Beef Chow Fun with Rice Noodles (Print Version)

Savory Cantonese-style stir-fried wide rice noodles with marinated beef, bean sprouts, and onions in a rich umami sauce.

# What You'll Need:

→ Beef

01 - 10 oz flank steak, thinly sliced against the grain
02 - 1 tsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp Shaoxing wine (or dry sherry)
05 - 1 tsp vegetable oil

→ Noodles & Vegetables

06 - 14 oz fresh wide rice noodles (hor fun/ho fun)
07 - 1 medium yellow onion, thinly sliced
08 - 3 spring onions, cut into 2-inch pieces
09 - 5 oz bean sprouts

→ Sauce

10 - 2 tbsp light soy sauce
11 - 1 tbsp dark soy sauce
12 - 1 tbsp oyster sauce
13 - 1/2 tsp sugar
14 - 1 tbsp water

→ For Stir-Frying

15 - 3 tbsp vegetable oil, divided

# How-To Steps:

01 - Combine the sliced beef with soy sauce, cornstarch, Shaoxing wine, and oil in a bowl. Mix thoroughly and marinate for 10–15 minutes to tenderize.
02 - Whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, and water in a small bowl until well combined. Set aside for later use.
03 - Gently separate refrigerated noodles. If stiff, steam or microwave briefly to soften without overcooking.
04 - Heat 1 tbsp vegetable oil in a large wok over high heat. Sear the marinated beef for 1–2 minutes until just browned on the outside. Remove from wok and set aside.
05 - Add another 1 tbsp oil to the wok. Stir-fry the sliced onions and most of the spring onions (reserving some for garnish) for 1–2 minutes until fragrant and slightly softened.
06 - Add the rice noodles to the wok, spreading them evenly across the surface. Let them sear undisturbed for 1 minute to develop a slight char and enhance flavor.
07 - Pour the prepared sauce over the noodles and quickly toss to coat evenly. The noodles should absorb the sauce and develop a glossy appearance.
08 - Return the seared beef to the wok along with the bean sprouts. Stir-fry everything together for 1–2 minutes until heated through and well combined.
09 - Garnish with the reserved spring onions and serve immediately while hot for the best texture and flavor.

# Expert Tips:

01 -
  • The combination of tender marinated beef and chewy rice noodles creates perfect texture contrast in every bite
  • Everything comes together in one wok, making it an ideal weeknight dinner that feels indulgent without hours of prep
  • That smoky wok hei flavor transforms simple ingredients into something extraordinary
02 -
  • High heat is non-negotiable for achieving wok hei, so let your wok get properly smoking hot before adding ingredients
  • Overcrowding the wok will steam instead of stir-fry, so cook in batches if necessary
  • Fresh rice noodles can be fragile, so handle them gently to avoid breaking them into pieces
03 -
  • Have all ingredients prepped and arranged near the stove before you start cooking
  • Dry your noodles thoroughly with paper towels if they seem wet or sticky
  • Avoid using extra light or low-sodium soy sauce, as the dish needs the proper salt depth

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