Beef Chow Fun is a classic Cantonese

Beef Chow Fun is a beloved dish originating from Guangzhou, famous for its smoky wok aroma and chewy flat rice noodles. A huge thank you to Aaron and Claire for sharing their fantastic version of this Cantonese classic on their YouTube channel.

Today, we’re making their incredible recipe: tender beef, soft stir-fried rice noodles, and that unmistakable smoky, charred flavor—it’s a crowd-pleaser! Best of all, it’s surprisingly simple to make. Give it a try, and experience a little wok magic at home.

Beef Chow Fun recipe

Ingredients

For the Noodles and Beef:

• 7 oz (200g) dried rice noodles (or 400g fresh rice noodles)
• 7 oz (200g) New York strip steak (or your preferred cut)
• 1/2 yellow onion
• 3 green onions, divided
• 2 cloves garlic
• 1 cup mung bean sprouts
• 4 tbsp neutral oil (like canola or vegetable), divided
• 1 tsp toasted sesame oil
• Kosher salt, to taste

For the Beef Marinade:

• 1/2 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp Shaoxing wine (or mirin, dry sherry, or water)
• 1/4 tsp baking soda
• 1/2 tbsp neutral oil
• Small pinch of white pepper (or black pepper)
• 1/2 tbsp cornstarch

For the Stir-Fry Sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine (or mirin, dry sherry, or water)
• 2 tsp sugar
• 1/4 tsp white pepper (or black pepper)

Directions

1. Prepare the Noodles: Soak the dried rice noodles in warm water for 30-60 minutes until softened. If using fresh noodles, gently separate them for easier stir-frying.
2. Marinate the Beef: Slice the beef against the grain into bite-sized pieces. Place in a bowl, add all marinade ingredients, gently massage, and set aside.
3. Prep Vegetables & Sauce: Slice the onion. Thinly slice the white parts of the green onions and cut the green parts into 2-inch pieces. Mince the garlic. Combine all stir-fry sauce ingredients in a small bowl and mix well.
4. Stir-Fry: Heat 2 tbsp of oil in a wok over high heat. Sear the beef for 30 seconds per side until browned but not fully cooked. Remove and set aside.
5. In the same wok, add remaining 2 tbsp of oil over medium-high heat. Sauté onion, white parts of green onions, and garlic for 30-60 seconds until fragrant.
6. Increase heat to high. Add drained noodles, stir to coat in oil, then spread evenly and let sit for 2 minutes to develop a slight char.
7. Pour sauce over noodles and stir for 1 minute. Add beef back in and toss for another minute. Add remaining green onions and bean sprouts, stir-frying for 30 seconds until combined.
8. Turn off heat. Drizzle with sesame oil, mix well, and season with salt to taste. Serve immediately.

Serving suggestion

Serve your Beef Chow Fun hot straight from the wok for the best texture and that iconic smoky flavor. It’s a complete and satisfying meal on its own.

Video – Beef Chow Fun is a classic Cantonese!