What does beef ho fun taste like?

Beef ho fun tastes savory, smoky, and slightly sweet with umami undertones. The velvety beef offers richness, while the wide rice noodles soak up soy, oyster sauce, and sesame oil for a deep, satisfying flavor. When cooked with proper wok heat, it develops a wok hei — a lightly charred essence unique to Cantonese stir-fries.

What is ho fun in Chinese food?

Ho fun refers to wide, flat rice noodles made from rice flour and water. Popular in Cantonese cuisine, these noodles are smooth, chewy, and perfect for absorbing sauces. You’ll find ho fun in dishes like beef ho fun, chicken ho fun, or seafood ho fun across Hong Kong, China, and Southeast Asia.

What is beef chow fun made of?

Beef chow fun — or beef ho fun — is made from thinly sliced beef (often flank steak), ho fun noodles, bean sprouts, scallions, onions, garlic, and a savory sauce made with soy sauce, oyster sauce, Shaoxing wine, and sesame oil. It’s quickly stir-fried over high heat to create a signature smoky flavor.

Is beef ho fun healthy?

Beef ho fun can be healthy when prepared thoughtfully. While traditional versions can be high in sodium and oil, using lean beef, low-sodium soy sauce , and extra vegetables makes it a balanced meal. It’s protein-rich, filling, and provides good energy, especially when paired with lighter sides.

What is the difference between beef chow fun and ho fun?

There’s no major difference. The terms are often used interchangeably. "Ho fun" refers to the noodle type , while "chow fun" means stir-fried ho fun . In short, beef ho fun = beef chow fun , depending on regional naming conventions — Hong Kong vs. North America.

Why is Chinese restaurant beef so tender?

Chinese restaurants use a technique called velveting , which involves marinating beef with baking soda, cornstarch, oil, and soy sauce. This process tenderizes the meat, prevents it from drying out during cooking, and results in a soft, silky texture — a key to making delicious beef ho fun.

Beef Ho Fun – The Best 9-Part Guide to Master This Cantonese Classic

Name: Beef Ho Fun (Cantonese Stir-Fried Noodles with Tender Beef)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 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); 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; 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

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

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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.

Author: Amelia
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2–3 servings
Category: Dinner, Main Course, Stir-Fry
Method: Stir-Fry, Wok Cooking
Cuisine: Chinese, Cantonese

Ingredients

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

Instructions

Velvet the Beef: In a bowl, mix sliced beef with soy sauce, baking soda, cornstarch, and oil. Let marinate for 15 minutes.
Make the Sauce: In a separate bowl, mix all sauce ingredients. Set aside.
Prep the Noodles: Soak dried noodles in room-temperature water for 1 hour, or gently separate fresh noodles.
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.
Char the Noodles: Add noodles and a dash of soy sauce to the pan. Stir-fry for 1 minute. Remove.
Sauté Veggies: Add oil, then sauté garlic, onions, scallions, and bean sprouts for 1 minute.
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.

Find it online: https://recipesbyamelia.com/beef-ho-fun/