chow fun

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

Beef Chow Fun (乾炒牛河)

oz flank steak

lb fresh flat rice noodles

green onions

yellow onions

bean sprouts

tbsp cooking oil

tsp baking soda

cornstarch

tbsp Kikkoman® Oyster Sauce

tbsp Kikkoman® Soy Sauce

tsp Kikkoman® Tamari

0.25 tsp white pepper

water

tsp cooking wine

tsp sugar

tsp Kikkoman® Sesame Oil

Cut & wash beef

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

Prepare vegetables

Peel and thinly slice the yellow onion into 1/4 inch thickness. Wash the bean sprouts, drain, and set aside. Wash and chop the green onions into 1 inch long pieces. Use all of the green onions and separate the white parts from the green parts.

Create beef marinade

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

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.

Prepare rice noodles

Prepare the rice noodles by separating the noodles if you see them stuck together.

Create chow fun sauce

In a small bowl, mix tamari, soy sauce, and oyster sauce. Once mixed, set it aside.

Stir-fry beef

Add cooking oil to the marinated beef to seal the juices in the beef.

Stir-fry vegetables & noodles

Fry the yellow onion and the white parts of the scallions for 20-30 seconds or until fragrant.

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.

Taste test & 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.

Learn how to make restaurant-style beef chow fun in your very own kitchen. It's seriously easy and no fuss recipe.

Restaurant-style Beef Chow Fun

lb flat rice noodles (fresh

oz beef sirloin

Tbsp cooking oil

oz beansprouts

green onion

ginger

Tbsp oyster sauce

soy sauce

Tbsp dark soy sauce

tsp fine sugar

tsp white pepper powder

tsp dark soy sauce

tsp corn starch

I found it helpful to put the sirloin in the freezer for 15 minutes before cutting. This helps me to cut it thinner. Make sure you cut the meat across the grain so you get a tender meat. Put all ingredients for marinating the beef and let it marinade for 30 minutes while you are preparing other things

If using dried rice noodles, soak in water for at least 2 hours. If you are using fresh sheets of rice noodles, they come in one large sheet or pre-cut. If you are using one large sheet like me, cut into 1-2 inch wide (I like it 2-inch wide, but it's up to you)

Prepare beef and rice noodles:

Separate the white and green parts of the green onions. Cut into a 3-inch length. Halve the white part of the onion. Set aside

Peel and finely chop the ginger

Prepare aromatics:

Place all the ingredients for seasonings in a bowl and stir to mix. Set aside

Prepare seasonings:

Preheat the skillet/wok over high heat until really hot. You can start seeing smoke rising from the wok. Add in about 2 Tbsp of oil, swirl it quickly to cover the base and add the beef slices. Don't stir and let them cook for about 1 minute and then a quick stir to separate them and dish out and set aside. Do not overcook the beef

Scrap any crust off the skillet/wok, if any. Heat the skillet back until it's stonking hot and smoking again, add another 1 Tbsp of oil (if needed) and add the ginger and white part of green onions, stir fry&nbsp;for about 30 seconds. Add the rice noodles, spreading it across the skillet/work and stir fry quickly for about 20-30 seconds, it might be longer for dried noodles. The noodles will continue to get soften. Don't over stir the noodles or they will break apart and turn choppy. Pour in the seasonings and give it a stir and cook for another 30 seconds&nbsp;

Add the beef slices back and stir fry again for another 10 seconds. Add the bean sprouts&nbsp;and green part of green onions. Stir to mix briefly. Stir to mix everything. Dish out into a serving platter and serve immediately

Cooking:

https://content.jwplatform.com/videos/1l2nWYLW.mp4

Learn how to make restaurant-style beef chow fun / hor fun in your very own kitchen. It’s seriously easy and no fuss recipe. All the tips you need to know to recreate this.

4. The Best Beef Chow Fun / Hor Fun

Beef Chow Fun---Beef stir-fried with rice noodle, bean sprouts, spring onions and Chinese chives is a famous Cantonese dish.

Beef Chow Fun

beef

rice

onion

Chinese cooking wine

salt

oyster sauce

sesame oil

starch

vegetable oil

sugar

Cut beef into thin slices, put into a bowl. And then add all of ingredients for marinade sauce. Stir until well combined and set aside for around 15 minutes.

Heat up cooking oil in wok. Add beef slices in to cook around half minute or just until the color of beef slices changes. Transfer the beef slices out and also pour the oil out. Clean your pan or wok.

Heat up around 1 and 1/2 tablespoons cooking oil, add rice noodle and onion shreds and straight after that stir in the stir fry sauce. Keep tossing your pan or wok until the noodles are well coated with the sauce.

Return beef slices and bean sprouts to fry for another half minutes. Keep tossing your pan.

Add Chinese chives or scallion to fry for another 30 seconds.

Serve hot!

Bursting with layers of delicious umami, Beef Chow Fun is a popular Chinese favorite that you can make in under 30 minutes! Made with flavorful marinated beef, bean sprouts, and green onions all tossed together with tender wide rice noodles and an incredible sweet soy and sesame sauce! Put down the phone, you can make takeout at home!

beef steak (such as ribeye, sirloin

soy sauce (low sodium)

baking soda

shaoxing wine

salt and pepper (to taste)

rice noodles

garlic (sliced)

inch ginger piece (chopped)

green onions (cut in 2 inch pieces)

Marinate the beef.

In a medium bowl add all the beef and marinade ingredients and toss well. Allow to marinate for 15 minutes.

Prep the noodles.

Add the rice noodles to a large bowl and pour about 4 cups of boiling water over them. Allow the noodles to soak for 10 to 15 minutes, then drain.

Make the sauce.

Meanwhile, add all the sauce ingredients to another bowl and whisk well.

Sear the beef.

Heat a wok over medium-high heat and add the 2 tablespoons of vegetable oil. Add the marinated beef to the wok and arrange in a single layer. Sear for 2 minutes before stirring the beef and continue so sear for another 1 to 2 minutes. Transfer the beef to a plate.

Cook the aromatics.

In the same wok add another tablespoon of vegetable oil if needed. Add the sliced onion and sauté for 1 minute. Add the garlic and ginger and cook for another 30 seconds until aromatic.

Add noodles and sauce.

Add the soaked noodles to the wok and the prepared sauce. Toss everything together well.

Finish the dish.

Add the beef back to wok, along with the bean sprouts and green onions. Toss well and stir fry for 2 more minutes until the noodles are cooked through. Serve immediately.

https://content.jwplatform.com/videos/IVZwL1pn.mp4

A classic Chinese dish featuring tender beef, savory sauce, and wide, flat, chewy rice noodles. This hearty and flavorful dish is a staple in many American Chinese restaurants. The beef, vegetables, and noodles are stir-fried in a wok or skillet. It&#39;s quick to make and a hearty one-pan meal.

flank steak, thinly sliced across the grain

kecap manis (sweet soy sauce)

Shaoxing wine rice

black bean sauce

white pepper

fresh wide rice noodles

vegetable oil (divided)

sesame oil (divided)

broccoli

garlic

mung bean sprouts

In a medium bowl, combine the steak, baking soda, cornstarch, and soy sauce and toss to coat well. Let stand at room temperature for about 20 minutes or cover and refrigerate for 1 hour.

In a small bowl, combine the sauce ingredients—light soy sauce, kecap manis, oyster sauce, black bean sauce, if using, wine, and pepper.

If using fresh rice noodles, place them in a bowl and pour warm water over them to soften them and break them apart, then drain. If using dried noodles, place them in a heat-safe bowl and pour boiling water over. Let stand for about 10 minutes, until softened, and then drain them. It’s okay if they are still a bit stiff as they will continue to cook in the skillet with the sauce.

Heat 1 ½ teaspoons of the vegetable oil and 1 ½ teaspoons of the sesame oil in a large skillet or wok. Add the steak and stir fry for about 2 minutes, until just cooked through. You may need to cook the meat in 2 batches, depending on the size of your skillet. Remove the meat from the skillet, transferring it to a bowl.

Add the remaining 1 ½ teaspoons of vegetable oil and 1 ½ teaspoons of sesame oil to the skillet along with the ginger and garlic and cook, stirring, for about 1 minute, until softened and fragrant. Add the greens and cook, stirring, until they wilt, about 2 minutes (this depends on the type of greens you are using) and then return the meat to the skillet. Stir fry for another minute to heat the beef and then add the sauce mixture, bean sprouts, and noodles and cook, tossing the noodles with the other ingredients, until the sauce is heated through and coats the noodles.

Serve immediately.

This stir-fried ho fun noodles recipe, also called as chow fun, are wide flat rice noodles stir-fried with “beef” (vegan soy meat/chunks, in this case), crunchy bean sprouts, onions, garlic, Chinese chives, and mushrooms. This is a really hearty and satisfying Chinese Cantonese restaurant-style dish you can make at home with a wok or a regular non-stick pan.

Stir-Fried Vegan ‘Beef’ Ho Fun (Chow Fun)

200 g dry wide flat rice noodles (OR)

500 g fresh wide flat rice noodles

tbsp neutral oil

onion (thinly sliced)

garlic (minced)

mushrooms

tbsp Shaoxing wine (, dry sherry,

tbsp vegetarian mushroom oyster sauce

chives

scallions

tbsp soy sauce (or tot taste)

g bean sprouts (I used mung bean sprouts)

Dried Noodles: If using dry rice noodles, place the noodles in a large heat proof bowl. Pour boiling hot water into the bowl to completely submerge the noodles. Leave the noodles to soak for 10-15 minutes or until they turn into a solid white colour and are pliable but still very chewy. Drain the noodles from the water and set aside.

Fresh Noodles: If using fresh rice noodles, make sure to carefully separate them. If purchasing packaged fresh rice noodles, you may need to blanch them in some boiling hot water. It&#039;ll be best to follow the package instructions to get the best results.

Noodles

Heat a large pan or wok over medium high heat. Once hot, add the oil.

Add in the onion and garlic. Sauté for 1-2 minutes.

Add the rehydrated soy chunks/plant-based meat/tofu and mushrooms.

Season the soy chunks and mushroom with 1 tbsp vegetarian mushroom oyster sauce or vegetarian stir-fry sauce, or to taste.

Turn up the heat before adding in the Shaoxine wine. Mix well.

Afterwards, lower to medium heat and then leave the soy meat and mushrooms untouched on the pan for around 3-4 minutes until lightly browned.

Add in the scallions and chives. Sauté for 1 minute.

Add in the flat rice noodles. Over medium high heat, season with the remaining 1 tbsp vegetarian mushroom oyster sauce or vegetarian stir-fry sauce and soy sauces (regualr and dark soy sauce). Mix well and then add in the bean sprouts.

Turn up the heat and toss the noodles with the sprouts. Cook for 1-2 more minutes until the noodles are cooked to your liking and the bean sprouts are tender but still crunchy. Taste the noodles and feel free to season with more vegetarian stir-fry sauce or soy sauce, if needed.

Turn off the heat and serve while hot. Enjoy!

Stir-Fry

Amazing recipe, came out better than most restaurant vegetarian Ho Fan we have tried!

This recipe is SO GOOD. I've made it twice already and consider it a new staple in my household.

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Top 7 chow fun recipes from across the web

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Top Tags

Beef Chow Fun (乾炒牛河)

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Beef Chow Fun (乾炒牛河)

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Beef Chow Fun

Beef Chow Fun

Stir-Fried Vegan ‘Beef’ Ho Fun (Cho...

The most viewed chow fun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine