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Beef Chow Fun
...in your mind.
Beef Chow Fun

Beef Chow Fun

My all time favorite Chinese restaurant item - I could eat it all day, every day. Dry noodles are an ok substitute, but it's worth looking for the wide rice noodles fresh at at an Asian market

Serves 2-3



  • 1/2 pound flank or skirt steak
  • 1 tablespoon light soy
  • 1 teaspoon dark soy sauce - no dark soy, no problem just use more light soy
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon baking soda


  • 2 tablespoons light soy sauce
  • 1 tablespoon Shaoxing wine, or dry sherry (not sweet)
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce - same as above if you don't have
  • 1 teaspoon sugar
  • 2 tablespoons water

For stir frying:

  • Neutral oil
  • 1/2 yellow onion, sliced
  • 1 tablespoon garlic, minced
  • 1/2 tablespoon ginger, finely chopped
  • 10 ounces fresh chow fun noodles (wide rice noodles), separated
  • 4 green onions, cut into 2 inch pieces
  • 1 handful bean sprouts, about a cup
  • 1 teaspoon sesame oil


  1. Cut beef across the grain into thin strips, put in a bowl with the soy, pepper and baking soda - massage well to combine and set aside
  2. Combine all sauce ingredients for sauce; whisk well until sugar has dissolved - set aside
  3. Heat a wok over high until almost smoking, add 1 tablespoon of the oil and then add the beef - cook 1 to 2 minutes on each side or until just cooked - remove and set aside
  4. Add another tablespoon of oil, and then the onion and stir fry 2 minutes or until just softened
  5. Add the green onion and sprouts - cook about a minute stirring often then add the garlic and ginger - stir fry for 30 seconds to 1 minute or until super fragrant
  6. Add the noodles (separating them again as you go) stir fry about a minute the add the sauce and beef
  7. Toss everything together and stir another 2-3 minutes until the sauce has been absorbed into the noodles
  8. Drizzle in sesame oil, toss once more and serve