Beef Chow Fun (乾炒牛河 gān chǎo niú hé) is a classic Cantonese stir-fried noodle dish. It features tender slices of beef stir-fried with wide rice noodles (河粉 hé fěn), onions, and bean sprouts, all coated in a savoury soy-based sauce and infused with wok hei – the distinct smoky aroma from high heat stir-fry in a wok.
Wok hei literally means “breath of the wok”. It refers to the smokey, charred aroma and flavour that comes from stir-frying over intense heat. It’s a defining characteristic of dishes like beef chow fun, especially in Cantonese cooking.
Wok hei isn’t just a smell. You can feel it in the food too. The dish feels hot in a way that’s different from temperature, almost like a kind of energy you can taste. A gas stove is ideal for creating wok hei, as its open flame is essential to achieving the right conditions.
Beef chow fun became especially popular in cha chaan tengs (茶餐廳) which are Hong Kong style diners. It’s often served as a quick and satisfying one-plate meal. Today, 乾炒牛河 is a beloved comfort dish not only across Cantonese-speaking communities but also internationally, often found on Chinese restaurant menus around the world under the name “Beef Chow Fun”.
Ingredients
- Fresh wide rice noodles (河粉 / ho fun) are the core of this dish. Their soft, chewy texture and ability to absorb sauce make them ideal for stir-frying. Fresh noodles provides a better texture than dried alternatives.
- Beef adds richness and protein to the dish. They are thinly sliced against the grain to ensure quick cooking and tenderness.
- Rump steak is chosen for this dish because it’s flavourful, affordable, and readily available in most supermarkets.
- It has enough tenderness to work well in stir-fries when sliced thinly and marinated properly.
- Other suitable alternatives include flank steak, which is a classic choice for stir-fries but can be harder to find in regular grocery stores.
- Scotch fillet can be used for a richer, juicier texture if budget allows.
- Bean sprouts provide a fresh crunch that balances the softness of the noodles. Their subtle flavour lightens the dish and adds contrast in texture.
- Onion adds sweetness and aroma when stir-fried.
- Scallions add freshness and colour to the dish.
Marinade for Beef:
- Soy sauce adds saltiness and depth of flavour to the beef.
- Oyster sauce enhances umami and gives the beef a slightly sweet and rounded profile.
- Sugar balances the savoury notes in the marinade.
- Cornstarch coats the beef to helps lock in moisture.
- Shaoxing wine remove raw smell from the beef.
- Baking soda helps tenderise the beef by slightly raising its pH level.
- Water improves moisture absorption.
- Oil is added last after the rest of the marinade is mixed with the beef. It seals the marinade and keeps the beef from sticking during cooking.
Seasoning Sauce:
- Soy sauce provides the main saltiness to the dish.
- Dark soy sauce deepens the colour of the dish and adds a hint of caramel-like flavour.
- Oyster sauce gives body and depth to the sauce.
- Sugar balances out the saltiness.
- Water is optional and can help loosen the noodles if they feel dry during tossing.
Steps
Preparations:
- Marinate the beef and let it rest
- Slice the beef thinly against the grain to ensure tenderness.
- Combine with soy sauce, oyster sauce, sugar, Shaoxing wine, baking soda, water, and cornstarch.
- Mix well, then add oil last and mix again to seal in the marinade.
- Let it rest for at least 15 minutes so the beef absorbs the flavours and tenderise.
- Loosen and separate the rice noodles
- If using refrigerated ho fun, microwave for around 20 seconds to soften.
- Gently separate the noodles by hand to prevent clumping during stir-fry.
- Avoid rinsing unless necessary. If so, rinse and dry them well.
- Prepare the seasoning sauce
- Mix Soy sauce, dark soy sauce, oyster sauce and sugar in a small bowl.
- Set it nearby so it’s ready to pour in during cooking without delay.
- Get all vegetables ready and near your cooking station
- Thinly slice onion, cut scallions into sections, and rinse bean sprouts.
- Keep everything within arm’s reach so you can stir-fry quickly without pausing.
Stir-fry:
- Heat the wok and cook the beef until 80% done
- Preheat the wok with medium heat, then add about oil and swirl to coat.
- Add the beef slices in a single layer and let them sear briefly before flipping.
- Pan-fry until about 80% cooked where the outside should be mostly brown.
- Remove and set aside to avoid overcooking.
- Sauté the onions until fragrant
- Add a bit more oil to the wok if needed and turn to high heat.
- Toss in onions and stir-fry until aromatic and slightly softened.
- Add the rice noodles and let them sear
- Spread the noodles across the bottom of the wok and let them sit for 15-30 seconds to develop slight char and precent sticking.
- This step is key for achieving wok hei.
- Pour in the seasoning sauce and toss the noodles
- Pour the sauce evenly over the noodles.
- Use a gentle scoop-and-lift motion to toss.
- Avoid rough stirring to prevent breaking the noodles.
- Add scallions and bean sprouts
- Toss them in and stir-fry briefly, just enough to heat through while keeping them fresh and crisp.
- Return the beef to the wok and finish the stir-fry
- Add the cooked beef back in and toss everything together.
- Stir-fry until well combined and heated through.
- Serve immediately while hot
- Turn off the heat and transfer the contents to a serving plate and serve hot for best texture and flavour.
Beef Chow Fun
Ingredients
- 200 g fresh wide rice noodles
- 100-150 g beef (rump steak) thinly sliced against the grain
- 30 g bean sprouts
- 1/4 onion thinly sliced
- 2 stalks scallions cut into 5cm pieces
Marinade for beef
- 1/2 tsp soy sauce
- 1/2 tsp oyster sauce
- 1/4 tsp sugar
- 1 tsp corn starch
- 1 tsp Shaoxing wine
- 1/8 tsp baking soda
- 1 tsp water
- 1 tsp oil last after mixed
Sauce
- 2 tsp soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp oyster sauce
- 1/2 tsp sugar
- 1 tbsp water optional if noodles feel too dry during toss
Instructions
Preparations
- Slice beef thinly against the grain, add soy sauce, oyster sauce, sugar, corn starch, Shaoxing wine, baking soda and water. Mix well, then add oil last and mix again and set aside for 15 min.100-150 g beef (rump steak), 1/2 tsp soy sauce, 1/2 tsp oyster sauce, 1/4 tsp sugar, 1 tsp corn starch, 1 tsp Shaoxing wine, 1/8 tsp baking soda, 1 tsp water, 1 tsp oil
- Loosen rice noodles: If using refrigerated ho fun, microwave for 30 sec and gently separate by hand.200 g fresh wide rice noodles
- Mix your seasoning sauce in a small bowl. Set aside.2 tsp soy sauce, 1 tsp dark soy sauce, 1/2 tsp oyster sauce, 1/2 tsp sugar
- Prepare onion, scallions, and bean sprouts. Everything should be within reach before starting the stir-fry.1/4 onion, 2 stalks scallions, 30 g bean sprouts
Stir-fry
- Heat wok in medium heat. Add 1 tbsp oil and swirl. Add beef slices in a single layer to sear. Sear both sides until 80% cooked. Remove and set aside.100-150 g beef (rump steak)
- Add a bit more oil. Toss in onions and stir-fry until fragrant and softened.1/4 onion
- Add the rice noodles. Spread them across the wok and let them slightly char for wok hei.200 g fresh wide rice noodles
- Pour in sauce and gently toss the noodles (lift and flip motion to avoid breaking them).
- Add scallions and bean sprouts. Toss quickly to combine.2 stalks scallions, 30 g bean sprouts
- Return the beef to the wok and stir everything together for 30 more seconds until heated through.100-150 g beef (rump steak)
- Turn off heat. Plate and serve immediately.
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