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beef chow fun

Beef Chow Fun

Beef Chow Fun recipe is a stir fry succulent beef and flat rice noodles with homemade sauce. This noodles dish is so simple that you can create at home without any special ingredients.
5 from 2 votes
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Course: Main Course
Cuisine: asian, Chinese Cuisine
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Author: Khin



  • 250 g Beef Steak (Rump/Sirloin or any tender steak) 
  • 250 g Flat rice noodle/ chow fun/ hor fun noodles wide/10mm (fresh or boiled)
  • 2 tbsp Vegetable oil
  • 100 g Bean sprouts
  • 5-6 Spring onions/chinese chives
  • 2 slices Ginger
  • 3 cloves Garlic

Beef Marinate

  • 1 tsp Light soy sauce
  • ¼ tsp Baking soda
  • 1 tsp Shaoxing cooking wine/rice vinegar
  • 1 tsp Potato/Corn flour (starch)
  • ¼ tsp White pepper
  • ½ tsp Sugar


  • 3 tbsp Oyster sauce
  • 2 tbsp Light soy sauce
  • 2 tsp Dark soy sauce
  • 1 tbsp Rice Vinegar
  • 2 tsp Sesame oil
  • 1 tsp Sugar
  • 3 tbsp Water


  • Cut the beef steak into thin slices. Mix well with the ingredients in the beef marinate list. Set aside and marinate for 10-15 mins.
  • Cut the spring onions into 1" pieces. Finely chop the garlic and ginger.
  • In a small bowl mix all the ingredients in the sauce list. Set aside.
  • Prepare the rice noodle by separating the strands.
  • Heat the pan into medium heat and add the chopped garlic  and stir for a few seconds then add the chopped ginger and stir for a few seconds.
  • Add the marinated beef, flatten and spread the beef in the pan. Let it cook the beef for 2 mins till the beef gets a nice colour and turn side and stir well.
  • Add the noodles and follow with the sauce mix. Stir fry with high heat for 1-2 min until all the ingredients and sauce combine.
  • Add the bean sprouts and continue stir fry for 1 min.
  • Add the cut spring onions, mix well.
  • Turn off heat and transfer to a serving plate.
  • Delicious beef chow fun is ready! Enjoy!


  • Shaoxing Chinese cooking wine substitutes are dry sherry, rice wine or mirin Japanese cooking wine. If you do not consume wine in your cooking, you can use rice vinegar instead.
  • For fresh rice noodles, you can loosen it by blanching in the hot boiling water for 1-2 mins, drain and rinse with cold water. Then strain the water out and mix with a teaspoon of sesame/vegetable oil.
  • If you use dry rice noodles, you can boil the noodle according to packet instructions. Drain the noodles, rinse in cold water, strain the water out. Mix with a teaspoon of sesame/vegetable oil. ( You can use about 110 g of dry flat noodles for this recipe. )
  •  You can use Chinese chives instead of spring onions.
  •  If you like spicy, you can add half teaspoon of chilli oil in the sauce mixture. 
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