I’ll share a simple trick from my Savory Journey Beef Chow Fun in my Beef Ho Fun Recipe that explains why the wide rice noodles sear so beautifully while the beef stays tender.

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I never thought simple things could taste so loud, but my quick Beef Ho Fun proved me wrong. It’s made with thinly sliced flank or skirt steak and silky wide rice noodles (ho fun), with scallions, bean sprouts and garlic that actually sings.

There’s smoke and char and little bits that get sticky and sweet, and somehow the whole thing feels a little reckless, like you found a secret trick for better-than-takeout. One bite and you wonder why you ever settled for the usual, you’ll wanna go back for more even if you tell yourself you won’t.

Ingredients

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Flank or skirt steak, high in protein, gives rich beefy flavor and caramelized crust
Fresh wide rice noodles, mainly carbs, silky texture soaks up savory sauces
Light soy sauce, salty and umami, adds depth without overpowering other flavors
Oyster sauce, sweet and savory, boosts umami and gives glossy finish
Garlic, pungent and aromatic, gives background heat and savory punch
Scallions, fresh green bite, mild oniony flavor and bright finishing contrast
Bean sprouts, crunchy low calorie, add freshness and light vegetal sweetness
Gai lan, leafy and bitter-sweet, provides fiber, vitamins and earthy balance

Ingredient Quantities

1 lb (450 g) flank or skirt steak, thinly sliced across the grain

12 to 14 oz (340 to 400 g) fresh wide rice noodles (ho fun), separated if clumped

For the beef marinade: 1 tbsp light soy sauce, 1 tsp Shaoxing wine, 1 tbsp cornstarch, 1/4 tsp white pepper, 1 tsp sesame oil

For the stir fry sauce: 1 1/2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 2 tbsp beef stock or water

3 tbsp vegetable or peanut oil, divided

3 cloves garlic, minced

1 small yellow onion, thinly sliced

3 scallions (green onions), cut into 2 inch pieces

1 cup bean sprouts, rinsed

4 oz (115 g) Chinese broccoli (gai lan) or baby bok choy, trimmed and sliced (optional)

1 tbsp cornstarch extra for coating if needed

1 tsp toasted sesame oil (extra, for finishing)

Salt to taste

How to Make this

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1. Slice the flank or skirt steak very thin across the grain, pat dry, then toss with the beef marinade: 1 tbsp light soy, 1 tsp Shaoxing wine, 1 tbsp cornstarch, 1/4 tsp white pepper and 1 tsp sesame oil. If the meat feels wet add the extra 1 tbsp cornstarch to coat. Let sit 15 to 20 minutes.

2. Whisk the stir fry sauce in a small bowl: 1 1/2 tbsp light soy, 1 tsp dark soy, 1 tbsp oyster sauce, 1 tsp sugar and 2 tbsp beef stock or water. Set aside.

3. Prep everything else: separate the fresh wide rice noodles so they’re not clumped (if refrigerated warm for 20 to 30 seconds or splash a little water and gently pry apart), mince 3 cloves garlic, thinly slice the small yellow onion, cut 3 scallions into 2 inch pieces, rinse 1 cup bean sprouts and trim/slice 4 oz gai lan or baby bok choy.

4. Heat a wok or large skillet over high heat until very hot. Add about half the oil (roughly 1 1/2 tbsp). Sear the beef in a single layer, 30 to 60 seconds per side until browned but still a bit underdone. Don’t crowd the pan, do it in batches if needed. Remove beef to a plate.

5. Add the remaining oil to the wok, toss in the garlic and sliced onion and stir fry 20 to 30 seconds until fragrant and the onion softens a bit.

6. Add the gai lan or bok choy and the white parts of the scallions, stir fry 30 to 45 seconds until bright green. If stems are thick add a splash of water and cover for 20 seconds to soften. Then add the bean sprouts and give everything a quick toss.

7. Push the veggies to one side, add the separated rice noodles to the wok and pour the stir fry sauce over them. Gently toss and fold the noodles into the sauce, being careful not to shred them. If noodles stick, add a splash of oil or 1 to 2 tbsp water or stock to loosen.

8. Return the seared beef and any resting juices to the wok, toss everything together over high heat until the beef finishes cooking and the sauce clings to the noodles, about 1 minute. Add the green scallion pieces at the end so they stay bright.

9. Turn off the heat, drizzle 1 tsp toasted sesame oil, taste and add salt if needed. Serve immediately. Tip: cook fast on very high heat for best texture and a little wok hei, and try not to over stir or the noodles will break up.

Equipment Needed

1. Large wok or heavy skillet (for high heat stir frying)
2. Sharp chef’s knife
3. Cutting board
4. 2 small bowls, one for the beef marinade and one for the stir fry sauce
5. Wok spatula or wide metal/wooden spatula
6. Tongs (useful for searing and tossing noodles)
7. Measuring spoons and a 1 cup measuring cup or small liquid measure
8. Plate or shallow dish to rest the seared beef
9. Colander or small sieve for rinsing and draining bean sprouts and noodles

FAQ

Q: How do I stop the rice noodles from falling apart or sticking together? A: Use fresh wide rice noodles when you can, gently separate any clumps before cooking, and toss them with a little oil so they dont stick. Cook fast over high heat and handle them gently with tongs, dont stir like you would pasta or they will break. If using dried noodles soak or cook them per package then rinse in cold water and toss with oil.

Q: How do I get that good char and wok hei flavor? A: Use a very hot wok or skillet, lots of high smoke point oil, and dont overcrowd the pan. Pat the steak dry, coat with the cornstarch marinade and sear in small batches so the meat gets a quick brown edge. Push stuff to the side and finish everything together just long enough to heat through so you keep that smoky sear.

Q: My sauce is too thin or too thick what should I do? A: If its too thin simmer it a minute to reduce, or mix 1 tsp cornstarch with 1 tbsp water and add a little at a time to thicken. If its too thick add a splash of beef stock or water until you reach the right consistency. Taste and adjust soy or salt at the end.

Q: Can I swap the beef for something else? A: Yes, chicken, pork, shrimp or firm tofu work fine. Cook times change though chicken and pork need a bit longer, shrimp cooks super fast, and tofu needs a quick sear so it stays firm. Keep the same marinade idea for flavor and cornstarch for a nice mouth feel.

Q: Can I make this ahead or store leftovers? A: You can store leftovers in the fridge up to 3 days. Reheat in a hot skillet with a splash of water or stock to loosen things up, avoid long microwave reheats cause the noodles can get gummy. Freezing is not great, noodles get mushy when thawed.

Q: I dont have gai lan what can I use instead? A: Baby bok choy, regular broccoli, snap peas or even spinach are good swaps. Add harder veg earlier so they cook through and delicate greens last so they dont wilt away.

Quick And Easy Beef Chow Fun Recipe Substitutions and Variations

Beef (flank/skirt): swap for sirloin, hanger, or thinly sliced ribeye if you want more fat, or use thinly sliced chicken thigh or firm tofu for a lighter or vegetarian version; pat dry, toss in the same marinade, and dont crowd the pan.
Fresh wide rice noodles (ho fun): if you cant find fresh use dried wide rice noodles rehydrated per package, or use broad pad see ew style rice noodles; gently separate with your hands before stir frying so they dont clump.
Shaoxing wine in the marinade: substitute dry sherry, or use mirin plus a splash of rice vinegar to cut the sweetness; for alcohol free swap with low sodium beef or chicken stock plus a little rice vinegar.
Oyster sauce: replace with hoisin plus a splash of light soy sauce to boost salt, or use vegetarian mushroom stir fry sauce or vegetarian oyster sauce for a meat free option.

Pro Tips

– Chill the steak for 20 to 30 minutes in the freezer until slightly firm, then slice thin across the grain. It makes slicing so much easier and gives a better chew. Pat the slices bone dry before searing, and if your meat feels chewy try a tiny pinch of baking soda in the marinade for 10 minutes only, not longer.

– Keep the noodles loose and handle them gently. If they stick together, warm them briefly or toss with a teaspoon of oil, then pry apart with your fingers or tongs before they hit the wok. When you fold them in, scoop under instead of stirring like mad or they’ll shred.

– Don’t crowd the wok. Sear the beef in small batches on very high heat so you get quick browning not steaming, then rest it off to the side. High heat and short contact times give better texture and some wok hei, but the key is speed, not constant stirring.

– Finish smartly: use a small cornstarch slurry if you want the sauce to cling glossy to the noodles, but add it sparingly so it doesn’t go gluey. Taste at the end and only then add salt or extra soy, and drop in the green scallion pieces and toasted sesame oil last so they stay bright and fragrant.