Beef Ho Fun: The Ultimate Guide to This Savory Cantonese Classic

If you love Chinese stir-fried noodles, then beef ho fun should absolutely be on your must-try list. This Cantonese favorite is a flavor-packed combination of tender marinated beef, wide flat rice noodles, and rich umami sauce, all stir-fried to smoky perfection. Known for its chewy texture and satisfying savoriness, beef ho fun is a dish that brings both comfort and excitement to the table. In this guide, you’ll learn everything from its origins and authentic ingredients to pro tips on perfecting the stir-fry at home.

Looking for inspiration? Try this ultimate ho fun noodle guide to deepen your understanding of these iconic noodles.

What Is Beef Ho Fun?

The Origin and Cultural Significance of Ho Fun

Beef ho fun (also known as beef hor fun or beef chow fun) is rooted deeply in Cantonese cuisine, originating in Guangdong, China. The term “ho fun” refers to the wide, flat rice noodles used in the dish, which are cherished for their silky texture and ability to absorb bold sauces. While it’s popular across Hong Kong, Malaysia, and southern China, beef ho fun has also become a staple in Chinese-American restaurants.

In Chinese, “ho fun” (河粉) literally means “river noodles,” referencing the noodle’s smooth, slippery consistency that glides like a river stream. Traditionally, the dish is cooked in a searing hot wok, which imparts a slightly smoky, charred essence called wok hei — a mark of expertly prepared Chinese stir-fry.

Beef ho fun isn’t just food — it’s culinary storytelling. Whether served at family dinners or bustling night markets, this noodle dish connects generations through its rich flavor and comforting warmth.

Beef Ho Fun vs. Chow Fun: Is There a Real Difference?

Here’s the twist — beef ho fun and beef chow fun are essentially the same dish. “Chow fun” is the Cantonese way of saying “stir-fried noodles,” and in the West, the name stuck. In contrast, “ho fun” highlights the specific type of noodle used. So when you see beef chow fun on a menu, you’re most likely getting a version of beef ho fun.

What separates them in some regions might be:

The beauty lies in the fact that no matter what you call it, both feature tender beef slices, fresh scallions, bean sprouts, and umami-rich sauces coating silky rice noodles.

Discover great ideas like our shaved ribeye beef guide to choose the right beef for ho fun.

Key Ingredients in Authentic Beef Ho Fun

Wide Rice Noodles (Hor Fun): Types, Prep, and Storage

At the heart of beef ho fun are the wide rice noodles, known as hor fun or ho fun. These flat, silky noodles are made from rice flour and water, offering a soft, chewy bite that soaks up every drop of sauce like a sponge. They’re essential to the dish — without them, it’s not really beef ho fun.

You’ll typically find two versions:

Avoid over-soaking dried noodles — they should be just pliable before hitting the wok. If you’re lucky enough to have an Asian grocery nearby, grab fresh vacuum-sealed ho fun. Just unravel them in a bowl, and they’re ready for the wok.

Check out this guide to chow foon noodles for detailed steps on perfect noodle prep.

Beef Cuts for Ho Fun: Flank, Skirt, or Ribeye?

When it comes to protein, beef ho fun thrives on thin-sliced, marinated beef. The goal? Juicy, tender pieces with a slight caramelized edge. Here are the best cuts:

To make the beef ultra-soft, always slice against the grain and use a short marinade with soy sauce, cornstarch, and baking soda. This combo tenderizes the meat while locking in flavor.

Don’t miss our steak pasta recipe for another way to repurpose tender cuts of beef.

Also, keep in mind that beef ho fun isn’t just about tossing meat into a pan — it’s about preparation. Prepping the right beef cut can turn your stir-fry from average to restaurant-quality.

Learn more about choosing beef cuts like in this black pepper angus steak guide for inspiration.

The Magic of Velveting Beef for Tender Texture

What Is Velveting and Why It Matters

Ever wondered why restaurant-style beef in dishes like beef ho fun is melt-in-your-mouth tender? The answer lies in a simple yet powerful technique called velveting. Originating in Chinese kitchens, velveting involves marinating meat with cornstarch, oil, and an alkaline agent — usually baking soda — to create a protective coating that locks in moisture.

The result? Beef that stays juicy, smooth, and buttery-soft, even when cooked at high heat. This technique is especially critical for leaner cuts like flank or skirt steak, which can easily dry out if stir-fried without preparation.

Velveting beef is the unsung hero of Cantonese noodle dishes. It elevates your beef ho fun from home-cooked to restaurant-level — all with a few pantry staples.

Using Baking Soda, Cornstarch, and Oil to Velvet Beef

So how do you velvet beef correctly for ho fun? It’s easier than you think. Here’s a quick breakdown of what you need and why:

Step-by-Step Velveting Process for Beef Ho Fun:

1. Slice your beef thinly against the grain.
2. In a bowl, mix:
   • 1 tbsp soy sauce
   • ½ tsp baking soda
   • 1 tbsp cornstarch
   • 1 tbsp oil
3. Toss the beef until coated and let it rest for 15 minutes.

After this quick marinade, your beef is ready to stir-fry — and you’ll notice the incredible tenderness even before it hits the pan.

Looking for more expert stir-fry tricks? Discover our guide on how Chinese beef gets so tender for deeper insight.

By using this velveting method, you’ll ensure your beef ho fun delivers that luxurious bite every time. Plus, it only takes a few extra minutes — a small price for big flavor.

Mastering the Stir-Fry Technique for Ho Fun

Why a Wok Is Essential (or What to Use Instead)

Stir-frying is the soul of any great beef ho fun recipe. And to nail that elusive smoky flavor known as wok hei, you need the right gear — preferably a traditional carbon steel wok. Its shape concentrates heat, allowing the beef and noodles to sear rapidly without steaming.

But don’t worry if you don’t own a wok. Here are a few excellent alternatives:

Whichever you use, make sure your pan is large enough to handle all ingredients without crowding. Overcrowding = steaming, and that’s how you get mushy, clumpy noodles — the opposite of what you want in beef ho fun.

Learn more about stir-fry success by exploring our chimichanga skillet cooking guide which shares similar pan techniques.

High-Heat Cooking Tips to Avoid Soggy Noodles

So how do you keep those ho fun noodles chewy and not soggy? High heat is key. The entire cooking process should be quick, hot, and deliberate. Here’s how to do it right:

Tips for Perfect Stir-Fry:

• Preheat your wok or pan until it smokes slightly.
• Cook beef and noodles separately before combining.
• Use oil with a high smoke point — like avocado or canola oil.
• Toss, don’t stir — use a flipping motion to move food fast.
• Deglaze with soy sauce at the edge of the pan for caramelization.

Also, make sure your rice noodles are well-separated before cooking. If using fresh noodles, gently peel them apart. If using dried, don’t over-hydrate — a quick 60-minute soak in room temp water is enough.

This method ensures each strand of noodle gets charred and crispy in places, adding texture and that crave-worthy wok-seared flavor.

Looking for inspiration? Try this crispy air fryer rib recipe that uses high-heat tips similar to wok cooking.

Making Beef Ho Fun Sauce from Scratch

The Core Sauce Ingredients: Soy Sauce, Oyster Sauce & Shaoxing Wine

What truly separates average stir-fry from mouthwatering beef ho fun is the sauce — and no, we’re not talking bottled stir-fry mix. We’re building a deep, aromatic sauce from scratch that coats every noodle and slice of beef like silk.

Let’s break down the essentials:

Each of these ingredients plays a role in crafting the classic beef ho fun flavor. And the beauty is — once you stock your pantry with these basics, you’re ready for a range of Cantonese stir-fries.

Here’s a sample sauce recipe for 2 servings:

• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine
• ½ tsp sugar
• Pinch of white pepper
• 1 tsp sesame oil (drizzle after cooking)
• Optional: ¼ tsp MSG

Tip: Always mix your sauce before cooking. You want to add it all at once, fast, and let the heat do the rest.

Discover more ways to master savory Asian sauces in our homemade black pepper beef tutorial that uses similar ingredients.

Flavor Boosters: MSG, Sesame Oil, and White Pepper

Let’s talk about flavor enhancers — those little touches that elevate beef ho fun to restaurant-quality. If you’re not already using these, you’re missing out:

• MSG: While often debated, it’s safe in moderate use and delivers unmatched umami.
• White Pepper: More fragrant than black pepper, with less bitterness and perfect for Chinese dishes.
• Sesame Oil: Always added at the end for a bold, nutty aroma that ties it all together.

These aren’t just extras — they’re your secret weapons. A few drops or pinches can transform your dish from basic to takeout-worthy.

Don’t miss our ho fun noodle base recipe for tips on pairing sauces with different noodle widths.

Step-by-Step Beef Ho Fun Recipe with Tips

Ingredient Prep and Cooking Sequence

Before you fire up that wok, here’s the golden rule of stir-frying: have everything ready ahead of time. Beef ho fun cooks fast — we’re talking under 10 minutes of actual stir-fry time. That means prep is where you win or lose.

Shopping List (Serves 2-3):

Beef:

• 10 oz flank steak (or skirt/ribeye), sliced thin
• 1 tbsp light soy sauce
• ½ tsp baking soda
• 1 tbsp cornstarch
• 1 tbsp oil

Noodles & Veggies:

• 14 oz fresh ho fun noodles (or 8 oz dried, soaked 1 hr)
• 1 small yellow onion, sliced
• 3 scallions, chopped into 2″ pieces
• 2 garlic cloves, minced
• 1 cup bean sprouts

Sauce:

• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine
• ½ tsp sugar
• 1 tsp sesame oil (add at end)
• White pepper to taste

Discover great ideas like our easy shaved beef dinner guide to repurpose extra cuts you may have on hand.

Full Printable Recipe Card with Notes

Beef Ho Fun Recipe

Prep Tip: To avoid tearing noodles, use chopsticks or tongs instead of a spatula when tossing ho fun.

Looking for inspiration? Try this air fryer salmon dinner recipe as a great side or follow-up meal.

This dish is best enjoyed immediately, but leftovers reheat beautifully in a hot pan with a splash of water or broth to loosen the noodles.

Don’t miss our tutorial on how to use shaved ribeye in stir-fries to save time on busy nights.

Nutritional Profile and Health Considerations

Is Beef Ho Fun Healthy? Let’s Break It Down

Like many Asian stir-fry dishes, beef ho fun can be part of a balanced meal — if you know what to watch for. While it’s certainly rich and satisfying, it’s also possible to overdo it with sodium and oil if you’re not careful.

Here’s an estimated nutrition breakdown per serving (based on traditional restaurant-style prep):

As you can see, beef ho fun is high in protein and carbs — perfect for active lifestyles. But the sodium and oil content can spike fast depending on how it’s cooked. Using commercial soy sauce and heavy stir-fry sauces can push sodium levels past recommended daily limits.

How to Make It Lighter Without Losing Flavor

Here’s the good news: you can make a lighter beef ho fun without giving up the umami-rich flavor. All it takes are a few thoughtful swaps and adjustments:

Healthy Tweaks:

• Use low-sodium soy sauce to cut salt by 40% or more
• Stir-fry in less oil — use a nonstick pan and just 1 tbsp
• Increase veggie volume: Add mushrooms, bok choy, or snap peas
• Lean beef cuts: Go for top sirloin or grass-fed flank steak
• Skip MSG if you’re watching sodium — use mushroom powder instead
• Serve with a side salad or broth-based soup for balance

Looking for something with high protein but fewer carbs? Try our protein-packed donut recipe for a surprising but satisfying dessert option.

It’s all about balance — a lighter beef ho fun can still be incredibly satisfying if you keep the beef-to-noodle ratio smart and boost your sauce with aromatics like garlic, scallions, and sesame oil.

If you’re cooking for kids or anyone with dietary restrictions, just remember: you control the sodium and oil, which makes homemade beef ho fun far healthier than most takeout versions.

Don’t miss our easy guide to sugar-free Asian sauces to level up your flavor game without the added sugar.

Regional Variations of Beef Ho Fun

Hong Kong-Style Beef Ho Fun vs. Americanized Versions

While beef ho fun shares a similar base around the world, how it’s prepared and served can differ significantly depending on where you eat it. These subtle changes in technique and ingredients reflect local preferences and culinary culture.

Hong Kong-Style Beef Ho Fun:

The most iconic and original version — often called “乾炒牛河” (gon chau ngau ho) — is all about the dry stir-fry technique. No sauce pooling on the plate. The noodles are charred with high heat to create wok hei, and the beef is marinated and velveted to perfection.

American-Chinese Beef Ho Fun:

In Western Chinese restaurants, beef ho fun is often labeled as beef chow fun and may be more saucy, with thicker coatings and more oil.

Both are tasty, but if you’re aiming for authentic Cantonese flavor, the Hong Kong-style dry-fried method is the way to go.

Learn more about stir-fry noodle variations in our guide to chow fun for deeper regional insights.

Popular Toppings and Customizations Around the World

Beef ho fun may start with the essentials — noodles, beef, bean sprouts — but regional creativity takes it far. Here are some of the most common (and delicious) customizations:

And then there’s fusion — think ho fun noodles topped with Korean bulgogi or tossed with Szechuan chili oil. The flexible nature of ho fun noodles makes them the perfect canvas for global flavors.

Looking for inspiration? Try this east-west fusion with chimichanga-styled stir-fry flavors to shake things up.

Whether you’re keeping it classic or going creative, the structure of beef ho fun holds up beautifully to tweaks — just make sure you respect the noodle.

Serving and Pairing Ideas for Beef Ho Fun

Best Side Dishes to Pair With Beef Ho Fun

A piping hot plate of beef ho fun is a star on its own, but pairing it with the right side dishes elevates the experience. You want sides that balance the richness of the noodles with freshness, crunch, or contrasting textures.

Here are some perfect pairings:

These dishes allow your beef ho fun to shine, while giving the meal more dimension. Just remember — keep your sides light to avoid overpowering the main event.

Don’t miss our guide to summer sausage side pairings for balancing rich dishes with lighter bites.

Presentation Tips for a Takeout-Like Experience at Home

Even if you’re making beef ho fun in a home kitchen, that doesn’t mean it has to look basic. Simple plating upgrades can turn this weeknight dish into a restaurant-style experience.

Quick Presentation Upgrades:

• Serve on a dark ceramic plate to contrast noodle color
• Top with extra scallions or crispy shallots
• Use chopsticks and bamboo trays for aesthetic flair
• Add a side dish bowl with dipping soy or chili oil
• Garnish with sesame seeds or lime wedges

And if you’re plating for guests? Serve noodles in a shallow bowl with the beef slightly fanned on top. Then drizzle a touch of sesame oil and sprinkle finely chopped green onions for that final professional flourish.

Looking for plating ideas? Try this refined salmon presentation in our Mediterranean salmon guide for inspiration.

FAQs About Beef Ho Fun

Conclusion: Time to Master Beef Ho Fun at Home

Whether you’re cooking for one or feeding a crowd, beef ho fun delivers big flavor in a short time. With chewy rice noodles, tender beef, and a sauce that hits every note of savory perfection, it’s no wonder this dish is a global favorite.

Remember — it’s all about prep, heat, and timing. Velvet your beef, crank the heat, and keep those noodles moving in the wok. And don’t forget the sesame oil drizzle at the end — that’s the signature finish.

Looking for more dinner inspiration? Don’t miss our popular guide to easy Salisbury steak for another satisfying savory main.

Beef Ho Fun (Cantonese Stir-Fried Noodles with Tender Beef)

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• Author: Amelia
• Total Time: 25 minutes
• Yield: 2–3 servings 1x

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Description

This authentic beef ho fun recipe features tender velveted beef stir-fried with wide rice noodles, onions, scallions, and bean sprouts in a rich soy-based sauce — a Cantonese takeout favorite made easy at home.

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Ingredients

Scale 1x2x3x

For the Beef:

• 10 oz flank steak (or skirt/ribeye), sliced thin
• 1 tbsp light soy sauce
• ½ tsp baking soda
• 1 tbsp cornstarch
• 1 tbsp neutral oil (canola or avocado)

For the Sauce:

• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• ½ tsp sugar
• 1 tsp sesame oil
• White pepper to taste

Noodles & Vegetables:

• 14 oz fresh ho fun noodles (or 8 oz dried rice noodles, soaked 1 hour)
• 1 small yellow onion, sliced
• 3 scallions, cut into 2-inch pieces
• 2 garlic cloves, minced
• 1 cup bean sprouts
• 2 tbsp oil for stir-frying

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Instructions

1. Velvet the Beef: In a bowl, mix sliced beef with soy sauce, baking soda, cornstarch, and oil. Let marinate for 15 minutes.
2. Make the Sauce: In a separate bowl, mix all sauce ingredients. Set aside.
3. Prep the Noodles: Soak dried noodles in room-temperature water for 1 hour, or gently separate fresh noodles.
4. Sear the Beef: Heat 1 tbsp oil in a hot wok or pan. Sear beef for 2–3 minutes until browned. Remove and set aside.
5. Char the Noodles: Add noodles and a dash of soy sauce to the pan. Stir-fry for 1 minute. Remove.
6. Sauté Veggies: Add oil, then sauté garlic, onions, scallions, and bean sprouts for 1 minute.
7. Combine and Finish: Return beef and noodles to the pan. Add sauce. Stir-fry for 2–3 minutes until well combined and glossy. Finish with a drizzle of sesame oil. Serve hot.

Notes

• Beef Tips: Flank steak or skirt steak works best; always slice against the grain.
• Noodles: Don’t over-soak dried noodles. Use room temperature water only.
• Substitutions: If Shaoxing wine isn’t available, use dry sherry or chicken broth.
• Storage: Best eaten fresh, but can be stored in the fridge for up to 3 days. Reheat with a splash of water in a hot pan.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner, Main Course, Stir-Fry
• Method: Stir-Fry, Wok Cooking
• Cuisine: Chinese, Cantonese

Keywords: beef ho fun, ho fun noodles, Cantonese stir fry, beef chow fun, Chinese noodle recipe, wok stir fry