How to Make Quick and Easy Beef Chow Fun

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Beef Chow Fun, a classic Chinese dish, was love at first bite for me—and now you can make it at home! Tender beef, chewy noodles, and that signature smoky flavor, all in one easy stir-fry. Skip the takeout line—this easy dish comes together in under 30 minutes and tastes just like your favorite restaurant version.

Beef Chow Fun or Kwetiau Goreng on a white plate with black chopsticks.

There are countless stir-fry dishes like Beef Chow Fun that have gained worldwide popularity. They’re the perfect combination of carbs, protein, and vegetables—making them an incredibly practical choice for everyday meals. From savory Beef Chow Mein and flavorful Chow Mei Fun to delicious Chicken and Shrimp Fried Rice and classic Egg Fried Rice, there’s always a stir-fry dish for daily meal.

And if you grew up in Southeast Asia like I did, you’ll know the joy of a hot plate of Nasi Goreng Kampung or Mie Goreng—local favorites that carry the same comforting feeling in every bite.

Beef Chow Fun or Beef Ho Fun

Chow Fun and Ho Fun actually refer to the same dish. In Hong Kong and Southern China, it’s commonly called Ho Fun or Ho Fan. In Mandarin, the dish is known as 乾炒河粉 (Gan Chao He Fen), which translates to “dry-fried rice noodles.” The term “He Fen” refers to the wide, flat rice noodles, later transliterated as Ho Fun or Hor Fun, while “Gan” means dry—indicating it’s stir-fried without sauce.

In Southeast Asia, especially in Indonesia and Malaysia, this dish is popularly known as Kwetiau Goreng, often cooked with a local twist using kecap manis or sambal for extra flavor. Different names, slightly different touches—but the same comforting, smoky noodle dish we all love.

Why You Will Love This Recipe

Complete in one dish – This meal has it all: carbs, protein, and veggies in one delicious stir-fry. You will feel satisfied after having one portion.
Quick and easy to make – It’s a quick and easy dish to make at home, especially when you’re busy and need a fast meal.
Budget-friendly – The ingredients are simple, affordable and you can easily get them at any grocery store.
Customizable – Got leftover veggies or proteins in the fridge? Toss them in! This dish is super flexible and a great way to reduce food waste.
Tastes just like takeout (even better!) – With the right heat and sauces, you’ll get that irresistible wok hei flavor at home—no delivery fees or long waits required.

Recipe Ingredients

Beef chow fun or kwetiau goreng ingredients with labels.

Ingredient Notes

Beef Selection – For the best results, go with flank steak. The key is slicing it across the grain for maximum flavor and tenderness. Cut it right, and the beef will be tender even without marinating.

Wide rice noodles – Let the fresh noodles sit at room temp to prevent sticking. A quick soak in hot water for 5 minutes will help separate them.

Seasonings – The best way to get the right soy sauce is to stick with the brand you’re familiar with. Feel free to try other brands if you’d like. I suggest mixing all the seasonings in one bowl beforehand—it ensures you won’t miss anything, and it’s much quicker!

Vegetables – The vegetables used mostly in this dish is mustard greens and bean sprouts. You can add chives, cabbages, or carrots, if you like.

Be sure to check out the full recipe and ingredient list below

Substitutions & Variations

You can swap rice noodles with egg noodles, vermicelli, glass noodles, or even Konjac noodles—they all work great with this recipe. Just soak them in hot water first to make them more flexible for cooking in the wok.

How to Make Beef Chow Fun

Step by step process photos of preparing the ho fun and beef flank.

STEP 1. Soak rice noodles in hot water for 5 minutes (Images 1, 2). Make sure the noodles do not stick to one another. Separate them using chopsticks. Marinate the beef slices with cornstarch and soy sauce (Image 3). Mix well and set aside (Image 4).

Step by step process of stir-frying the beef flank in a wok.

STEP 2. After 5 minutes, drain the noodles—by now, they should be soft and pliable (Image 5). Heat flavored oil in a wok (Image 6). If you’re using regular oil, start by tossing in minced garlic and stir-frying until golden and fragrant. Add the marinated beef slices (Image 7) and stir-fry until the beef changes color and is mostly cooked through (Image 8).

Step by step process photos of stir-frying the ho fun in a wok.

STEP 3. Add the rice noodles to the wok (Image 9). Pour in the seasoning mixture (Images 10, 11). Use spatula to stir-fry quickly and vigorously so the seasoning disperse evenly throughout the rice noodles (Image 12). Work fast to keep the noodles from breaking and to maintain their chewy texture.

Step by step process photos of stir-frying the vegetables into the wok to make beef chow fun.

STEP 4. Throw in vegetables (Image 13). Stir again until the vegetables are cooked. Push the chow fun to give some space to the eggs. Crack the egg (Image 14). Let it set slightly, then mix it evenly into the noodles. The egg helps absorb any excess moisture, making your chow fun dry and smoky (Image 15). Turn off the stove and the beef chow fun is ready to serve on a plate (Image 16)!

Pro Tips

When tossing the rice noodles, work fast and make sure they’re evenly coated with the sauce.
To keep your Beef Chow Fun “dry-fried” (not soggy!), add the beaten egg at the end. It’ll absorb any excess moisture from the noodles and keep the texture just right.
Cutting the beef flank across the grain makes the slices tender and easier to chew—even if you’re not marinating it for long.
Use a high flame if possible. A big flame helps create that signature wok hei, the slightly charred, smoky aroma that makes stir-fried noodles so addictive.
Beef Chow Fun moves fast once the heat is on. Make sure all your ingredients are sliced, mixed, and within reach before you start cooking.

How to Serve

Beef Chow Fun / Kwetiau Goreng is great on its own, but if you’re feeling extra, make it a full meal! Start with a light Egg Drop Soup or some crispy chicken karaage, shrimp balls or meatballs. A side of green bean egg or tomato stir-fry would be nice.

And for dessert? You can’t go wrong with a Portuguese egg tart or a Hokkaido cheese tart—it would be perfect to wrap things up. Add a hot tea or iced Oolong milk tea, and you’re all set!

FAQs about Beef Chow Fun

Can I keep the leftover in the chiller and reheat the next day?

Can I just follow the same instructions if I use other types of noodles?

Mostly, yes! But the cooking time may vary depending on the noodle type. Egg noodles or thinner rice noodles cook faster and might break easily, so handle them gently when stir-frying. Also read the instruction on the package on how to prepare the noodles.

Why is my chow fun still wet?

This usually means there was too much moisture in the noodles or not enough heat in the wok. Add the egg last to absorb any moisture from the rice noodles. Stir for some time until you see it getting dry.

What kind of beef is best for Beef Chow Fun?

Beef flank steak is a popular choice—it stays tender when sliced thinly against the grain. Sirloin or skirt steak also work well.

Do I need a wok to make Beef Chow Fun?

A wok is great for that smoky wok hei flavor, but if you don’t have one, a large, heavy-bottomed skillet will do the trick. Just make sure it’s hot enough!

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan or wok over medium heat—this helps bring back some of the original texture. Add a splash of water or oil if the noodles feel dry.