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Loading...A classic Cantonese comfort dish, Stir Fried Beef Ho Fun features wide, slippery rice noodles tossed with tender marinated beef, crisp bean sprouts, and scallions in a smoky, savory soy glaze. The hallmark of this dish is "wok hei"—the breath of the wok—achieved through high-heat cooking that lightly chars the noodles without breaking them.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 18 gFat
- 4 gSaturated Fat
- 58 gCarbs
- 3 gFiber
- 4 gSugar
- 28 gProtein
- 920 mgSodium
- 470 mgPotassium
- 55 mgCalcium
- 4 mgIron
- 14 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the Beef & Marinade
- 1 lb (450 g) flank steak, thinly sliced against the grain
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1 tablespoon neutral oil
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1 teaspoon sesame oil
For the Stir Fry
- 1 lb (450 g) fresh wide rice noodles (ho fun)
- 3 tablespoons neutral oil, divided
- 4 cloves garlic, minced
- 1 medium yellow onion, sliced into thin wedges
- 1 1/2 cups fresh bean sprouts
- 4 scallions, cut into 2-inch pieces
- 1/4 teaspoon white pepper
Directions
- Slice the flank steak thinly against the grain (about 1/8-inch thick). Combine with soy sauce, Shaoxing wine, cornstarch, and baking soda in a bowl, mix well by hand, then drizzle the oil over and mix again. Marinate for 15-20 minutes at room temperature.
- In a small bowl, whisk together the light soy sauce, dark soy sauce, Shaoxing wine, sugar, and sesame oil. Set the sauce near your wok so it is ready to pour.
- Gently loosen the fresh ho fun noodles by hand, separating strands carefully so they do not break. If clumped together, briefly rinse under warm water and pat dry with a clean towel.
- Heat 1 tablespoon of oil in a wok over the highest heat until just smoking. Spread the beef in a single layer and sear undisturbed for 30 seconds, then stir-fry until just cooked through, about 60 seconds. Transfer the beef to a plate.
- Add the remaining 2 tablespoons of oil to the wok. Add the garlic and onion and stir-fry for 20-30 seconds until fragrant and slightly softened.
- Add the noodles and gently toss for 1-2 minutes to heat through. Use a tossing and lifting motion rather than stirring to keep the noodles intact and to develop slight char on the edges.
- Pour the prepared sauce evenly over the noodles and toss to coat. Return the cooked beef to the wok along with the bean sprouts and scallions.
- Toss everything together briskly for 30-45 seconds until the sprouts are just wilted but still crisp and the noodles are evenly glazed. Season with white pepper, give one final toss, and serve immediately.
- Plate the noodles flat on warmed plates, scatter any remaining sprouts and scallions on top, and serve hot—preferably with a small dish of chili oil on the side.
Cook’s Notes
- Use the freshest wide rice noodles you can find from an Asian market—dried ho fun will not deliver the same chewy, slippery texture.
- Freeze the flank steak for 20-30 minutes before slicing to make thin, even cuts much easier.
- The wok must be screaming hot before any ingredient hits it; this is a fast, aggressive stir fry, not a gentle sauté.
- Avoid over-tossing the noodles or using a stirring motion—lift and fold the noodles to keep them intact and to develop wok hei.
- Dark soy sauce is mostly for color; use it sparingly or the dish becomes muddy and overly salty.
