Beef Chow Fun (Restaurant Style)


VN:F [1.9.9_1125]
(48 Ratings)

Preparation time
20 mins

Cooking time
20 mins


A classic, staple Cantonese dish.  The essence of this recipe is the broad rice noodles, which should ideally be purchased fresh from an Asian market and used the same day.  I prefer making this dish at home since the ones served in most restaurants can be on the greasy side.  You can also add other vegetables like broccoli or green peppers.  I adapted this recipe from Stir-Frying to the Sky’s Edge by Grace Young.  It has a lot of great, standard recipes for Chinese staples.

Beef Chow Fun (Restaurant Style), 3.3 out of 5 based on 48 ratings


  • 8 ounces lean flank steak
  • 2 teaspoons soy sauce
  • 1½ teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 1 pound fresh broad rice noodles (1 sheet)
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine or dry sherry
  • 2 tablespoons peanut or vegetable oil
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 1 tablespoon black bean sauce
  • 3 cups bean sprouts, rinsed and patted dry (about 6 ounces)
  • 2 cups baby bok choy leaves, cleaned and separated
  • ½ cup finely shredded scallions
  • ¼ teaspoon ground white pepper
  • Dried red chili flakes, to taste


1.  Cut the beef into 2-inch by ¼-inch-thick slices. Mix beef, 2 teaspoons soy sauce, cornstarch, and sesame oil in a bowl.  Cut noodles into ½ inch strips and separate by hand to loosen. In a small bowl, mix oyster sauce, 1 teaspoon soy sauce, and rice wine.

2.  Heat a wok on high heat. Add 1 tablespoon of peanut oil and swirl to coat. Add the ginger and garlic and stir-fry for 10 seconds or until fragrant. Push the garlic and ginger to the sides of the wok and add the beef in a single layer. Sear for 1 minute, add the black bean sauce, and stir-fry for 30 seconds or until beef is lightly browned but not cooked through. Transfer the beef to a plate.

3.  Swirl the remaining 1 tablespoon of peanut oil into the wok. Add the noodles in a single layer and cook undisturbed for 1 minute or until noodles get slightly crusty. Add the bean sprouts and baby bok choy, and stir-fry for 1-2 minutes or until vegetables start to soften. Return the beef to the wok along with scallions, pepper and oyster sauce mixture. Stir-fry for 1 more minute or until the beef is just cooked. Top with dried red chili flakes, to taste.

2 Comments add one

  1. mcleroi says:

    Great standard recipe. I like my noodles spicy so I added more chili to my version.

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  2. fahm says:

    I added photos from my attempt. Make sure you don’t over-stir the noodles or they’ll break apart. I added chili oil at the very end for more kick.

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