Sharing is caring!
This beef chow fun is a quick and easy Chinese stir fry that you need to try soon.
Beef Chow Fun, also known as Beef Ho Fun or Beef Hor Fun, is a popular Cantonese dish in Chinese cuisine. It consists of stir-fried flat rice noodles (ho fun or chow fun noodles) with slices of beef, bean sprouts, green onions and other flavorful ingredients.
The dish is known for its wide, flat rice noodles, which have a soft and wide texture. Cantonese cuisine is known for its emphasis on freshness, simplicity and balanced flavors.
When you first delve into your homemade beef food, you will find that it is a good example of all of these characteristics. If you’re having trouble getting nice chow noodles, don’t worry! This beef feeding pleasure is deliciously prepared with all wide rice noodles.
What is the history of beef chow fun?
Exactly how long Beef Chow Fun has been a popular dish in China is unknown, but because it is such a big part of cultural and family gatherings, you can bet it has been around for hundreds of years. Beef Chow Fun is a popular Cantonese dish with origins in southern China, especially Guangdong province.
The dish has a rich history that reflects the culinary traditions of the region. You will now find many different versions around the world, but they are all quite similar.
Do you need to tenderize the meat before cooking it?
At Chinese takeaways, the meat is usually tenderized before cooking. This is an easy job, so it’s worth taking your time. You can read my detailed instructions on how to do that velvet beef and how to cut it here.
Once you have velveted the meat, you can start this recipe by placing it in the marinade.
Making your beef velvety smooth is especially important if you are using tougher cuts of meat, such as steak, skirt or flank steak. That’s for perfection. You could make this beef chow fun without it the velvet of the beef.
What vegetables do you add to the pleasure of beef chow?
Traditionally you just add spring onions and bean sprouts. More modern interpretations of the dish include other vegetables in the mix. You could do this too. Popular vegetables you can add are mushrooms, baby corn, peppers or whatever you like.
How long can you keep this beef chow in the refrigerator?
You can easily keep it covered in the refrigerator for about 3 to 4 days. Then to reheat it, pour it all into a hot wok and fry until hot. You want to stir continuously when heating up these types of dishes.
If you have any beef chow fun left, you can warm it up in the microwave for a few minutes.
Can you freeze this dish?
Yes, and it will freeze well for up to 6 months. If you decide to freeze it, make sure you freeze it in portion sizes that work for you.
Pro tips:
- When using tougher cuts of meat, such as skirt steak, take the time to make it velvety first. You can use more expensive cuts of meat, such as ribeye, which does not require tenderizing.
- Fry the meat and noodles separately over very high heat. You want your wok to be piping hot before you put it in, which will give the meat a nice smoky flavor.
- Don’t be afraid to experiment. This is a traditional version of beef soup. Feel free to try the recipe with other meat, shrimp and extra vegetables.
Step by step photos.
Make sure you prepare all the ingredients for the recipe before you start cooking. This makes cooking much easier.
Add the sliced beef to the marinade and stir well to coat it well. Let marinate for 30 minutes or up to 24 hours. The longer the better.
Place a wok over high heat with about 2 tablespoons of oil. Then fry until nicely charred on the outside but still slightly red in the center.
Add the chopped onions, garlic, ginger and the white part of the spring onions. Stir well and fry for about 3 minutes. Then transfer everything to a plate and set it aside.
Add the sesame oil and cooked noodles to the wok and fry to heat through. If it all starts to smoke, that’s good and adds flavor.
Return the meat and vegetables to the wok and stir into the noodles. Add the sauce ingredients and continue cooking until nice and hot. Stir in the remaining spring onions (scallions) and bean sprouts.
Stir everything well and continue cooking and stirring for about 3 minutes. If you have some of the marinade left, you can add it as well.
Divide among 4 plates and serve with more soy sauce and Chinese crispy chili oil, if desired.
Beef is great served straight!
Dig in! You’re going to love this one.
If you’re into this beef-feeding fun, you might also want to try some of these Chinese takeout favorites:
I’m currently updating my blog with the most popular ones Chinese takeaway recipes So come back regularly for new recipes. There are many on the way!
-
-
- Bang Bang Chicken
- Peking Duck
- General Tso’s chicken
- Crispy chicken and broccoli
- Salt and pepper chicken
- Sesame chicken
- Sweet and sour chicken
- Kung Pao Chicken
- Dan Dan noodles
- Orange chicken
- Hainan chicken
- Spicy Chicken Chow Mein
- Mongolian beef
- Chinese Crispy Beef
- Egg drop soup
- Spicy Won Ton Soup
- Fried Rice With Egg
- Pot stickers
- Bam Bam Chicken
- Shrimp Rangoon
- Black bean noodles
- Chinese Chicken Curry
- Fried green beans
- Beef in Oyster Sauce
-
Have you tried this beef chow fun recipe?
If so, please give it a star rating in the recipe card below and leave a comment. I enjoy receiving your feedback and I’m sure other readers of my blog do too. Thank you.
If you don’t already, follow me Instagram And Facebook for all my latest recipes.
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Ingredients
-
225 g beef, such as rump or skirt, thinly sliced against the grain
-
FOR THE MARINADE
-
2 teaspoons light soy sauce
-
1 tablespoon Shaoxing rice wine or dry sherry
-
2 tsp corn flour (corn starch)
-
2 tablespoons of water
-
1 teaspoon of sugar
-
1 teaspoon rapeseed or peanut oil
-
FOR THE STIR-FRY
-
2 tablespoons canola oil or peanut oil (or a little more if needed)
-
2.5 cm ginger, cut into 5 thin rounds
-
2 tablespoons chopped garlic
-
1/2 onion, thinly sliced
-
4 spring onions, cut in half lengthwise and then cut in half. Keep white and green parts separate
-
450 g thick flat rice noodles (ho fun noodles)
-
1 tbsp dark soy sauce
-
2 tablespoons light soy sauce
-
90 g bean sprouts
Instructions
- Whisk together the sauce ingredients and set aside.
- Then stir together all the marinade ingredients in a large mixing bowl. Add your sliced beef and stir everything well so that the beef is completely covered in the marinade. Let marinate for 30 minutes or up to 24 hours. The longer the better, but if you’re in a hurry, you can start cooking right away.
- When ready to cook, transfer the marinated beef to a plate and pat dry. Reserve any remaining marinade left in the bowl to which the sauce can be added. To make the beef food fun, heat 2 tablespoons of oil in a large wok over high heat. When hot, add the marinated beef and cook for a few minutes until the outside starts to char but the inside is still quite pink.
- Then add the garlic, ginger, sliced onions and the green part of the spring onions (scallions) and stir everything together for about 3 minutes. Return to plate and set aside.
- Add the sesame oil to your wok and add the cold, cooked noodles. Heat them, stirring constantly, until they are piping hot and beginning to crumble in places.
- Return the meat mixture to the wok along with the prepared sauce and any remaining marinade. Stir the ingredients together in the wok until everything is hot.
- Divide among 2 to 4 plates and serve.
recommended products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutritional info:
Yield:
4
Serving size:
1
Quantity per serving:
Calories: 396Total fat: 26gSaturated fat: 5gTrans fat: 0gUnsaturated fat: 20gCholesterol: 22mgSodium: 2396 mgCarbohydrates: 27gFiber: 2gSugar: 7gEgg white: 12g
