Beef Chow Fun is common Cantonese Chinese dish stir fried with tender beef, silky rice noodles (ho fun/chow fun), chive/green onion and beansprouts.
The key of delicious beef chow fun is texture. (of course flavor too!)
Silky and succulent noodles and beef makes homemade beef chow fun to another level and I’m about to realize the secret to achieve that result.
I highly recommend to use fresh rice noodles, ho fun for this dish, which you can get easily form your local Asian/Chinese grocery store.
If you can’t, no worries!
You can use dry wide rice noodles. Just soak them in warm water for 15 to 20 minutes before use.
Can’t find Chinese garlic chive?
I have a solution for ya. You can simply substitute to green onion, that works totally fine!
To make beef super duper skill, tender and succulent…
Add a hint of baking soda.
Yes, baking soda.
This is Chinese restaurant’s secret to make any tough meat super tender and succulent! It works all the time!!
You can definitely make this beef chow fun in regular skillet!
But if you are interested in the wok I’m using, check out this!
I got this wok as a gift form my mother in-law, and I’m just in LOVE with this cast iron wok!!
She actually got it from Amazon, and you can buy from there too! Just clic the picture or HERE!
Hope you give this delicious and easy beef chow fun recipe at home!
I promise, you will never ever go back to Chinese restaurant to order this dish..!!!!
- 8 oz beef chuck, sliced into ¼-inch thick (you can substitute to any cut of beef you prefer)
- 1 tsp light soy sauce
- 1 tsp shaoxing wine
- 1 tsp cornstarch
- ¼ tsp baking soda
- ⅛ tsp white pepper (you can substitute to black pepper)
- 1 Tbsp light soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp shaoxing wine
- ½ tsp dark soy sauce (optional, it’s for color)
- 1½ tsp sugar
- ⅛ tsp white pepper (you can substitute to black pepper)
- 2 Tbsp water
For Stir Fry
- 2 Tbsp cooking oil (high smoke point oil recommended)
- 2 cloves garlic, chopped
- 1 oz ginger, chopped
- 10 oz fresh chow fun noodles (you can substitute to 5 ozwide dry rice noodles, please see the note), room temperature and separated
- 4 oz Chinese garlic chive or green onion, cut into 1½-inch long pieces
- 4 oz beansprouts
- ½ tsp sesame seeds
- Combine all ingredients for beef in a medium mixing bowl and mix well. Set aside and marinate for 5 to 10 minutes.
- Meanwhile, combine all ingredients for sauce in a small mixing bowl and set aside.
- Heat a wok over high heat; add cooking oil, garlic and ginger. Let it infuse for 30 seconds to 1 minutes, keep stirring.
- Before garlic and ginger are turning into brown, add marinated beef and spread evenly. Cook for 2 to 3 minutes or until it has nice golden edge, then flip over and cook another 2 to 3 minutes.
- Add rice noodles and sauce mixture. Toss everything together until noodles are soften and absolved sauce.
- Stir in garlic chive and beansprouts, cook 30 seconds to 45 seconds and remove from heat.
- Transfer to a serving plate and garnish with sesame seeds. Enjoy!
For the Beef
- 8 oz beef chuck, sliced into ¼-inch thick (you can substitute to any cut of beef you prefer)
- 1 tsp light soy sauce
- 1 tsp shaoxing wine
- 1 tsp cornstarch
- ¼ tsp baking soda
- ⅛ tsp white pepper (you can substitute to black pepper)
For the Sauce
- 1 Tbsp light soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp shaoxing wine
- ½ tsp dark soy sauce (optional, it’s for color)
- 1½ tsp sugar
- ⅛ tsp white pepper (you can substitute to black pepper)
- 2 Tbsp water
For Stir Frying
- 2 Tbsp cooking oil (high smoke point oil recommended)
- 2 cloves garlic, chopped
- 1 oz ginger, chopped
- 10 oz fresh chow fun noodles (you can substitute to 5 oz wide dry rice noodles, please see the note), room temperature and separated
- 4 oz Chinese garlic chive or green onion, cut into 1½-inch long pieces
- 4 oz beansprouts
- ½ tsp sesame seeds
- Combine all ingredients for beef in a medium mixing bowl and mix well. Set aside and marinate for 5 to 10 minutes.
- Meanwhile, combine all ingredients for sauce in a small mixing bowl and set aside.
- Heat a wok over high heat; add cooking oil, garlic and ginger. Let it infuse for 30 seconds to 1 minutes, keep stirring.
- Before garlic and ginger are turning into brown, add marinated beef and spread evenly. Cook for 2 to 3 minutes or until it has nice golden edge, then flip over and cook another 2 to 3 minutes.
- Add rice noodles and sauce mixture. Toss everything together until noodles are soften and absolved sauce.
- Stir in garlic chive and beansprouts, cook 30 seconds to 45 seconds and remove from heat.
- Transfer to a serving plate and garnish with sesame seeds. Enjoy!
6 comments
Hi Seonkyoung! I tried this recipe today and guess what, it was so good!! The baking soda definitely did make the beef softer than norma, so thank you for letting us know!! 😉 The amount of sauces was also perfect, just enough flavor. Thank you!
YAY!! So happy to hear that Ashley!!
Hi Seonkyoung!!!
You are fantastic! You make delicious Asian food and you make it so easy.
I tried many of your recipes and they are great.
Thanks so much!
I made this recipe tonight w/ the sub of green onions and skinner rice noodles, and it was DELICIOUSSSS!! ^________^ Thank you so much Seonkyoung!!!! <33333
So happy to hear that~!!
Hi Seonkyoung,
I just made this tonight, and it was incredible!
Your directions and video were really clear. The only minor difference i made was to stir fry the beef and remove it from Wok and add back after warming noodles. I also added a few stalks of Chinese broccoli.
Also, the video is so funny, you have a great sense of humor.
Thank you again😀
Kindest regards,
Hiward