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A white plate containing, flat rice noodles with beef, spring onions and bean sprouts.

Beef Ho Fun ( Beef Chow Fun )

Chinese takeaway favourite Beef Ho Fun recipe made with tender beef slices, wide rice noodles, vegetables, and delicious sauce.
5 from 25 votes
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Course: Main Course
Cuisine: asian, Chinese Cuisine
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2 -3
Calories: 627kcal
Author: Khin

Equipment

  • Large wok/pan Non-stick or traditional carbon steel wok

Ingredients

  • 250 gram Beef Steak About 8.8oz ( Rump, sirloin, flank, rib-eye, etc )
  • 120 gram Dried rice noodles Dry flat rice noodles ( wide/10mm ) See details in note
  • 2-3 tbsp Vegetable oil
  • 100 gram Bean sprouts
  • 3-4 Spring onions Green onions/ Chinese chives, cut 2-inch pieces
  • 1 tbsp Ginger Finely chopped/minced
  • 3-4 cloves Garlic Finely chopped/minced
  • ½ Onion Cut thin slices

Beef Marinate

  • 1 tsp Light soy sauce
  • 1 tsp Shaoxing cooking wine Chinese cooking rice wine or rice vinegar
  • 1 tsp Sesame oil
  • 1 tsp Corn starch or potato starch
  • ½ tsp Baking soda

Stir Fry Sauce

  • 3 tbsp Oyster sauce
  • 2 tbsp Light soy sauce
  • 3 tsp Dark soy sauce
  • 1 tbsp Shaoxing wine Chinese cooking rice wine or rice vinegar
  • 2 tsp Sesame oil
  • 1 tbsp Sugar
  • ½ tsp White pepper

Instructions

  • 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.
  • Soak the dried rice noodles in the hot water for 10-15 minutes then drain the water out. Or you can prepare according to the packet instructions.
  • In a small bowl, add all the stir fry sauce ingredients. Mix it well and set it aside.
  • Heat the wok over medium-high heat, and add 2 tbsp vegetable oil. Stir fry the marinated beef slices by flatten them at the bottom of the pan and let it sear for 1-2 minutes.
  • Then flip the beef slices and continue to stir fry for another 1-2 minutes. Remove the cooked beef from the pan and set them aside and keep it warm.
  • In the remaining wok drizzle 1 tbsp of oil and heat the wok over medium-high heat. Add onion slices and stir fry for a few seconds. Follow with the finely chopped garlic and ginger and stir it well until fragrant.
  • Bring the heat to high and placed the rice noodles in the wok. Pour the sauce mixture in and toss it well.
  • Place the beef back in the wok and follow by the spring onions and bean sprouts. Combine everything well and continue to stir fry for another 1-2 minutes or until the noodles are cooked through.

Notes

  • Shaoxing Chinese cooking wine - substitutes are dry sherry wine, or mirin Japanese cooking wine. If you do not consume wine in your cooking, you can use rice vinegar instead.
  • Fresh Rice Noodles - Fresh rice noodles, you can loosen it by blanching in the hot 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.
  • Dried Rice Noodles - you can boil the noodle according to packet instructions. Drain the noodles, rinse in cold water, and strain the water out. If the rice noodles are too sticky, drizzle some vegetable oil and toss the noodles well. 
  • Spring onions ( green onions ) - You can either use Chinese chives or spring onions.
  • How to make it hot? If you like spicy, you can add a teaspoon of chili oil to the sauce mixture. 
  • Can you reheat it or freeze it? You can reheat it over the stovetop or in the microwave with a splash of water. As rice noodles can be dried after a few hours. Do not recommend freezing but you can store it in the fridge for a couple of days in an air-tight container. 
Nutritional facts are calculated per serving, approximately and they can be varied by the number of different factors. 
 
 

Nutrition

Calories: 627kcal | Carbohydrates: 68g | Protein: 32g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 76mg | Sodium: 2365mg | Potassium: 571mg | Fiber: 3g | Sugar: 9g | Vitamin A: 209IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 4mg
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