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Beef Chow Fun

  • Author: Seonkyoung Longest
  • Total Time: 20 mins
  • Yield: 2 1x



For the Beef

  • 8 oz beef chuck, sliced into 1/4-inch thick (you can substitute to any cut of beef you prefer)
  • 1 tsp light soy sauce
  • 1 tsp shaoxing wine
  • 1 tsp cornstarch
  • 1/4 tsp baking soda
  • 1/8 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
  • 1/2 tsp dark soy sauce (optional, it’s for color)
  • 1 1/2 tsp sugar
  • 1/8 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 1 1/2-inch long pieces
  • 4 oz beansprouts
  • 1/2 tsp sesame seeds


  1. Combine all ingredients for beef in a medium mixing bowl and mix well. Set aside and marinate for 5 to 10 minutes.
  2. Meanwhile, combine all ingredients for sauce in a small mixing bowl and set aside.
  3. Heat a wok over high heat; add cooking oil, garlic and ginger. Let it infuse for 30 seconds to 1 minutes, keep stirring.
  4. 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.
  5. Add rice noodles and sauce mixture. Toss everything together until noodles are soften and absolved sauce.
  6. Stir in garlic chive and beansprouts, cook 30 seconds to 45 seconds and remove from heat.
  7. Transfer to a serving plate and garnish with sesame seeds. Enjoy!


If you are suing dry noodles, soak them in warm water 15 to 20 minutes before use. Also add 2 to 4 Tbsp extra water to the sauce.

  • Prep Time: 10 mins
  • Cook Time: 10 mins