18 Flavorful Beef Chow Fun Recipes for Every Occasion

Mmm, can you smell that? The sizzle of beef, the aroma of fresh noodles, and the vibrant mix of veggies—it’s the unmistakable allure of Beef Chow Fun! Whether you’re craving a quick weeknight dinner or planning a festive feast, our roundup of 18 flavorful recipes has got you covered. Dive in and discover your next favorite dish that promises to delight your taste buds and impress your crowd!

Classic Cantonese Beef Chow Fun with Soy Sauce

Yearning for a taste of authentic Cantonese cuisine? This Classic Cantonese Beef Chow Fun with Soy Sauce brings the bustling energy of Hong Kong’s streets right to your kitchen, featuring silky rice noodles and tender beef slices enveloped in a rich, savory sauce.

Ingredients

• 8 oz flat rice noodles (soak in warm water for 10 minutes if dried)
• 6 oz flank beef, thinly sliced against the grain (freeze for 30 minutes for easier slicing)
• 2 tbsp soy sauce (use light soy sauce for a more authentic flavor)
• 1 tbsp dark soy sauce (for color)
• 1 tbsp oyster sauce (or vegetarian oyster sauce as an alternative)
• 1 tsp sugar (adjust to balance the saltiness)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1 cup bean sprouts (rinsed and drained)
• 2 green onions, cut into 2-inch pieces (use both white and green parts)

Instructions

1. Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute.
2. Add the beef slices in a single layer and sear for 1 minute per side, then remove from the wok and set aside.
3. In the same wok, add the remaining 1 tbsp of oil and the minced garlic, stir-frying for 30 seconds until fragrant.
4. Toss in the pre-soaked rice noodles, stirring gently to separate and coat with oil, for about 2 minutes.
5. Return the beef to the wok, adding soy sauce, dark soy sauce, oyster sauce, and sugar, tossing everything together for another 2 minutes to combine flavors.
6. Add the bean sprouts and green onions, stir-frying for an additional 1 minute until the vegetables are just wilted but still crisp.
7. Serve immediately, garnished with additional green onions if desired.

Hearty and satisfying, this dish boasts a perfect harmony of textures—from the chewy noodles to the crisp bean sprouts—and a depth of flavor that’s both umami-rich and slightly sweet. For an extra touch, drizzle with a bit of chili oil or serve with a side of pickled vegetables to cut through the richness.

Spicy Szechuan Beef Chow Fun with Chili Oil

Amidst the bustling flavors of Szechuan cuisine, this Spicy Szechuan Beef Chow Fun with Chili Oil stands out as a harmonious blend of heat, umami, and silky noodles. A dish that promises to transport your senses to the vibrant streets of Chengdu, it’s a perfect balance of fiery chili oil and tender beef, all wrapped up in the comforting embrace of wide rice noodles.

Ingredients

• 8 oz flank steak, thinly sliced against the grain (for tenderness)
• 12 oz wide rice noodles, soaked in warm water for 15 minutes until pliable
• 2 tbsp Szechuan chili oil (adjust to heat preference)
• 1 tbsp soy sauce (for depth of flavor)
• 1 tsp sugar (to balance the heat)
• 2 cloves garlic, minced (for aromatic punch)
• 1 tbsp ginger, julienned (adds a fresh zing)
• 2 green onions, sliced (for garnish and crunch)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute.
2. Add the sliced flank steak, spreading it out in a single layer. Sear for 1 minute per side until just browned but still pink inside. Remove and set aside.
3. In the same wok, add garlic and ginger, stirring quickly for 30 seconds until fragrant but not burnt.
4. Toss in the soaked rice noodles, stirring constantly for 2 minutes to prevent sticking.
5. Return the beef to the wok, adding soy sauce, sugar, and Szechuan chili oil. Stir-fry for another 2 minutes until everything is well combined and the noodles are evenly coated.
6. Garnish with sliced green onions and serve immediately.

This dish offers a delightful contrast between the tender beef and the chewy noodles, all brought together by the bold, spicy kick of the chili oil. Try serving it with a side of pickled vegetables to cut through the richness and add a tangy crunch.

Garlic Butter Beef Chow Fun with Crispy Onions

Whisking together the robust flavors of tender beef, aromatic garlic butter, and the satisfying crunch of crispy onions, this dish transforms the humble chow fun into a luxurious meal that’s as easy to make as it is delightful to devour.

Ingredients

• 8 oz flat rice noodles (soak in warm water for 15 minutes until pliable)
• 1 lb flank steak (sliced thinly against the grain for tenderness)
• 3 tbsp unsalted butter (for a richer flavor, use European-style butter)
• 4 cloves garlic (minced; adjust for more or less intensity)
• 1 large onion (thinly sliced for optimal crispiness)
• 2 tbsp vegetable oil (or any neutral oil with a high smoke point)
• 2 tbsp soy sauce (for a gluten-free option, use tamari)
• 1 tbsp oyster sauce (adds depth; substitute with hoisin for a different profile)
• 1 tsp sugar (balances the saltiness; adjust to taste)
• 1/2 tsp white pepper (for a subtle heat)
• Green onions (sliced, for garnish)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, until golden and crispy, about 10 minutes. Remove and set aside on a paper towel-lined plate.
2. In the same skillet, melt 1 tbsp butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
3. Increase the heat to high and add the remaining 1 tbsp vegetable oil. Add the beef slices in a single layer, searing for 1-2 minutes per side until browned but still pink inside. Remove and set aside.
4. Lower the heat to medium and add the remaining 2 tbsp butter to the skillet. Once melted, add the drained rice noodles, soy sauce, oyster sauce, sugar, and white pepper. Toss gently to coat the noodles evenly, about 2 minutes.
5. Return the beef to the skillet, tossing to combine and heat through, about 1 minute. Tip: For extra flavor, let the noodles sit undisturbed for a minute to develop a slight crispness on the bottom.
6. Garnish with the crispy onions and sliced green onions before serving. Tip: Serve immediately to enjoy the contrast between the crispy onions and the tender noodles.

Just as the last garnish is placed, the dish reveals its harmony of textures—silky noodles, succulent beef, and the irresistible crunch of onions. For a dramatic presentation, serve sizzling in a cast-iron skillet, allowing the aromas to enchant even before the first bite.

Black Pepper Beef Chow Fun with Bell Peppers

Zesty and vibrant, this Black Pepper Beef Chow Fun with Bell Peppers is a symphony of flavors that dances on the palate, offering a perfect balance of spice and sweetness. Its quick preparation makes it an ideal weeknight dinner that doesn’t compromise on sophistication or taste.

Ingredients

• 8 oz flat rice noodles (soaked in warm water for 15 minutes until pliable)
• 1 lb flank steak (sliced thinly against the grain for tenderness)
• 2 tbsp soy sauce (for a deeper flavor, use dark soy sauce)
• 1 tbsp oyster sauce (adds umami depth)
• 1 tsp freshly ground black pepper (adjust to spice preference)
• 1 tbsp cornstarch (for velveting the beef)
• 2 tbsp vegetable oil (or any neutral oil with high smoke point)
• 1 large bell pepper (sliced into strips, any color for visual appeal)
• 2 cloves garlic (minced, for aromatic base)
• 1 tsp sugar (balances the savory notes)
• 1/4 cup water (for deglazing the pan)

Instructions

1. In a bowl, combine sliced flank steak with soy sauce, oyster sauce, black pepper, and cornstarch. Marinate for 15 minutes to tenderize and infuse flavors.
2. Heat vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute. Tip: Ensure the pan is hot to achieve a good sear on the beef.
3. Add marinated beef in a single layer, searing for 1 minute per side without stirring to develop a crust. Remove beef and set aside.
4. In the same pan, add minced garlic and stir for 30 seconds until fragrant, being careful not to burn.
5. Toss in bell pepper strips, stir-frying for 2 minutes until slightly softened but still crisp. Tip: High heat is key to maintaining the peppers’ vibrant color and crunch.
6. Return the beef to the pan, adding sugar and water. Stir-fry for another 2 minutes, allowing the sauce to thicken and coat the ingredients evenly. Tip: The sauce should cling to the noodles, not pool at the bottom of the pan.
7. Add the soaked rice noodles, gently tossing to combine and heat through for 1 minute. Ensure noodles are separated and evenly mixed with the beef and peppers.

Offering a delightful contrast of textures, the tender beef and crisp bell peppers meld beautifully with the chewy noodles, all enveloped in a bold, peppery sauce. Serve immediately, garnished with extra black pepper for those who crave an extra kick, or alongside a crisp cucumber salad to balance the dish’s richness.

Vegetable-Packed Beef Chow Fun with Bok Choy

Whisking together the vibrant hues and textures of fresh vegetables with the rich, savory depth of beef, this dish is a symphony of flavors that dances on the palate. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to the beauty of simple ingredients transformed through careful cooking.

Ingredients

• 8 oz beef sirloin, thinly sliced against the grain (for tenderness)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (adds umami depth)
• 1 tsp sugar (balances the saltiness)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (for aromatic base)
• 1 inch ginger, julienned (adds a spicy kick)
• 1 bunch bok choy, chopped (stems and leaves separated)
• 1 red bell pepper, sliced (for sweetness and crunch)
• 8 oz fresh rice noodles (chow fun noodles, separated)
• 2 green onions, sliced (for garnish)

Instructions

1. In a bowl, marinate the beef with soy sauce, oyster sauce, and sugar. Let it sit for 15 minutes to absorb the flavors.
2. Heat 1 tbsp of oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer and sear for 1 minute per side until just browned. Remove and set aside.
3. In the same wok, add the remaining oil. Sauté garlic and ginger for 30 seconds until fragrant, being careful not to burn.
4. Add bok choy stems and bell pepper, stir-frying for 2 minutes until slightly softened.
5. Toss in the bok choy leaves and rice noodles, stir-frying for another 2 minutes. If noodles are sticky, sprinkle a little water to help separate them.
6. Return the beef to the wok, mixing everything well. Cook for an additional minute to heat through.
7. Garnish with green onions before serving.

Delight in the tender beef and crisp vegetables, all coated in a glossy, flavorful sauce that clings to the silky noodles. For an extra touch, serve with a side of chili oil or pickled vegetables to cut through the richness.

Thai-Style Beef Chow Fun with Basil and Lime

Elevating the humble stir-fry to new heights, this Thai-Style Beef Chow Fun with Basil and Lime combines tender slices of beef with wide rice noodles, all tossed in a vibrant sauce that’s both aromatic and deeply flavorful. The dish is a perfect balance of savory, sweet, and tangy, with the fresh basil and lime adding a burst of brightness that makes it irresistibly delicious.

Ingredients

• 8 oz wide rice noodles (soak in warm water for 15 minutes until pliable but firm)
• 1 lb beef sirloin (thinly sliced against the grain for tenderness)
• 3 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic (minced)
• 1 tbsp ginger (minced)
• 2 tbsp fish sauce (adjust to taste)
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 cup fresh basil leaves (Thai basil preferred for authentic flavor)
• 1 lime (juiced, plus wedges for serving)
• 1 red chili (sliced, optional for heat)

Instructions

1. Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat until shimmering.
2. Add the beef slices in a single layer, searing for 1 minute per side until just browned but not fully cooked. Remove and set aside.
3. In the same wok, add the remaining oil, then sauté garlic and ginger for 30 seconds until fragrant.
4. Add the soaked rice noodles, tossing gently to coat in the aromatics, then stir-fry for 2 minutes.
5. Return the beef to the wok, adding fish sauce, soy sauce, and brown sugar, stirring to combine everything evenly.
6. Cook for another 2 minutes, then remove from heat and fold in the basil leaves and lime juice.
7. Serve immediately, garnished with sliced red chili and lime wedges on the side.

Here, the noodles should be slightly chewy, with the beef tender and the sauce clinging to every strand. The dish shines when served with extra lime wedges, allowing each diner to adjust the tanginess to their liking, making it a customizable feast for the senses.

Beef Chow Fun with Oyster Sauce and Mushrooms

Mastering the art of Beef Chow Fun with Oyster Sauce and Mushrooms begins with selecting the freshest ingredients, ensuring each bite is a harmonious blend of savory depth and tender textures. This dish, a beloved staple in Cantonese cuisine, transforms simple components into a symphony of flavors that dance on the palate.

Ingredients

• 8 oz flat rice noodles (soak in warm water for 10 minutes if dried)
• 1 lb flank beef, thinly sliced against the grain (for tenderness)
• 2 tbsp oyster sauce (adds a rich, umami flavor)
• 1 tbsp soy sauce (or tamari for gluten-free option)
• 1 tbsp vegetable oil (or any neutral oil)
• 2 cups sliced mushrooms (shiitake or button for variety)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp sugar (balances the saltiness)
• 1/2 cup green onions, cut into 2-inch pieces (for a fresh crunch)

Instructions

1. Heat a large wok or skillet over high heat until a drop of water sizzles upon contact, about 1 minute.
2. Add 1 tbsp vegetable oil, swirling to coat the pan, then immediately add the beef slices in a single layer. Sear for 1 minute per side without stirring to achieve a golden crust.
3. Push the beef to one side of the wok, add the minced garlic and mushrooms to the other side. Stir-fry for 2 minutes until the mushrooms begin to soften.
4. Combine the beef with the mushrooms, then add the soaked rice noodles, oyster sauce, soy sauce, and sugar. Toss everything together gently to avoid breaking the noodles, cooking for another 2 minutes.
5. Add the green onions last, stirring for 30 seconds just until they brighten in color. Tip: For an extra layer of flavor, a splash of Shaoxing wine can be added with the sauces.

Nowhere does simplicity shine brighter than in this dish, where the silky noodles and succulent beef are elevated by the earthy mushrooms and the umami-rich oyster sauce. Serve it straight from the wok for a sizzling presentation that’s as impressive as its taste.

Singaporean-Style Curry Beef Chow Fun

Hearty and aromatic, Singaporean-Style Curry Beef Chow Fun is a symphony of flavors that brings the vibrant streets of Singapore to your kitchen. This dish combines tender slices of beef, silky rice noodles, and a rich, fragrant curry sauce for a meal that’s both comforting and exotic.

Ingredients

• 8 oz flat rice noodles (soak in warm water for 15 minutes until pliable)
• 1 lb beef sirloin, thinly sliced (freeze for 30 minutes for easier slicing)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 tbsp curry powder (adjust to taste)
• 1 cup coconut milk (shake well before opening)
• 1 tbsp soy sauce (use light for less sodium)
• 1 tsp sugar
• 1/2 cup bean sprouts (rinsed and drained)
• 2 green onions, sliced (reserve some for garnish)

Instructions

1. Heat oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and stir for 30 seconds until fragrant, being careful not to burn.
3. Toss in the beef slices and sear for 2 minutes per side until just browned but not fully cooked.
4. Sprinkle curry powder over the beef and stir to coat evenly, cooking for another minute to toast the spices.
5. Pour in coconut milk, soy sauce, and sugar, stirring to combine. Bring to a gentle simmer.
6. Drain the soaked rice noodles and add them to the wok, tossing gently to coat with the sauce.
7. Add bean sprouts and most of the green onions, reserving some for garnish. Cook for 2 more minutes until noodles are tender.
8. Remove from heat and let sit for 1 minute to allow flavors to meld.

Exquisitely balanced, this dish offers a delightful contrast of textures—from the tender beef to the slightly chewy noodles—all enveloped in a creamy, spicy sauce. Serve it with a sprinkle of reserved green onions and a side of pickled vegetables for an extra crunch.

Beef Chow Fun with Bean Sprouts and Scallions

Amidst the bustling streets of Chinatown, the sizzle of beef chow fun on a hot wok is a melody that beckons food lovers with its aromatic allure. This classic dish, with its tender slices of beef, crisp bean sprouts, and vibrant scallions, is a testament to the beauty of simplicity in Cantonese cuisine.

Ingredients

• 8 oz flank steak, thinly sliced against the grain (for tenderness)
• 12 oz fresh wide rice noodles, separated (if sticking, rinse under warm water)
• 1 cup bean sprouts (adds crunch; rinse and drain well)
• 3 scallions, cut into 2-inch pieces (use both white and green parts)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (for depth of flavor)
• 1 tsp sugar (balances the savory notes)
• 2 tbsp vegetable oil (or any neutral oil with high smoke point)
• 1 tsp sesame oil (adds aroma; add at the end)
• 1/2 tsp white pepper (adjust to taste)

Instructions

1. Heat a wok or large skillet over high heat until smoking hot, about 2 minutes. This ensures a good sear on the beef.
2. Add 1 tbsp vegetable oil, swirling to coat. Immediately add the beef in a single layer. Let sear undisturbed for 1 minute to develop a crust, then stir-fry until just browned, about 2 minutes. Remove and set aside.
3. In the same wok, add the remaining 1 tbsp vegetable oil. Add the rice noodles, spreading them out. Let cook undisturbed for 1 minute to lightly char, then toss.
4. Push noodles to one side. Add bean sprouts and scallions to the empty space. Stir-fry for 30 seconds until slightly softened.
5. Return the beef to the wok. Add soy sauce, oyster sauce, sugar, and white pepper. Toss everything together over high heat for 1 minute until well combined and heated through.
6. Drizzle with sesame oil, give one final toss, and remove from heat. Tip: For an extra layer of flavor, garnish with a sprinkle of fried shallots.

Hearty and satisfying, this beef chow fun boasts a harmonious blend of textures—from the silky noodles to the crisp vegetables. Serve it straight from the wok for an authentic touch, or pair with a side of pickled vegetables to cut through the richness.

Honey Soy Glazed Beef Chow Fun

Radiating with the rich hues of a well-balanced sauce and the enticing aroma of seared beef, this Honey Soy Glazed Beef Chow Fun is a testament to the beauty of simple ingredients coming together in perfect harmony. The dish promises a delightful interplay of textures and flavors, from the silky noodles to the caramelized edges of the beef, all coated in a glossy, savory-sweet glaze.

Ingredients

• 8 oz flat rice noodles (soaked in warm water for 15 minutes until pliable)
• 1 lb flank steak (sliced thinly against the grain for tenderness)
• 3 tbsp soy sauce (use low-sodium if preferred)
• 2 tbsp honey (for a deeper flavor, try dark honey)
• 1 tbsp oyster sauce (adds umami depth)
• 2 cloves garlic (minced finely for even distribution)
• 1 tbsp ginger (freshly grated, for a zesty kick)
• 2 tbsp vegetable oil (or any neutral oil with high smoke point)
• 1 cup bean sprouts (for crunch, add just before serving)
• 2 green onions (sliced diagonally, for garnish)

Instructions

1. In a small bowl, whisk together soy sauce, honey, oyster sauce, garlic, and ginger to create the glaze. Set aside.
2. Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add the sliced flank steak in a single layer, searing for 2 minutes per side without stirring to achieve a golden crust.
4. Reduce heat to medium, push beef to one side, and add the remaining 1 tbsp of oil to the empty space. Toss in the drained rice noodles, stir-frying for 3 minutes until they start to soften.
5. Pour the prepared glaze over the noodles and beef, tossing everything together for another 2 minutes until evenly coated and the sauce thickens slightly.
6. Add bean sprouts and green onions, stirring for just 30 seconds to retain their crisp texture.
7. Remove from heat and serve immediately, ensuring each plate gets a generous amount of beef, noodles, and sprouts.

Not only does this dish boast a luxurious texture with its tender beef and slippery noodles, but the honey soy glaze also offers a perfect balance of sweetness and saltiness. For an extra touch of elegance, garnish with sesame seeds or a drizzle of chili oil to introduce a subtle heat.

Beef Chow Fun with Ginger and Snow Peas

Unveiling the secrets to a classic stir-fry that marries the robustness of beef with the delicate crunch of snow peas and the warm spice of ginger, this dish is a testament to the harmony of textures and flavors in Chinese cuisine.

Ingredients

• 8 oz flank steak, thinly sliced against the grain (for tenderness)
• 8 oz wide rice noodles, soaked until pliable (about 30 minutes in warm water)
• 1 cup snow peas, trimmed (for a crisp texture)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp ginger, julienned (adds a spicy, aromatic kick)
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp oyster sauce (for depth of flavor)
• 1 tsp sugar (balances the savory notes)
• 2 green onions, sliced (for garnish)

Instructions

1. Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute.
2. Add the sliced flank steak, spreading it in a single layer. Sear for 1 minute without stirring to achieve a golden crust, then stir-fry for another minute until just cooked through. Transfer to a plate.
3. In the same wok, add the remaining 1 tbsp of oil. Stir in the julienned ginger and sauté for 30 seconds until fragrant.
4. Toss in the snow peas and stir-fry for 1 minute until bright green but still crisp.
5. Add the soaked rice noodles, soy sauce, oyster sauce, and sugar. Use tongs to gently toss everything together, ensuring the noodles are evenly coated with the sauces, about 2 minutes.
6. Return the beef to the wok, combining it with the noodles and vegetables. Stir-fry for an additional minute to reheat the beef.
7. Garnish with sliced green onions before serving.

Glistening with sauce and brimming with the contrasting textures of tender beef, chewy noodles, and crisp snow peas, this Beef Chow Fun is best enjoyed immediately, straight from the wok. For an extra touch of elegance, serve it on a preheated plate to keep the noodles from sticking together.

Korean-Inspired Gochujang Beef Chow Fun

Delightfully marrying the bold flavors of Korean cuisine with the comforting texture of a classic chow fun, this dish is a testament to the beauty of culinary fusion. The rich, spicy gochujang perfectly complements the tender beef and chewy noodles, creating a symphony of flavors that’s both innovative and deeply satisfying.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (for tenderness)
• 8 oz wide rice noodles, soaked until pliable (about 30 minutes in warm water)
• 2 tbsp gochujang (Korean red chili paste; adjust for heat preference)
• 1 tbsp soy sauce (use tamari for gluten-free)
• 1 tbsp brown sugar (balances the spice)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best)
• 1 cup bean sprouts (adds crunch)
• 2 green onions, sliced (for garnish)

Instructions

1. In a bowl, whisk together gochujang, soy sauce, and brown sugar until smooth. Set aside.
2. Heat 1 tbsp oil in a large wok or skillet over high heat until shimmering. Add beef in a single layer and cook undisturbed for 1 minute to sear. Stir-fry until just cooked through, about 2 minutes. Transfer to a plate.
3. Add remaining oil to the wok. Stir in garlic and cook for 30 seconds until fragrant.
4. Drain noodles and add to the wok, tossing to coat in oil. Stir-fry for 2 minutes.
5. Return beef to the wok along with the gochujang mixture. Toss everything together and cook for another minute until well combined and heated through.
6. Add bean sprouts and green onions, stir-frying for an additional 30 seconds just to wilt the sprouts slightly.

Perfectly balanced between spicy, sweet, and savory, this dish boasts a delightful contrast of textures from the silky noodles to the crisp bean sprouts. Serve it straight from the wok for a dramatic presentation, or garnish with extra green onions and a sprinkle of sesame seeds for an added touch of elegance.

Beef Chow Fun with Charred Broccoli and Garlic

Amidst the hustle of everyday life, there’s something profoundly comforting about a dish that marries the robust flavors of beef with the smoky char of broccoli, all tied together with the aromatic punch of garlic. This Beef Chow Fun with Charred Broccoli and Garlic is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 8 oz flat rice noodles (soak in warm water for 15 minutes until pliable)
• 1 lb flank beef (slice thinly against the grain for tenderness)
• 2 cups broccoli florets (cut into bite-sized pieces for even charring)
• 3 cloves garlic (minced; more can be added for extra flavor)
• 2 tbsp soy sauce (or tamari for a gluten-free option)
• 1 tbsp oyster sauce (adds depth; substitute with hoisin if preferred)
• 1 tbsp vegetable oil (or any neutral oil with a high smoke point)
• 1/2 tsp sugar (balances the saltiness; adjust to taste)
• 1/4 tsp white pepper (for a subtle heat; black pepper can be used as an alternative)

Instructions

1. Heat a large wok or skillet over high heat until smoking hot, about 2 minutes, to ensure proper charring.
2. Add 1 tbsp vegetable oil, then immediately add broccoli florets. Stir-fry for 3-4 minutes until edges are charred but still crisp. Remove and set aside.
3. In the same wok, add another tbsp of oil if needed, then add minced garlic. Stir for 30 seconds until fragrant but not browned.
4. Add sliced beef, spreading it in a single layer. Let sear for 1 minute undisturbed, then stir-fry for another 2 minutes until just cooked through.
5. Return charred broccoli to the wok, along with soaked rice noodles, soy sauce, oyster sauce, sugar, and white pepper. Toss everything together for 2-3 minutes until noodles are heated through and well-coated with sauce.
6. Tip: For an extra layer of flavor, finish with a splash of sesame oil off the heat.
7. Tip: Ensure all ingredients are prepped before starting, as the cooking process is fast-paced.
8. Tip: Serve immediately to enjoy the noodles at their best texture, slightly chewy with a smoky aroma.

Rich in umami and with a delightful contrast of textures, this dish shines when served with a sprinkle of fresh cilantro or a wedge of lime for a bright finish. The charred broccoli adds a smoky depth that complements the savory beef and silky noodles, making each bite a harmonious blend of flavors and textures.

Lemongrass Beef Chow Fun with Fresh Herbs

Captivating the senses with its vibrant flavors and aromatic herbs, this Lemongrass Beef Chow Fun is a symphony of textures and tastes, perfect for those seeking a gourmet experience at home. Combining tender beef, silky rice noodles, and a bouquet of fresh herbs, it’s a dish that promises to transport your dining table straight to the streets of Southeast Asia.

Ingredients

• 8 oz flat rice noodles (soak in warm water for 15 minutes until pliable)
• 1 lb flank steak, thinly sliced against the grain (for maximum tenderness)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 stalks lemongrass, tender parts only, finely minced (about 2 tbsp)
• 2 cloves garlic, minced
• 1 tbsp soy sauce (adjust to taste)
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup bean sprouts
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 2 green onions, sliced
• 1 lime, cut into wedges (for serving)

Instructions

1. Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
2. Add the sliced flank steak in a single layer, searing for 1-2 minutes per side until browned but still pink inside. Remove and set aside.
3. In the same wok, add the remaining 1 tbsp of oil, then stir in the minced lemongrass and garlic, cooking for 30 seconds until fragrant.
4. Drain the rice noodles and add them to the wok, tossing gently to coat with the aromatics for about 2 minutes.
5. Return the beef to the wok, along with soy sauce, fish sauce, and sugar, stirring everything together for another 2 minutes until well combined.
6. Turn off the heat and fold in the bean sprouts, cilantro, mint, and green onions, allowing the residual heat to slightly wilt the herbs.
7. Serve immediately with lime wedges on the side for a bright, citrusy finish.

Glistening with a light sheen from the sauce, this dish offers a delightful contrast between the chewy noodles and the crisp freshness of the herbs. For an extra layer of flavor, top with crushed peanuts or a drizzle of chili oil before serving.

Beef Chow Fun with Crispy Shallots and Peanuts

Hearty and brimming with bold flavors, this Beef Chow Fun with Crispy Shallots and Peanuts is a stir-fry masterpiece that marries tender slices of beef with wide, silky rice noodles, all brought together with a savory sauce and topped with crunchy garnishes for a textural contrast that’s simply irresistible.

Ingredients

• 8 oz flank steak, thinly sliced against the grain (for tenderness)
• 12 oz wide rice noodles, soaked until pliable but not mushy (about 30 minutes in warm water)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (for aromatic depth)
• 1 tbsp ginger, minced (adds a warm, spicy note)
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp oyster sauce (for umami richness)
• 1 tsp sugar (balances the savory flavors)
• 1/2 cup shallots, thinly sliced and fried until crispy (for garnish)
• 1/4 cup roasted peanuts, roughly chopped (adds crunch)
• 2 scallions, sliced diagonally (for color and freshness)

Instructions

1. Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute.
2. Add the sliced flank steak in a single layer, searing for 1 minute per side until just browned but not fully cooked. Remove and set aside.
3. In the same wok, add the remaining 1 tbsp of oil, then stir in the garlic and ginger, cooking for 30 seconds until fragrant but not browned.
4. Toss in the drained rice noodles, stirring quickly to coat with the aromatics and prevent sticking, about 2 minutes.
5. Return the beef to the wok, adding soy sauce, oyster sauce, and sugar, tossing everything together for another 2 minutes until the noodles are evenly coated and the beef is cooked through.
6. Divide the chow fun among plates, topping each with crispy shallots, chopped peanuts, and scallions for garnish.

Every bite of this dish offers a harmonious blend of textures, from the tender beef and slippery noodles to the crispy shallots and peanuts, making it a satisfying meal that’s as pleasing to the palate as it is to the eye. Serve it with a side of pickled vegetables to cut through the richness for an even more dynamic dining experience.

Teriyaki Beef Chow Fun with Pineapple

Whisking together the bold flavors of the East with a touch of tropical sweetness, this Teriyaki Beef Chow Fun with Pineapple is a symphony of textures and tastes that promises to transport your palate to new heights.

Ingredients

• 8 oz flank steak, thinly sliced against the grain (for tenderness)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp brown sugar (packed, for depth of flavor)
• 1 tbsp mirin (or substitute with dry sherry)
• 1 tsp grated ginger (fresh, for a zesty kick)
• 2 cloves garlic, minced (adjust to taste)
• 2 tbsp vegetable oil (or any neutral oil)
• 8 oz fresh chow fun noodles (separated, to prevent sticking)
• 1 cup fresh pineapple chunks (ripe, for optimal sweetness)
• 2 green onions, sliced (for garnish)
• 1 tsp sesame seeds (toasted, for crunch)

Instructions

1. In a bowl, combine soy sauce, brown sugar, mirin, ginger, and garlic to create the teriyaki marinade.
2. Add the sliced flank steak to the marinade, ensuring each piece is well-coated. Let it marinate for at least 15 minutes at room temperature.
3. Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer, searing for 1-2 minutes per side until browned but still pink inside. Remove and set aside.
4. In the same wok, add the remaining 1 tbsp of oil and the chow fun noodles. Stir-fry for 2-3 minutes until they start to soften.
5. Return the beef to the wok along with the pineapple chunks. Pour in any remaining marinade and stir-fry for another 2 minutes until everything is heated through and the noodles are tender.
6. Garnish with sliced green onions and toasted sesame seeds before serving.

The noodles should be silky with a slight chew, the beef tender and richly flavored, while the pineapple adds bursts of juicy sweetness. Serve immediately, perhaps with a side of steamed bok choy for a complete meal.

Beef Chow Fun with Five-Spice and Cabbage

Gracefully bridging the gap between hearty comfort and sophisticated flavor, this Beef Chow Fun with Five-Spice and Cabbage is a testament to the art of stir-frying. Its rich aromas and vibrant textures promise a dining experience that’s both deeply satisfying and elegantly simple.

Ingredients

• 8 oz flat rice noodles (soak in warm water for 15 minutes until pliable)
• 1 lb flank beef (slice thinly against the grain for tenderness)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp five-spice powder (adjust to taste)
• 2 cups shredded cabbage (for a crisp texture)
• 2 cloves garlic (minced)
• 1 tbsp soy sauce (for depth of flavor)
• 1 tsp sugar (to balance the spices)
• 1/2 cup green onions (sliced, for garnish)

Instructions

1. Heat a large wok or skillet over high heat until smoking, about 2 minutes.
2. Add 1 tbsp vegetable oil, swirling to coat the pan, then add the beef in a single layer. Sear for 1 minute per side without stirring to achieve a caramelized crust.
3. Sprinkle five-spice powder over the beef, stir to coat evenly, and cook for another 30 seconds until fragrant.
4. Push the beef to one side of the wok, add the remaining oil, and sauté garlic until golden, about 15 seconds.
5. Toss in the cabbage, stirring frequently, until slightly wilted but still crisp, about 2 minutes.
6. Drain the noodles well and add to the wok along with soy sauce and sugar. Use tongs to gently toss everything together, ensuring the noodles are evenly coated and heated through, about 2 minutes.
7. Garnish with green onions and serve immediately for the best texture.

Delightfully aromatic, the dish boasts a perfect harmony of tender beef, silky noodles, and crisp cabbage, all enveloped in the warm embrace of five-spice. For an extra touch of elegance, serve it on a preheated platter to keep the noodles from sticking.

Beef Chow Fun with Fermented Black Bean Sauce

Unveiling the rich flavors of Cantonese cuisine, this Beef Chow Fun with Fermented Black Bean Sauce is a stir-fry masterpiece that marries tender slices of beef with wide, silky rice noodles, all enveloped in a deeply savory black bean sauce. Its elegance lies in the simplicity of its ingredients and the complexity of its flavors, making it a beloved dish for both weeknight dinners and special occasions.

Ingredients

• 8 oz flank steak, thinly sliced against the grain (for tenderness)
• 12 oz wide rice noodles, soaked until pliable (about 30 minutes in warm water)
• 2 tbsp fermented black beans, rinsed and lightly mashed (to release their aroma)
• 3 tbsp vegetable oil (or any neutral oil)
• 2 cloves garlic, minced (for a fragrant base)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sugar (to balance the flavors)
• 1/2 cup bean sprouts (for crunch)
• 2 green onions, cut into 2-inch pieces (for color and freshness)

Instructions

1. Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute.
2. Add the sliced flank steak, spreading it in a single layer. Sear for 1 minute without stirring to achieve a golden crust, then stir-fry for another minute until just cooked through. Remove and set aside.
3. In the same wok, add the remaining 2 tbsp of oil. Stir in the minced garlic and mashed black beans, cooking for 30 seconds until fragrant.
4. Toss in the soaked rice noodles, stirring gently to coat them in the black bean mixture. Add soy sauce and sugar, continuing to stir-fry for 2 minutes.
5. Return the beef to the wok along with bean sprouts and green onions. Stir-fry for an additional minute until everything is well combined and heated through.
6. Serve immediately, garnished with additional green onions if desired. The dish should have a harmonious balance of textures—tender beef, chewy noodles, and crisp vegetables—all brought together by the umami-rich black bean sauce. For an extra touch of luxury, top with a fried egg or serve alongside a light, citrusy salad to cut through the richness.

Summary

Zesty and diverse, these 18 Flavorful Beef Chow Fun Recipes are perfect for any occasion, offering something for every taste and skill level. We hope you’re inspired to whip up a dish that delights your palate. Don’t forget to share your favorite in the comments and pin this roundup to your Pinterest for your next culinary adventure. Happy cooking!