beef ho fun

Tender, juicy, and flavorful beef chow fun is a delicious classic Cantonese dish you can enjoy this week. This easy noodle recipe with marinated beef, fresh rice noodles, bean sprouts, and green onion can be yours in under 30 minutes!

Beef Chow Fun (Beef Ho Fun)

8-10 oz flank steak (skirt, sirloin or tenderloin, sliced 1/4 inch slices)

baking soda

cornstarch

soy sauce

oyster sauce

Shaoxing cooking wine

white pepper

water

sugar

onion

garlic (minced)

lb fresh flat rice noodles (or dry noodles)

green onion

bean sprouts

sesame oil

Marinate your beef. In a small mixing bowl, mix the baking soda cornstarch, Shaoxing cooking wine, light soy sauce, oyster sauce, dark soy sauce, white pepper, water and sugar and mix until combined. Slice your beef into 1/4 or 1/8 inch slices across the grain and marinate the beef for about 30 min-1 hour. Set aside.

Prepare the noodles. Separate the fresh noodles by hand so they are not sticking together. If the noodles are stiff and are not separating easily, you can steam them or blanch them in boiling water for about 30 seconds to loosen. Drain and rinse with cold water immediately. If you are using dried rice noodles, follow the instructions on the packaging.

Chow fun sauce. In a small bowl, mix together the dark soy sauce, light soy sauce, oyster sauce and water. Set aside.

Cook the beef. In a wok or large skillet, heat on high heat until hot. Then add 1 tablespoon of vegetable oil to coat the wok for about 30 seconds. Add the beef and sear about 30 seconds on each side or until golden brown. The meat will be slightly pink on the inside since it will be cooked again. Remove from the wok and set aside.

Saute aromatics. Clean your wok before using. Add 1 tablespoon of vegetable oil on medium high heat and cook the sliced yellow onion and garlic until fragrant and lightly browned about 1 minute.

Saute noodles. Then, add 1 tablespoon of oil and the rice noodles and gently saute for about 30 seconds until browned. If the noodles begin to stick add 1 tablespoon of water.

Add the sauce and vegetables. Add the chow fun sauce and gently toss the noodles until the noodles are well coated. Then add the green onion, and bean sprouts and toss until combined.

Add the beef. Lastly, add the beef and sesame oil and toss until combined about 30 seconds. Serve and enjoy!

This saucy beef ho fun recipe (choy yeun ngau ho) stir fry is made with ho fun rice noodles, slices of beef, and vegetables and cooked in a delicious savory thick sauce made with oyster sauce and poured onto soft stir-fried ho fun noodles.

Saucy Beef Chow Ho Fun with Gravy (菜遠牛河)

g noodles rice

100 g yu choy

300 g flank steak (or any type of steak, thinly sliced against the grain)

corn starch

Shaoxing cooking wine ((or dry sherry or rice wine))

chicken stock ((low sodium))

Thinly slice the beef against the grain approximately 1/8 inch thick and place it in a small bowl.

Add all the beef marinade ingredients from the &#39;Beef Marinade&#39; ingredient list with the beef slices and gently mix the ingredients by hand into the beef. Set aside to marinade.

Prepare the Beef

Wash the choy until the water is clear and there is no more sand.

Discard any yellow leaves and chop the choy in half. Keep the leaves and the stems separate and set them aside.

Prepare the Chinese Vegetables

[If You Are Using Fresh Ho Fun Noodles]Remove the noodles from the packaging and place them on a plate. Microwave it for 1-minute intervals until it is soft. It will usually get softer on the outer edges first. Gently separate each noodle to separate strands, starting from the outer edges.The middle of the chunk of ho fun noodles might be cold and harder to separate, but that&#39;s okay, this process should be done in a few steps. Put it in the microwave again in 1-minute intervals until it is slightly softer.Set it aside for later.

[If You Are Using Dried Rice Noodles]Soak the noodles in hot (not boiling) water for 6-8 minutes. Once the noodles are pliable and bendy, drain the water and set it aside for later.

Prepare the Ho Fun Rice Noodles

In a small bowl, mix the oyster sauce, with 2-3 tablespoons of chicken stock so that it thins out the oyster sauce. (Oyster sauce is difficult to evenly mix with liquids and will clump unless it is thinned out first)

Once the oyster sauce has thinned out, you can mix the remainder of the chicken stock in the bowl and mix in the rest of the ingredients under the &#39;Sauce&#39; ingredient list. Set aside for later.

In another small bowl, mix the corn starch and water together and set aside for later.

Mix the Sauce and Corn Starch Slurry

Bring a small pot of water to a boil and add a bit of oil to the water. (Adding oil is optional, but it will give the choy a nice glossy sheen after it has been cooked)Boil the stems first for about 2 minutes first. Then add in the leaves and cook it for 20 seconds.Drain the choy and set it aside for later.

Par-boil the Chinese Vegetables

Set the stove to medium-high to high heat and add oil to the wok or pan. Don&#39;t be shy with the oil, it will help the noodles cook better and prevent them from sticking to each other and the pan.

Add the noodles in once the oil starts to smoke. Quickly cook the noodles for about 2-3 minutes until they are all soft.I like to use chopsticks to wiggle the noodles quickly to keep them moving and flip them a few times so that I don&#39;t break the noodle strands. Alternatively, you can also use a spatula, just make sure you are flipping the noodles from the outer edge of the pan to the middle. Don&#39;t cut right into the middle, which will cut your noodle strands.

Transfer the noodles to a serving plate when they are done cooking.

[If You are using Dried Rice Noodles]You will need to add about 3-4 tablespoons of water into the pan while you are stir-frying the noodles to reconstitute them and soften them further.

Stir Fry the Ho Fun Noodles

Add a bit more oil back into the pan. Once the oil is hot, add in the beef slices and stir fry them until they are about 50% cooked. Don&#39;t worry you will cook it the rest of the way in the sauce.

Remove the beef from the pan and set it aside with the par-boiled choy for later

Pre-Cook the Beef Slices

Set the stove to medium heat and add the sauce to the pan.

Once the sauce starts to simmer, re-mix the corn starch slurry in the bowl (the starch may have settled to the bottom).

Add the corn starch slurry to the sauce and quickly stir the sauce until it thickens. It&#39;s important to keep stirring the sauce quickly until it is thick to prevent the sauce from clumping

Once the sauce is thick, add the beef slices and choy into the sauce and let it cook for about 1-2 minutes. The choy and beef will release a bit of water which will thin out the sauce a little.

Once the sauce is done, pour it over the noodles and dig in!

Make the Sauce

I made this and OMG sooo good. Thank you.

Beef chow fun with gravy is one of my all time favorites. Never made it before until I came across this recipe. It was so good! Thanks for sharing this recipe.

We loved this dish! Such a flavorful meal and quick enough for our busy nights. Thank you!

This dinner is just what I needed! Love the savory sauce and beef!

Absolutely incredible and not a bite was left over. I loved the gravy!

This beef looks insanely tender, I love your photos and can't wait to try it.

Tempting Bowl of Yummy meal. Mouth melting Meat Feast of saucy Beef and perfect  Noodle combination as a Happy Meal for my family. They to love this comfort food.

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Beef Chow Fun (Beef Ho Fun)

Saucy Beef Chow Ho Fun with Gravy (...

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Beef Chow Fun (Beef Ho Fun)

Saucy Beef Chow Ho Fun with Gravy (...

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