Beef Chow Fun
Today, I am making a family favorite: Beef Chow Fun! This dish is a staple on our takeout menu, but I am showing you how to make it right at home with ease. Using shaved beef from our local Asian supermarket, I made this recipe super quick and beginner-friendly. With just a few basic pantry ingredients like scallions, garlic, ginger, bean sprouts, and eggs, you'll have a delicious meal ready in 15 minutes. The flavors in this dish are bold and the aroma is incredible! The delicious sauce combines oyster sauce, different soy sauces and a bit of white pepper for a kick.
This recipe is perfect for anyone with a busy schedule or anyone craving that takeout-style meal at home.
INGREDIENTS:
BEEF
Shaved beef - 300g
Soy Sauce - 1 tsp
Sweet Soy Sauce - 1 tsp
Corn Starch - 1 tsp
Oil - 1 tsp
SAUCE
Oyster sauce - 1 tbsp
Soy sauce - 1 tbsp
Sweet soy sauce - 1 tbsp
White pepper - 1/2 tsp
OTHER
Rice Noodles - 200g (dry)
Scallions -50g
Garlic - 4 cloves
Grated Ginger - 1 tsp
Bean sprouts -100g
Onion - 100g
Egg - 2 medium
Oil - 5 tbsp
Instructions:
BEEF
I’m using hot pot or shabu-shabu beef, which is a cheap, quick, and convenient option.
Marinate the thinly sliced beef with 1 teaspoon soy sauce, 1 teaspoon sweet soy sauce, and 1 teaspoon cornstarch.
Add 1 teaspoon of oil to lock in the flavor and keep the beef tender and juicy, then set aside while you prepare the rest of the ingredients.
RICE NOODLES
Soak 200g of flat rice noodles in hot water for the time recommended on the package. Once softened, drain and rinse the noodles with cold water. Drizzle 1 tablespoon of oil over the noodles and gently toss to keep them from sticking.
OTHER INGREDIENTS
Slice one onion (100g)
Chop some scallions (50g) and separate white and green parts
Mince 4 cloves of garlic
Beat 2 eggs
If you do not have grated ginger, grade some ginger (1 tsp)
Weigh 100g of bean sprouts
STIR FRY SAUCE
In a small bowl, mix soy sauce (1 tbsp), sweet soy sauce (1 tbsp), oyster sauce (1 tbsp) and white pepper (1/2 tsp). Stir it well and leave it aside.
STIR FRY PROCESS (on high heat)
Heat a pan or wok over high heat until smoking hot. Add 2 tablespoons of cooking oil. Once the oil is hot, add the beef slices. Spread them out in a single layer. Let them sear for 1 minute without stirring, then flip and stir-fry for another minute. Remove the beef from the pan and set aside.
Add 4 minced garlic cloves and 1 teaspoon grated ginger to the same pan or wok, and sauté for 30 seconds. Add the white parts of the scallions and cook for another 30 seconds. Stir in the onions and sauté for 30 seconds more. Remove everything from the pan and set aside.
Add 2 beaten medium eggs to the same pan or wok and scramble for about 1 minute, or until fully cooked. Transfer the scrambled eggs to the same bowl with the garlic, ginger, scallions, and onions.
In the same pan or wok, heat 2 tablespoons of cooking oil, then add the noodles along with half of the stir-fry sauce. Stir-fry over high heat for 1 minute — this helps the noodles soak up the sauce, adding extra flavour.
Return everything to the pan or wok — the scrambled eggs, sautéed garlic, ginger, scallions, onions, cooked beef, and the remaining stir-fry sauce. Then stir-fry over high heat for 1 minute.
Add 100g bean sprouts and the green parts of the scallions, then stir for another 30 seconds.
Remove from the heat — and you’re done! Enjoy.
Please watch the Youtube video for detailed instructions - 15-minute Homemade Beef Chow Fun recipe! Easy recipe for beginners with minimal ingredients!
What is Beef Chow Fun?
Beef Chow Fun is a classic Cantonese stir-fry dish made with wide, flat rice noodles (called ho fun or shahe fen), tender beef slices, and bean sprouts, all tossed in a savory sauce.
It’s known for its wok hei — the smoky, charred aroma you get when stir-frying quickly over high heat.
Typical components:
Noodles – Fresh wide rice noodles that are soft and slightly chewy.
Beef – Often marinated with soy sauce, cornstarch, and sometimes Shaoxing wine for tenderness.
Vegetables – Usually bean sprouts and sometimes scallions or Chinese chives.
Sauce – A simple mix of light soy sauce, dark soy sauce, and sometimes oyster sauce for depth.
There are two main versions:
Dry-fried beef chow fun (乾炒牛河) – No extra sauce; just glossy noodles with a smoky sear.
Wet beef chow fun – Served with a thicker gravy-like sauce.
It’s a popular Hong Kong restaurant and dim sum favorite — deceptively simple, but tricky to perfect because overcooking can break the noodles or make them soggy.
