Name: Beef Chow Fun
Prep time: 15 min
Cook time: 15 min
Yield: 4, 4 servings
Cuisine: Chinese
Ingredients: 1 teaspoon sesame oil; 3 tablespoons soy sauce; 2 cloves garlic (minced); 1 tablespoon brown sugar; 1 tablespoon water; 1 tablespoon cornstarch; 1 tablespoon dark soy sauce; 4 tablespoons cooking oil (divided); 3 tablespoons Shaoxing wine; 1 lb fresh wide rice noodles (or 8 oz dried); 1/2 lb beef (sliced thinly. Recommended: sirloin); 4 baby bok choy (halved lengthwise); 1 medium onion (sliced into 1/4 inch slices); 1 1/2 cups fresh bean sprouts; 3 stalks scallions (cut into 1-inch pieces); 3 dashes ground white pepper

Beef Chow Fun

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Beef Chow Fun features wide rice noodles stir-fried in a delicious savoury sauce, along with tender strips of beef, crunchy bean sprouts and fresh green vegetables. This Cantonese classic is sure to be a hit at your dinner table!

By: Char Ferrara (via Wokandskillet)

Original Publish: Feb 20, 2019

Last Updated: Mar 1, 2026

Prep: 15 mins

Cook: 15 mins

Yields: 4, 4 servings

Nutrition Facts

443 kcalCalories

22 gProtein

28 gCarbs

27 gFat

Instructions

Pour 1 tablespoons of cooking oil over the (drained) noodles. Use your fingers or a pair of tongs to coat the noodles in the oil.
Prepare the sauce by combining Shaoxing wine, soy sauce, dark soy sauce, sesame oil, brown sugar, and ground white pepper.
Marinate the beef in 1 tablespoon of the prepared sauce and 1 tablespoon of cornstarch for 15 minutes at room temperature.
Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Add the beef strips to the wok. Stir-fry the beef only until they are half-way cooked, then remove them from the wok.
Add 1 tablespoon of oil to the wok, followed by minced garlic and baby bok choy.
Give the vegetables a quick stir, then add the water to help steam the bok choy.
Add onion; stir fry till just before the onion softens.
Add the rice noodles to the wok.
Give the sauce a quick stir, then pour the sauce over the noodles. Stir well to distribute the sauce evenly throughout the noodles.