Jul 14 2026
Restaurants›Nice Day Chinese Seafood Restaurant›Beff Chow Funn Recipe

Beff Chow Funn Recipe

Inspired by Nice Day Chinese Seafood Restaurant
Time35m
Serves3

Make Beff Chow Funn Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef & Marinade

Noodles & Sauce

Vegetables & Aromatics

Finishing

Method

Beef & Marinade

  1. 1

    Slice and marinate

    Trim any excess fat from the flank steak and slice very thinly across the grain (1/8–1/4 inch). In a bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1/2 tsp sesame oil and 1/4 tsp white pepper. Add the sliced beef, toss to coat, and let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Noodles & Sauce

  1. 2

    Prepare noodles

    If using refrigerated fresh hor fun, separate the sheets gently by hand or briefly run under warm water to loosen; do not break them. If using dry rice noodles, cook according to package until just tender, rinse under cold water, toss with a small drizzle of oil and set aside.

  2. 3

    Make sauce

    In a small bowl whisk together 1 tbs dark soy sauce, 1 tbs light soy sauce, 1 tbs oyster sauce, 1/2 tsp sugar and 2 tbs beef or chicken stock. In a separate tiny bowl dissolve 1/2 tsp cornstarch into a little water (about 1 tbs) to make a slurry and set aside.

Vegetables & Aromatics

  1. 4

    Prep aromatics

    Mince the garlic, julienne the ginger (if using), thinly slice the half onion, rinse and drain the bean sprouts, and cut scallions into 2-inch lengths.

Stir-fry & Assemble

  1. 5

    Cook beef

    Heat a wok or large heavy skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add the marinated beef in a single layer (work in batches if needed) and stir-fry quickly until just browned but still tender, about 45–60 seconds. Remove beef to a plate and set aside.

  2. 6

    Aromatics and onions

    Return the wok to high heat, add another 1 tbs oil, then add the minced garlic and ginger; stir for 10–15 seconds until fragrant. Add the sliced onion and stir-fry 30–45 seconds until it begins to soften.

  3. 7

    Add noodles

    Push the aromatics and onion to the side, add the remaining 1 tbs oil if needed and gently add the rice noodles. Let the noodles sit undisturbed for 10–20 seconds to get slight charring, then toss carefully to warm through and separate any large clumps. Try not to break the sheets.

  4. 8

    Combine and sauce

    Add the cooked beef back into the wok with the noodles, then pour the prepared sauce over everything. Stir gently to coat the noodles and beef. Give the cornstarch slurry a quick stir (it may have settled) and add it to the wok. Stir constantly for 20–30 seconds until sauce thickens slightly and coats the noodles.

  5. 9

    Finish with vegetables

    Add the bean sprouts and scallions, toss 10–15 seconds until the sprouts are slightly wilted but still crisp and scallions are bright. Remove from heat.

  6. 10

    Season and serve

    Finish with 1/2 tsp light sesame oil and a pinch of white pepper to taste. If desired, add sliced chili or a drizzle of chili oil. Plate immediately so noodles remain tender and slightly charred.

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