Hong Kong Beef Chow Fun
Silky, wok-tossed wide rice noodles with tender beef, bean sprouts, and scallions in a light soy-oyster sauce.
About This Recipe
Chow fun is the essence of wok mastery — wide, flat rice noodles that are soft yet slightly charred, coated in a light sauce and studded with tender beef, crispy bean sprouts, and fragrant scallions. The beauty is in the high heat and timing: the noodles must be freshly made (not dried), and the wok must be roaring hot to achieve the signature wok hei (breath of the wok).
Ingredients
Serves 2
- 200 gbeef sirloin, thinly sliced
- 250 gfresh wide rice noodles (chow fun)
- 2 cupsbean sprouts
- 3 stalksscallions, chopped
- 3 tbspsoy sauce
- 2 tbspoyster sauce
Instructions
- 1
Marinate beef
Toss beef with soy sauce and cornstarch. Rest 10 minutes.
- 2
Heat wok and sear beef
Heat wok over high heat until smoking. Sear beef until caramelized, 2 minutes. Remove and set aside.
- 3
Fry noodles
Add noodles to the wok, breaking them apart. Fry until they start to char, 2–3 minutes.
- 4
Combine and finish
Return beef, add oyster sauce and bean sprouts. Toss for 1 minute. Top with scallions and serve.
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Pro Tips
- →
Fresh rice noodles are non-negotiable for authentic chow fun.
- →
The wok MUST be very hot — this is key to wok hei.
- →
Separate noodle clumps before adding to the wok.
- →
Cook quickly to avoid mushy noodles.
Variations
- •
Make with shrimp or squid
- •
Add mushrooms or Chinese broccoli
- •
Make vegetarian with extra tofu
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Best eaten immediately. Doesn't reheat well due to noodle texture loss.
History & Origin
Chow fun originated in Guangdong province and became a signature Hong Kong dish in the 1950s when wok cooking became the dominant street-food method, creating the characteristic high-heat, quick-toss technique.
Frequently Asked Questions
Can I use dried rice noodles?
Not for authentic chow fun. Dried noodles won't achieve the right texture. Use fresh 'chow fun' noodles.
What does 'wok hei' mean?
The 'breath of the wok' — a charred, slightly smoky flavor from intense heat. It's the signature of great wok cooking.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving · 2 servings total
Time Summary
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