Beef chow fùn is a favorite Cantonese dish (popùlar at dim sùm), made from stir-frying beef,wide rice noodles, scallions, ginger, bean sproùts and dark soy.


The other essential techniqùe for making this dish is a techniqùe called “pow wok” which essentially is a method of tossing the wok and the food withoùt ùsing a spatùla. It is best practiced with a seasoned pow wok with a wooden handle for easy gripping as yoù are tossing the ingredients aroùnd. 

Yoù may have seen something like it in yoùr local takeoùt place with the open kitchen. For this dish, the continùoùs movement of the noodles in the hot wok withoùt ùsing a spatùla (i.e. pow wokking), prevents sticking and also keeps the rice noodles whole. Bùt don’t despair, I have cooked this dish with a metal spatùla and it has tùrned oùt jùst fine – what’s a few broken noodles here or there anyway? We’ve written the recipe as if yoù’re ùsing a spatùla, bùt go for the “pow wok” tossing method if yoù’re brave enoùgh!


For the beef & marinade:
  • 8 oz. flank steak (225g, sliced into 1/8 thick pieces)
  • 1/4 teaspoon baking soda (optional)
  • 1 teaspoon cornstarch
  • 1 teaspoon soy saùce
  • 1 teaspoon vegetable oil

For the rest of the dish:
  • 12 oz. fresh ho fùn flat rice noodles
  • 3 tablespoons vegetable oil
  • 4 scallions (split in half vertically and cùt into 3-inch pieces)
  • 3 thin slices ginger
  • 2 tablespoons Shaoxing wine
  • 1/2 teaspoon sesame oil
  • 2 teaspoons dark soy saùce
  • 2 tablespoons regùlar soy saùce
  • 1/8 teaspoon sùgar
  • salt and white pepper (to taste)
  • 4 to 6 oùnces fresh mùng bean sproùts


Combine the beef and marinade ingredients and let it marinate for aboùt an hoùr. The little bit of baking soda tenderizes the meat.The longer yoù marinate the beef, the more tender it gets. This is totally optional.

A ùsefùl tip for slicing the beef is to freeze it ùntil it gets firm bùt not solid which makes slicing the beef mùch easier!

Some rice noodles come as large sheets, while others are already cùt. If yoù have the sheets, slice the rice noodles so they're aboùt 1 inch thick.

Heat yoùr wok over high heat ùntil smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear ùntil browned. As long as yoùr wok is hot enoùgh, the meat shoùldn't stick. Set aside. 

Add a 1 1/2 tablespoons more vegetable oil to the wok. Then add the ginger first to infùse the oil with its rich flavor for aboùt 15 seconds. Add the scallions.

Spread the noodles evenly in the wok and stir-fry the whole mix on high ùntil it is mixed evenly, aboùt 15 seconds. Add the Shaoxing wine aroùnd the rim of the wok.

Next, add the sesame oil, soy saùces, pinch of sùgar and the beef. Stir fry, making sùre yoùr metal wok spatùla scrapes the bottom of the wok and yoù lift the ho fùn in an ùpward motion to mix well and coat them evenly with the soy saùce.

Add a bit of salt and white pepper to taste (taste the noodles before adding salt)

If the noodles were cold and refrigerated when yoù started, yoù may have to toss the noodles longer to heat them throùgh properly. If the noodles are fresh, then less time will be reqùired. Yoùr heat shoùld remain as high as possible at all times. Add the bean sproùts and stir-fry ùntil the bean sproùts are jùst tender. Serve!


Calories: 615kcal | Carbohydrates: 51g | Protein: 31g | Fat: 30g | Satùrated Fat: 21g | Cholesterol: 68mg | Sodiùm: 1978mg | Potassiùm: 576mg | Fiber: 3g | Sùgar: 4g | Vitamin A: 240IÙ | Vitamin C: 12mg | Calciùm: 55mg | Iron: 3.4mg

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!

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