You’ll love this easy-to-make and easier-to-enjoy homemade version of a Cantonese classic.
When I was younger, my uncle talked about having beef chow fun while working in Shanghai. The way he reminisced about the dish made me decide I needed to find a recipe. The first time I made this homemade beef chow fun was to celebrate his birthday. All the familiar flavors brought back so many memories of his time working abroad! The meal became an incredible night of stories, laughter, and full bellies.
This dish perfectly represents Cantonese cuisine. A rich and savory sauce, the deep umami of tender yet juicy slices of beef, soft and inviting rice noodles, and bright and crunchy bean sprouts—it all comes together in a beautifully balanced culinary experience.
This recipe is also very easy to make. I used Chinese wok cooking methods, cooking over high heat and stir-frying my beef, rice noodles, vegetables, and sauce so that all the flavors blend and soak into every bite. If you don’t have a wok, you can use a wide, deep skillet. But you might want to invest in a good wok after you see how easy and satisfying it is to have homemade stir-fry for dinner!
Is Beef Chow Fun Healthy?
This homemade beef chow fun recipe provides a balanced mix of protein, carbs, and healthy fats. Flank steak is a lean and flavorful cut of beef, supplying high-quality protein. The bean sprouts and green onions contribute vitamin C, vitamin K, potassium, and fiber. The calorie count is moderate, and the dish is relatively low in fat, making it a healthy choice as part of an overall well-balanced omnivore diet when enjoyed in moderation.
However, the sodium content may be a concern for those with high blood pressure or watching their sodium intake. Subbing in coconut aminos for the soy sauce and opting for low-sodium oyster sauce can reduce the sodium in the dish.
To make a vegan-friendly version, use tempeh instead of beef and a plant-based oyster sauce alternative.
What Are Rice Noodles?
Rice noodles are made primarily from rice flour and water, sometimes with added tapioca or cornstarch for extra chewiness and transparency. For this dish, the traditional choice is wide, flat rice noodles, which give the dish its signature texture and appearance. If you opt for other noodles, such as spaghetti or egg noodles, you’ll alter the flavor profile and authenticity of the dish—though it may still be delicious. Only rice noodles deliver the classic taste and texture that define beef chow fun. You can find rice noodles in fresh, frozen, or dried forms and in various thicknesses at most grocery stores.
FAQs & Tips
Allow leftover beef chow fun to cool to room temp, then store it in an airtight container in the fridge for up to 4 days. This dish does not freeze well, as the freeze-thaw process significantly alters the texture and quality of the noodles. But you could freeze the beef and sauce separately from the noodles in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge, then reheat in a wok and serve with fresh rice noodles.
Absolutely! While the main ingredients are all in the recipe, I sometimes add broccoli, mushrooms, or sliced bell peppers to the wok in step 3, just before reintroducing the beef. They’ll bring more nutrients, color, and flavor to your meal.
No. These two names refer to the same dish. The difference is merely regional and linguistic, as chow fun is the Cantonese term for “stir-fried noodles,” and ho fun—sometimes also hor fun—refers specifically to wide, flat rice noodles.
Serving Suggestions
Beef chow fun is a fantastic one-pan meal all by itself. But you could create an Asian-inspired buffet at home by pairing this dish with Crispy Air-Fryer Egg Rolls, a refreshing Asian Cucumber Salad, this fragrant Asian Rice, and this quick and easy Asian Ramen Slaw. Finish with a light and refreshing dessert, like Mango Sago, Tapioca Pudding, or these zesty Key Lime Bars.
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