Classic Beef Chow Fun has always held a special place in my heart. The first time I tried making Classic Beef Chow Fun, I was nervous, but I was also excited to bring those rich, smoky flavors into my kitchen. The sizzling sound of the beef searing, combined with the smell of garlic and soy, filled my kitchen with warmth and comfort. With each stir, I could see the magic of this dish coming together, and it made me think of all the happy memories food can create.
Discovering the Perfect Noodles
One of the key secrets to a great Classic Beef Chow Fun is the rice noodles. I remember hunting through the market, looking for the freshest rice noodles I could find. I chose thick, flat noodles that could soak up all the delicious flavors. When they hit the hot pan, they softened just right, turning chewy and flavorful. Tossing them with the beef and soy sauce made the noodles come to life, and I knew I’d found the perfect base for my chow fun.
Adding Flavorful Beef Strips
I knew the beef had to be extra tender to make this Classic Beef Chow Fun shine. I selected thinly sliced flank steak and marinated it briefly to let it absorb a hint of soy sauce and garlic. Cooking the beef quickly in a smoking-hot pan sealed in all the juices, giving it a tender, melt-in-your-mouth texture. Each strip of beef became a rich, savory bite that complemented the noodles and the light crunch of fresh bean sprouts.
Finally, I brought everything together in one big pan, stirring the beef, noodles, and veggies until they were all coated with a glossy, savory sauce. As I scooped the Classic Beef Chow Fun into bowls, I couldn’t help but smile, knowing that this dish was more than just food—it was a memory waiting to be shared. Whether it’s enjoyed alone or with family, each bite of this classic recipe brings comfort, warmth, and a little bit of joy straight to the table.
Table of Contents
Chef’s Notes- Classic Beef Chow Fun
- Thinly slicing the beef against the grain is essential for tender bites. Partially freeze the beef for about 15 minutes before slicing—it’ll make the process easier.
- Stir-frying requires high heat to achieve the characteristic “wok hei” (the smoky, charred flavor). Preheat your skillet or wok until it’s very hot before adding oil and ingredients.
- If the flat rice noodles are sticking together, gently separate them before cooking. Tossing them with a little oil can help prevent clumping in the pan.
- Marinate the beef while prepping other ingredients. This not only saves time but also allows the beef to absorb more flavor from the marinade.
- Avoid overcrowding the skillet. Stir-frying in small batches ensures each ingredient cooks quickly and evenly without steaming.
Classic Beef Chow Fun
4
25
minutes25
minutes500
kcal50
minutesDive into the rich flavors of Cantonese cuisine with our Classic Beef Chow Fun! This authentic stir-fried noodle dish brings restaurant-quality taste to your kitchen, combining tender beef, silky flat rice noodles, and vibrant vegetables. Perfect for weeknight dinners, it’s simple, healthy, and bursting with umami. Whether you’re a seasoned chef or a home cook, you’ll love the ease and depth of flavor this recipe offers. Join millions who have mastered this beloved staple and elevate your dinner repertoire today!
Ingredients
- Proteins
10 ounces thinly sliced beef flank
1 tablespoon cornstarch
- Vegetables
1/2 yellow onion thinly sliced
1 handful fresh bean sprouts
3 stalks scallions chopped
- Noodles
1 pound fresh flat rice noodles
- Marinade
1 teaspoon baking soda
1 tablespoon Kikkoman® Oyster Sauce
1 tablespoon Kikkoman® Soy Sauce
1 teaspoon Kikkoman® Tamari
1/4 teaspoon white pepper
2 tablespoons water
1 teaspoon cooking wine
1 teaspoon sugar
1 tablespoon cooking oil
- Sauce
1 teaspoon Kikkoman® Tamari
1 tablespoon Kikkoman® Soy Sauce
1 tablespoon Kikkoman® Oyster Sauce
- Stir-Fry
3 tablespoons cooking oil
1 teaspoon Kikkoman® Sesame Oil
- Alternative Ingredients:
Beef Flank: Can be replaced with beef sirloin or chicken breast for a different protein option.
Kikkoman® Tamari: Substitute with regular soy sauce if gluten is not a concern.
Kikkoman® Oyster Sauce: Use a vegetarian mushroom-based oyster sauce for a plant-based alternative.
Flat Rice Noodles: Shirataki noodles can be used for a lower-carb version.
Sugar: Honey or maple syrup can replace sugar for a natural sweetener.
Cooking Wine: Dry sherry or mirin can substitute if unavailable.
Directions
- Prepare the Beef: In a mixing bowl, combine the thinly sliced beef with cornstarch to tenderize. Let it marinate for at least 10 minutes to enhance flavor and texture.
- Mix the Marinade: In a separate bowl, whisk together baking soda, oyster sauce, soy sauce, tamari, white pepper, water, cooking wine, sugar, and cooking oil. This blend will infuse the beef with rich umami flavors. Let it sit while you prepare other ingredients.
- Stir-Fry the Beef: Heat a cast iron skillet over high heat and add 3 tablespoons of cooking oil. Once hot, add the marinated beef and stir-fry for approximately 5 minutes until it’s browned and cooked through. Remove from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add sliced onions and cook for 2 minutes until they soften. Toss in bean sprouts and chopped scallions, stir-frying for another 3 minutes to keep them crisp and vibrant.
- Combine Noodles and Sauce: Add the fresh flat rice noodles to the skillet, pouring in the prepared sauce. Stir-fry everything together for about 7 minutes, ensuring the noodles are evenly coated and heated through.
- Finalize the Dish: Return the cooked beef to the skillet, drizzling with sesame oil. Give everything a final toss to combine all flavors. Serve hot, optionally garnished with extra scallions or a dash of white pepper.
Equipment
- Cast Iron Skillet
- chef’s knife
- cutting board
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 500kcal
- Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 75mg
- Sodium: 1200mg
- Potassium: 400mg
- Carbohydrates: 60g
- Fiber: 4g
- Sugar: 6g
- Protein: 30g
- Vitamin A: 500IU
- Vitamin C: 15mg
- Calcium: 50mg
- Iron: 3mg
FAQ- Classic Beef Chow Fun
What’s the best substitute for fresh flat rice noodles?
If fresh flat rice noodles are unavailable, you can use dried rice noodles. Soak them in warm water until softened, then proceed with the recipe. However, fresh noodles will have a softer, chewier texture.
How do I make the dish less salty?
Adjust the soy sauce and oyster sauce amounts slightly, or choose a low-sodium soy sauce. Adding a splash of water to the sauce can also help reduce saltiness without sacrificing flavor.
Can I make this dish vegetarian?
Yes! Swap the beef for firm tofu slices or shiitake mushrooms and use a vegetarian oyster sauce made from mushrooms. The result will still be delicious and satisfying.
Why is baking soda used in the marinade?
Baking soda tenderizes the beef, making it softer and more similar to the texture in restaurant-style stir-fries. Just a small amount is needed—don’t skip it for that melt-in-your-mouth result.
How can I prevent noodles from sticking to the pan?
Use a well-oiled, non-stick skillet or seasoned wok, and keep the heat high. Stir-frying quickly also prevents sticking. You can toss the noodles with a small amount of oil before adding them to the pan to help with this as well.
