp light soy, 1 tbsp dark soy, 1 tbsp oyster sauce and 1 tsp granulated sugar. Stir until the sugar mostly dissolves.

3. Separate the fresh wide rice noodles with your fingers so they’re loose but not falling apart. If they’re cold/clumped heat them gently in the microwave 15 to 30 seconds covered with a damp paper towel so they loosen.

4. Heat a wok or large heavy skillet over high heat until very hot, then add 1 to 2 tbsp vegetable or peanut oil and swirl to coat. Add the marinated beef in a single layer and sear quickly, about 30 to 45 seconds per side just until browned but not fully cooked through. Remove beef and set aside.

5. Add a touch more oil if needed, then quickly stir-fry the minced garlic and the white parts of the green onions for 10 seconds until fragrant. Add the noodles, spread them out so they contact the hot surface, and let them sit undisturbed 15 to 20 seconds to get some char on them, then toss gently.

6. Pour the sauce over the noodles and toss with tongs or spatula to coat evenly. If the noodles seem dry add a tiny splash of water from your sink to help the sauce distribute, but don’t drown them.

7. Return the beef to the wok, toss everything together and push to the side briefly so the beef finishes cooking in the steam and residual heat, about 30 to 45 seconds.

8. Add the bean sprouts if using and the green onion greens, toss another 15 to 20 seconds until sprouts are just wilted but still crunchy. Taste and add a small pinch of salt or more white pepper if needed.

9. Turn off the heat, transfer to a platter and serve immediately while the noodles still have those browned spots and the beef is tender.

Equipment Needed

1. Wok or large heavy skillet, for searing the beef and stir-frying the noodles
2. Sharp chef’s knife, to slice the steak very thin across the grain
3. Cutting board, preferably one dedicated to meat, dont mix raw and veg
4. Mixing bowls, one for marinating the beef and a small one for the sauce
5. Tongs or a sturdy spatula, to toss noodles and flip the beef
6. Measuring spoons, for the soy, sesame oil, sugar and cornstarch
7. Microwave-safe plate and a damp paper towel, to loosen cold rice noodles if needed
8. Serving platter or large plate, to transfer and serve immediately

FAQ

Q: How do I keep the fresh hor fun noodles from breaking and sticking?
A: Gently separate the sheets before cooking, toss them with a little oil, and stir fry over very high heat in a hot wok so they glide, not steam. Don’t stir them too hard or too soon or they'll tear.

Q: What's the easiest way to get tender beef like in restaurants?
A: Slice the flank or skirt steak thinly against the grain, chill it 20 minutes first so it’s firmer to slice, then toss with Shaoxing, light soy, cornstarch and a little oil to tenderize – that's a simple velvet.

Q: Can I use dried rice noodles or other types instead of fresh hor fun?
A: Fresh hor fun is best for texture, but if you only have dried, soak them per package instructions and handle very gently. Wide fresh flat rice noodles from the Asian market work too, avoid thin vermicelli cause it gets mushy.

Q: Why use both light and dark soy sauce, and can I skip oyster sauce?
A: Light soy adds salt and savory, dark soy adds color and a touch of sweetness, oyster sauce gives umami and body. You can skip oyster sauce but add a pinch more sugar and a splash more light soy to make up for it.

Q: How do I get that smoky wok hei flavor at home?
A: Get the wok screaming hot, use a high smoke point oil, cook in small batches and move fast so things char a little. A heavy cast iron pan can help if you don't have a big gas flame, but you still need high heat.

Q: Should I add the bean sprouts and scallions early or at the end, and how long to cook them?
A: Add scallions near the end so they keep brightness, and toss bean sprouts in for the last 30 seconds to stay crunchy. Overcooking makes them soggy, you want just a quick wilt.

Beef Chow Fun Recipe Substitutions and Variations

Fresh wide rice noodles (hor fun): If you cant find fresh, use dried wide rice noodles rehydrated per package then gently steam or stir-fry; or use fresh flat rice noodles from a Thai shop. In a pinch you can even use fresh fettuccine, it wont be authentic but the texture holds up.
Flank or skirt steak: Swap for thinly sliced flat iron, hanger, sirloin or ribeye; for a lighter option use thin chicken breast slices, or for vegetarian use extra-firm tofu, pressed and sliced, both need about the same quick, high-heat cook time.
Light soy sauce: Use low-sodium regular soy sauce, tamari for gluten-free, or coconut aminos if you need soy-free—just taste and adjust salt since sweetness and saltiness vary.
Oyster sauce: Replace with vegetarian mushroom oyster sauce for a meat-free version, or mix 1 tbsp soy sauce with 1 tsp hoisin and a pinch of sugar for a similar sweet-umami punch.

Pro Tips

– Partially freeze the steak for 20 minutes so you can slice it paper thin without shredding it, then let the slices warm up a little before cooking so they sear fast. Thinner, uniform pieces cook super quick and stay tender.

– Get your wok or pan screaming hot and work fast, in small batches if needed so things actually brown instead of stewing. Don’t stir the noodles the second you add them, press them down for 15 to 20 seconds to build those browned spots.

– Toss the fresh rice noodles with a teaspoon of oil before cooking and gently separate them with your fingers so they dont tear or clump. If theyre cold, warm them briefly under a damp towel so they loosen but dont get mushy.

– Finish off with flavor, not heat: a quick splash of toasted sesame oil or Shaoxing wine off the heat brightens everything, and adding crunchy bean sprouts or green tops at the very end keeps texture contrast. Taste at the end, adjust a tiny pinch of salt or white pepper, dont over-salt early.

Beef Chow Fun Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I'm sharing my Beef Chow Fun with thinly sliced beef, extra wide rice noodles, sweetened sesame soy sauce and green onions in a Chow Fun Recipe that hides a simple trick to get a restaurant-style sear.

Servings

servings

Calories

430

kcal

Equipment: 1. Wok or large heavy skillet, for searing the beef and stir-frying the noodles
2. Sharp chef’s knife, to slice the steak very thin across the grain
3. Cutting board, preferably one dedicated to meat, dont mix raw and veg
4. Mixing bowls, one for marinating the beef and a small one for the sauce
5. Tongs or a sturdy spatula, to toss noodles and flip the beef
6. Measuring spoons, for the soy, sesame oil, sugar and cornstarch
7. Microwave-safe plate and a damp paper towel, to loosen cold rice noodles if needed
8. Serving platter or large plate, to transfer and serve immediately

Ingredients

Fresh wide rice noodles (hor fun), 1 lb (450 g)
Flank or skirt steak, 12 oz (340 g)
Light soy sauce, 2 tbsp
Dark soy sauce, 1 tbsp
Oyster sauce, 1 tbsp
Granulated sugar, 1 tsp
Shaoxing wine or dry sherry, 1 tbsp
Cornstarch, 1 tsp
Toasted sesame oil, 1 tsp
Vegetable or peanut oil, 2 tbsp
Garlic, 2 cloves minced
Green onions (scallions), 4 stalks
Bean sprouts, 1 cup (optional)
White pepper, 1/4 tsp
Salt, pinch to taste

Directions

Slice the flank or skirt steak very thin across the grain, about 1/8 inch thick, then toss with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp toasted sesame oil and a small pinch of the white pepper. Let that sit 10 to 15 minutes while you prep everything else.
Mix the stir-fry sauce in a small bowl: the remaining 1 tbsp light soy, 1 tbsp dark soy, 1 tbsp oyster sauce and 1 tsp granulated sugar. Stir until the sugar mostly dissolves.
Separate the fresh wide rice noodles with your fingers so they’re loose but not falling apart. If they’re cold/clumped heat them gently in the microwave 15 to 30 seconds covered with a damp paper towel so they loosen.
Heat a wok or large heavy skillet over high heat until very hot, then add 1 to 2 tbsp vegetable or peanut oil and swirl to coat. Add the marinated beef in a single layer and sear quickly, about 30 to 45 seconds per side just until browned but not fully cooked through. Remove beef and set aside.
Add a touch more oil if needed, then quickly stir-fry the minced garlic and the white parts of the green onions for 10 seconds until fragrant. Add the noodles, spread them out so they contact the hot surface, and let them sit undisturbed 15 to 20 seconds to get some char on them, then toss gently.
Pour the sauce over the noodles and toss with tongs or spatula to coat evenly. If the noodles seem dry add a tiny splash of water from your sink to help the sauce distribute, but don’t drown them.
Return the beef to the wok, toss everything together and push to the side briefly so the beef finishes cooking in the steam and residual heat, about 30 to 45 seconds.
Add the bean sprouts if using and the green onion greens, toss another 15 to 20 seconds until sprouts are just wilted but still crunchy. Taste and add a small pinch of salt or more white pepper if needed.
Turn off the heat, transfer to a platter and serve immediately while the noodles still have those browned spots and the beef is tender.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.