Chinese Fun Noodles with Beef, also called Beef Chow Fun, is surprisingly easy to cook at home, with restaurant quality results. The key to the amazing sauce is Dark Soy Sauce. You’ve got to give this recipe a try. It’s the kind of dish that makes everyone at the table happy!
If you’ve ever ordered Beef Chow Fun at a Chinese restaurant, you know how irresistible those those takeout containers of richly sauced beef and noodles are. You might be happy to know that you can make them at home and they are just as irresistibly delicious and even better, they’re made with your own fresh wholesome ingredients.
I hope these Chinese Fun Noodles with Beef are as popular in your house as they are in mine.
You’ll notice that the sauce coating the beef and noodles looks extra dark and rich. That’s because it’s made with Dark Soy Sauce. Dark soy sauce is aged longer than regular soy sauce. It also has a thicker consistency, a touch of sweetness, and less salt.
It’s widely available at mainstream or Asian grocery stores. I just bought a bottle at Wegman’s.
I want to give a big shout out for the cookbook that in which I discovered this recipe. It’s called Sweet Mandarin: Classic & Contemporary Chinese Recipes with Gluten and Dairy-Free Variations, written by twin sisters Helen and Lisa Tse. These two women know their Chinese food! In the book they share 100 recipes, many of family treasures that have been handed down over generations.
There are so many great-looking dishes, it was hard to choose. I decided on this noodles with beef dish because it looked like a something my kids would love.
In the book they call this dish “Beef Hor Fun Noodles”, named after the wide rice noodles they use, called “hor fun noodles.” It’s also called Beef Chow Fun. I had no luck finding Hor Fun noodles, even after trying four stores.
I thought about waiting and ordering hor fun noodles online. But in the end decided I wanted this dish to be more user friendly, made with easily sourced ingredients. So I used slightly thinner rice noodles – the kind that are always available at the grocery store. I also tweaked a few other things in the recipe, mostly for reasons of cost and availability of ingredients. I used beef sirloin instead of tenderloin (cost) and red bell pepper instead of bean sprouts (availability).
EASY FUN NOODLES WITH BEEF FOR WEEKNIGHT DINNER
My version of Beef Ho Fun or Beef Chow Fun my not be traditional, but it’s really good! I love it and it gets the all thumbs up from my family.
This is a perfect dish for weeknight dinner because it all comes together in about 35 minutes. Just note that if you try to double the recipe, which I did the first time I made it, be sure to cook the beef in two batches, to insure quick and successful browning.
If you’re interested in cooking more delicious Chinese food at home, check out this recipe for Chinese Orange Chicken. I think you’ll be surprised at how easy it is to get restaurant quality results at home. Another class Chinese restaurant favorite that I love to cook at home is Moo Shu Pork Lettuce Wraps. Here’s a fast and flavorful Chinese Chicken and Vegetable stir fry for weeknights. And two more classics that are great for family dinner: Chinese Ham and Egg Fried Rice and Chinese Beef and Broccoli Stir Fry
Here’s the recipe for Chinese Fun Noodles with Beef. If you try this recipe I hope you’ll come back to leave a rating and a comment. I’d love to know what you think.Print
Chinese Fun Noodles with Beef
An easy home cooking stir fry recipe for scrumptious Chinese Fun Noodles and Beef.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 3-4 servings
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Chinese
- To Marinate the Beef
- 3/4 pound beef sirloin or (if you want to splurge) tenderloin – cut, diagonal to the grain, into 1/8-inch slices.
- 2 tablespoons potato starch
- 1 teaspoon white sugar
- 1/2 teaspoon kosher salt
- For the Noodles and Vegetables
- 8 ounces dried rice noodles (I recommend using 1/4 inch or 1/2 inch wide noodles)
- 6 tablespoons vegetable oil (such as canola)
- 1 medium onion, peeled and sliced thin
- 1/2 red bell pepper, seeded and sliced thin
- The Sauce
- 3 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon white sugar
- Marinate the Beef Put the beef in a medium sized bowl. Mix potato starch, sugar and salt in a small bowl and pour over beef. Toss to combine. Cover with plastic wrap and set aside to marinate for 15 minutes or so.
- Soften the Noodles *Fill a large pot halfway with water and bring to a boil. Remove from the heat and drop in the dried noodles. Allow the noodles to soften in the hot water for 6-8 minutes. Drain in a colander, rinse with cold water, set aside. *note: check the package of noodles for instructions. Some rice noodles require a longer soak.
- Make the Sauce and Stir Fry Everything While the noodles are softening, combine sauce ingredients in a small bowl and set aside. Heat a large Wok or Skillet over high heat (I used my cast iron skillet) Add the vegetable oil. Add the beef and stir-fry for about 3 minutes, until the beef is browned in spots and cooked through. (If you use a skillet, be careful of sputtering oil – lower the heat if need be) Transfer beef to a plate and set aside. Spoon out most of the remaining oil from the wok or pan, leaving just about a tablespoon. Add the onions and peppers to the pan – still over high heat – and stir-fry for 3-4 minutes, until they start to soften. Return the beef to the pan, along with the noodles and sauce ingredients. Cook, tossing everything to combine, for about 2 minutes, until the noodles are hot.
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