If you’re craving takeout but want something fresh and homemade, Beef Chow Fun is the perfect dish. This Cantonese classic features tender slices of beef stir-fried with chewy rice noodles, crisp bean sprouts, and a savory soy-based sauce. It’s quick to make, packed with bold flavors, and gives you that authentic restaurant-style taste right in your own kitchen.

Why You’ll Love This Recipe

Better than takeout – Fresh ingredients, no greasy aftertaste!
Quick and easy – Ready in under 30 minutes.
Big, bold flavors – The combination of soy sauce, garlic, and stir-fried beef is irresistible.

Ingredients

(A quick preview—find the full ingredient list below!)

Beef (flank steak or sirloin)
Wide rice noodles
Soy sauce (light and dark)
Oyster sauce
Garlic and ginger
Green onions and bean sprouts
Shaoxing wine (or dry sherry)

Directions

Step 1: Prep the Beef

Thinly slice the beef against the grain and marinate it with soy sauce, cornstarch, and a splash of Shaoxing wine. Let it sit while you prep the rest of the ingredients.

Step 2: Soak or Cook the Noodles

If using dried rice noodles, soak them in warm water until softened, then drain. If using fresh noodles, quickly loosen them up in warm water and drain.

Step 3: Stir-Fry the Beef

Heat oil in a wok or large skillet over high heat. Add the beef in a single layer and sear for about a minute per side until just cooked. Remove from the pan and set aside.

Step 4: Cook the Aromatics

In the same pan, add more oil, then sauté garlic and ginger until fragrant. Add the soaked noodles and toss them with soy sauce, oyster sauce, and a little sugar.

Step 5: Combine Everything

Return the beef to the pan, toss in the bean sprouts and green onions, and stir-fry everything together for another minute until well coated in the sauce. Serve immediately.

Expert Tips and Tricks

Use high heat – A hot wok gives you that signature smoky flavor.
Don’t overcook the noodles – They should be soft but still have a bit of chew.
Slice beef thinly – Cutting against the grain keeps it tender.

Recipe Variations and Possible Substitutions

Make it spicy – Add a drizzle of chili oil or sliced red chilies.
Vegetarian version – Swap beef for tofu or mushrooms.
No Shaoxing wine? – Use dry sherry or a splash of rice vinegar.

Serving and Pairing Suggestions

Beef Chow Fun is a meal on its own, but it pairs well with a simple cucumber salad, egg drop soup, or steamed bok choy. Serve with chili crisp or sriracha for extra heat.

Storage and Reheating Tips

Store in an airtight container in the fridge for up to 3 days.
Reheat in a hot pan with a splash of water to loosen the noodles.
Avoid freezing – The noodles may turn mushy.

FAQs

Can I use a different type of noodle?
Wide rice noodles are traditional, but you can use fettuccine-style rice noodles if needed.
Why are my noodles sticking together?
Toss them with a little oil after soaking, and don’t overcook them.
Can I use chicken instead of beef?
Yes! Chicken works great in this recipe—just slice it thin and cook it the same way.
What’s the difference between Beef Chow Fun and Beef Lo Mein?
Chow Fun uses wide rice noodles, while Lo Mein uses egg noodles.

Conclusion

Beef Chow Fun is one of those dishes that’s simple to make but packed with restaurant-quality flavor. Whether you’re making it for a quick weeknight dinner or meal prepping for later, it’s always a winner. Try it out and enjoy every savory, noodle-filled bite!

Beef Chow Fun – Better Than Takeout!

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Beef Chow Fun is a Cantonese stir-fry featuring tender slices of beef, chewy wide rice noodles, and crisp bean sprouts, all tossed in a savory soy-based sauce. This better-than-takeout dish is quick, easy, and packed with bold, authentic flavors.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Stir Fry
Cuisine: Chinese

Instructions

Marinate the Beef: Combine the sliced beef with soy sauce, cornstarch, and Shaoxing wine. Let it sit for at least 15 minutes while you prep the other ingredients.
Prepare the Noodles: If using dried rice noodles, soak them in warm water until softened, then drain. If using fresh noodles, briefly loosen them in warm water and drain.
Sear the Beef: Heat 1 tbsp oil in a wok or large skillet over high heat. Add the beef in a single layer, sear for 1 minute per side, then remove and set aside.
Cook the Aromatics: In the same pan, add a little more oil and sauté the garlic and ginger until fragrant (about 30 seconds).
Stir-Fry the Noodles: Add the noodles and toss them with soy sauce, dark soy sauce, oyster sauce, and sugar. Stir-fry for 2 minutes.
Combine Everything: Return the beef to the pan, add the green onions and bean sprouts, and stir-fry for another minute until everything is well coated in sauce. Serve immediately.