Beef Chow Ho Fun Recipe

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!

Course Main Course

Cuisine American

Keyword Beef Chow Ho Fun

Prep Time 20

Cook Time 15

Rest Time 20

Servings servings

Calories 694kcal

Author Dana DeVolk

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