Traditional recipes

Best Beef Chow Fun Recipes

Best Beef Chow Fun Recipes

Beef Chow Fun Shopping Tips

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Beef Chow Fun Cooking Tips

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.

Beef chow fun – How to cook quick & easy Hong Kong noodles

Beef chow fun 干炒牛河 is classic Cantonese food served at the roadside as well as at most of the Cantonese restaurants. It is also a dish that assesses a chef&rsquos skill because it is easy to make but requires specific skills to get it right.

Some gastronomes use beef chow fun as the yardstick of the standard of a restaurant. It is deemed to be of a high standard if they can consistently churn out beef chow fun with high quality.

In reality, it is a Cantonese noodle that is easy to prepare but needs some technique to be excellent. The noodles should not be oily, and ho fun is not broken into short pieces after stir-frying. The beef must be juicy and tender

Besides the beef as the main ingredient, it requires bean sprout, chives, and scallions to provide the crunchiness and freshness in contrast with the beef&rsquos savory flavor.

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Reader Interactions


I always get confused when a recipe calls for fermented black beans, and always wonder if salted black beans are similar, if not the same thing? I have never been able to find a can, bottle or package of fermented black beans in the local asian markets.

Bonnie, click on the link in the recipe above and you'll go to a buying guide for the black beans. They are salted, yes. Let me know if you have other questions.

Thanks so much for posting this. I have been searching for a good chow-fun recipe as my daughter loves it so much. Do you recommend certain brands of Shaoxing rice wine and dark/light soy sauce? I have shared your recipe on our blog.

"This is a great one-dish meal to share with someone you love or like a lot." I love this line almost as much as I love these noodles!

See this post on Asian Dumpling Tips for brands:
They are what I have in my pantry. If you have an iPhone download my Asian Market Shopper and you'll have a mobile Asian ingredient glossary at your fingertips, along with recipes and how-to videos.
Thanks for asking!

Lol, thanks. Why share food you love with people you dislike, right?

I love this dish, too, but haven't made it in ages. I find that often when you use refrigerated noodles, they stick together in one big slab and are impossible to separate without breaking into small pieces. I've tried immersing the noodles in a sinkful of very hot tap water, then gently loosen noodles with my hands to separate. Drain noodles thoroughly. I don't think this is authentic but it works for me.

This is one of my favorite noodle dishes. I usually use only oyster sauce for seasoning, but yours sounds tastier minus the black beans (I think they would add a different taste to familar-to-me dish). For refrigerated noodles, I usually put them in the microwave to gently warm them, then separate the clumps.

Linda -- great tip. Sometimes I microwave the noodles a bit or let them sit out. But they do break. Great tip on soaking them in hot water. It's kinda like steaming them.

Two votes for microwaving. You barely notice the black beans, Sandy, but they give a little savory undercurrent.

September 28, 2012 at 6:39 am

I have made this dish in the past with thinly sliced strips of lpork chops aand american egg noodles and it was wonderful. Is that a serious faux paux or am I missing something?

January 20, 2013 at 9:25 am

Very good single noodle dish. I added 1/4 small sliced onion along with the bean sprouts. Will make again but will add some heat to it chili oil or? just to spice it up a bit.
Good job Andrea, keep those noodle dishes coming.

Thanks for the awesome recipe. I followed everything except I used Chinese bok choy instead of green onions.

I forget the brand but my fermented black beans come in a vacuum sealed bag in 8oz packages. they are not the same as salted. these are the only fermented beans ive ever come across and im sorry, but i dont have a sample to recall the name

Instructions for how to make gon chow ngau ho:

1. If ho fun rice noodles refrigerated before, cover ho fun with a wet paper towel and microwave them for one or two minutes.

2. Separate the ho fun, so it’s not stack together and easy for stir fried.

3. After that, sliced beef into strips.

4. Add 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, ½ tablespoon of brown sugar, ½ tablespoon of sesame oil and &frac18 teaspoon of garlic powder. Mix it well.

5. Let marinate the beef for 5 to 10 minutes before cooking.

6. After, pour ½ tablespoon of oil into non-stick pan, turn on fire medium high. Then, add bean sprouts, sprinkle some salt and stir fried for a minute or so. After that, set them aside.

7. Next, add 5 slices of ginger and marinated beef into non-stick pan.

8. Then, stir fried them until it turns brown. And, set them aside. (Don't over cook the beef.)

9. In a small container, add 2 tablespoons of soy sauce, 2 tablespoons of dark soy sauce and ½ tablespoon of brown sugar. Mix them well.

10. Add ½ tablespoon of oil into non-stick pan, turn on fire medium high.

11. Then, add ho fun noodles, and pour the sauce mixture from step 9 stir fried the noodles for one to two minuets.

12. The following, add the cooked beef, bean sprouts, green onion to the noodles and stir fried them little bit.

Enjoy this delicious and simple Chinese beef chow ho fun recipe! Also, check out these chicken udon stir fry, homemade chow mein and soy sauce noodles recipes.

You May Also Like These Noodle Recipes:

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Saucy Beef Chow Fun: Recipe Instructions

Cut the rice noodles into 1½-inch wide pieces and set aside. They should be at room temperature.

In a wide shallow bowl, mix the beef, ¼ teaspoon baking soda, 1 teaspoon soy sauce , 1 tablespoon water, 1 teaspoon vegetable oil, and ½ teaspoon cornstarch until the beef is well coated. The beef should absorb the water and soy sauce so there’s no liquid. Set aside for 30 minutes at room temperature. For more information on preparing beef, see Bill’s post on How to Slice and Velvet Beef for stir fries.

In a bowl, combine the warmed stock or water, 1 tablespoon light soy sauce , 2 teaspoons dark soy sauce, 2 tablespoons oyster sauce , ¼ teaspoon sugar, ¼ teaspoon sesame oil , and fresh ground white pepper to taste, and set aside.

Heat 2 tablespoons of oil in your wok until it’s close to smoking. Add the beef to give it a quick sear for 30 seconds on each side. The beef should be cooked to about 80% doneness. Return the beef to the bowl, and set aside.

Turn the heat to medium, and add 1 tablespoon oil to the wok, along with the ginger . Let it caramelize for about 20 seconds. Next, stir in the garlic and immediately add the Chinese black mushrooms and the white portions of the scallions .

Turn the heat to high, and stir-fry for 15 seconds. Add 1 tablespoon Shaoxing wine and the napa cabbage.

Stir-fry for another 15 seconds, and add the sauce mixture you prepared earlier.

Once the sauce starts to simmer and boil, add the fresh ho fun rice noodles , folding them into the sauce so the noodles don’t break apart. Reduce the heat to a simmer if needed, and after 30 seconds (or when the rice noodles are heated through), add the mung bean sprouts and the beef.

Fold in the beef and mung bean sprouts until everything is coated and heated through. Add the green portions of the scallions .

Drizzle in half of the cornstarch slurry while stirring, and cook for 20 seconds. Check the thickness of the sauce. Add more slurry until the sauce is thick enough to coat a spoon.

The sauce consistency and quantity is all per your personal preference. You can adjust the recipe by increasing the amount of stock, seasonings, and/or cornstarch slurry.

The sauce should be allowed to cook for at least 20 seconds after adding the last of the cornstarch slurry to ensure the starch gets cooked. Serve your Beef Chow Ho Fun Noodles with your favorite chili oil!

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This preparation step is pretty crucial to achieving evenly cooked noodles. When you are making this dish, you will be cooking it fast over high heat and noodles that are not separated will stick together and break up into small broken pieces so it's definitely worth the effort to separate them before you start cooking.

To break up fresh ho fun, I use the microwave and nuke it for 1-2 minutes, at 30-second intervals. At the 1 minute mark, check if the noodles are soft and easy to separate by hand. Usually, the noodles on the outer edge of the plate will get soft first, move the soft noodles into the middle of the plate and nuke it for another 30-60 seconds until everything is soft. Let the noodles cool before completely before stir frying it.

An alternative to microwaving the noodles to separate them would be to steam them. Make sure the noodles have completely cooled before stir-frying.

  • 6 cups water
  • 14 ounces chow mein noodles (such as Golden Dragon®)
  • 1 pound flank steak, cut into thin strips
  • 6 tablespoons teriyaki sauce
  • ¼ cup soy sauce, divided
  • 3 tablespoons cornstarch
  • 6 cloves garlic, crushed, divided
  • 1 cup water
  • 1 (1.5 ounce) package chow mein sauce mix (such as Su Wong®)
  • 2 tablespoons teriyaki glaze
  • 1 tablespoon sriracha sauce, or more to taste
  • ¼ cup peanut oil, divided
  • 1 onion, chopped
  • 2 carrots, sliced
  • 1 cup sliced fresh mushrooms
  • 1 cup broccoli florets
  • 2 stalks celery, sliced
  • 8 ounces bean sprouts
  • 12 fresh shrimp (Optional)
  • 1 ½ cups chopped bok choy
  • ground black pepper to taste

Bring water to a boil in a large pot. Cook chow mein noodles until soft, 5 to 6 minutes. Drain and rinse with cool water.

Mix flank steak, teriyaki sauce, 2 tablespoons soy sauce, cornstarch, and 2 cloves garlic together in a small bowl.

Mix remaining 2 tablespoons soy sauce, 4 cloves garlic, 1 cup water, chow mein sauce mix, teriyaki glaze, and sriracha sauce in a separate bowl to make sauce.

Preheat a wok over medium-high heat add 2 tablespoons peanut oil. Add steak and onion cook and stir until beef is brown and onion is translucent, about 3 minutes. Transfer to a plate.

Pour remaining 2 tablespoons peanut oil into the wok. Add carrots, mushrooms, broccoli, and celery cook and stir until browned, about 3 minutes.

Return steak and onion mixture to the wok. Add noodles, sauce, bean sprouts, shrimp, bok choy cook, stirring occasionally, until noodles are heated through and shrimp are opaque, about 4 minutes. Season with pepper.

Beef Chow Fun Noodles(Pan-Fried Ho Fun)

Beef chow fun(pan-fried flat rice noodles) is one of my favorite Cantonese dishes. It is considered as a snack or sometimes a staple food and one of the most basic Cantonese he fun dishes. The ingredient–flat rice noodle is named as “河粉” HeFun in China. Sometimes you may find it spelled as Hor Fun, He Fen or Ho Fun. It is a kind of flat and wide rice noodles in southern china especially in Guangdong province. Either served in stir fry recipes or soup recipes. I fall I love it when I firstly had a small bowl of ho fun soup. And this stir fry ho fun with beef, onion, bean sprout and Chinese chives.It belongs to those 15 minutes that can totally win my heart.

Then for the beef chow fun, let’s take a look at the ingredients. As I am living in Guangdong province, I can purchase fresh ho fun easily at market. You can also used dried flat rice noodles and re-soak until soft before frying.

The most difficult part of this dish is to make a tender taste of the beef and make sure that you do not break the hefen during the process. After stir frying, there should be more extra sauce in the pan. That’s why this dish is called as 干炒牛河 in Chinese meaning dry fried rice noodles with beef. In order to keep the beef a tender taste, firstly after slicing, garnish some water or Chinese cooking wine with the beef and then grasp well, letting them absorb enough water and then add light soy sauce, salt, oyster sauce, and sesame oil and starch to marinade for around 15 minutes.

There are fresh rice noodles and dried ones. If you cannot find fresh ones, pre-soak the dried ones according to the instructions. Fresh wide rice noodle usually is available in package and sometimes they may stick with each other. Do separate them before frying.

Firstly heat up oil in wok and stir-fry the beef. Transfer it out as long as the color changes.

Then all the oil should be poured out,clean your pan or wok. We need a clean and dry pan for later frying process. Add oil and then add shredded onions and rice noodles to cook. Stir in stir fry sauce quickly.

Return beef slices and add bean sprout to fry for around 30 seconds. Then add Chinese chive section or scallion to fry for another 30 seconds.

Traditional Chinese Recipes

Marinate the meat for at least a few hours overnight is even better. Carefully separate the strands of ho fun and set them aside lightly covered with film or damp towel.

On high heat, with 2 Tablespoon of oil, add garlic, ginger, and both kinds of onion toss a couple of times, then press onion to the wok to facilitate browning. After half a minute or so, turn the onions and garlic/ginger over and press gently again. As soon as you observe browning on the onion, move the mixture to the side of the wok.


Love Love Love Love your blog and recipes.

Glad you appreciate it! I hope to be posting some more recipes in the next couple of months.

John.u r simply incredible.the way u hv narrated the steps are crystal clear and easy to grasp.pls let me know more abt you.pls mail me on my google mail [email protected]
I am an Indian.Presently staying in Mumbai,Actually frm Bangalore.

this is my favorite food. in free time i make this my self and take full dose.
thanks to discuss about this.
traditional homes

I do these things on my website called Pinterest Treats! I featured the General TSO chicken a couple of weeks ago, and gave you full credit. This is going to be featured tomorrow 6/24/2013. It looks amazing, and people love it!

Brandon are you a chef? Pls let me know.i wl surely follow your web.get in touch with me on [email protected]

What a great dish! Congratulations!

Friends i wanna open a chinese restaurant,who all wanna be a part of it pls lemme know.All good chefs pls feel free to contact.

This blog is very meaningful to me, let me know how to make delicious food, thank you for sharing!

Good topic .This Great blog referring to good topic . It is very interesting . I like it because it has give me very useful information. thank you for sharing. High Blood Pressure Diet || Non Communicable Disease || Foods in Different Languages

keren dan enak2 masakannya. mampir ya

Good food brings people together. Finger food is best suited for all occasions, it is light and people love eating it restaurant in Satyaniketan

Your blog caught my attention thanks to the quality of your
recipes.From, one of the biggest recipe search engines in
India and in the world chinese restaurants

I used to get this recipe as street food in China town in Boston. I was so thrilled to see it here as now I live in Washington state and could never find this . it really hit the spot on cold cold days where you were hungry from just shivering!

Nice pics! I have tasted this chinese recipeis also good and it really tastes wonderful. thankyou for shearing this information with us!chowringhee vijay nagar

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Who serves the best Chow Funn?

Toshi’s Delicatessen Chow Funn

My dad used to nickname our nextdoor neighbor “How come Hux”, because when he was a little boy (we were about the same age at the time), every time he came to our house and my dad was doing something, Jr. Hux would ask “How come you’re doing that?” “How come you need to put oil in the car?” “How come you have to add chlorine in the pool?” “How come the lawn mower engine needs a rope to start it?”

Fast forward to present day, Fellow blogger Catherine Toth over at often asks some interesting questions on Facebook, which I suppose we’ll have to nickname her “How come Toth”. Like her most recent one, “What was your best vacation memory as a kid?” And the one before that, “If you had an entire day off and nothing to do — no laundry, no dishes to wash, no bills to pay — what would you do?”

Hmmmm, let me see. For kid’s vacation memory, I’d say hitting the toy department at Mitsukoshi in the Tokyo Ginza. As a little boy in a toy store in Japan? Are you kidding me? Epic! As for an entire day off with nothing to do? Gosh, if you put it that way, I’ll just hang out naked in my house with the doors locked and the curtains drawn all day and do nothing! I promise, nothing!

Well, I don’t have such interesting questions to pose upon you. Mine is simply, who has the best of any given food dish, which of course is always subjective, as is critiquing beauty and art.

Anyhow, where or who do you think serves the best Chow Funn noodles?

To which you may respond, “Why? What’s the big deal about Chow Funn? It’s just noodles. That’s like asking what’s the best brand of copier paper. Who cares. Just feed a new ream in the copier or slap the noodles on the plate and the job’s done.”

Eh-eh-eh, nah-nah-nah! Not so fast! Chow Funn is as difficult or easy to get right or wrong as it is rice, potatoes or any another starch. It’s far more complex, yet should be just as simple, and really can make or break the entire dish. It’s the canvas upon which your work of art is painted upon. Really, How many times have you had a GREAT burger, only to be disappointed by soggy ‘n greasy or badly seasoned fries? Or KILLER Kalbi, only to have it served with rice more suited for bird feed? You see where we’re going here.

I’m personally a fan of Okazuya style Chow Funn, where on Oahu, I’m gonna’ tie Toshi’s and St. Louis Delicatessen as tops. It’s all about simplicity, which is where Toshi’s and St. Louis get it. They get it.

I don’t like too much going on in my chow funn. Sort of like Mac Salad. No peas, tuna, and the “kitchen sink”. And especially too much sauce, particularly hoisin and/or oyster sauce. Way too overpowering. Keep the Chow Funn (a.k.a. “Chowfun” or “Chow Fun”) simple, cooked to al dente doneness with the right “chew”, and flavor-seasoned oh so gingerly, where you’re like, “yeah, this is it! Hit da’ spot!”

Matsumoto’s Okazuya & Restaurant: Corned Beef Hash Patty, Shoyu Hot Dog, Mochi? Spring Roll, BBQ Teriyaki Chicken, Ume Musubi and Chow Funn.

Gulick Delicatessen (King Street location) Chow Fun, Nishime, Ume Musubi and Teriyaki Burger.

Just make sure you don’t confuse Chow Funn with its popular sibling, Chow Mein…

Or its Japanese offspring, Somen…

or its “Hawaiianized” aunty’s cousin’s brother-in-law’s nephew’s father’s sister’s mother’s uncle’s niece, Saimin….

Goodness gracious, what a carbo’ overload! Time to run that 26k marathon!

Since I love a plate of well stir-fried beef with ginger and spring onion, I combine both the elements from Beef Chow Fun and Stir-Fried Beef Ginger and Spring Onion.

This brings the entire dish to new heights, check it out below and watch how did I do it.

Author have a say…

Gan chao niu he, literally translated as “dry fry beef flat rice noodle”, the proper term for dry fry is stir-frying. This dish rose to frame in Hong Kong, a must have comfort food whenever you visit Hong Kong. Succulent slices of beef pair with silky smooth flat rice noodle that are fried over high heat gives this dish the charred smokey flavor! I had all the parts break down so you too can cook a Hong Kong standard “Gan Chao Niu He” at home!