Smoky stir-fried wide rice noodles with beef
Beef Chow Fun
Beef Chow Fun
20 minHard
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
2
2 servings
Difficulty
Advanced
Cost
Budget
$
Beef Chow Fun
Smoky stir-fried wide rice noodles with beef
Wide, silky rice noodles stir-fried with tender beef slices, bean sprouts, and scallions over blazing high heat. Gan chao niu he gets its distinctive smoky flavor from the elusive wok hei.
15m
Prep Time
5m
Cook Time
20m
Total Time
2
Servings
Hard
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Beef chow fun is a Cantonese classic that lives or dies by wok hei, the breath of the wok. Achieving that smoky, slightly charred flavor at home requires the highest heat you can muster and fearless tossing.
Ingredients
- 1 lb fresh wide rice noodles (ho fun)
- 1/2 lb flank steak, thinly sliced
- 2 cups bean sprouts
- 3 scallions, cut into 2-inch pieces
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
HeatTool
Test Kitchen Pick
Wok
Helpful Tool
Why a wok helps here
High-heat cooking gets easier when the pan can move food quickly without steaming it. That is the real advantage for stir-fries like this one.
This recipe benefits most from faster heat response and more tossing room.
- Keeps vegetables and proteins from steaming
- Makes quick sauce reduction easier
A flat-bottom wok is the most useful upgrade if you cook stir-fries more than once in a while.
Shop wok options for this recipeInstructions
- 1
Marinate beef with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp oil for 10 minutes.
- 2
Gently separate the fresh rice noodles. If cold, microwave briefly to soften.
- 3
Sear beef in a smoking hot wok for 30 seconds per side. Remove immediately.
- 4
Add noodles to the wok, spread flat, and let them char slightly without stirring for 30 seconds. Flip and repeat.
- 5
Return beef, add bean sprouts and scallions, drizzle with soy sauces, and toss vigorously for 30 seconds. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Flank steakChicken thigh, sliced
Equally good with poultry; adjust cook time
Fresh rice noodlesPad thai noodles (dried)
Narrower but still work for stir-frying
DepthPantry
Test Kitchen Pick
Soy Sauce
Helpful Pantry Staple
Why the soy sauce matters
This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.
This pantry choice affects depth more than most seasonings here.
- Builds savory backbone quickly
- Useful across stir-fries, marinades, and dipping sauces
A better soy sauce is one of the easiest pantry upgrades for Asian cooking.
Shop soy sauce for this recipeTips & Storage
Pro Tips
Cook in small batches; overcrowding the wok causes steaming instead of charring.
Resist the urge to stir constantly; let the noodles sit to develop wok hei.
Storage
Best eaten immediately. Refrigerate leftovers for up to 1 day.
Reheating
Stir-fry in a very hot wok for 1 to 2 minutes. Microwave will make noodles mushy.
Nutrition Facts
Per serving (45mg) · 2 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates10g
Fat56g
Fiber720mg
Sugar1g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where can I find fresh rice noodles?
- Asian grocery stores sell them fresh, often in the refrigerated section near tofu.
- Can I use dried rice noodles?
- You can, but the texture will be different. Soak dried noodles until pliable before stir-frying.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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