A super easy Cantonese dish, this Beef Chow Fun is a tasty Chinese takeout meal that you can make at home!

You know I’m a sucker for recreating some of my favorite takeout food, especially when it is from our favorite Chinese restaurant.
This recipe is a favorite Chinese specialty that is Cantonese which also is known as Beef Ho Fun depending on where you are getting it from.
When we first tried this, we absolutely fell in love. Beef, noodles, sauce, vegetables – you really can’t go wrong.
The flavors work so well together and perfect for a tasty main dish, you will be wanting to come back for more each time.
This is one of our most requested takeout dishes, but since we make it at home, we can save some major bucks!
I love having an arsenal of takeout food that I can make at home, you absolutely never know what you’re going to be craving.
One thing I know is that this Beef Chow Fun is one that you need to add to your menu, super easy and tasty.
Some of our other favorite Chinese takeout recipes we have on our site include: Wonton Soup, Sweet and Sour Chicken and Potstickers.
WHY THIS RECIPE WORKS:
- Easy ingredients help this come together in no time.
- The flavors work so well with one another.
- You can easily double this recipe to serve more people.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST:
Flank steak
Cornstarch
Soy sauce
Garlic powder
Onion powder
Dark soy sauce
Granulated sugar
Oyster sauce
Wide rice noodles (hor fun noodles)
Vegetable oil
White onion
Green onions
Mung bean sprouts
HOW TO MAKE BEEF CHOW FUN, STEP BY STEP:
- In a large bowl add the steak, cornstarch, soy sauce, garlic powder, and onion powder, and toss to combine.
- Let the mixture marinate for 30 minutes. While the steak marinates, prepare the remaining ingredients (the dish is face paced so making sure the ingredients are prepared is essential).
- In a small bowl, whisk together the soy sauce, dark soy sauce, sugar, and oyster sauce, set aside.
- Cook the noodles per the package directions. Then let the noodles drain completely.
- In a large skillet over high heat, add 1 tablespoon of the oil to the pan. Once hot, add ยฝ of the meat and get a very good sear on it on both sides. Cook, just until done but make sure you get that nice char. About 2-3 minutes. Place the meat on a plate and repeat with the remaining meat using another 1 Tablespoon of oil and place the cooked meat again onto the plate.
- Add the last Tablespoon of oil to the pan then add the white onion and stir fry until slightly softened, about 1 minute making sure to stir constantly.
- Add the noodles to the pan and pour the sauce in, toss the noodles in the sauce until coated.
- Add the meat, green onions, and bean sprouts to the pan and toss until combined. Let cook for about 3-5 minutes until everything is coated in the sauce, is hot, and the green onions have slightly wilted.
- Serve immediately.
CAN I USE ANOTHER TYPE OF STEAK IN THIS?
While flank is our cut of choice for this recipe, other cuts will work.
You can use skirt, ribeye or sirloin for this recipe as well. But I highly recommend using flank if you can.
WHAT IF I CAN’T FIND DARK SOY SAUCE?
If you have an ethnic section in your grocery store this is where you would likely find the dark soy sauce.
If you cannot find it, you can just replace with more of the regular soy sauce to suppliment.
DO I HAVE TO LET THIS MARINATE?
Yes, do not skip this step this is how the flavors will soak into that meat and will also help it be nice and tender.
The marination process is not that long, so do not try and push it and make sure that it marinates.
WHAT CAN I SERVE WITH BEEF CHOW FUN?
If you are like me, you cannot just have one dish alone – you want a bunch that you can munch on. Some of my favorites that you can serve with this include:
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will keep for up to 3-4 days.
To reheat, place in the microwave until heated through.
I do not recommend freezing this dish.
TIPS AND TRICKS:
- Flank steak is best to use but others can be used as well, see some suggestions above.
- Make sure you are cutting your steak across the grain.
- You can freeze your steak before hand for easier slicing.
- If you do not like the mung bean sprouts, you can omit them.
- If you cannot find dark soy sauce, you can use regular soy sauce.
- Make sure you are using wide rice noodles.
- This is a face paced dish so make sure all your ingredients are ready to go.
- Easily double this to serve to more people.
Want a tasty and easy takeout dish that you can make at home? Then you have to throw together this Beef Chow Fun!
If you like this recipe you might also like:
If you’ve tried thisย BEEF CHOW FUNย or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Beef Chow Fun
Ingredients
For the steak:
- 1 pound flank steak cut very thin across the grain
- 1 Tablespoon cornstarch
- 1 Tablespoon soy sauce
- ยฝ teaspoon garlic powder
- ยฝ teaspoon onion powder
For the sauce:
- 3 Tablespoons soy sauce
- 1 Tablespoon dark soy sauce
- ยฝ Tablespoon granulated sugar
- 1 teaspoons oyster sauce
For the assembly:
- 16 ounces wide rice noodles hor fun noodles
- 3 Tablespoons vegetable oil
- ยฝ small white onion thinly sliced
- 6 green onions green part only, cut into 2-inch sections
- 1 cup mung bean sprouts
Instructions
- In a large bowl add the steak, cornstarch, soy sauce, garlic powder, and onion powder, and toss to combine.
- Let the mixture marinate for 30 minutes. While the steak marinates, prepare the remaining ingredients (the dish is face paced so making sure the ingredients are prepared is essential).
- In a small bowl, whisk together the soy sauce, dark soy sauce, sugar, and oyster sauce, set aside.
- Cook the noodles per the package directions. Then let the noodles drain completely.
- In a large skillet over high heat, add 1 tablespoon of the oil to the pan. Once hot, add ยฝ of the meat and get a very good sear on it on both sides. Cook, just until done but make sure you get that nice char. About 2-3 minutes. Place the meat on a plate and repeat with the remaining meat using another 1 Tablespoon of oil and place the cooked meat again onto the plate.
- Add the last Tablespoon of oil to the pan then add the white onion and stir fry until slightly softened, about 1 minute making sure to stir constantly.
- Add the noodles to the pan and pour the sauce in, toss the noodles in the sauce until coated.
- Add the meat, green onions, and bean sprouts to the pan and toss until combined. Let cook for about 3-5 minutes until everything is coated in the sauce, is hot, and the green onions have slightly wilted.
- Serve immediately.
Notes
- Flank steak is best to use but others can be used as well, see some suggestions above.
- Make sure you are cutting your steak across the grain.
- You can freeze your steak before hand for easier slicing.
- If you do not like the mung bean sprouts, you can omit them.
- If you cannot find dark soy sauce, you can use regular soy sauce.
- Make sure you are using wide rice noodles.
- This is a face paced dish so make sure all your ingredients are ready to go.
- Easily double this to serve to more people.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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