Beef Chow Fun Recipe – Cantonese Stir-Fried Flat Rice Noodles
Some dishes feel all about texture. Beef chow fun, also known as Beef Ho Fun, delivers it perfectly. It brings together tender beef and soft, wide noodles with a smoky, savory finish. At the same time, it feels simple and deeply satisfying.
First, cooks slice the beef thin and marinate it briefly. This step keeps the meat tender and flavorful. Then they stir-fry it quickly over high heat. Because of this, the beef stays juicy while developing a light sear.
Next, they add the flat rice noodles. These noodles cook fast and absorb the sauce easily. As they move through the pan, they pick up that signature smoky flavor known as wok hei. As a result, the dish gains depth without becoming heavy.
Meanwhile, bean sprouts and green onions add freshness and crunch. They balance the softness of the noodles and the richness of the beef. Then a light soy-based sauce coats everything evenly. In turn, each bite feels smooth, savory, and well balanced.
This dish works well for both lunch and dinner. It cooks quickly and uses simple ingredients, yet it delivers bold flavor. In addition, it brings a taste of street food from Guangzhou straight to your table.
Finally, serve it hot for the best texture. The noodles stay soft, and the flavors remain vibrant.
Overall, beef chow fun highlights technique and balance. It’s a classic Cantonese dish that feels effortless but delivers depth in every bite.
Marinate the Beef:
Mix the beef slices with soy sauce, cornstarch, and sesame oil. Let it marinate for at least 15 minutes.
Prepare the Noodles:
If the rice noodles are refrigerated or stiff, soften them according to package instructions, usually by warming them in the microwave or blanching them quickly in boiling water. Be careful not to overcook.
Stir-Fry the Beef:
Heat half of the vegetable oil in a wok or large skillet over high heat. Add the beef and stir-fry until just cooked through. Remove the beef and set aside.
Cook the Vegetables:
Add the remaining oil to the wok. Sauté the garlic and onions until fragran
Combine Ingredients:
Add the noodles to the wok along with soy sauce, oyster sauce, dark soy sauce, and sugar. Stir-fry, ensuring the noodles are coated with the sauce and have taken on some color.
Finalize the Dish:
Return the beef to the wok, add the bean sprouts and green onions, and stir-fry for another 1-2 minutes. Adjust the seasoning with salt and pepper.
Serve:
Serve hot, allowing the flavors of the sauce to permeate the noodles and beef.
Ingredients
If you loved this dish, there’s more waiting for you. Visit our
Chinese Stir-Fry Recipes guide
to discover more bold sauces, comforting noodle dishes, and quick Chinese favorites worth making again.
