Easy Beef Chow Fun (乾炒牛河) Made at Home
If you love Chinese stir-fried noodles, Beef Chow Fun (乾炒牛河) is a must-try. This Cantonese classic combines tender beef, wide rice noodles, and crisp bean sprouts, all wok-fried with a savory soy-based sauce. While it’s a staple in many restaurants, making it at home lets you control the ingredients and get that smoky wok hei flavor right in your own kitchen.
What Is Beef Chow Fun?
Beef Chow Fun, or Gan Chao Niu He (乾炒牛河) in Cantonese, is a beloved dish found in dim sum restaurants, Hong Kong cafés, and home kitchens. It features flat rice noodles (hor fun or ho fan, 河粉) stir-fried with marinated beef, green onions, and bean sprouts. The key to its flavor is the soy sauce-based seasoning, sometimes enhanced with oyster sauce or Shaoxing wine for extra depth.
What to Serve with Beef Chow Fun
While delicious on its own, pairing it with a side dish makes for a complete meal. Here are a few great options:
- Egg Drop Soup – Light and comforting, this classic soup balances the bold flavors of the stir-fried noodles.
- Garlic Choy Sum – A simple stir-fried Chinese green that adds freshness and color to your meal.
- Chili Crisp Sauce – A great way to add a bit of heat and extra depth to every bite.
Variations & Additions for Beef Chow Fun
Want to put a personal spin on this classic dish? Here are some easy variations:
- Add mushrooms or bell peppers – For extra texture and sweetness.
- Swap the protein – Try using chicken, shrimp, or tofu instead of beef.
- Make it spicy – Add chili flakes or drizzle with chili crisp for some heat.
- Add a fried egg – A runny yolk adds richness to the dish.
Final Thoughts
Beef Chow Fun is surprisingly simple to make at home. With just a few key ingredients and the right techniques, you can recreate this restaurant favorite in your own kitchen. Try it out and enjoy a taste of Cantonese cooking anytime!
Easy Beef Chow Fun (乾炒牛河) Made at Home
Equipment
- 1 wok
Ingredients
Beef Marinade:
- 1/3 pound beef (beef round strips, flank steak, or top sirloin, sliced)
- 1 tablespoon potato starch
- 1 teaspoon baking soda
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
Noodle Cooking Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
Other Ingredients:
- ½ pound fresh wide rice noodles
- 2 cups mung bean sprouts
- 4-5 green onion stalks cut into 1” sections (white and green separated)
- ½ onion cut into chunks
- 1 teaspoon sesame oil
Instructions
- Gather Ingredients: Prepare all ingredients in advance for a smooth cooking process.
- Marinate the Beef: Combine baking soda, potato starch, light soy sauce, and dark soy sauce with the beef. Mix well and let it sit for at least 20 minutes.
- Prepare the Cooking Sauce: Mix light soy sauce, dark soy sauce, and oyster sauce in a small bowl. Set aside.
- Sear the Beef: Heat a wok or large pan over high heat. Add a small amount of oil, then stir-fry the beef until it is about 80% cooked. Remove from the wok and set aside.
- Stir-Fry the Aromatics: Add more oil if needed, then stir-fry the onion and the white parts of the green onions until fragrant.
- Add the Noodles: Toss in the rice noodles and stir-fry quickly, ensuring they don’t stick to the pan. Pour in the cooking sauce and mix well to coat the noodles evenly.
- Spread Evenly: Spread the noodles across the pan and let them sit undisturbed for 1-2 minutes to allow the bottom to form a slight crust.
- Combine Everything: Return the beef to the wok, add the bean sprouts and the green onion tops, and stir-fry for another minute. Finish with a drizzle of sesame oil and serve hot.
Video
Notes
- Use fresh wide rice noodles – They fry up better than dried noodles and won’t break as easily.
- Marinate the beef properly – A simple mix of potato starch, soy sauce, and baking soda keeps it tender.
- Cook on high heat – Stir-frying over high heat prevents the noodles from getting soggy and brings out the signature smoky flavor.
- Avoid overloading the wok – Cooking in small batches prevents the noodles from steaming and ensures even browning.
- Use a well-seasoned wok or a non-stick pan – This prevents sticking and helps develop the classic smoky flavor.