Beef Chow Fun (乾炒牛河)

Learn how to make this iconic and easy Chinese dish right at home!

flodesk gif
Prep Time
25 min
Total Time
50 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

Beef Chow Fun, also known as Chow Hor Fun, gets its name from the town of Shahe in Guangzhou, where this distinctive style of flat rice noodles was first created.

The Cantonese name for the dish is 乾炒牛河. 乾 gon1 meaning "dry," 炒 caau2 meaning "stir-fry," 牛 ngau4 meaning "beef," and 河 ho4*2 meaning "flat rice noodles." "Dry" indicates that this is not a very saucy dish, so you shouldn't see a big puddle of sauce pooling at the bottom. (There’s a saucier version, too!)

As more Chinese people started coming to America in the 40s and 50s, over two-thirds of them were Guangdong Yan (like my mom and dad). Up until the 60s and 70s, Chinese food in America was primarily Cantonese cuisine.

That’s why, today, Cantonese dishes like chow fun and chow mein are still among the most popular dishes across over 40,000 Chinese restaurants in America.

Making restaurant-quality beef chow fun at home

Restaurant-level smokiness and wok hei may be hard to achieve, but my dad will show you how you can still nail that flavor and texture at home.

Since it's unlikely that you have jet-level burners at home (or do you?), the noodles will have to cook for a little longer than they would in a restaurant. Be patient and let them get toasty before you agitate or stir them.

Thank you, Kikkoman!

This recipe is brought to you in part by Kikkoman. My dad has been using Kikkoman flavors throughout his 50-year career as a chef, and it's a privilege to get to partner with them on such an iconic recipe, beef chow fun!

  • Kikkoman products are a major flavor enhancer and bring out the “umami” taste, and helps balance and round out flavors
  • Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor
  • Kikkoman offers wide range of Gluten-Free Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce
  • The KikkomanUSA.com Chinese site offers easy Asian recipes that home cooks can enjoy any night of the week

You can learn more about Kikkoman and follow them on social media here:

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

  • 10 oz flank steak
  • 0.50 yellow onion
  • 1 handful bean sprouts
  • 3 stems scallions
  • 1 lb fresh flat rice noodles

Beef Marinade

  • 1 tsp baking soda
  • 1 tbsp cornstarch
  • 1 tbsp Kikkoman® Oyster Sauce (

    Amazon​

    )
  • 1 tbsp Kikkoman® Soy Sauce (

    Amazon​

    )
  • 1 tsp Kikkoman® Tamari (

    Kikkoman offers regular Tamari and Gluten Free Tamari, a wheat-free version.

    )
  • 0.25 tsp white pepper
  • 2 tbsp water
  • 1 tsp cooking wine
  • 1 tsp sugar
  • 1 tbsp cooking oil

Chow Fun Sauce

  • 1 tsp Kikkoman® Tamari (

    Kikkoman offers regular Tamari and Gluten Free Tamari, a wheat-free version.

    )
  • 1 tbsp Kikkoman® Soy Sauce (

    Amazon​

    )
  • 1 tbsp Kikkoman® Oyster Sauce (

    Amazon​

    )

Stir Fry Ingredients

  • 3 tbsp cooking oil
  • 1 tsp Kikkoman® Sesame Oil (

    Amazon​

    )

An expert chef’s tip on getting the most tender meat

Many of our viewers and readers have asked about how to get really tender meat when cooking these dishes and the answer is baking soda.

We all know that baking soda helps pastries rise and get fluffy, but it's also an amazing meat tenderizer. The process of marinating meat with baking soda is known as velveting because it makes the meat tender and juicy.

It alkalizes the surface of the meat, which prevents the protein strands from binding to each other and helps it retain water. Without it, the meat can dry out quickly and become tough.

If you don't want to use baking soda, you can always physically tenderize the meat with a mallet.

Cooking with rice noodles

Fresh hor fun noodles are best, but they do come packaged in a tightly compressed package. Take your time loosening them up by massaging them with your hands. Give yourself plenty of time (don't do this while the stove is heating up and beckoning you to hurry) and space (choose a big cutting board or clean, large work surface). Peel apart all the stubbornly clingy friends; you won't be able to peel apart the noodles once they're in the wok. If you aren't cooking them right away, loosen them the day you buy them, and then put them in the refrigerator.

To keep the noodles as intact as possible while cooking, don't stir them more than necessary. The more you flip and stir, the more they'll break apart.

Tamari: Our favorite soy sauce alternative

Here, we're using tamari, which is interchangeable with dark soy sauce. They both have a subtle sweetness and are often used to give food a slightly darker color.

Tamari is the OG Japanese soy sauce as its recipe is the closest to the soy sauce that was originally introduced to Japan from China.

It contains little or no wheat so it's a perfect alternative for anyone out there that's gluten intolerant. It's mainly made in the Chubu region of Japan and it's a great alternative to dark soy sauce.

Kikkoman offers regular Tamari and Gluten Free Tamari (which is the wheat-free version.)

Step 1: Cut and wash beef

Cut your flank steak (10 oz) into medium or 1/4-inch slices.

You don't want to make your slices too thick or thin because the meat should hold itself together during the cooking process but it should not be so thick that you spend a long time chewing.

Chef’s Tip: To achieve perfect slices, partially freeze the meat or have it partially defrosted. The beef will be firm enough to cut through cleanly, making this process much easier.

Once cut, put the meat into a room-temperature water bath to rinse out the myoglobin. This helps the beef to cook and taste better.

Step 2: Prepare vegetables

Peel and thinly slice the yellow onion (0.50 ) into 1/4-inch thickness.

Wash the bean sprouts (1 handful), drain, and set aside.

Wash and chop the scallions (3 stems) into 1-inch long pieces. Use all of the green onions and separate the white parts from the green parts.

Step 3: Make beef marinade

In a medium-sized bowl, mix the baking soda (1 tsp), cornstarch (1 tbsp), oyster sauce (1 tbsp), soy sauce (1 tbsp), tamari (1 tsp), white pepper (0.25 tsp), water (2 tbsp), cooking wine (1 tsp), sugar (1 tsp), and mix until everything is incorporated and smooth.

Step 4: Mix beef into marinade

Drain the meat from the water bath, squeeze out the excess water.

Add the meat into the marinade and mix until the meat is fully coated in the marinade and set it aside.

Step 5: Prepare rice noodles

Prepare the rice noodles (1 lb) by separating the noodles if you see them stuck together. The best way to do this is to gently massage them between your hand and a cutting board. If there are a few noodles that are stubborn, you can peel them apart.

Our tip for when you aren't going to cook this dish on the day that you buy the fresh rice noodles is to separate them, seal them in cling wrap, and put them in the fridge. Do not put them in the freezer!

When you take them out for cooking, microwave them for a minute before stir frying.

Step 6: Make chow fun sauce

In a small bowl, mix tamari (1 tsp), soy sauce (1 tbsp), and oyster sauce (1 tbsp). Once mixed, set it aside.

Step 7: Stir fry beef

Add cooking oil (1 tbsp) to the marinated beef to seal the juices in the beef.

Heat up the wok to the highest heat for about 1 minute and a half before adding more cooking oil (3 tbsp). This may vary depending on your cookware.

Heat the oil for 30 seconds or until the oil starts to ripple.

Add your beef and cook for 40 to 60 seconds on high heat. It's fine if it's a little red because we will continue to cook it later.

Remove the beef from the wok and set it aside. You can strain the excess oil from the beef at this time.

Step 8: Stir fry vegetables and noodles

Wipe down the wok before cooking the other ingredients.

Add a small amount of oil to the wok. You won't need a lot because the rice noodles already have some oil.

Fry the yellow onion (0.50 ) and the white parts of the scallions for 20 to 30 seconds or until fragrant.

Add the rice noodles (1 lb). Take your time stirring them because they will need some time to loosen up in the wok. If you over stir them, they can break.

If your noodles are sticking to the wok, take them out and set aside. Scrub the wok clean, heat it back up to start frying again and add the noodles back.

Cook the noodles for two minutes or until golden brown. Another way to know when they're ready is when you can smell them.

Add the sauce and cook for 1 minute until the noodles are well coated in the sauce. At this point, if you feel that the noodles are not dark enough, you can add more dark soy sauce.

Add the green parts of the scallion and bean sprouts.

Cook for 30 to 45 seconds before adding in the beef.

Step 9: Add beef back

Add the beef and mix. Let everything cook together for 1 more minute. Turn off the heat and add the sesame oil (1 tsp).

Step 10: Taste test and plate

Taste to adjust the flavors and plate once it's to your taste! This is usually served at the center of the table and everyone can take the amount they want.

FAQ

What’s the difference between chow fun and lo mein?

  • Chow fun and lo mein are made with different ingredients and cooking techniques. Chow fun calls for rice noodles and , while lo mein typically uses egg noodles. Each of their names also refers to how the noodles are cooked: “Chow” means to fry and “lo” means to toss.

Is beef chow fun healthy?

  • Yes, it is, especially if you make it at home! You can make sure that you make the healthiest version possible by choosing good quality beef and noodles, and good quality produce. Our recipe already has comparatively little oil and soy sauce, and you can always reduce them further or omit them if necessary, though the noodles may come out slightly less flavorful. Instead, we recommend choosing high quality oil and soy sauce in the full amounts noted in the recipe.
  • If you reduce the amount of oil, be aware that your noodles are more likely to stick to the wok/pan.
  • Restaurant or instant versions may not be as healthy when they include additives and preservatives, but because you're making the beef chow fun from scratch, you have full control over the ingredients.

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/beef-chow-fun
Beef Chow Fun (乾炒牛河)
Learn how to make this iconic and easy Chinese dish right at home!
  • Prep Time: 25 min
  • Total Time: 50 min
  • Yield: 4 servings
Ingredients

Main Ingredients

  • 10 oz flank steak
  • 0.50 yellow onion
  • 1 handful bean sprouts
  • 3 stems scallions
  • 1 lb fresh flat rice noodles

Beef Marinade

  • 1 tsp baking soda
  • 1 tbsp cornstarch
  • 1 tbsp Kikkoman® Oyster Sauce (

    Amazon​

    )
  • 1 tbsp Kikkoman® Soy Sauce (

    Amazon​

    )
  • 1 tsp Kikkoman® Tamari (

    Kikkoman offers regular Tamari and Gluten Free Tamari, a wheat-free version.

    )
  • 0.25 tsp white pepper
  • 2 tbsp water
  • 1 tsp cooking wine
  • 1 tsp sugar
  • 1 tbsp cooking oil

Chow Fun Sauce

  • 1 tsp Kikkoman® Tamari (

    Kikkoman offers regular Tamari and Gluten Free Tamari, a wheat-free version.

    )
  • 1 tbsp Kikkoman® Soy Sauce (

    Amazon​

    )
  • 1 tbsp Kikkoman® Oyster Sauce (

    Amazon​

    )

Stir Fry Ingredients

  • 3 tbsp cooking oil
  • 1 tsp Kikkoman® Sesame Oil (

    Amazon​

    )

Step 1 - Cut and wash beef

↑ Jump to details

Cut your flank steak (10 oz) into medium or 1/4-inch slices. Once cut, put the meat into a room-temperature water bath to rinse out the myoglobin.

Step 2 - Prepare vegetables

↑ Jump to details

Peel and thinly slice the yellow onion (0.50 ) into 1/4-inch thickness.

Wash the bean sprouts (1 handful), drain, and set aside.

Wash and chop the scallions (3 stems) into 1-inch long pieces. Use all of the green onions and separate the white parts from the green parts.

Step 3 - Make beef marinade

↑ Jump to details

In a medium-sized bowl, mix the baking soda (1 tsp), cornstarch (1 tbsp), oyster sauce (1 tbsp), soy sauce (1 tbsp), tamari (1 tsp), white pepper (0.25 tsp), water (2 tbsp), cooking wine (1 tsp), sugar (1 tsp), and mix until everything is incorporated and smooth.

Step 4 - Mix beef into marinade

↑ Jump to details

Drain the meat from the water bath, squeeze out the excess water. Add the meat into the marinade and mix until the meat is fully coated in the marinade and set it aside.

Step 5 - Prepare rice noodles

↑ Jump to details

Prepare the rice noodles (1 lb) by separating the noodles if you see them stuck together.

Step 6 - Make chow fun sauce

↑ Jump to details

In a small bowl, mix tamari (1 tsp), soy sauce (1 tbsp), and oyster sauce (1 tbsp). Once mixed, set it aside.

Step 7 - Stir fry beef

↑ Jump to details

Add cooking oil (1 tbsp) to the marinated beef to seal the juices in the beef.

Heat up the wok to the highest heat for about 1 minute and a half before adding more cooking oil (3 tbsp).

Add the beef and cook for 40 to 60 seconds on high heat.

Remove the beef from the wok and set it aside. You can strain the excess oil from the beef at this time.

Step 8 - Stir fry vegetables and noodles

↑ Jump to details

Fry the yellow onion (0.50 ) and the white parts of the scallions for 20 to 30 seconds or until fragrant.

Add the rice noodles (1 lb). Take your time stirring them because they will need some time to loosen up in the wok. If you over stir them, they can break.

Cook the noodles for two minutes or until golden brown.

Add the sauce and cook for 1 minute.

Add the green parts of the scallion and bean sprouts.

Cook for 30 to 45 seconds before adding in the beef.

Step 9 - Add beef back

↑ Jump to details

Add the beef and mix. Let everything cook together for 1 more minute. Turn off the heat and add the sesame oil (1 tsp).

Step 10 - Taste test and plate

↑ Jump to details

Taste to adjust the flavors and plate once it's to your taste! This is usually served at the center of the table and everyone can take the amount they want.

Step 11 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 12 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.