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Have you ever craved a big, steaming plate of chewy rice noodles covered in a delicious savory sauce and loaded with tender beef? If yes, you’re in for a treat with this Beef Chow Ho Fun!
This Beef Chow Ho Fun is like a little piece of Cantonese cuisine right in your kitchen. Think thin slices of marinated beef, crispy veggies, and flat rice noodles (called ho fun noodles) all tossed together in a super tasty stir fry sauce.
It’s the kind of dish you might find at a busy chinese restaurant or a food stall in Hong Kong, but guess what? You can totally make this at home.
I remember my very first Beef Ho Fun. I love trying new flavors, and this one was an instant favorite.
One mouthful, and I was sold! The springy fresh ho fun noodles were so good, and the flavors from the sauces made me do a happy dance inside.
When I finally got around to making it myself (cuz you know I’ve gotta try making something this tasty on my own), I was surprised by how easy it was!
You just have to gather a few sauce ingredients, slice your flank steak (or other type of beef) nice and thin, and stir-fry everything in a hot wok. Voila, a fun noodle dish you’d usually think only a restaurant owner could pull off.
Ready to dive in? Let’s see why this Beef Chow Ho Fun is so great!!
Some of our other favorite ASIAN INSPIRED RECIPES we have on our site include: Asian Glazed Air Fryer Salmon Recipe, Crunchy Asian Ramen Noodle Salad Recipe, and Chinese Chicken Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE bEEF CHOW HO FUN:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT KIND OF BEEF IS THE BEST TO USE?
- WHAT KIND OF NOODLES DO I NEED?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Beef Chow Ho Fun Recipe
WHY THIS RECIPE WORKS:
- High Heat for Wok Hei: Cooking over very high heat locks in those umami flavors and gives you that slightly smoky edge we call wok hei.
- Marinated Beef is Key: A quick marinade with soy sauce, oyster sauce, and a touch of sesame oil softens the thin slices of flank steak.
- Ho Fun Noodles Soak Up Sauce: Fresh wide rice noodles (a.k.a. ho fun) have a wonderful chewy texture and really soak up the stir fry sauce.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Beef flank steak
- Soy sauce
- Oyster sauce
- Cornstarch
- Sesame oil
- Vegetable oil
- Garlic
- Ginger
- Yellow onion
- Green bell pepper
- Ho fun noodles (fresh or dried)
- Additional soy sauce
- More oyster sauce
- Green onions
- Bean sprouts
- White pepper
HOW TO MAKE bEEF CHOW HO FUN:
- In a bowl, combine the beef slices with soy sauce, oyster sauce, cornstarch, and sesame oil. Mix well and let it marinate for at least 20 minutes.
- If using fresh ho fun noodles, separate them carefully. If using dried noodles, cook according to the package instructions and drain well.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until just cooked through, about 2-3 minutes. Remove the beef from the wok and set aside.
- In the same wok, add the remaining 1 tablespoon of vegetable oil, and let it heat for a minute. Add onion and green bell peppers, and stir until they begin to soften. Add the garlic, and ginger, and stir-fry until fragrant, about 1-2 minutes.
- Return the beef to the wok. Add the separated ho fun noodles and stir well to combine with the beef and vegetables.
- Pour in the soy sauce, oyster sauce, and white pepper. Stir-fry everything together until the noodles are evenly coated with the sauces, about 2-3 minutes. Add a splash of water here if necessary to moisten the noodles.
- Add the green onions and bean sprouts, and stir-fry for another 1-2 minutes until the vegetables are tender but still crisp.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF BEEF IS THE BEST TO USE?
Flank steak is a classic choice for Chinese beef chow fun because it’s lean but can still be tender when sliced against the grain.
You could also try thin slices of sirloin or round steak if that’s what you have.
The key is to cut it into small pieces so it cooks quickly.
WHAT KIND OF NOODLES DO I NEED?
You’re looking for fresh ho fun, also called fresh wide rice noodles, typically found in Asian grocery stores or mala market sections.
If you only find dried rice noodles, that’s okay—just be sure to soak or boil them according to package directions.
The goal is a springy rice noodle that doesn’t turn mushy.
ANY ADDITIONS?
Want to jazz things up? I’ve got you covered.
- Dark soy sauce if you love a richer color and flavor.
- Shaoxing wine or Chinese cooking wine for a deeper aroma in the stir fry.
- Bok choy or other greens if you want extra veggies.
- Low sodium soy sauce if you’re watching salt intake (adjust to taste).
- Black pepper in addition to white pepper if you like a little kick.
- Chicken broth (splashed in) if the noodles seem too dry—adds moisture and flavor.
- Baking soda in your beef marinade for even more tender meat (use just a little!).
- Fried egg on top—like a fun spin on chow mein meets brunch.
- Avocado oil or neutral oil if you prefer something other than vegetable oil.
- Chili flakes or chili sauce if you want a spicy version.
ANY SUBSTITUTIONS?
Need to tweak the recipe? Here are six simple swaps:
- Dried rice noodles if fresh ho fun isn’t available—just soak them in hot water until soft.
- Regular soy sauce instead of light soy sauce if you have it on hand, but taste as you go.
- Air fryer your beef slices quickly if you want a crispy edge before tossing them in.
- Frozen stir-fry veggies for the bell pepper and onion if fresh produce is limited.
- Mushrooms or tofu in place of beef if you want a meat-free version—hey, it’s still a fun recipe!
- Brown sugar in the sauce if you need a sweet hint or if your soy sauce is too salty.
HOW TO STORE:
Refrigerator:
Put any leftovers in an airtight container and keep them in the fridge for 2-3 days.
When you’re ready to eat them again, pop everything into a hot skillet or microwave until warmed.
You might add a splash of water or chicken broth to help loosen up the noodles.
Freezer:
While you can freeze the cooked beef, the noodles might turn soggy upon thawing.
If you really want to freeze it, do so in portions, but expect a different texture.
Thaw in the fridge overnight and reheat with a little oil or sauce to restore some moisture.
Keeps in the freezer for up to 3 months.
DANA’S TIPS AND TRICKS:
- Don’t Crowd the Wok: If you put too much in at once, your ingredients will steam instead of sear. Cook in batches if necessary for best results.
- Separate Fresh Ho Fun Carefully: Fresh rice noodles can stick together, so gently peel apart the large sheets before adding them to the wok.
- Hot Wok, Cold Oil: Heat your wok on very high heat, then add oil right before the beef or veggies—this helps prevent sticking.
- Cut Against the Grain: For a tender bite, slice your flank steak or other type of beef against the grain into thin strips.
- Taste as You Go: Start with a little soy sauce or oyster sauce, then adjust for personal preference. Everyone’s salt tolerance is different!
- Serve Immediately: Once you’re done stir-frying, serve it up while it’s hot and fresh. Rice noodles can get sticky if they sit too long.
So there you have it: a Beef Chow Ho Fun that’s easy to make, loaded with umami flavors, and super fun to cook at home—no plane ticket to Hong Kong needed!
If you like this recipe, you might also like:
Beef Chow Ho Fun Recipe
Ingredients
Marinated Beef:
- 1 pound beef flank steak thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
Stir-Fry:
- 1 pound fresh ho fun noodles or dried wide rice noodles
- 2 tbsp vegetable oil
- 1 medium yellow onion sliced
- 1 green bell pepper sliced
- 3 cloves garlic minced
- 1 inch ginger thinly sliced
- 5 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/4 teaspoon white pepper
- 2 green onions cut into 2-inch pieces
- 1 cup fresh bean sprouts
- sesame seeds garnish, optional
Instructions
- In a bowl, combine the beef slices with soy sauce, oyster sauce, cornstarch, and sesame oil. Mix well and let it marinate for at least 20 minutes.1 pound beef flank steak, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil
- If using fresh ho fun noodles, separate them carefully. If using dried noodles, cook according to the package instructions and drain well.1 pound fresh ho fun noodles
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until just cooked through, about 2-3 minutes. Remove the beef from the wok and set aside.2 tbsp vegetable oil
- In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the onion and green bell peppers, and stir until they begin to soften.1 medium yellow onion, 1 green bell pepper
- Add the garlic and ginger, and stir-fry until fragrant, about 1 minute.3 cloves garlic, 1 inch ginger
- Return the beef to the wok. Add the separated ho fun noodles and stir well to combine with the beef and vegetables.
- Pour in the soy sauce, oyster sauce, and white pepper.5 tablespoons soy sauce, 2 tablespoons oyster sauce, 1/4 teaspoon white pepper
- Stir-fry everything together until the noodles are evenly coated with the sauces, about 2-3 minutes. Add a splash of water here if necessary to moisten the noodles.
- Add the green onions and bean sprouts, and stir-fry for another 1-2 minutes until the vegetables are tender but still crisp. Garnish with sesame seeds if desired.2 green onions, 1 cup fresh bean sprouts, sesame seeds
Notes
- Don’t Crowd the Wok: If you put too much in at once, your ingredients will steam instead of sear. Cook in batches if necessary for best results.
- Separate Fresh Ho Fun Carefully: Fresh rice noodles can stick together, so gently peel apart the large sheets before adding them to the wok.
- Hot Wok, Cold Oil: Heat your wok on very high heat, then add oil right before the beef or veggies—this helps prevent sticking.
- Cut Against the Grain: For a tender bite, slice your flank steak or other type of beef against the grain into thin strips.
- Taste as You Go: Start with a little soy sauce or oyster sauce, then adjust for personal preference. Everyone’s salt tolerance is different!
- Serve Immediately: Once you’re done stir-frying, serve it up while it’s hot and fresh. Rice noodles can get sticky if they sit too long.
Nutrition
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