Chinese beef chow fun features tender beef and noodles in the most delicious stir-fry sauce.
Marinated Beef Ingredients:
- 8 ounces flank steak, thinly sliced into bite-sized pieces
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon baking soda
Stir-Fry Sauce Ingredients:
3 tablespoons low-sodium soy sauce
2 tablespoons Shaoxing wine
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/4 teaspoon white pepper
8 ounces uncooked wide rice noodles
- 3 tablespoons oil, divided
1 medium onion, thickly sliced
1 tablespoon minced fresh ginger
4 cloves garlic, minced
4 scallions, cut into 2-inch pieces
- 1 cup (about 2 ounces) mung bean sprouts
- Marinate the beef. Combine all of the marinated beef ingredients in a medium mixing bowl and toss until the beef is evenly coated. Let the mixture for at least 10 minutes.
- Prepare the stir-fry sauce. Meanwhile, whisk together the stir-fry sauce ingredients in a small mixing bowl until combined.
- Prepare the noodles. Cook the rice noodles according to package instructions, then drain until ready to use.
- Stir-fry the beef. Heat 2 tablespoons oil in a large sauté pan or wok over medium-high heat. Add the marinated beef in a single layer (you may need to do this in two batches, depending on the size of the pan) and cook undisturbed for 1-2 minutes per side until the beef seared and tender. Transfer the beef to a clean plate and set aside.
- Stir-fry the veggies. Add the remaining 1 tablespoon oil to the pan. Add the onion and sauté, stirring occasionally, for 3 minutes. Add the garlic and ginger and sauté, stirring frequently, for 1 minute.
- Combine. Add the green onions, bean sprouts, cooked noodles and cooked beef. Toss until the ingredients are evenly combined. Remove pan from heat. Taste and season with additional soy sauce, if needed.
- Serve. Serve warm and enjoy!
Recipe update: This recipe is slightly adapted from The Woks of Life and Pups with Chopsticks, and was updated in 2023.
This looks amazing!! Its making me so hungry so early! Pinning
Tasty! I am intrigued by the slightly sweet taste. Adding it to my list of simple weeknight dinners!
Looks amazing! However, ‘chow fun’ stands for fried rice not fried noodles. The word for fried noodles is actually ‘chow mai fun’. I’m from Kuala Lumpur, Malaysia – so my cantonese is not perfect but this, I know. (A lot of sites get this wrong, especially those not from the asian region)
I cannot tell I lie…I have never even had Beef Chow Fun!
But, I will always eat something that has “fun” in the name. And anything Asian takeout fakeout really.
Can’t wait to try this delicious yummness! Pinned!
It seems as if there’s only a handful of Chinese dishes that I like. I’ll definitely have to keep this one in mind next time I gazing at the takeout menu.
OR I could be a good girl and try it at home. Time will tell. :-)
Rice noodles are so, so good. I made homemade Pad Thai with them the other week and I am hooked. I want to use them in everything… from spaghetti to now Beef Chow Fun. This recipe looks great!
It looks pretty much as perfect as can be! You’re my go to girl for fabulous pasta recipes. Meanwhile, let me know when the next house goes on the market in your neighborhood; I’m ready to drop everything and go :)
I love this meal so so much! Chinese or Mexican are always my go-to when I don’t feel like cooking!
This is going on my five day meal plan! It looks amazing! Thanks for this.
This sounds wonderful. Using the rice noodles reminds me of one of my favorite Thai dishes. I will definitely have to try this one.
This looks SOOO tasty! Ahh. Thanks for sharing! PINNED :)
I love anything with noodles, particularly Chinese food. This looks so amazing! Can’t wait to try it.
Honestly, I am usually not drawn to recipes for Asian food (not sure why, I enjoy eating it at restaurants!), but this caught my attention. Looks delish!
Newly diagnosed as a member of the Gluten Free Bandwagon, I am thrilled to see this recipe! I cannot wait to make it! Thanks, as always, for the brilliantly delicious recipes!
Noodles are my love language! Making them tonight!
This looks delicious. I love Asian influenced food. I been hankering for beef. The marinade is
That looks amazing! I’ve never heard of that dish, but I definitely would like to try it, it looks so good! And so simple too!
I’m so excited to try this recipe. So delicious! So inspirational!
The more onions the better! Oh, The Good Wife – how I LOVE you. Looks to me like you’ve got a perfect lunch break goin’ on over there!
This looks really great! I saved it to make another day, can’t wait!!
Oh yum! This looks so good! I love take out food at home. So much better for you and it tastes better too! Gonna try this one for sure. My hunny will love it too!
I think maybe I screwed this up, because it came out just too salty. I couldn’t find any “dark” soy sauce at the store (I’ve never heard of it, actually), so I just used four T of regular soy sauce. The flavor of the steak was really good, but the whole thing together was too salty for me. Maybe I should have left out the salt from the marinade or used low sodium soy sauce, I dunno. My husband, FWIW, didn’t agree on the saltiness and polished off his plate and the leftovers.
This looks simply amazing. I’m so happy that I have those rice noodles on hand. Making this next week. Yum!
My husband and I made this two days ago and it turned out GREAT! So delicious and really tasty. Thanks for sharing this!
Made this last night. LOVE LOVE LOVED IT! Also loved by my husband and the neighbor we shared it with. Thanks for the recipe!
Beef Chow Fun is one of my favorite take-out dishes! Your version is so easy though and I actually have all these ingredients on hand – how fabulous. Great recipe!
First of all, this looks DELICIOUS!
And second: can you pretty please tell me the name of the Chinese restaurant you raved about?! I just moved to KC and have been on the prowl for good takeout!
Can a beef chuck Roast be used? How will the ginger affect the texture of the meat?
This looks devine, and I defnitely would love to try the recipe, but I do not know what Sriracha is? What is an alternative? Thanx for sharing.
Hi there, thank you! Sriracha is an Asian hot sauce, so if you aren’t able to find any, just use any kind of hot sauce you like! I also like Sambal Olek. I hope that helps!
Can you please tell me the name brand of the noodles that you used in the picture. I can not find anything that looks like those at all.
I can’t quite remember, but here are some similar ones on Amazon — https://www.amazon.com/Taste-Thai-Noodles-16-Ounce-Boxes/dp/B004I5IC5I.
To Michelle L.: Chow Fun is actually fried noodles. Chow FAN is fried rice. “Chow mai fun” is fried RICE noodles.
Good recipe but you should not add the baking soda to the full marinade. You should make the marinade less the baking soda, measure out half, then add the soda to the beef and half of the marinade. The marinade’s purpose is to act as a unique tenderizer for the meat and does little good for the flavor (which is why most U.S. modified recipes leave it out).
P.S. I’m a professional food scientist and home chef.
Ned, thank you for sharing this tip with us, this is good to know going forward!
In my previous comment, I meant to say: “The baking soda’s purpose is to act as a unique tenderizer”
This is really good!! Couldn’t find rice noodles so I used lo mein noodles. Would definitely make it again.
Thanks Francesca, we’re happy you liked it! And lo men noodles are a good substitute! :)
This was DELICIOUS! (I used 1/4 tsp of the sriracha because I have one very picky eater who does not like anything spicy) But even she loved it! This will definitely be added to our household recipe book. Thank you so much for sharing your wonderful recipes! :-)
Thanks Leah, we’re happy you and your kid liked this! And thanks for your sweet words about the blog! :)
Made this recipe exactly as is, just doubled it. And I’m SO GLAD I DID!! Loved it! So easy too.
We’re so happy you liked it Jillian! :)
I’m going to try this tonight but I’m going to try to turn the recipe into a one pot. Will let you know how it turns out!
Yes, please do – we hope you enjoy! :)
This was amazing! Thank you for the great (and really easy) recipe! Made it in the wok and it came out perfectly. Thanks!
Thanks Mitch, we’re happy you enjoyed it! :)
Pardon my ignorance but is there any reason for reicpes always calling for ‘mung’ bean sprouts? My grocer has never heard of them. She only gets ‘bean sprouts’ in – the same kind you see on the Hibachi buffets at the Chinese restaurants. Are those MUNG bean sprouts? If so what other types are there? Because you have my curiosity piqued. And if there aren’t, then why bother always referring to them as mung when just bean sprouts would do? Thus my confusion.
Hi Rick! Here’s what we found:
Wow! Delicious! Thank you so much for sharing and teaching!