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Beef Chow Fun (Beef & Noodles Stir Fry)

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Beef Chow Fun (Beef & Noodles Stir-Fry) Recipes |

It’s no secret that I happen to believe I live in the best neighborhood on earth. But a little known fact on the blog is that I also believe I live next to a Chinese restaurant with the best takeout on earth. Let’s just say…they know me there by name.

Yes. Lest anyone thik that I live in this magical food blogging land of 100% homemade meals, allow me to set the story straight. I love to cook. But I also really love it when other people — or restaurants — cook for me. All the better if that food includes some form of chips and salsa, masala, or noodles. And when I’m craving the latter, you’d better believe I have my neighborhood Chinese restaurant on speed dial.

My order history there would show that I tend to stay loyal to a handful of favorite dishes. Fried rice is a must. Anything moo shoo is always a winner. And egg drop soup is a given with any order. But this winter while I’m shying away from gluten and sugar, I have been rekindling my love for an old favorite I used to love — Beef Chow Fun. Also known as Gon Chow Ngau Ho. For anyone unfamiliar with the name, don’t be intimidated. It’s basically the Cantonese version of good ol’ beef and noodles. It’s full of great flavor. And oh man, it always hits the spot.

So while I will forever be a fan of ordering it as takeout, this winter I decided it was time to learn how to make my beloved beef chow fun homemade. You know, for “fun”. To see if I could do it. As it turns out, I could and I was shocked at how easy this dish actually was to make. You’ve totally got to try it.

Beef Chow Fun (Beef & Noodles Stir-Fry) Recipes |

Well first off, for anyone who has ever wondered about the behind-the-scenes look at a food blog, here’s a little peek at the behind the scenes of my lunch break.

Beef chow fun + egg drop soup + La Croix + The Good Wife on Hulu.

My kind of lunch.

Beef Chow Fun (Beef & Noodles Stir-Fry) Recipes |

And here’s my homemade version. Pretty dang close, I must say. And SO GOOD.

Beef Chow Fun (Beef & Noodles Stir-Fry) Recipes |

To make the dish, begin by tracking down some rice noodles. Traditionally this dish is made with varying widths of “wide” rice noodles, but any will do. Cook them up according to package instructions, and then set them aside. (I boiled mine for a few minutes and then submerged them in ice water to stop the cooking process.)

Beef Chow Fun (Beef & Noodles Stir-Fry) Recipes |

Then in a separate pan, brown up your marinated beef. Remove and set it aside.

Beef Chow Fun (Beef & Noodles Stir-Fry) Recipes |

Then cook up those onions in the same pan. My Chinese restaurant uses both white and green onions, which I happen to love. But you can choose one or the other if you’d like.

Beef Chow Fun (Beef & Noodles Stir-Fry) Recipes |

Then add everything together along with the sauce in a skillet or wok, and stir fry it a bit more to meld all of those tasty ingredients.

Beef Chow Fun (Beef & Noodles Stir-Fry) Recipes |

Then when you’re ready, serve it up warm!

It’s savory, slightly sweet, very filling, simple, and oh-so-comforting.

So you should probably make some right away. :)  Enjoy!Beef Chow Fun (Beef & Noodles Stir-Fry) Recipes |

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Beef Chow Fun (Beef & Noodle Stir Fry)

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 -6 servings 1x


Traditional beef chow fun (a beef and noodle stir-fry) is surprisingly quick and easy to make at home, and so flavorful and delicious!



Chow Fun Ingredients

  • 7 ounces uncooked wide rice noodles
  • 2 tablespoons vegetable oil (or any high heat oil)
  • 8 ounces flank steak, cut into bite-sized pieces
  • 1 white onion, peeled and sliced
  • 4 ounces mung bean sprouts
  • 4 green onions (scallions), sliced into 2-inch pieces
  • 1 teaspoon sesame oil
  • salt and white pepper, to taste


  • 3 garlic cloves, finely minced
  • 2 tablespoons dark soy sauce
  • 2 tablespoons (regular) soy sauce*
  • 1 tablespoon rice vinegar
  • 2 teaspoons grated peeled fresh ginger ( or ½ teaspoon dry ginger)
  • 1 teaspoon Sriracha (or more/less to taste)
  • 1 teaspoon cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Cook noodles according to package directions. Transfer to an ice bath and stir until chilled.  Set aside.
  2. Whisk together all the marinade ingredients in a small bowl. Pour half the marinade mixture on the beef and toss to combine. Cover and refrigerate for at least 10 minutes, or up to 8 hours.  Refrigerate the second half of the marinade as well.
  3. When you’re ready to cook the dish, heat oil in a large skillet or wok over high heat. Remove the beef from its marinade with a slotted spoon, and add it to the pan.  Sear until browned, turning once or twice so that all sides cook evenly, about 1-2 minutes.  Transfer the beef to a separate plate with a slotted spoon and set aside.  In the hot pan, add the white onions and stir fry for 1 minute, stirring occasionally. Add the bean sprouts and stir-fry an additional 1 minute.
  4. Add the second half of the marinade, the noodles and the beef to the pan.  Stir fry for 1 minute, tossing occasionally to combine. Add the green onions and sesame oil and stir fry for 1 more minute, tossing occasionally to combine.  Season with additional salt and white pepper (and Sriracha) if needed.
  5. Remove from heat and serve warm.


*If you are gluten-free, be sure to use GF soy sauce.

Beef Chow Fun (Beef & Noodles Stir-Fry) Recipes |

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49 comments on “Beef Chow Fun (Beef & Noodles Stir Fry)”

  1. This looks amazing!!  Its making me so hungry so early!  Pinning

  2. Tasty! I am intrigued by the slightly sweet taste. Adding it to my list of simple weeknight dinners!

  3. 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)

  4. 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!

  5. 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. :-)

    Looks fabulous!

  6. 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! 

  7. 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 :)

  8. I love this meal so so much! Chinese or Mexican are always my go-to when I don’t feel like cooking! 

  9. This is going on my five day meal plan! It looks amazing! Thanks for this.

  10. This sounds wonderful.  Using the rice noodles reminds me of one of my favorite Thai dishes.  I will definitely have to try this one.

  11. This looks SOOO tasty! Ahh. Thanks for sharing! PINNED :)

  12. I love anything with noodles, particularly Chinese food. This looks so amazing! Can’t wait to try it.

  13. 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!

  14. 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!

  15. Noodles are my love language! Making them tonight!

  16. This looks delicious. I love Asian influenced food. I been hankering for beef. The marinade is

  17. 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!

  18. I’m so excited to try this recipe. So delicious!  So inspirational!

  19. 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!

  20. This looks really great! I saved it to make another day, can’t wait!!

  21. 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! 

  22. 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.

  23. This looks simply amazing. I’m so happy that I have those rice noodles on hand. Making this next week. Yum!

  24. My husband and I made this two days ago and it turned out GREAT! So delicious and really tasty. Thanks for sharing this!

  25. Made this last night. LOVE LOVE LOVED IT! Also loved by my husband and the neighbor we shared it with. Thanks for the recipe!

  26. 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! 

  27. 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!

  28. Can a beef chuck Roast be used? How will the ginger affect the texture of the meat?  

  29. 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!

  30. 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 —

  31. To Michelle L.: Chow Fun is actually fried noodles. Chow FAN is fried rice. “Chow mai fun” is fried RICE noodles. 

  32. 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!

  33. In my previous comment, I meant to say: “The baking soda’s purpose is to act as a unique tenderizer”

  34. 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! :)

  35. 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! :)

  36. Made this recipe exactly as is, just doubled it.  And I’m SO GLAD I DID!!  Loved it!  So easy too.  

  37. 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!

  38. This was amazing! Thank you for the great (and really easy) recipe! Made it in the wok and it came out perfectly. Thanks!

  39. 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.

  40. Wow! Delicious! Thank you so much for sharing and teaching!