I’m excited to share my Beef Ho Fun, a classic Cantonese stir-fry of tender beef and wide rice noodles that hides one unexpected ingredient you won’t guess.

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I’m calling this Quick And Easy “Savory Journey” Beef Chow Fun my “I can’t believe it’s that simple” dish. Part Beef Ho Chow Fun, part Chinese Beef Chow Mein, it looks restaurant level but won’t wreck your night.

Imagine thin slices of flank or skirt steak folding into sheets of fresh wide rice noodles, glossy, with singed edges that smell smoky. I love how it’s loud in flavor yet weirdly forgiving, and it always tricks people into asking for seconds.

If you want a fast, bold stir fry that feels like you found a tiny secret, try this.

Ingredients

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Flank or skirt steak: Lean, protein rich, gives beefy flavor and chew, best sliced thin against grain.
Fresh wide rice noodles: Soft, slightly chewy carbs that soak up sauces, gluten free if pure rice.
Bean sprouts: Crunchy, low calorie, adds fresh texture and a little fiber, very healthy.
Scallions: Bright oniony bite, adds freshness and color, mild enough to cook quickly.
Light and dark soy sauces: Light soy salty umami, dark soy adds color and deeper caramel notes.
Oyster sauce: Thick, savory and slightly sweet, boosts umami and deepens overall flavor.
Sesame oil: A tiny drizzle gives nutty aroma, use sparingly it can overpower.
Garlic: Fragrant and pungent, quick sauté gives savory backbone, be careful not burn.

Ingredient Quantities

1 lb (450 g) flank or skirt steak, thinly sliced against the grain

14 oz (400 g) fresh wide rice noodles (ho fun/shahe fen), separated

3 tbsp vegetable oil (or peanut oil), plus more if needed

2 cloves garlic, minced

1 small yellow onion, thinly sliced

2 cups bean sprouts, rinsed

3 to 4 scallions (green onions), trimmed and cut into 2 inch pieces

1 tbsp light soy sauce (for beef marinade)

1 tsp cornstarch (for beef marinade)

1 tsp sesame oil (for beef marinade)

1 tbsp Shaoxing wine or dry sherry (for beef marinade)

1/2 tsp sugar (for beef marinade)

2 tbsp light soy sauce (for sauce)

1 tbsp dark soy sauce (for color, for sauce)

1 tbsp oyster sauce (for sauce)

3 tbsp beef broth or water (for sauce)

1 tsp cornstarch plus 1 tbsp water (slurry to thicken sauce)

1 tsp sugar (for sauce, optional)

Salt and white pepper to taste

1 tsp toasted sesame oil (finish, optional)

How to Make this

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1. Mix the beef marinade: combine 1 tbsp light soy sauce, 1 tsp cornstarch, 1 tsp sesame oil, 1 tbsp Shaoxing wine or dry sherry and 1/2 tsp sugar in a bowl. Add the thinly sliced steak, stir to coat and let sit 10 to 20 minutes.

2. Make the sauce: whisk 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 3 tbsp beef broth or water and 1 tsp sugar if you like it a bit sweeter. In a small cup mix 1 tsp cornstarch with 1 tbsp water and set aside as the slurry.

3. Prep the noodles: gently separate the 14 oz fresh wide rice noodles with your hands; if they stick, run under warm water or toss with a little oil so they dont clump. Drain well.

4. Heat a wok or large skillet until very hot, add 2 to 3 tbsp vegetable or peanut oil and swirl. Sear the beef in a single layer in batches so it browns fast 30 to 60 sec per side. Remove beef but leave the browned bits in the wok for flavor.

5. Add a splash more oil if needed then toss in the minced garlic and thinly sliced yellow onion. Stir fry quickly until fragrant and onion starts to soften, about 30 to 45 sec.

6. Add the noodles, spread them out so they contact the hot surface and let them sit 20 to 30 sec to get a little char. Flip and toss gently so they dont tear.

7. Pour the sauce over the noodles, toss to coat, then return the beef to the wok. Add the 2 cups bean sprouts and the scallion pieces and stir fry on high for 1 to 2 minutes until beef is just cooked and sprouts are still crisp.

8. Give the cornstarch slurry a quick stir then pour into the wok, toss until the sauce thickens and becomes glossy. Taste and adjust with a little salt and white pepper to your liking.

9. Turn off the heat and drizzle about 1 tsp toasted sesame oil for aroma, give one final toss.

10. Serve immediately while hot. Tip: dont overcrowd the pan, cook in batches if needed, use high heat for wok hei and sear quickly so the beef stays tender and the noodles stay firm.

Equipment Needed

1. Wok or large heavy skillet, 12 inch if you got it, for high heat searing and getting that little char on the noodles
2. Heatproof spatula or wok spatula, to flip noodles, scrape browned bits and toss everything without tearing the rice sheets
3. Mixing bowls, two sizes — one small for the beef marinade and one medium for the sauce and slurry
4. Measuring spoons and a tablespoon/cup, for accurate soy, oil and cornstarch amounts
5. Sharp chef knife and cutting board, to slice steak thinly and trim scallions and onion
6. Tongs or long chopsticks, to handle noodles and move beef without mushying them up
7. Small whisk or fork, to mix the sauce and the cornstarch slurry smoothly
8. Colander or fine strainer, to drain and gently rinse the fresh rice noodles and bean sprouts before using

FAQ

Q: Can I use dried rice noodles instead of fresh wide rice noodles? A: Yes, you can use dried ones but you need to soak or boil them according to package directions until just tender, drain well and toss with a little oil so they dont clump. Fresh ones cook faster and hold together better though.

Q: How do I keep the noodles from falling apart or sticking together? A: Handle them gently, separate the sheets before cooking, use plenty of oil and very high heat, and dont stir nonstop. Let the noodles sit a few seconds on the hot pan so they get a little sear then toss. If theyre too soft, briefly rinse under cool water and drain before using.

Q: How do I make the beef tender and not chewy? A: Slice thinly against the grain and marinate with the light soy, cornstarch, sesame oil, Shaoxing wine and sugar for at least 10 minutes. Cook the beef very quickly on high heat just until it browns, then remove it and add back at the end so it stays tender.

Q: Can I swap the beef for chicken or make it vegetarian? A: Sure. Use thin sliced chicken breast or thighs and adjust cooking time a bit longer for chicken. For vegetarian, use firm tofu or king oyster mushrooms, swap beef broth for vegetable broth and use vegetarian oyster sauce or mushroom sauce.

Q: How do I get that charred wok hei flavor at home? A: Use a heavy pan or wok and get it smoking hot, dont overcrowd the pan, use quick high heat cooking and a little extra oil. Let ingredients touch the hot surface and brown before tossing, and add sauce fast so you dont steam the noodles.

Q: How do I store and reheat leftovers? A: Cool quickly and refrigerate in an airtight container for up to 3 days. Reheat in a hot skillet with a splash of water or broth and a little oil, toss until heated through. Microwave works too but it can make the noodles softer.

Quick And Easy Beef Chow Fun Recipe Substitutions and Variations

Beef (flank or skirt steak): swap for sirloin or flat iron for similar chew, use boneless chicken thigh for a milder faster cook, or extra firm tofu for a vegetarian version — press it and marinate so it soaks up the flavors.
Fresh wide rice noodles (ho fun): if you cant find them use dried flat rice noodles rehydrated in warm water and gently separated, or wide egg noodles as a last resort, texture and flavor will be different.
Soy and oyster sauces: light soy can be switched to low sodium soy or tamari for gluten free, dark soy for color can be mimicked with a splash of kecap manis or a tiny bit of molasses added to light soy, and oyster sauce can be replaced by mushroom stir fry sauce or diluted hoisin for a veg option.
Cornstarch and Shaoxing wine: cornstarch can be replaced with arrowroot or potato starch using the same slurry method for a clearer glossy sauce, and Shaoxing wine can be swapped for dry sherry or a splash of rice wine vinegar plus a pinch of sugar if avoiding alcohol.

Pro Tips

– Pat the beef dry and let it warm up a bit before it hits the pan. If the steak is wet or ice cold you’ll steam it instead of getting a quick sear, which makes it tougher. A quick tip: throw the slices in the freezer for 10 to 15 minutes before slicing if you need cleaner thin cuts.

– Get the wok screaming hot and cook in small batches. I know it’s annoying but crowding the pan turns everything soggy and you lose that charred flavor. Use a high smoke point oil like peanut or vegetable oil and add a little more between batches.

– Handle the fresh rice noodles gently and rescue stuck ones with warm water or a tiny splash of oil. When you want a bit of char, press the noodles to the hot surface and leave them alone for 20 to 30 seconds, then flip carefully with a wide spatula so they don’t tear.

– Finish smart: mix the slurry right before you add it so it doesn’t settle, then add it at the very end to get a glossy coating. Taste after it thickens and tweak with a pinch of sugar, white pepper, or a tiny splash of Shaoxing wine for brightness. A quick drizzle of toasted sesame oil off the heat gives a big aroma boost.