Beef Chow Fun

beef chow ho fun or gon chow ngau ho (乾炒牛河)

Beef chow fun is a classic and well known Cantonese dish in southern China. It made from stir fried beef, ho fun (wide rice noodles) and bean sprouts.

Course Main Course, Noodles, Side Dish

Cuisine Asian, Chinese

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 275kcal

Author Tracy O.

Equipment

1 Non stick pan or wok

Ingredients

1 pack Ho fun rice noodles (32oz or 2 pounds)
½ pound Beef ( Beef tri tip or round steak)
5 slices Ginger (0.5 oz)
2 cups Bean sprouts (12 oz)
2 sticks Green onion (2 oz)
1 tablespoon Vegetable oil
⅛ teaspoon Salt (For stir fry bean sprouts)

MARINATED MEAT:

1 tablespoon Soy sauce
2 tablespoons Oyster sauce
½ tablespoon Brown sugar
½ tablespoon Sesame oil
⅛ teaspoon Garlic powder

SAUCE FOR NOODLES:

2 tablespoons Soy sauce
2 tablespoons Dark soy sauce
½ tablespoon Brown sugar

Instructions

If ho fun rice noodles have been refrigerated before, cover ho fun with a wet paper towel and microwave it for one or two minutes. (1 pack of ho fun rice noodles, 32oz or 2 pounds.)
Next, separate the ho fun so it’s not stacked together. It is easier to stir-fry.
Wash and cut 2 sticks of green onion (2 oz) into strips.
After that, sliced ½ pound of beef into strips.
Put the beef into the bowl, add 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, ½ tablespoon of brown sugar, ½ tablespoon of sesame oil, and ⅛ teaspoon of garlic powder. Mix it well.
Let the beef marinate for 15 minutes before cooking.
After, pour ½ tablespoon of vegetable oil into a non-stick pan, turn on the fire to medium-high. Add 2 cups of washed bean sprouts (12oz), sprinkle ⅛ teaspoon of salt, and stir-fry for a minute or so. Then, set them aside.
Next, add 5 slices of ginger (0.5 oz) and the marinated beef into a non-stick pan.
Then, stir-fry them until it turns brown. And, set them aside. (Don't overcook the beef.)
In a small container, add 2 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, and ½ tablespoon of brown sugar. Mix it well.
Add ½ tablespoon of vegetable oil into a non-stick pan, turn on the fire to medium-high.
Then, add ho fun noodles, and pour the sauce mixture from step 9. Stir-fry the noodles for a minute or two.
The following, add the cooked beef, bean sprouts, and green onion to the noodles and stir-fry them a little bit.

Video

Notes

Tips for Restaurant-Style Beef Chow Fun:

Use High Heat (Even at Home)

High heat is key to creating that authentic stir-fry flavor.

Preheat your pan until hot before adding oil
Cook quickly to avoid soggy noodles
A wok is ideal, but a large pan works too
This helps develop that classic “wok hei” flavor.

Use a Non-Stick Pan for Less Oil

If you prefer a lighter version, a non-stick pan is a great option.

Prevents noodles from sticking
Allows you to use less oil
Makes stir-frying easier at home
This is perfect for a healthier homemade beef chow fun.

Use Chopsticks to Stir Fry

Using chopsticks instead of a spatula helps handle the noodles gently.

Keeps noodles from breaking
Makes it easier to separate strands
Helps evenly mix ingredients

Use Fresh Ho Fun (Best Texture)

Fresh ho fun (wide rice noodles) gives the best authentic texture.

Soft, slightly chewy, and smooth
Absorbs sauce better
Closest to restaurant-style noodles

How to Use Refrigerated Fresh Noodles

If your fresh ho fun is refrigerated, it can be stiff and clumpy.

Easy tip to soften noodles:

Microwave the noodles for 1–2 minutes
Cover with a damp paper towel
Gently separate before cooking
This makes stir-frying much easier and prevents breaking.

Nutrition