This dish is Chinese comfort food at its very best.

And they don’t call it FUN for nothing! It’s always FUN to make a trip to your favorite Asian market to pick up some of the classic ingredients. Wide rice noodles (also known as rice sticks) are now easy to find at most major supermarkets. Actually, many of the ingredients are now available in the Asian section of most major supermarkets.

How To Make Beef and Broccoli Chow Fun

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The Ingredients You Will Need

As mentioned, you may need to make a trip to your local Asian market to pick up an ingredient, or two, or you can use one of the substitutions listed below. Here’s what you’ll need to have on hand:

Beef – We recommend a nice marbled steak such as ribeye, strip, or skirt. Flank steak will work, too.
Soy sauce – Regular or low-sodium are both fine options.
Shaoxing wine – Chinese cooking wine can be found in the Asian market of many supermarkets, at Asian markets, or online. A dry sherry can be substituted, if necessary.
Cornstarch – Don’t skip this ingredient.
Sesame oil – Black sesame seed oil is our favorite choice here, and usually can only be found at a well-stocked Asian market. Regular sesame oil is easy to find and is a fine substitution.
Brown sugar – Light or dark. Either will work.
Rice noodles – Also known as wide rice sticks. Pad Thai noodles can be used. We get ours at our local Asian market, but you can also order them online. Sometimes, you’ll find them at your supermarket in the Asian section.
Oyster sauce – Found in the Asian section of most well-stocked supermarkets. Hoisin sauce is a suitable substitution.
Black bean garlic sauce – Can be found in the Asian section of some supermarkets or at Asian food markets. Hoisin is also a good substitute or soy sauce combined with brown sugar (1 tablespoon each).
Oil – Peanut oil is recommended, but canola or vegetable oil will work. We don’t recommend olive oil.
Garlic – Minced.
Onion – Sliced into thin strips.
Ginger – Fresh is best, minced.
Broccoli – Cut into medium-sized florets.
Scallions – Cut into 1-inch strips. Be sure to leave extra for garnish.
Sesame seeds – Preferably toasted. These are for garnish, but they add flavor and texture.

EXPERT TIP: Place the steak in the freezer for 15 to 30 minutes before slicing. This firms the meat up just enough to make getting thin slices much easier. Think slices of steak soak up even more of the amazing marinade.

Tips for Perfect Beef and Broccoli Chow Fun

Here are four tips for making perfect beef and broccoli chow fun:

Choose the Right Noodles – If possible, wide rice noodles (chow fun) for the best texture and flavor. Be sure to allow the noodles to soak long enough to become very pliable, they will finish cooking in the wok. Soak in room temperature water for 90 minutes to 2 hours. Or, bring water to a boil, turn off the heat, and add the noodles. Allow them to rest for 20 to 25 minutes before draining.

Marinate the Beef – For tender and flavorful beef, marinate your sliced beef in the soy, wine, and cornstarch mixture for at least 30 minutes, preferably 1 to 2 hours. This not only enhances the flavor but also helps to tenderize the meat, making it more succulent when cooked.

Stir-Fry in Batches – To achieve a nice sear and prevent steaming, cook the beef and broccoli in batches. Start by stir-frying the beef until just browned, then remove it from the pan. Stir-fry the broccoli until bright green and tender-crisp, and finally, combine everything with the noodles and sauce to ensure even cooking without overcrowding the pan.

Use High Heat – Cook everything over high heat to achieve that signature wok hei (breath of the wok) flavor. This quick cooking method allows the ingredients to retain their vibrant colors and crisp textures while developing a deliciously smoky aroma, making your beef and broccoli chow fun restaurant-quality.

EXPERT TIP: Let the onions cook in the hot oil until they start to char in places. You won’t need to stir them around often. The broccoli will cook in a short amount of time, only about 1 minute. Don’t overcook it!

How To Serve

This dish is a meal all in one. Garnish with extra scallion slivers and toasted sesame seeds for a beautiful presentation.

We like to have extra soy sauce on the side for anyone who wants even more soy flavor.

You can lighten this recipe up by going with sautéed shrimp in place of the beef.

We love to serve in bowls right from the wok (or skillet). The dish is best served piping hot. Because stir-fry comes together so quickly, it is very important you have all ingredients prepped and ready to go before you start cooking (aka mise en place).

EXPERT TIP: The noodles, after they have been drained, will be very pliable, but still feel a bit stiff. Toss them in a little more sesame oil and then add them to the wok. As they stir-fry, they will become very tender. Be sure not to overcook them, or they will become mushy and fall apart.

Other Classic Chinese Recipe Dishes To Try

There’s nothing better than Chinese takeout! Well, this collection of recipes proves that homemade is always better. And FUN! Here are some of our favorites that you and your family will love, too:

• General Tso’s Chicken
• Classic Orange Chicken
• Crispy Sesame Chicken
• Extra Crispy Sesame Beef
• Pork Dumplings with Peanut Sauce
• Mongolian Beef
• Kung Pao Shrimp
• Best-Ever Chicken Fried Rice
• Slow-Cooker Chicken Chow Mein
• Lo Mein Noodles with Peanut Sauce
• Classic Egg Rolls with Duck Sauce

These are classic and absolutely amazing when you make them from scratch. But, in the meantime, isn’t this calling your name?

This dish is wonderful because it’s just so delicious. But, it comes together very quickly, too. Just remember to allow time to let the noodles rest in the water and to marinate the steak.

If desired, you can use shrimp or chicken in place of the beef. These are all amazing choices!

And, in the rare event that you have leftovers, the dish is even better the next day!

Put the FUN in dinner with this awesome recipe!

Ready to make the best chow fun this side of Chinatown? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Print Recipe

5 from 1 vote

Beef and Broccoli Chow Fun

Beef and Broccoli Chow Fun is Chinese comfort at its best! You may need to make a quick trip to your Asian market to get an item or two, but check your local supermarket, nowadays, they carry extensive Asian food products. Go with the wide rice noodles (for Pad Thai)...this is so satisfyingly good!

Prep Time15 minutes mins

Cook Time30 minutes mins

Noodles in Water and Marinating Steak1 hour hr 30 minutes mins

Total Time2 hours hrs 15 minutes mins

Course: Entree

Cuisine: Chinese

Servings: 4 people

Calories: 341kcal

Author: Kris Longwell

Equipment

• Wok or large sturdy skillet

Ingredients

• 8 oz dried wide rice noodles
• 12 oz ribeye or strip, or flank steak
• 1 tablespoon soy sauce
• 2 tablespoon Shaoxing wine Chinese rice wine, divided
• 2 teaspoon cornstarch
• 2 teaspoon dark sesame oil divided
• 1 teaspoon dark brown sugar
• 2 tablespoon oyster sauce
• 1 tablespoon black bean garlic sauce
• 3 tablespoon peanut oil or vegetable oil
• 2 garlic cloves minced
• 2 teaspoon fresh ginger minced
• 1 medium yellow onion thinly sliced
• 1 cup small broccoli florets
• 3 scallions cut into 1-inch slivers, plus extra for garnish
• 1 tablespoon sesame seeds toasted

Instructions

• Place the noodles in a large pot and cover them with room-temperature tap water. Allow them to rest for 1 to 2 hours. They will become soft but still have a little resistance.
  8 oz dried wide rice noodles
• Slice the steak into ¼-inch strips. Place in a medium-sized bowl.
  12 oz ribeye
• In a small bowl, whisk together the soy sauce, 1 tablespoon of the rice wine, the cornstarch, 1 teaspoon of the sesame oil, and brown sugar, until starch and sugar are dissolved.
  1 tablespoon soy sauce, 2 tablespoon Shaoxing wine, 2 teaspoon cornstarch, 2 teaspoon dark sesame oil, 1 teaspoon dark brown sugar
• Pour over the steak and turn to coat. Let stand for 20 minutes to 2 hours.
• Drain the noodles and toss with the remaining 1 teaspoon sesame oil.
• Next, make a sauce by whisking together the oyster sauce, black bean sauce, 1 tablespoon of water, and the remaining 1 tablespoon of rice wine in a small bowl. Set aside.
  2 tablespoon oyster sauce, 1 tablespoon black bean garlic sauce
• Heat 1 tablespoon of the oil in a large wok (or skillet) over high heat.
  3 tablespoon peanut oil
• Add the steak and the marinade. Cook until starting to brown, about 2 - 3 minutes. Add the garlic and ginger, and stir-fry until the steak is just no longer pink, about another 1 -2 minutes more. Transfer the mixture to a platter.
  2 garlic cloves, 2 teaspoon fresh ginger
• Return the wok to high heat. Add the remaining 2 tablespoons the oil to the wok. Add the onion and cook, without stirring, until browned on the edges, about 2 minutes. Add the broccoli and scallions and stir-fry until the broccoli is crisp-tender, about 2 minutes.
  1 medium yellow onion, 1 cup small broccoli florets, 3 scallions
• Add the rice noodles and steak mixture and stir-fry until the noodles are hot, about another 1 - 2 minutes.
• Add the sauce mixture and stir until the noodles are coated.
• Garnish with extra scallion slices and toasted sesame seeds. Serve at once.
  1 tablespoon sesame seeds

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 

See the ingredients list in the blog post for substitutions for some ingredients. 

Be sure to have all ingredients prepped and ready to go (mise en place) before you start cooking. The dish comes together quickly. 

Leftovers can be heated in a skillet. You may need to add a splash of beef broth (or water) to loosen it up. Leftovers will keep covered in the fridge for up to 5 days. 

Nutrition

Calories: 341kcal | Carbohydrates: 8g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 52mg | Sodium: 545mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg

POST UPDATE: This was originally published May 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in August 2024!