This Cantonese beef chow fun recipe is made with tender marinated flank steak, fresh wide rice noodles, scallions, bean sprouts, and a savory soy-based sauce. A flavorful 30-minute noodle dish that tastes just like the classic Cantonese favorite!

Cantonese beef chow fun is one of those classic noodle dishes that feels simple, nostalgic, and incredibly satisfying all at once. It is made with tender slices of marinated flank steak, fresh wide rice noodles, scallions, bean sprouts, and a savory soy-based sauce that coats every bite.

This dish is flavorful, comforting, and so easy to prepare at home. The rice noodles soak up the sauce beautifully, giving them that rich, savory flavor with a soft and chewy texture. It is the kind of meal that tastes like something you would order at a Cantonese restaurant, but it comes together in under 30 minutes.

This is also a dish I grew up eating, so it always feels extra comforting. The combination of tender beef, silky noodles, green onions, and crisp bean sprouts brings back those familiar Cantonese flavors that are simple but so good.

What Is Beef Chow Fun?

Beef chow fun, also known as gon chow ngau ho, is a classic Cantonese-style noodle dish made with wide flat rice noodles, marinated beef, bean sprouts, scallions, and a savory stir-fry sauce. The name roughly translates to “dry-fried beef ho fun,” referring to the way the noodles are stir-fried without a thick gravy.

This dish originated from Cantonese cuisine and is especially popular in Guangdong, Hong Kong, and Cantonese restaurants around the world. The noodles used are called ho fun or shahe fen, which are wide, flat rice noodles known for their smooth, chewy texture.

A good plate of Cantonese beef chow fun is all about balance. The beef should be tender, the noodles should be saucy but not soggy, the scallions should add freshness, and the bean sprouts should stay lightly crisp. When everything is stir-fried together, the noodles absorb all that savory sauce and become incredibly flavorful.

What Kind of Rice Noodles To Use

For the best beef chow fun, use fresh wide rice noodles, also known as ho fun, hor fun, or shahe fen. These noodles are soft, wide, flat, and slightly chewy, which makes them perfect for stir-frying.

You can usually find fresh wide rice noodles at Asian grocery stores in the refrigerated section or near the fresh noodle area. Some stores sell them already pre-cut into wide strips, which makes this recipe even easier.

You can also buy the uncut version, which usually comes in large sheets or folded layers. If you buy the uncut version, simply slice the noodles yourself into wide strips before cooking.

Fresh noodles work best because they have that soft, silky texture that makes Cantonese beef chow fun so good. If the noodles are cold and stiff from the fridge, let them sit at room temperature for a bit or gently loosen them before stir-frying. Try not to over-handle them because fresh rice noodles can break easily.

How To Store Leftovers

Beef chow fun is best served fresh because the rice noodles have the best texture right after stir-frying. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a pan over medium heat. Add a small splash of water if the noodles seem dry. Try not to over-stir because the noodles may break apart after being refrigerated.

Cantonese beef chow fun is one of those simple dishes that delivers so much flavor. The tender beef, chewy rice noodles, fresh scallions, and crisp bean sprouts all come together in a savory sauce that the noodles soak up perfectly.

It is quick enough for a weeknight meal but comforting enough to feel special. If you grew up eating Cantonese noodle dishes, this one has that familiar, nostalgic flavor that always hits the spot.

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