Beef Chow Fun recipe is a mouthwatering stir-fry that combines tender beef and chewy rice noodles cooked over high heat, all tossed in a savory sauce that bursts with flavor. The best part? This authentic Cantonese Ho fun can be prepared in just 30 minutes, making it perfect for busy weeknights or quick, satisfying meals.

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This recipe was inspired by my Salt and Pepper Wings, Roast Pork and Cha Siu Pork.
What is the difference between Chow Fun, Ho Fun and Lo Mein?
Chow Fun is also called Ho Fun, and Lo Mein are both popular Chinese noodle dishes but differ in several ways:
- Noodles: Chow Fun are also referred to as Ho Fun and uses wide, flat rice noodles (hor fun), while Lo Mein uses wheat-based egg noodles, which are round and chewy.
- Cooking Method: Chow Fun noodles are often stir-fried at high heat to create a slightly charred texture, while Lo Mein noodles are boiled and then mixed with a sauce, resulting in a softer texture.
- Flavor Profile: Chow Fun tends to have a smokier flavor due to stir-frying, while Lo Mein is more savory from the sauce coating.
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🥘 Ingredients
Beef Marinade
- 8 oz Flank Steak
- ½ tsp Baking Soda
- ¼ tsp White Pepper
- 1 tsp Sugar
- 1 tbsp Cornstarch
- ½ tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tsp Seasoning Sauce
- 1 tsp Cooking wine
- ½ tsp Dark Soy Sauce
- 1 tbsp Vegetable Oil (For Marinade)
- 1 tbsp Vegetable Oil (For Cooking)
Noodle
- 1 lb Fresh Ho Fun Noodles or 8 oz Dried Noodles
- 1.5 tbsp Seasoning Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- ¾ tbsp Dark Soy Sauce
- 1 tsp Sesame Oil
- 2 tbsp Cooking wine (shaoxing wine)
- 1 tbsp Vegetable Oil (For Cooking)
Veggies
- 1 tbsp Vegetable Oil (For Cooking)
- 1 slice Ginger
- 1 small Onion
- 3 stalks Green Onions (scallions)
- 1 cup Bean Sprouts
This Beef Chow Fun recipe is so good your favorite take out place might wonder if you've moved out of town! This Beef Chow Fun recipe is sure to be your new favorite. Since this chow fun is meatier than most, it can be eaten as a meal on its own or paired with your favorite sides.
🍽️ Equipment
Most authentic beef chow fun recipes recommend using a wok and a gas stove. However, this may not be practical for every home cook, particularly if you have an electric stove or a less powerful gas stove. With my recipe, you can still achieve fantastic results using a large nonstick skillet.
If you are interested in using a Wok, I've linked mine below
Buy Now → Where can I buy fresh noodles for this Beef Chow Fun recipe?
Many Asian markets sell fresh noodle packs that can be used for chow fun in either in flat vacuum sealed packs, or the soft plastic wrapped packs on trays.
Vacuum Sealed Fresh Noodles for Beef Chow Fun
The vacuum sealed noodles are a bit stiffer but have a longer shelf life. These noodles can last about 1 week and can be left room temp a day or so but then must be refrigerated. Then after refrigerating they need to be heated up before separating either by steaming for 3-5 minutes before starting the noodles separating process.
Plastic Wrapped Fresh Noodles for Chow Fun
Some markets even carry the super fresh Ho Fun soft noodles wrapped in a plastic white tray (best used same day). These wide rice noodles are my favorite but since they have such a short shelf life, they sell pretty quickly and not all stores carry them. Some Chinatowns may also carry these noodles so call around. In my area we are lucky enough to have some noodle factories that supply our local markets. These softer fresh noodles should not be refrigerated because they become brittle and hard to work with. Try to buy either of these noodles fresh and leave them at room temp to use within a day or so.


What if I can't find fresh rice noodles?
You can also purchase dry rice noodles. For this beef chow fun recipe we need XL rice noodles. I typically use the Three Ladies Brand. If you are using dried rice noodles, Soak the noodles first in warm water for 30 mins. Once your 30 Minute timer is up, flash cook the noodles for 30 seconds in boiling hot water, remove and strain, and rinse off with cold water. Work through the noodles while rinsing in cold water to make sure they do not clump together until cooled down. Set aside noodles and lightly coat noodles in some oil.

Various thicknesses of dried rice noodles.
The top three noodles are dried rice noodles, and the bottom three are the fresh rice noodles. Typically the large rice noodles are used to make chow fun, and pad kee mao (drunken noodles), the medium ones are used for pad thai, and the smaller ones are commonly used in pho. I love the thicker sized noodles so if I feel like it I throw those into my noodle soups as well.

🔪 Instructions
The Beef
- 1. If you are using dried rice noodles, Soak them first in warm water for 30 mins before preparing the beef. *Set a 30 minute timer so you don't forget about them as you are preparing the rest of the ingredients*
- 2. Slice your beef thinly, (was I used 8 oz Flank Steak). If you freeze the beef for 30 minutes before slicing, it will be easier to make thinner cuts. Marinate the beef in a small bowl with ½ tsp Baking Soda, ¼ tsp White Pepper,1 tsp Sugar, 1 tbsp Cornstarch, ½ tbsp Oyster Sauce, 1 tbsp Soy Sauce, 1 tsp Seasoning Sauce, 1 tsp Cooking wine, ½ tsp Dark Soy Sauce, and 1 tbsp Oil
The Veggies
- 3. Prepare your veggies. You will need 1 slice of Ginger, 1 small Onion sliced, 3 stalks of Green Onions cut into 1" segments with the whites separated from the greens, and 1 cup washed Bean Sprouts
The Noodles
- 4. If you are using dried rice noodles, Soak them first in warm water for 30 mins. Once your 30 Minute timer is up, flash cook the noodles for 30 seconds in boiling hot water, remove and strain, and rinse off with cold water. Work through the noodles while rinsing in cold water to make sure they do not clump together until fully cooled down. Set aside noodles and lightly coat noodles in some oil.
- 5. If you are using fresh noodles, take out a handful of noodles from the pack and push on the noodles in a circular motion or back and forth to loosen and separate the noodles. Continue until the entire package has been mostly separated.
- 6. Into a bowl or mixing cup combine the following to make the noodle sauce :1.5 tbsp Seasoning Sauce, 1 tbsp Soy Sauce, 1 tbsp Oyster Sauce,1 tsp Sesame Oil, and¾ tbsp Dark Soy Sauce



The Cooking process
- 7. Gather all your prepared ingredients before you start cooking and bring them to your cooking station. You will need your fresh rice noodles, or dried rice noodles (soaked and flash cooked), marinated beef, the veggies, and cooking oil.
- 8. Turn your Wok or Pan to high heat. If you are using a Wok, once it starts smoking, let it smoke even more before adding in 1 tbsp oil. If you are using a pan, let it heat up on high heat for about 2-3 minutes on high before adding oil.
- 9. Wait another minute for the oil to heat up before adding in your marinated beef. Cook and brown on both sides for 2-3 minutes until almost fully cooked.



- 10. Remove the beef and set aside for now.
- 11. Add 1 tablespoon of oil, wait a minute for the oil to heat up then add the whites of the green onions, white onion and the ginger.
- 12. Once aromatic, About 1 minute , Add the noodles and carefully spread the noodles out in the pan without mixing. Let the noodles cook for 2-3 minutes until it starts to brown up.
- 13. Flip the noodles over once, and add the green parts of the green onions and the bean sprouts. Pour over the noodle sauce and shake the pan to combine.
- 14. Drizzle the cooking wine around the edges of the pan, and after another 1-2 mins add your cooked beef back in and give one final mix or shake. Cook another minute and you're done!
- 15. Time to enjoy your better than take out, beef chow fun!
🍗 Substitutions
Beef: Swap beef for chicken, shrimp, or tofu for a different protein.
Rice noodles: If you can't find flat rice noodles, use wide egg noodles or udon.
Oyster sauce: For a vegetarian option, substitute mushroom vegetarian stir-fry sauce.
🌶️ Variations
Spicy Beef Chow Fun: Add a tablespoon of chili oil or sliced red chilies for extra heat.
Vegetarian Chow Fun: Skip the beef and add more vegetables like bell peppers, mushrooms, and snow peas.
Garlic-Ginger Twist: Add fresh ginger along with the garlic for an extra layer of flavor.
🫙 Storage
Leftover Beef Chow Fun can be stored in an airtight container in the fridge for up to 3 days. Reheat it in a hot pan to restore its texture and flavor, or microwave it for a quick fix.
💡 Top tip
You don't need a wok! Make sure your pan is hot enough before adding the beef. A good sear locks in the juices and prevents the beef from becoming tough. A large nonstick skillet works wonderfully for this dish, making this recipe accessible for every home cook!
💭 FAQ
Chow fun noodles are the same as ho fun noodles and both are wide, flat rice noodles .
Chow Fun uses wide, flat rice noodles (hor fun), while Lo Mein uses wheat-based egg noodles, which are round and chewy.
🥗 Best Served with
These are my favorite dishes to serve with Beef Chow Fun:
🍜 More Rice & Noodle Recipes
Looking for other recipes like this? Try these:
📖 Recipe Card

Better Than Take Out Classic Beef Chow Fun
Ingredients
- **Please note if you are using a non-stick pan, you can cut down on the amount of oil this recipe calls for during cooking.
Beef Marinade
- 8 oz Flank Steak
- ½ teaspoon Baking Soda
- ¼ teaspoon White Pepper
- 1 teaspoon Sugar
- 1 tablespoon Cornstarch
- ½ tablespoon Oyster Sauce
- 1 tablespoon Soy Sauce
- 1 teaspoon Seasoning Sauce
- 1 teaspoon Cooking wine
- ½ teaspoon Dark Soy Sauce
- 1 tablespoon Vegetable Oil (For Marinade)
- 1 tablespoon Vegetable Oil (For Cooking)
Noodle
- 1 lb Fresh Noodles or 8 oz Dried Noodles
- 1.5 tablespoon Seasoning Sauce
- 1 tablespoon Soy Sauce
- 1 tablespoon Oyster Sauce
- ¾ tablespoon Dark Soy Sauce
- 1 teaspoon Sesame Oil
- 2 tablespoon Cooking wine
- 1 tablespoon Vegetable Oil (For Cooking)
Veggies
- 1 tablespoon Vegetable Oil (For Cooking)
- 1 slice Ginger
- 1 small Onion
- 3 stalks Green Onions
- 1 cup Bean Sprouts
Save this recipe! 💌
Instructions
The Beef
- If you are using dried rice noodles, Soak them first in warm water for 30 mins before preparing the beef. *Set a 30 minute timer so you don't forget about them as you are preparing the rest of the ingredients*
- Slice your beef thinly, (was I used 8 oz Flank Steak). If you freeze the beef for 30 minutes before slicing, it will be easier to make thinner cuts. Marinate the beef with ½ tsp Baking Soda, ¼ tsp White Pepper,1 tsp Sugar, 1 tbsp Cornstarch, ½ tbsp Oyster Sauce, 1 tbsp Soy Sauce, 1 tsp Seasoning Sauce, 1 tsp Cooking wine, ½ tsp Dark Soy Sauce, and 1 tbsp Oil
The Veggies
- Prepare your veggies. You will need 1 slice of Ginger, 1 small Onion sliced, 3 stalks of Green Onions cut into 1" segments with the whites separated from the greens, and 1 cup washed Bean Sprouts
The Noodles
- If you are using dried rice noodles, Soak them first in warm water for 30 mins. Once your 30 Minute timer is up, flash cook the noodles for 30 seconds in boiling hot water, remove and strain, and rinse off with cold water. Work through the noodles while rinsing in cold water to make sure they do not clump together until fully cooled down. Set aside noodles and lightly coat noodles in some oil.
- If you are using fresh noodles, take out a handful of noodles from the pack and push on the noodles in a circular motion or back and forth to loosen and separate the noodles. Continue until the entire package has been mostly separated.
- Into a bowl or mixing cup combine the following to make the noodle sauce :1.5 tbsp Seasoning Sauce, 1 tbsp Soy Sauce, 1 tbsp Oyster Sauce,1 tsp Sesame Oil, and¾ tbsp Dark Soy Sauce
The Cooking process
- Gather all your prepared ingredients before you start cooking and bring them to your cooking station. You will need your fresh rice noodles, or dried rice noodles (soaked and flash cooked), marinated beef, the veggies, and cooking oil.
- Turn your Wok or Pan to high heat. If you are using a Wok, once it starts smoking, let it smoke even more before adding in 1 tbsp oil. If you are using a pan, let it heat up on high heat for about 2-3 minutes on high before adding oil.
- Wait another minute for the oil to heat up before adding in your marinated beef. Cook and brown on both sides for 2-3 minutes until almost fully cooked.
- Remove the beef and set aside for now.
- Add 1 tablespoon of oil, wait a minute for the oil to heat up then add the whites of the green onions, white onion and the ginger.
- Once aromatic, About 1 minute , Add the noodles and carefully spread the noodles out in the pan without mixing. Let the noodles cook for 2-3 minutes until it starts to brown up.
- Flip the noodles over once, and add the green parts of the green onions and the bean sprouts. Pour over the noodle sauce and shake the pan to combine.
- Drizzle the cooking wine around the edges of the pan, and after another 1-2 mins add your cooked beef back in and give one final mix or shake. Cook another minute and you're done!
- Time to enjoy your better than take out, beef chow fun!
Video
@thesavorychopstick Beef Chow Fun - Better than takeout #hongkongfood #noodles #chinesefood #beefchowfun #recipesoftiktok ♬ Piano Love - TonsTone














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