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Recipe for Beef Chow Fun (Bánh Phở Xào Thịt Bò Kiểu Hoa)

This Savoury-Smoky Beef Chow Fun recipe brings together tender marinated beef, silky fresh rice noodles, and crisp vegetables in a rich, umami-packed sauce. It's a classic Cantonese stir-fry, beloved in Vietnamese-Chinese cuisine, that delivers authentic "wok hei" flavour right to your kitchen.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Beef Chow Fun (Bánh Phở Xào Bò Kiểu Hoa) in action.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Cuisine Chinese
Servings 2

Equipment

  • 1 wok or skillet

Ingredients
  

  • 500 grams fresh wide rice noodles (also known as Ho Fan or Ho Fun)
  • 400 grams beef flank or sirloin
  • 150 grams bean sprouts
  • ½ medium onion
  • 4 stalks green onion
  • 1 tablespoon freshly minced garlic
  • 4 tablespoons vegetable oil

Beef Marinade:

  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon oyster sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon cornstarch
  • A splash of water

Stir-Fry Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • ½ teaspoon white pepper

Instructions
 

  • Marinate the Beef:
    Thinly slice the beef against the grain. Combine with soy sauce, dark soy sauce, sesame oil, oyster sauce, cornstarch, and a splash of water. Mix well and let it rest for at least 15 minutes to tenderize and absorb flavour.
  • Prepare the Vegetables:
    Cut the green onions into thin strips about 5 centimetres long. Thinly slice the onion.
  • Prepare the Cooking Sauce:
    In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Set aside.
  • Stir-Fry the Beef:
    Heat 2 tablespoons of oil in a wok over high heat until shimmering. Add the beef and sear quickly, stirring just until about 90% cooked. Remove and set aside, keeping any juices.
  • Cook Aromatics and Noodles:
    Add the remaining 2 tablespoons of oil to the wok. Stir-fry minced garlic and onions until fragrant and slightly translucent. Add the noodles, followed by the bean sprouts. Pour in the stir-fry sauce and toss gently to coat without breaking the noodles.
  • Combine:
    Return the beef and its juices to the wok, then add in the green onions. Toss everything together on high heat for 30 seconds to infuse the flavours. Don’t overcook this dish - keep the noodles chewy and intact, and the beef and veggies fresh and vibrant. High heat, quick toss, then off the heat.
  • Serve:
    Transfer to a plate or serving platter while hot. Serve immediately to enjoy the perfect combination of chewy noodles, tender beef, and fresh, crunchy vegetables.

Video