Beef Chow Foon Beef Chow Foon Chinese Recipes

Recipe Box: Beef Chow Foon

When you’re little, you’ll often take for granted the comforts of good home cooking without realizing it. Especially when you had a culturally different upbringing, like I had, and were weaned off of things like chicken fried rice, shrimp dumplings, or beef chow foon. And as a kid, it’s not really your fault that you’re a human magnet for american classics like cheeseburgers, chili dogs, and live for pizza parties. You’d take an ice cream cone over an egg tart in a heart beat, and wouldn’t think twice about grabbing a juice box over a can of soy bean milk from your fridge. But as you get older, and as you make your way through the sugary disasters of your adolescence; through the grease gorging food comas of your teenage years, and through all your experimentation with exotic dishes of oddly prepared meats from animals you’ve never even heard of – you’ll find yourself wandering back home. You’ll find yourself craving traditional classics from your childhood, and your home – where you can always trust in good food, and great company.

{ Wide Rice Noodles | Red Onions & Scallions | Bean Sprouts | Sauce }

With classic recipes, comes the importance of perfectly fresh ingredients. You can see it done in several different ways, but the best ones will always be the traditional versions with the best ingredients.

And of course, if you’re going to do a traditional dish right – you’d better ask advice from the source! This recipe comes straight from my awesome Cantonese grandparents who once owned a small restaurant in Vietnam. I remember the first time my grandfather invited me into the kitchen, plopped me up on a baby blue stool (because I was too little to reach the stove), handed me a wooden spatula, and without a word, left to continue chopping the rest of his ingredients as I stared terrified into the pot of browning meat. Afraid of burning the meat and vegetables, I began meticulously flipping each piece over, one by one like a curious child would flip over a dead bug with a twig. And before I knew it, I was off the stool, tossing stir fry with one arm every night before dinner.

And like coming home to the comforts of what you know, and where there’s no place you’d rather be – there’s nothing like satisfying the craving for a childhood meal made from home. This is the best of my family’s kitchen to you. Good Luck! 🙂



  • 3 lbs of Wide Rice Noodles
  • 1.5 lbs of Sliced Beef
  • 2 Cups of Bean Sprouts
  • 1/3 Cup of Chopped Scallions
  • 1/3 Cup of Red Onions
  • 1 Clove of Chopped Ginger
  • 1 Tbsp of Red Wine
  • 2 Tbsp of Soy Sauce
  • 3 Tbsp of Hoisin Sauce
  • 3 Tbsp of Dark Soy Sauce
  • 1/2 Tbsp of Sesame Oil
  • 1 tsp of Black Pepper
  • 2 tsp of White Pepper
  • 1 tsp of Five Spice
  • 2 tsp of Chicken Powder
  • 2 tsp of Sugar


  1. In a small bowl, mix together the Red Wine, Soy Sauce, Hoisin Sauce, Dark Soy Sauce, Sesame Oil, Black Pepper, White Pepper, Five Spice, Chicken Powder and Sugar to make the sauce.
  2. Set aside for later.
  3. In a large wok, heat about 1 tbsp of vegetable oil at medium-high heat.
  4. Toss in the Sliced Beef, and cook until about medium rare / until the edges start to turn brown.
  5. Toss in the Red Onions, Chopped Scallions & Ginger and cook for about 5 minutes.
  6. Set aside in a bowl for later.
  7. Heat the pan at high heat, and pour in just enough vegetable oil to cover the bottom of the pan.
  8. Toss in the noodles, and cook for about 3 minutes until they begin to sweat. (The noodles should be a little oily to begin with, but add vegetable oil if the noodles begin to stick to the pan.)
  9. Toss in the Bean Sprouts and cook for about another 5 minutes.
  10. Pour in the sauce you made earlier and mix until the noodles are evenly coated.
  11. Toss in the beef and vegetables that you cooked in Step #4
  12. Kick back with a pair of wooden chopsticks and enjoy!

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  • This is so precious. Really brings me back to my childhood! And looks so delicious…. I’ll definitely be giving this recipe a try.

  • zomg… i think you should make an entire blog series dedicated to documenting the food we ate growing up. what’s that tofu/pork/jalepeno stir fry? it kept me alive my first semester in college.

  • I’ve been tryin g to find this recipe for the longest,every since I got turned on to this dish,I’ve inquired at a lot of places,only 5 had even heard of it and only 2 knew how to prepare it,Thank God for you tube,please send more recipes, Thank You

  • Sounds amazing, I can’t wait to make this
    In the recipe, you say ” 1 clove of chopped ginger”
    I have never heard of the word “clove” associated with ginger
    & I was also surprised to see that there isn’t any garlic in this recipe
    So, my questions is: did the written recipe mean to say “garlic” and not ginger” ?
    thank you 🙂

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