21 Delicious Beef Chow Fun Recipes for Every Occasion

There’s something undeniably comforting about a plate of beef chow fun, with its tender slices of beef, wide rice noodles, and just the right amount of sauce. Whether you’re in the mood for a quick weeknight dinner, a festive dish for a special occasion, or simply craving some hearty comfort food, our roundup of 21 delicious beef chow fun recipes has got you covered. Let’s dive in!

Classic Beef Chow Fun with Green Onions

Jump into the wok with this sizzling Classic Beef Chow Fun that’s all about bold flavors and quick moves. Just like your favorite takeout, but fresher, faster, and totally DIY.

Ingredients

• 8 oz flat rice noodles, soaked until pliable
• 6 oz flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 3 tbsp soy sauce, divided
• 1 tbsp oyster sauce
• 1 tsp granulated sugar
• 1/2 tsp freshly ground white pepper
• 3 green onions, cut into 2-inch lengths
• 2 cloves garlic, minced
• 1 tbsp vegetable oil

Instructions

1. Heat a wok over high heat until smoking, then add 1 tbsp vegetable oil.
2. Add flank steak slices, searing for 1 minute until edges brown. Remove and set aside.
3. In the same wok, melt clarified butter, then sauté minced garlic for 30 seconds until fragrant.
4. Toss in soaked rice noodles, stirring vigorously for 2 minutes to prevent sticking.
5. Return beef to wok, adding 2 tbsp soy sauce, oyster sauce, sugar, and white pepper. Stir-fry for another minute.
6. Add green onions, cooking for 30 seconds until just wilted.
7. Drizzle remaining 1 tbsp soy sauce around the edges of the wok for a caramelized finish, then toss everything together.

Amazingly silky noodles cling to juicy beef strips, with green onions adding a crisp contrast. Serve it straight from the wok for that authentic, just-cooked thrill, or top with a fried egg for extra richness.

Spicy Szechuan Beef Chow Fun

Make your taste buds dance with this fiery Spicy Szechuan Beef Chow Fun—a dish that packs heat, umami, and chewy noodles in every bite.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp Szechuan peppercorns, freshly ground
• 1 tbsp doubanjiang (fermented chili bean paste)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp granulated sugar
• 2 tbsp peanut oil, divided
• 3 cloves garlic, minced
• 1 inch ginger, julienned
• 2 scallions, cut into 2-inch pieces
• 8 oz fresh wide rice noodles (chow fun), separated
• 1 cup bean sprouts
• 1 tsp toasted sesame oil

Instructions

1. Marinate the flank steak with 1 tbsp light soy sauce, Shaoxing wine, and sugar for 15 minutes at room temperature.
2. Heat 1 tbsp peanut oil in a wok over high heat until smoking. Add the marinated beef, searing for 1 minute per side until browned but not fully cooked. Remove and set aside.
3. In the same wok, add remaining peanut oil. Stir-fry garlic, ginger, and scallions for 30 seconds until fragrant.
4. Add doubanjiang and ground Szechuan peppercorns, stirring for 10 seconds to release their aromas.
5. Toss in the rice noodles, stirring gently to coat with the spices. Add bean sprouts and the remaining light soy sauce, dark soy sauce, and stir-fry for 2 minutes.
6. Return the beef to the wok, mixing well. Drizzle with sesame oil, stir-frying for an additional 30 seconds to combine all flavors.
7. Serve immediately, garnished with additional scallions if desired.

With its bold Szechuan peppercorn tingle and tender beef, this dish is a textural dream. Try topping with a fried egg for extra richness.

Beef Chow Fun with Black Bean Sauce

Skip the takeout—this Beef Chow Fun with Black Bean Sauce is your new weeknight hero. Sear, toss, and savor the bold flavors in under 30 minutes.

Ingredients

• 8 oz flat rice noodles, soaked until pliable
• 12 oz flank steak, thinly sliced against the grain
• 2 tbsp fermented black beans, rinsed and lightly crushed
• 3 tbsp peanut oil, divided
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, julienned
• 1 cup bean sprouts
• 2 scallions, cut into 2-inch pieces
• 1 tbsp Shaoxing wine
• 1 tbsp dark soy sauce
• 1 tsp granulated sugar
• 1/2 tsp white pepper

Instructions

1. Heat a wok over high heat until smoking, then add 1 tbsp peanut oil.
2. Add the flank steak in a single layer; sear undisturbed for 1 minute to develop a crust.
3. Stir-fry the steak for another 30 seconds until 70% cooked, then transfer to a plate.
4. Reduce heat to medium, add remaining oil, then sauté garlic and ginger until fragrant, about 30 seconds.
5. Add black beans, stir for 10 seconds to release their aroma.
6. Increase heat to high, add noodles and Shaoxing wine; toss vigorously for 1 minute.
7. Return steak to wok, along with soy sauce, sugar, and white pepper; stir-fry for 2 minutes.
8. Fold in bean sprouts and scallions; cook for 30 seconds until just wilted.

Final touch: Finish with a drizzle of sesame oil for gloss. The noodles should be slightly chewy, the beef tender, with a deep, umami-rich sauce clinging to every strand. Serve straight from the wok for maximum drama.

Vegetable Loaded Beef Chow Fun

Unleash the ultimate weeknight warrior with this veggie-packed beef chow fun that’s all about bold flavors and quick wins. Grab your wok—it’s go time.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 cup julienned carrots
• 1 cup sliced shiitake mushrooms
• 1 cup bean sprouts
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 8 oz fresh wide rice noodles, separated
• 2 pasture-raised eggs, lightly beaten
• 2 scallions, sliced diagonally

Instructions

1. Heat a wok over high heat until smoking, then add 1 tbsp clarified butter.
2. Add the flank steak, spreading it in a single layer. Sear for 1 minute without stirring to achieve a caramelized crust.
3. Push the steak to one side, pour in the eggs, and scramble until just set, about 30 seconds.
4. Introduce the carrots and shiitake mushrooms, stir-frying for 2 minutes until slightly softened.
5. Toss in the rice noodles, soy sauce, and oyster sauce, using tongs to evenly coat and separate the noodles, 2 minutes.
6. Fold in the bean sprouts and sesame oil, cooking for an additional 30 seconds to retain crunch.
7. Garnish with scallions and serve immediately.

Get ready for a dish that’s a textural dream—silky noodles, crisp veggies, and tender beef. Try topping with a fried egg for extra richness or a squeeze of lime for brightness.

Beef Chow Fun with Mushrooms and Snow Peas

Boldly bring the sizzle of the wok to your kitchen with this stir-fry that’s all about big flavors and crisp textures. Perfect for a quick dinner that doesn’t skimp on the gourmet vibes.

Ingredients

• 8 oz flat rice noodles, soaked until pliable
• 12 oz flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 cup shiitake mushrooms, thinly sliced
• 1 cup snow peas, trimmed
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/2 tsp white pepper
• 2 scallions, sliced diagonally

Instructions

1. Heat a wok over high heat until smoking, then add clarified butter.
2. Add flank steak in a single layer; sear undisturbed for 1 minute to develop a crust.
3. Stir-fry steak for another 30 seconds until just pink, then remove from wok.
4. In the same wok, add shiitake mushrooms; stir-fry for 2 minutes until edges crisp.
5. Toss in snow peas, garlic, and ginger; stir-fry for 1 minute until fragrant.
6. Return steak to wok with soy sauce, oyster sauce, and white pepper; toss to combine.
7. Add soaked rice noodles; stir-fry for 2 minutes, using tongs to separate strands.
8. Drizzle with sesame oil and garnish with scallions; toss once more.
9. Serve immediately, ensuring each plate gets a mix of noodles, steak, and veggies.

Velvety noodles cling to the savory sauce, while the steak stays tender and the veggies snap with freshness. Try topping with a fried egg for a luxe twist that’s totally Instagram-worthy.

Cantonese Style Beef Chow Fun

Nothing beats the sizzle of Cantonese Style Beef Chow Fun hitting a scorching wok—this is your ticket to crispy, smoky perfection with minimal fuss.

Ingredients

• 8 oz flat rice noodles, soaked until pliable
• 6 oz flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp granulated sugar
• 2 cloves garlic, minced
• 1 cup bean sprouts
• 2 scallions, cut into 2-inch pieces
• 1/2 tsp white pepper

Instructions

1. Heat a wok over high heat until smoking, then add 1 tbsp clarified butter.
2. Add flank steak slices, searing for 1 minute per side until browned but rare inside. Remove and set aside.
3. Lower heat to medium, add remaining clarified butter, and sauté garlic until fragrant, about 30 seconds.
4. Toss in soaked rice noodles, stirring constantly to prevent sticking, for 2 minutes.
5. Mix in dark and light soy sauce, sugar, and white pepper, coating noodles evenly.
6. Return beef to wok, adding bean sprouts and scallions. Stir-fry for another 2 minutes until vegetables are just wilted.
7. Serve immediately, garnishing with additional scallions if desired.

Bold flavors and textures define this dish—silky noodles, tender beef, and crisp sprouts create a harmony that’s irresistible. Try topping with a fried egg for a decadent twist.

Beef Chow Fun with Broccoli and Carrots

Whip up this Beef Chow Fun with Broccoli and Carrots for a quick, flavor-packed meal that’ll have everyone asking for seconds. Bold flavors and crisp textures make this dish a weeknight winner.

Ingredients

• 8 oz flat rice noodles, soaked until pliable
• 12 oz flank steak, thinly sliced against the grain
• 2 cups broccoli florets, blanched
• 1 cup julienned carrots
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp granulated sugar
• 2 cloves garlic, minced
• 1 tbsp ginger, julienned
• 2 tbsp grapeseed oil
• 1 tsp sesame oil
• 1/4 tsp white pepper

Instructions

1. Heat grapeseed oil in a wok over high heat until shimmering, about 1 minute.
2. Add flank steak, spreading evenly. Sear for 1 minute without stirring to achieve a caramelized crust.
3. Stir in garlic and ginger, cooking until fragrant, 30 seconds.
4. Toss in broccoli and carrots, stir-frying for 2 minutes until vegetables are vibrant and slightly tender.
5. Push ingredients to the side, pour Shaoxing wine into the center, and let it reduce by half, about 30 seconds.
6. Combine oyster sauce, soy sauce, sugar, and white pepper in a small bowl, then drizzle over the wok contents.
7. Add soaked rice noodles, tossing gently to coat evenly without breaking them, 2 minutes.
8. Finish with sesame oil, tossing once more to integrate flavors.

Unleash this dish’s potential by serving it straight from the wok for maximum sizzle. The noodles should be slippery with sauce, the beef juicy, and the veggies crunchy. Try topping with a fried egg for extra richness.

Garlic Beef Chow Fun

Jump into the sizzle of Garlic Beef Chow Fun—where tender slices meet smoky wok hei in under 30 minutes. Just grab your chopsticks and let’s wok and roll.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 12 oz fresh wide rice noodles, separated
• 3 tbsp peanut oil, divided
• 4 garlic cloves, finely minced
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp granulated sugar
• 1/2 tsp freshly ground white pepper
• 2 scallions, cut into 2-inch pieces
• 1 cup bean sprouts

Instructions

1. Heat 1 tbsp peanut oil in a wok over high heat until shimmering, about 1 minute.
2. Add flank steak in a single layer; sear undisturbed for 1 minute to develop a crust. Flip and cook for 30 seconds more. Transfer to a plate.
3. Pour remaining 2 tbsp peanut oil into the wok. Add minced garlic; stir-fry for 10 seconds until fragrant but not browned.
4. Toss in rice noodles; stir-fry for 2 minutes, using a spatula to separate strands.
5. Return beef to wok. Add light soy sauce, dark soy sauce, sugar, and white pepper; toss to coat evenly, about 1 minute.
6. Fold in scallions and bean sprouts; stir-fry for 30 seconds until just wilted.
7. Remove from heat. Serve immediately.

Delight in the dish’s perfect chew—noodles slick with sauce, beef juicy with a garlicky punch. Plate it with a side of pickled chilies for a fiery contrast.

Beef Chow Fun with Bell Peppers

Get ready to wok and roll with this sizzling Beef Chow Fun that’ll have your taste buds dancing. Grab your skillet—this dish is all about high heat and bold flavors.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp soy sauce, divided
• 1 tbsp oyster sauce
• 1 tsp granulated sugar
• 1 tbsp cornstarch
• 2 tbsp clarified butter
• 8 oz wide rice noodles, soaked until pliable
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 2 cloves garlic, minced
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil

Instructions

1. Marinate flank steak with 1 tbsp soy sauce, oyster sauce, sugar, and cornstarch. Let sit for 15 minutes.
2. Heat a wok over high heat until smoking. Add clarified butter, swirling to coat.
3. Add marinated steak in a single layer. Sear for 1 minute per side without stirring. Remove and set aside.
4. In the same wok, add rice noodles. Stir-fry for 2 minutes until edges crisp slightly.
5. Toss in bell peppers and garlic. Stir-fry for 1 minute until fragrant.
6. Return steak to wok. Drizzle with remaining soy sauce and Shaoxing wine. Toss everything for 30 seconds.
7. Finish with sesame oil, give one final toss, and remove from heat.

Bite into tender beef, silky noodles, and crunchy peppers—each forkful is a harmony of textures. Serve it straight from the wok for that authentic, just-cooked allure.

Stir-Fried Beef Chow Fun with Ginger

Viral on every foodie’s feed, this dish whips tender beef, wide rice noodles, and sharp ginger into a smoky, savory dream. Skip the takeout—your wok’s got this.

Ingredients

• 12 oz flank steak, thinly sliced against the grain
• 8 oz wide rice noodles, soaked until pliable
• 2 tbsp peanut oil, divided
• 1 tbsp fresh ginger, julienned
• 2 garlic cloves, minced
• 1/4 cup low-sodium soy sauce
• 1 tbsp dark soy sauce
• 1 tsp granulated sugar
• 1/2 tsp white pepper
• 2 scallions, cut into 2-inch pieces
• 1 cup bean sprouts

Instructions

1. Heat 1 tbsp peanut oil in a wok over high heat until shimmering, about 1 minute.
2. Add flank steak in a single layer; sear undisturbed for 1 minute to develop a crust. Flip and sear for another 30 seconds. Transfer to a plate.
3. Pour remaining 1 tbsp oil into the wok. Toss in ginger and garlic; stir-fry for 10 seconds until fragrant.
4. Drop in soaked rice noodles; stir-fry for 2 minutes, separating strands with tongs.
5. Return beef to wok. Drizzle with both soy sauces, sugar, and white pepper. Toss to coat evenly, 1 minute.
6. Fold in scallions and bean sprouts; stir-fry for 30 seconds until just wilted.
7. Tip: For extra smokiness, let noodles sit undisturbed for 20 seconds to char slightly.
8. Tip: Always pre-soak rice noodles in hot water for 15 minutes—never boil to avoid mush.
9. Tip: Slice beef when partially frozen for paper-thin, even cuts.

Just off the wok, the noodles gloss with sauce, clinging to crisp-tender beef and ginger’s spicy bite. Pile it high with a fried egg or tuck into lettuce cups for crunch.

Beef Chow Fun with Oyster Sauce

Overwhelm your taste buds with this sizzling Beef Chow Fun—a street food legend turned kitchen superstar. Oyster sauce brings the umami, while wide rice noodles soak up all that savory goodness.

Ingredients

• 12 oz wide rice noodles, soaked until pliable
• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp granulated sugar
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 cup bean sprouts
• 2 scallions, cut into 2-inch pieces
• 1 tbsp sesame oil

Instructions

1. Heat a wok over high heat until smoking, then add clarified butter.
2. Add flank steak slices, searing for 1 minute per side until browned but not fully cooked. Remove and set aside.
3. In the same wok, add minced garlic, stir-frying for 30 seconds until fragrant.
4. Toss in soaked rice noodles, stir-frying for 2 minutes to lightly char.
5. Return beef to wok, adding oyster sauce, soy sauce, and sugar. Stir-fry for another minute to combine.
6. Add bean sprouts and scallions, cooking for 30 seconds until just wilted.
7. Drizzle with sesame oil, tossing to coat evenly. Remove from heat immediately.

Get ready for a dish that’s all about contrast—chewy noodles, tender beef, and crisp veggies. Serve it straight from the wok for that authentic, just-made vibe.

Sweet and Sour Beef Chow Fun

Yearning for a dish that dances between sweet and tangy? This Sweet and Sour Beef Chow Fun hits all the right notes with its bold flavors and slippery noodles.

Ingredients

• 8 oz flat rice noodles, soaked until pliable
• 12 oz flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp ginger, finely grated
• 1/2 cup pineapple chunks, fresh
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp crushed red pepper flakes
• 2 scallions, sliced diagonally
• 1 tbsp toasted sesame oil

Instructions

1. Heat clarified butter in a wok over high heat until shimmering, about 1 minute.
2. Add flank steak, searing until edges brown, approximately 2 minutes per side. Remove and set aside.
3. In the same wok, sauté garlic and ginger until fragrant, 30 seconds.
4. Toss in pineapple chunks, cooking until they start to caramelize, about 2 minutes.
5. Whisk together rice vinegar, soy sauce, brown sugar, and red pepper flakes. Pour into wok, simmering until slightly thickened, 1 minute.
6. Return beef to wok, adding soaked noodles. Toss everything to coat evenly, 2 minutes.
7. Finish with scallions and a drizzle of sesame oil, tossing once more before serving.

Relish the contrast of tender beef against chewy noodles, all glazed in that glossy, vibrant sauce. Serve it straight from the wok for that authentic, just-made appeal.

Beef Chow Fun with Thai Basil

Absolutely crave-worthy, this Beef Chow Fun with Thai Basil turns your kitchen into a high-heat wok station. Grab your chopsticks—we’re diving in.

Ingredients

• 8 oz flat rice noodles, soaked until pliable
• 12 oz flank steak, thinly sliced against the grain
• 3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp fish sauce
• 2 tsp granulated sugar
• 1/4 cup grapeseed oil
• 4 garlic cloves, finely minced
• 1 red bell pepper, julienned
• 1 cup Thai basil leaves, loosely packed
• 2 scallions, cut into 2-inch pieces

Instructions

1. Combine oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar in a small bowl. Set aside.
2. Heat a wok over high heat until smoking. Add 2 tbsp grapeseed oil, swirling to coat.
3. Add flank steak in a single layer. Sear undisturbed for 1 minute, then stir-fry until just browned, about 30 seconds. Transfer to a plate.
4. Add remaining oil to the wok. Toss in garlic and red bell pepper, stir-frying for 30 seconds until fragrant.
5. Drain noodles thoroughly, add to the wok. Stir-fry for 2 minutes, separating strands with tongs.
6. Pour sauce over noodles, tossing to coat evenly. Return beef to the wok, mixing well.
7. Fold in Thai basil and scallions, cooking just until wilted, about 30 seconds.

Crisp-edged noodles cling to the savory-sweet sauce, while Thai basil adds a peppery punch. Serve straight from the wok for that authentic, just-off-the-street-cart vibe.

Beef Chow Fun with Chili Oil

Hungry for a dish that packs a punch? This Beef Chow Fun with Chili Oil turns up the heat with silky rice noodles, tender beef, and a fiery chili oil that’ll have you coming back for more.

Ingredients

• 8 oz flat rice noodles, soaked until pliable
• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, julienned
• 2 scallions, cut into 2-inch pieces
• 1 tbsp homemade chili oil
• 1 cup bean sprouts

Instructions

1. Marinate the flank steak with soy sauce, oyster sauce, and sugar for 15 minutes at room temperature.
2. Heat a wok over high heat until smoking, then add 1 tbsp vegetable oil.
3. Add the marinated beef in a single layer; sear for 1 minute without stirring to achieve a caramelized crust.
4. Flip the beef and cook for an additional 30 seconds, then transfer to a plate.
5. In the same wok, add the remaining 1 tbsp vegetable oil, garlic, and ginger; stir-fry for 30 seconds until fragrant.
6. Toss in the soaked rice noodles and scallions; stir-fry for 2 minutes, using tongs to separate the noodles.
7. Return the beef to the wok, add bean sprouts and chili oil; toss everything together for 1 minute until evenly coated.
8. Serve immediately, ensuring each plate gets a generous drizzle of chili oil.

Now, the texture is a dream—chewy noodles, crisp bean sprouts, and beef that melts in your mouth. For an extra kick, top with a fried egg and let the yolk mingle with the chili oil.

Beef Chow Fun with Lemongrass

Just when you thought your wok couldn’t get any hotter, this Beef Chow Fun with Lemongrass slaps you with flavor. Sear, toss, and savor—this dish is your next obsession.

Ingredients

• 8 oz flat rice noodles, soaked until pliable
• 12 oz flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 3 stalks lemongrass, tender inner parts only, finely minced
• 2 cloves garlic, thinly sliced
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp raw sugar
• 1 cup bean sprouts
• 2 scallions, cut into 2-inch pieces
• 1 red chili, thinly sliced
• 1 tbsp grapeseed oil

Instructions

1. Heat grapeseed oil in a wok over high heat until shimmering, about 1 minute.
2. Add flank steak in a single layer; sear undisturbed for 1 minute to develop a crust.
3. Flip steak; cook for 30 seconds, then transfer to a plate. Tip: Don’t overcrowd the wok to ensure proper searing.
4. Reduce heat to medium; add clarified butter, lemongrass, and garlic. Sauté until fragrant, about 30 seconds.
5. Increase heat to high; add soaked rice noodles, fish sauce, oyster sauce, and sugar. Toss vigorously for 2 minutes.
6. Return steak to wok; add bean sprouts, scallions, and chili. Toss for 1 minute until everything is well combined. Tip: Use tongs for even mixing.
7. Remove from heat; let rest for 1 minute. Tip: This allows flavors to meld.

Zesty lemongrass and tender beef play off the chewy noodles, while bean sprouts add crunch. Serve with extra chili slices for a fiery kick.

Beef Chow Fun with Hoisin Sauce

Zesty and bold, this Beef Chow Fun with Hoisin Sauce is your next kitchen adventure. Whip up this stir-fry classic with a saucy twist that’ll have everyone asking for seconds.

Ingredients

• 8 oz flat rice noodles, soaked until pliable
• 12 oz flank steak, thinly sliced against the grain
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tsp sesame oil
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 inch ginger, julienned
• 1 cup bean sprouts
• 2 scallions, cut into 2-inch pieces
• 1 tbsp vegetable oil

Instructions

1. Heat a wok over high heat until smoking, then add vegetable oil.
2. Add flank steak, spreading evenly. Sear for 1 minute without stirring to achieve a caramelized crust.
3. Introduce garlic and ginger, stir-frying for 30 seconds until fragrant.
4. Toss in the soaked rice noodles, hoisin sauce, soy sauce, and oyster sauce. Stir-fry for 2 minutes, ensuring noodles are evenly coated.
5. Drizzle sesame oil around the edge of the wok, then add bean sprouts and scallions. Stir-fry for an additional 1 minute.
6. Remove from heat and stir in clarified butter for a glossy finish.

This dish boasts silky noodles with a caramelized beef bite, all tied together with the rich depth of hoisin. Try serving it with a sprinkle of toasted sesame seeds for an extra crunch.

Beef Chow Fun with Cashew Nuts

Let’s dive straight into this sizzling, nutty delight that’ll have your taste buds dancing. Beef Chow Fun with Cashew Nuts is your next kitchen adventure—bold flavors, quick steps, and that irresistible crunch.

Ingredients

• 8 oz flat rice noodles, soaked until pliable
• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup roasted cashew nuts
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 scallions, sliced diagonally
• 1/2 cup bean sprouts
• 1/4 tsp white pepper

Instructions

1. Heat clarified butter in a wok over high heat until shimmering, about 1 minute.
2. Add flank steak, searing for 2 minutes per side until a golden crust forms. Remove and set aside.
3. In the same wok, sauté garlic and ginger for 30 seconds until fragrant.
4. Toss in soaked rice noodles, stir-frying for 3 minutes until slightly charred.
5. Return beef to wok, adding soy sauce, oyster sauce, and white pepper. Stir-fry for 2 minutes to combine.
6. Fold in cashew nuts, bean sprouts, and scallions, cooking for an additional 1 minute.
7. Drizzle with sesame oil, toss once more, and immediately remove from heat.

Unleash this dish’s magic with its smoky wok hei aroma and the contrasting textures of tender beef and crunchy cashews. Serve it straight from the wok for that authentic, just-cooked vibe.

Beef Chow Fun with Bok Choy

Hungry for a stir-fry that slaps? This Beef Chow Fun with Bok Choy brings the heat with tender slices, wide rice noodles, and crisp greens—ready in minutes.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 12 oz fresh wide rice noodles, separated
• 2 cups bok choy, chopped into 1-inch pieces
• 2 tbsp grapeseed oil, divided
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp white pepper
• 1/4 cup scallions, sliced diagonally

Instructions

1. Heat 1 tbsp grapeseed oil in a wok over high heat until shimmering, about 1 minute.
2. Add flank steak, spreading evenly. Sear undisturbed for 1 minute, then stir-fry until just browned, about 2 minutes. Transfer to a plate.
3. In the same wok, add remaining 1 tbsp grapeseed oil. Stir-fry garlic and ginger until fragrant, 30 seconds.
4. Toss in bok choy, stir-frying until stems are tender-crisp, about 2 minutes.
5. Push vegetables to one side, add noodles to the center. Drizzle with dark and light soy sauces, tossing to coat evenly.
6. Return beef to wok, sprinkle with white pepper. Stir-fry everything together for 1 minute.
7. Remove from heat, drizzle with sesame oil, and garnish with scallions.

Amazingly balanced, this dish offers smoky depth from the seared beef, a slight chew in the noodles, and a fresh crunch from the bok choy. Serve it straight from the wok for that authentic, just-made vibe.

Beef Chow Fun with Eggplant

Y’all ready to level up your stir-fry game? This Beef Chow Fun with Eggplant is a flavor bomb that’s quick, easy, and packed with umami goodness. Let’s dive in.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 cups Chinese eggplant, julienned
• 1 cup wide rice noodles, soaked and drained
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 cup scallions, sliced diagonally
• 1/4 cup cilantro, chopped
• 1/2 tsp red pepper flakes
• 1 tbsp vegetable oil

Instructions

1. Heat a wok over high heat until smoking. Add vegetable oil and swirl to coat.
2. Add flank steak and sear for 1 minute per side until browned. Remove and set aside.
3. In the same wok, add clarified butter, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
4. Toss in Chinese eggplant and stir-fry for 2 minutes until slightly softened.
5. Add soy sauce, oyster sauce, and red pepper flakes. Stir to combine.
6. Return the beef to the wok, add rice noodles, and toss everything together for 1 minute.
7. Drizzle with sesame oil and garnish with scallions and cilantro.

Outrageously tender beef meets silky eggplant and chewy noodles in this dish. Serve it with a crispy fried egg on top for extra richness, or pair it with a chilled cucumber salad to balance the heat.

Beef Chow Fun with Tofu

Whip up a storm in your kitchen with this Beef Chow Fun with Tofu—bold flavors, quick steps, and unbeatable texture make it a weeknight winner.

Ingredients

• 8 oz flat rice noodles, soaked until pliable
• 1 tbsp clarified butter
• 8 oz flank steak, thinly sliced against the grain
• 1 cup firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, julienned
• 1 cup bean sprouts
• 2 scallions, cut into 1-inch pieces
• 1 tbsp vegetable oil

Instructions

1. Heat clarified butter in a wok over high heat until shimmering, about 1 minute.
2. Add flank steak, searing for 2 minutes until edges brown. Remove and set aside.
3. In the same wok, add vegetable oil and tofu, frying until golden, about 3 minutes per side.
4. Stir in garlic and ginger, cooking until fragrant, 30 seconds.
5. Toss in soaked rice noodles, soy sauce, and oyster sauce, stir-frying for 2 minutes.
6. Return beef to wok, adding bean sprouts and scallions, cooking for another minute.
7. Drizzle with sesame oil, toss once more, and remove from heat.

This dish delivers a silky-smooth noodle bite with crisp-tender veggies and rich, umami-packed sauce. Serve it straight from the wok for that authentic, just-made vibe.

Beef Chow Fun with Pineapple

Let’s dive into a sizzling wok masterpiece that’s all about bold flavors and quick moves. This Beef Chow Fun with Pineapple twists the classic with a sweet, tangy punch—ready in minutes.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 cup fresh pineapple chunks
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 cups wide rice noodles, soaked and drained
• 2 scallions, sliced diagonally
• 1 tbsp vegetable oil

Instructions

1. Heat a wok over high heat until smoking, then add 1 tbsp vegetable oil.
2. Add flank steak in a single layer; sear undisturbed for 1 minute to develop a crust.
3. Flip steak, add garlic and ginger; stir-fry for 30 seconds until fragrant.
4. Push steak to one side, pour in clarified butter on the empty side.
5. Toss in rice noodles, soy sauce, and oyster sauce; stir-fry for 2 minutes.
6. Add pineapple chunks and sesame oil; toss to combine for 1 minute.
7. Garnish with scallions, remove from heat immediately.

Dive into this dish where the caramelized beef meets juicy pineapple, all hugged by silky noodles. Serve it straight from the wok for that authentic, just-made crunch.

Conclusion

Outstanding in variety and flavor, our roundup of 21 Delicious Beef Chow Fun Recipes offers something for every occasion, from quick weeknight dinners to festive gatherings. We invite you to explore these mouthwatering dishes, find your favorites, and share your culinary adventures with us in the comments. Don’t forget to pin your top picks on Pinterest to spread the joy of cooking!

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