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Cantonese Beef Chow Fun

Cantonese Beef Chow Fun pairs tender marinated beef with wide rice noodles, bean sprouts and Chinese chives in a savoury high-heat stir-fry.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Cantonese Beef Chow Fun

40 mintotal

25 min hands-on15 min hands-off

Prep 15 min · Cook 10 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Allow 15 minutes of inactive marinating before stir-frying; the cornstarch coating helps the beef brown quickly without toughening.

Method

  1. Place the separated rice noodles on a wide tray and keep the bean sprouts and cut vegetables close to the stove. The stir-fry moves quickly once the wok is hot.

  2. Combine the beef with the portion of measured soy sauce and Shaoxing wine reserved for the marinade, the cornstarch and a small portion of the measured neutral oil. Mix until every slice is lightly coated.

  3. Let the beef marinate for 15 minutes. Meanwhile, mix the remaining measured soy sauce and Shaoxing wine with the dark soy sauce, sugar and white pepper.

    15 min

  4. Heat a wok or large frying pan over high heat until very hot and a faint wisp of smoke appears. Add a portion of the measured neutral oil, spread the beef in one layer and sear without moving it for about 60 seconds.

    1 min

  5. Turn the beef and stir-fry briefly until the outside has lost its raw colour but the centre is still slightly underdone. Transfer it to a clean plate so it does not overcook.

  6. Return the wok to high heat and add the remaining measured neutral oil. Add the rice noodles in a loose layer and let them sit briefly before tossing, then stir-fry for 1 to 2 minutes until hot with a few lightly charred edges.

    1–2 min

  7. Add the spring onion whites and Chinese chives, then pour the prepared seasoning sauce around the hot sides of the wok. Toss with a lifting motion until the noodles are evenly seasoned without breaking.

  8. Return the beef to the wok with the bean sprouts and spring onion greens. Stir-fry for 1 to 2 minutes, until the sprouts remain crisp, the noodles are dry rather than saucy, and the beef has no raw colour in the centre. Serve immediately.

    1–2 min

How to tell it's done

The finished noodles should be supple and separate, with a few lightly charred edges and no pool of sauce. The beef should be tender and cooked through, while the sprouts and chives remain crisp and fresh-tasting.

Getting it right

Tip

Dry the noodles and bean sprouts thoroughly and keep the wok very hot. Excess moisture lowers the temperature and causes the noodles to steam, stick and break instead of developing the characteristic lightly charred edges.

What to serve it with

Serve the chow fun immediately as a main course, while the noodles are hot and the bean sprouts still retain their crunch.

Common mistakes

The rice noodles break or steam instead of charring lightly.
Separate and dry the noodles before cooking, drain the sprouts well, and keep the wok very hot. Moisture and crowding make chow fun stick and tear.

Substitutions

  • Flat Rice Noodles — Dried wide flat rice noodles may be used after soaking or cooking them according to the package directions. Their texture will be firmer and they should be drained very thoroughly before stir-frying.
  • Beef Sirloin — Beef Tenderloin can replace sirloin for a softer result. Slice it thinly across the grain and shorten the initial searing slightly to avoid overcooking.
  • Chinese Chives — Use additional Spring Onion Greens when Chinese chives are unavailable. The dish will have a milder aroma and a less traditional Cantonese flavour.
  • Shaoxing Wine — Use an equal amount of dry sherry for a similar cooking-wine aroma. For an alcohol-free version, use Water and expect a milder, less traditional flavour.

Storing and reheating

Refrigerate beef chow fun in a shallow covered container for up to 3 days. Reheat quickly in a skillet or microwave until hot; freezing is not recommended because the rice noodles become brittle.