Easy Beef Chow Fun (乾炒牛河) Made at Home
Beef Chow Fun (Dry-Fried Rice Noodles) is a must-try for Chinese food lovers. This Cantonese classic features wok-fried beef, chewy rice noodles, and crisp bean sprouts in a savory soy-based sauce. While often found in restaurants, making it at home lets you control the ingredients and achieve that authentic flavor.
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.
Nutrition
Calories: 350kcal