Beef Chow Fun (chǎo níu hé)

Beef Chow Fun (chǎo níu hé) is a popular Cantonese stir-fry made with wide rice noodles, tender beef slices, bean sprouts, and scallions. Its defining characteristic is the smoky flavor known as “wok hei,” achieved by stir-frying at very high heat. The dish originated in Guangzhou, reflecting the region’s mastery of noodle cooking. Nutritionally, it offers carbohydrates from the noodles, protein from the beef, and fiber from the vegetables. Proper execution requires skillful control of fire and timing to avoid soggy noodles. Beef Chow Fun holds cultural value as a street food favorite and a restaurant classic. It represents the efficiency and speed of Cantonese cooking, transforming simple ingredients into a satisfying dish. Internationally, it is one of the most recognized Cantonese noodle dishes, loved for its chewy noodles and savory balance. The dish reflects harmony—soft noodles, crisp sprouts, and tender beef. For health-conscious eaters, lighter oil use maintains flavor without excess calories. Overall, Beef Chow Fun exemplifies the artistry of Cantonese stir-frying, where technique matters as much as ingredients.