Beef Chow Fun

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Beef Chow Fun

Beef Chow Fun is a classic Cantonese style dish that you can get at almost every Chinese restaurant. Its a little bit difficult to make at home because a good Beef Chow Fun needs a good wok to make. A chef’s wok makes all of their dishes taste better due to the right distribution of heat to the food. I made this dish at home with a wok and it tasted a lot better than another time I used with a regular frying pan.

Beef Chow Fun has very little ingredients and is pretty easy to make. It’s also a good idea to make it at home so you know how much oil you are adding. Usually if you order at restaurants, they use a lot of oil which makes it very greasy and unhealthy.

As always, please comment if you try this recipe and let me know how it goes for you!


  • 1/2 lb of beef flank steak
  • 1 onion, peeled and sliced
  • 1/2 lb fresh flat ho fun (thick rice noodles)
  • 1 1/4 lb of bean sprouts (you can add whatever amount you desire here)
  • 3 stalks of scallions or green onions, sectioned
  • 2 tbsp dark soy sauce
  • 2 tsp cornstarch
  • 2 garlic cloves
  • 1 tsp of minced ginger
  • 1 1/2 to 2 tbsp of oyster sauce


  1. Rinse beef and dry with paper towel.  Slice into thin strips across the grain, about 1/4-inch thick.
  2. Marinate with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar and 2 teaspoons corn starch for 15 minutes.
  3. Separate the fresh rice noodles into individual strands.
  4. Heat oil in wok over medium-high heat. Add onion, cook for few minutes, until cooked through. Set aside.
  5. Bring a pot of water to boil.  Add bean sprouts.  Cook for 1 minute, drain and set aside.
  6. Heat oil in wok over medium-high heat.  Add ginger and garlic, and cook until fragrant.  Add green onions and beef, cook for 3-4 minutes, or until cooked through.
  7. Transfer rice noodles to the wok with beef. Use spatula to constantly toss, for 1 min.  Add 2 tablespoons dark soy sauce, 2 tablespoon oyster sauce.  Add bean sprouts and onions slowly while tossing noodles. Mix well and make sure the noodles don’t get burned or get stuck on the wok.
  8. Plate the noodles on individual plates and enjoy!

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