Beef Chow Fun (干炒牛河) – Better Than Takeout!
If you’ve been craving that iconic smoky, savory beef chow fun from your favorite Chinese takeout spot, you’re in the right place. This homemade beef chow fun is just as good — maybe even better! And the best part is, there is no fancy wok skills needed.
With the right technique, you’ll get tender beef, perfectly charred rice noodles, and that nostalgic restaurant flavor using just a non-stick pan.
What is Beef Chow Fun?
Beef chow fun, or 干炒牛河 (gān chǎo niú hé), is a Cantonese classic made with stir-fried rice noodles, beef, and bean sprouts. It’s all about simplicity, high heat, and that elusive “wok hei”—but don’t worry, we’ll mimic that smoky essence at home.
Which Beef Cut to Use?
The great news is: you have options! The key is to slice the beef thinly against the grain and tenderize it.
Here are some excellent cuts to use:
- Flank steak – lean and flavorful, most commonly used
- Skirt steak – strong beefy flavor, just slightly more fibrous
- Sirloin or tenderloin – tender and easy to work with
- Chuck – affordable and works great once tenderized
Don’t worry if you’re not using a premium cut — we’re tenderizing with baking soda, so it’ll come out tender either way.
Why Use Mung Bean Sprouts?
Traditional beef chow fun always uses mung bean sprouts for that signature crunch and subtle nuttiness. They’re delicate enough to not overpower the noodles or beef but still add freshness and texture.
If you want to elevate the presentation (just like in high-end Cantonese restaurants), trim off:
- The bean head
- The stringy tail
This version is called 银芽 — literally “silver sprouts” — for its clean, elegant look and crisp texture.
Why Season the Noodles in Advance?
Here’s a pro tip I learned that’s really handy:
Mixing soy sauce with the noodles before cooking helps the flavors soak in without over-stirring later in the pan. This way, you don’t have to scramble to season everything while stir-frying — especially since rice noodles cook fast and are easy to break apart if handled too much. You don’t want the noodles to stick together and lose that bouncy texture.
Seasoning in advance means less flipping, faster stir-frying, and you can skip the professional wok-tossing techniques that take practice to master.
How to Mimic That Restaurant Wok Hei (Without a Commercial Burner)
One of the key reasons beef chow fun tastes so good at restaurants is because of wok hei — that iconic, smoky aroma you get when food is stir-fried over blazing high heat in a seasoned wok.
At home, it’s tough to achieve the exact same effect because we don’t have those powerful commercial gas stoves. But there’s still a trick that gets us close enough to satisfy those cravings:
How to make Beef Chow Fun
Ingredients
- 300g rice noodles (ho fun/shahe fen) – use the wide, fresh kind made for stir-frying (*see note)
- 114g (4 oz) beef – choose your preferred cut, thinly sliced
- 1 tbsp soy sauce (for noodles – increase to 1.5 tbsp or add salt later if needed)
- 1 tsp dark soy sauce
- 3 tbsp oil (for stir-frying)
- 1 stalk green onion – separate white and green parts
- 1 handful mung bean sprouts
Beef Marinade:
- ¼ tsp baking soda
- ½ tsp sugar
- ½ tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp cornstarch
- 1 tbsp water
- ½ tbsp neutral oil
Using Dried Rice Noodles
If you’re using soaked dried rice noodles instead of fresh ones, make sure to toss them with a bit of oil before cooking—this helps prevent them from sticking together. When stir-frying, use a little more oil than usual to keep the noodles separated and give them a nice, even sear..
Instructions
1. Prep the Beef
Thinly slice beef against the grain. Soak slices in water for 5 minutes to remove excess blood, then drain. Mix with baking soda, sugar, light soy sauce, dark soy sauce, cornstarch and water. Massage until beef absorbs all the liquid. At oil at the end to seal the moisture. Marinate for 10 minutes.
2. Prep the Veggies
Cut the green onions, keeping the white and green parts separate. Trim both ends of the mung bean sprouts if you want that clean, refined look you see in Cantonese restaurants.
3. Prep the Noodles
Gently pull apart the rice noodles (take your time with this if they’re sticking). You can warm them up in the microwave in 30-second intervals to soften them, which makes separating much easier. Mix the noodles with 1 tablespoon soy sauce and 1 teaspoon dark soy sauce.
4. Cook the Beef
In a non-stick pan, heat 2 tbsp oil over medium-high heat. Add marinated beef, cook just until it changes color (1–2 mins). Drain excess oil and set beef aside.
5. Stir-Fry the Veggies
In the same pan, add a bit more oil if needed. Toss in the white part of green onion, sauté 15 seconds. Add the green part and bean sprouts, stir-fry 30 seconds. Remove and set aside.
6. Pan-Fry the Noodles
Wipe the pan with a paper towel to avoid oil splashing. Add 1 tbsp oil over medium heat. Spread noodles evenly and let sit for 30 seconds to char slightly. Gently flip with chopsticks or tongs, let it sit for another 30–60 seconds.
7. Combine Everything
Add the beef and veggies back in. Toss everything together until heated through and evenly coated. Using chopsticks to toss can help prevent the noodles from breaking while still mixing everything well.
If you’re looking for more easy dinner ideas, try the quick and easy seaweed fried rice and the spicy garlic noodles — both are simple, flavorful, and perfect for busy nights.
Looking for more authentic recipes? Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube!
Beef Chow Fun 干炒牛河
Equipment
- 1 Non-stick pan
Ingredients
- 300 g rice noodles ho fun/shahe fen – use the wide, fresh kind made for stir-frying (*see note)
- 114 g 4 oz beef – Preferably flank steak or skirt steak, but sirloin, tenderloin, or chuck also work. Thinly Sliced
- 1 tbsp soy sauce for noodles – increase to 1.5 tbsp or add salt later if needed
- 1 tsp dark soy sauce for noodles
- 3 tbsp oil for stir-frying
- 1 stalk green onion separate white and green parts
- 1 handful mung bean sprouts
Beef Marinade:
- ¼ tsp baking soda
- ½ tsp sugar
- ½ tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp cornstarch
- 1 tbsp water
- ½ tbsp neutral oil
Instructions
Prep the Beef
- Thinly slice beef against the grain. Soak slices in water for 5 minutes to remove excess blood, then drain. Mix with baking soda, sugar, light soy sauce, dark soy sauce, cornstarch and water. Massage until beef absorbs all the liquid. At oil at the end to seal the moisture. Marinate for 10 minutes.
Prep the Veggies
- Cut the green onions, keeping the white and green parts separate. Trim both ends of the mung bean sprouts if you want that clean, refined look you see in Cantonese restaurants.
Prep the Noodles
- Gently pull apart the rice noodles (take your time with this if they’re sticking). You can warm them up in the microwave in 30-second intervals to soften them, which makes separating much easier. Mix the noodles with 1 tablespoon soy sauce and 1 teaspoon dark soy sauce.
Cook the Beef
- In a non-stick pan, heat 2 tbsp oil over medium-high heat. Add marinated beef, cook just until it changes color (1–2 mins). Drain excess oil and set beef aside.
Stir-Fry the Veggies
- In the same pan, add a bit more oil if needed. Toss in the white part of green onion, sauté 15 seconds. Add the green part and bean sprouts, stir-fry 30 seconds. Remove and set aside.
Pan-Fry the Noodles
- Wipe the pan with a paper towel to avoid oil splashing. Add 1 tbsp oil over medium heat. Spread noodles evenly and let sit for 30 seconds to char slightly. Gently flip with chopsticks or tongs, let it sit for another 30–60 seconds.
Combine Everything
- Add the beef and veggies back in. Toss everything together until heated through and evenly coated. Using chopsticks to toss can help prevent the noodles from breaking while still mixing everything well.
