This quick and easy Beef Chow Fun Recipe made right in the wok is a favorite Cantonese noodle dish that combines stir-fried flat rice noodles with crisp fresh bean sprouts and slices of beef with sweet and salty seasoning. Always a favorite with adults and kids alike, this is one meal that should be added to your list of take-out meals that can easily be made at home. Quick enough to become a weeknight staple.
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Healthy and Quick Beef Chow Fun Recipe
If you just want the recipe, then feel free to click on the ‘Jump To Recipe’ button above. If you want some tips, tricks and serving suggestions for the recipe, you will find them in the post below. I try to include only useful information.
I am so happy to be able to share this Beef Chow Fun recipe with you today.
I am blessed to have a great little group of food blogging friends who help and support each other in our blogging lives. One of them, the lovely Charmaine Ferrara from Wok and Skillet just released her first cookbook, and it is just fabulous.
This beef chow fun is one of my favorite recipes from the book, and my kids have been asking for it over and over again.
What Ingredients Are Needed For Beef Chow Fun?
Although at first glance it will seem like there are a lot of ingredients required for this chow fun recipe, those are mostly sauces, and it really does come together so quickly.
My local supermarket didn’t carry fresh flat rice noodles, but I was able to find some super fresh and local varieties at our local Asian market, and I am sure you will be able to as well. If not, dried rice noodles (sometimes referred to as Pad Thai noodles and are not as wide as the fresh variety), will work in a pinch.
You will need:
- Fresh flat rice noodles. These can be found in the refrigerated section of well-stocked supermarkets or Asian markets. If your local store does not have fresh noodles, you can always buy some dried noodles and cook them according to the directions on the packet and then follow the recipe instructions below. The dried noodles do tend to be less wide than the fresh noodles, but they will still taste good.
- Sirloin Steak
- Soy Sauce
- Corn Starch (don’t leave this ingredient out, it gives the sauce the silky smooth texture this dish needs to really sparkle)
- Oyster Sauce
- Brown Sugar (I have used coconut sugar in a pinch and it worked just as well, although perhaps not as traditional)
- Bean Sprouts
- Green Onions
- Bok Choy
The best bit about this chow fun noodle dish is the noodles. Don’t try and rush and skip the step of cooking the noodles in the pan. It really adds so much more flavor to the dish, taking it from a simple noodle dish to something really quite special.
Any Other Tips For Making A Perfect Beef Chow Fun?
If you have been paying attention then you won’t need to read this, but if you are a skimmer and didn’t read above, then I am going to stress this here (it really makes a difference to the dish):
- DON’T rush and make the dish without frying the noodles in the wok. This really makes the dish what it is, giving the noodles ‘the breath of the wok‘ as Charmaine so nicely puts it.
- Make sure you use cornstarch in order to get the signature silky smooth sauce.
- Add your veggies right at the very end to ensure they maintain a bit of crispness to them. There is nothing worse than soggy veggies.
- This dish is best served and enjoyed immediately once it is ready. Although I still eat it cold the next day if there are any leftovers, it just doesn’t taste the same.
Want More Traditional Chinese Recipes Like This With A Healthy Twist?
Full disclosure, I received a free PDF copy of Charmaine’s book in return for recipe-testing some of the recipes while it was in the early stages of production. However, I was using it so much I went out and bought a hard copy for myself anyway…and it is much loved and well-worn 🙂
You can grab your own copy of the book The Healthy Wok Chinese Cookbook right here. You won’t regret it.
In the meantime, you can always try some of these other ‘takeout-fakeout‘ meals while you are waiting for your copy to arrive:
- Pork and Vegetable San Choy Bow
- 15 Minute Spicy Pork and Miso Noodle Soup
- Spicy Chipotle Tofu Burrito Bowl
- Loaded Pad See Ew
- Quick Coconut Peanut Noodle Salad
- Thai Chicken Larb from It’s Not Complicated
I really hope you love this beef chow fun recipe as much as we did.
A Quick Beef Chow Fun Recipe for the Wok
For the Beef Marinade
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 2 tsp cornstarch (see notes for link to non-GMO brand)
- 1/2 lb sirloin steak or tenderloin, cut into thin strips
- pinch freshly ground black pepper
For the Sauce
- 2 tbsp soy sauce
- 2 tsp dark soy sauce
- 2 tsp shaoxing wine
- 1/2 tsp brown sugar
- pinch ground white pepper
For the Stir-Fry
- 1 lb fresh flat rice noodles (or about 8 ounces dried flat noodles, soaked in warm water until al dente)
- 2 tbsp peanut oil, divided, plus more if needed
- 2 garlic cloves, minced
- 1/2 small onion, cut into thin slices
- 2 cups fresh bean sprouts, rinsed
- 2 scallions, cut into 1 inch pieces
- 1 cup bok choy
- Pour the soy sauce, oyster sauce, pepper and cornstarch over the beef, and toss to coat. Marinate at room temperature for 15 minutes
- Gently separate the flat rice noodles so they are not clumpy. Drizzle some peanut oil over the noodles to loosen them if necessary
- In a small bowl, prepare the sauce by mixing together the soy sauce, dark soy sauce, shaoxing wine, brown sugar, and white pepper. Set it aside.
- In a wok over medium-high heat, heat 1 tbsp of peanut oil. Add the beef and stop-fry until just no longer pink. Remove it and set aside.
- Add the remaining 1 tbsp of oil to the wok, then toss in the garlic and onion. Stir-fry just until the onion becomes translucent
- Increase the heat to high. Add the flat rice noodles to the wok, separating them, then add the sauce. Stir-fry until all the noodles are evenly coated.
- Return the beef to the wok. Toss in the bean sprouts, scallions and bok choy at the last minute and turn off the heat. Serve immediately.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3