Beef Chow Fun (Beef Ho Fun) – 30 Min! (VIDEO)

What is the difference between Beef Chow Fun and Beef Ho Fun?

One commonly asked question is what is the difference between “Beef Chow Fun” and “Beef Ho Fun”?

According to wikipedia, they’re actually the same thing! The “Fun” in “Chow Fun” and “Ho Fun” refers to the flat wide noodles (“hor fun”) that are used for this dish. What the dish is called is dependent on what region you are in –

• Beef Chow Fun – this is in English speaking countries, including North America. I grew up calling it Beef Chow Fun and still call it that now.
• Beef Ho Fun – as far as I can tell, it’s called Beef Ho Fun (or Beef Hor Fun) in countries like Hong Kong, China, and the Philippines.

Ingredients for Beef Chow Fun

Beef

• flank steak, cut into 1/4″ strips – see note below
• baking soda – Baking soda is commonly used in Chinese cooking to tenderize beef. It neutralizes acid and raises the pH level, which causes the meat to become more alkaline. This causes the protein to have trouble tightening up, which results in more tender meat.
• light soy sauce – I recommend using low sodium, light soy sauce – this is also called “all-purpose” soy sauce.
• dark soy sauce
• white pepper – I love white pepper and it’s used very commonly in Chinese cooking. It has an earthier flavor then black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
• cornstarch – Cornstarch is a key ingredient in Chinese cooking because it is used for velveting the meat. Velveting is a Chinese technique where protein is marinated in cornstarch and cooked quickly in hot oil, resulting in the meat becoming tender and silky.
• neutral oil – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil. I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.

Stir-Fry Sauce

• light soy sauce
• dark soy sauce
• oyster sauce
• sugar
• shaoxing wine – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
• MSG – this is always optional
• sesame oil

Noodles & Vegetables

• wide fresh rice noodles – see note below
• green onions (or scallions) cut into 2″ pieces
• yellow onion
• garlic
• bean sprouts – I love cooking and eating bean sprouts – if you do too, make sure to try my Korean Bean Sprout Side Dish and Soy Sauce Pan Fried Noodles!

Refer to the recipe card for the full list of ingredients and measurements!

Beef Chow Fun: Recipe Instructions

1. Marinate Beef

Slice flank steak into ¼ inch strips against the grain to create tender strips of beef at an angle against the grain shortens the muscle fibers to sure tender beef with every bite. Marinate for 10-15 minutes in baking soda, light soy sauce, dark soy sauce, white pepper, cornstarch, and neutral oil. The baking soda and soy sauce will further tenderize the beef while you prepare the rest of your ingredients for Beef Chow Fun!

2. Prepare the Noodles, Vegetables, and Sauce

Prepare all the green onions, bean sprouts, garlic, and stir-fry sauce by mixing together light soy sauce, dark soy sauce, oyster sauce, sugar, Shaoxing wine, MSG (optional) in a small bowl and set everything aside with the marinated beef.

Separate the fresh wide rice noodles and place them in a bowl. If using dried noodles, rehydrate in room temperature water for up to 1 hour until they are soft and pliable.

3. Sear the Beef

In a large nonstick pan or wok over high heat, add 2 tablespoons of neutral oil and sear the marinated beef for 2-3 minutes and remove to a plate along with the excess oil. We want to create a nice sear on the marinated beef, cooking them quickly so they are still tender. Remove them to a plate and wipe out any excess oil in the pan.

4. Cook the Noodles

Over high heat, add 1 tablespoon of oil to the pan. Add the separated rice noodles and toss for 30 seconds, being careful to not break the noodles. Add a tablespoon of light soy sauce and 2 teaspoons of dark soy sauce around the edge of the pan to caramelize into the wide rice noodles. Toss and cook until the hor fun noodles are slightly charred and have absorbed the soy sauce, about 1 minute. Remove the noodles to a separate plate.

5. Sauté the Vegetables

Add 1 tablespoon of oil over medium high heat and sauté onions and garlic for 30 seconds. Next, add scallions and bean sprouts. Cook for another 30 seconds until scallions have a nice charred color.

Cooking With a Wok (Alternatives)

By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!

If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.

If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.

My KEY TIP would be to avoid crowding your pan – crowding can lead to your Beef Chow Fun not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.

If you tried this Beef Chow Fun or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!