How to Make Beef Chow Fun (Beef Ho Fun) at Home | America’s Test Kitchen

Byamazingfoodstv


No dish better captures the spark of Cantonese wok cooking than beef chow fun. This beloved stir-fry dish includes tender beef, crisp vegetables (onions, bean sprouts, and scallion greens), and delightfully chewy ho fun (wide, flat fresh rice noodles), all tossed in a hot wok with a light coat of a savory soy-based sauce.

Beef Ho Fun Recipe:

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43 Comments

  9. Noodle grumblers: There's a recipe for making Ho Fun Noodles online at ATK. Why didn't Dan or Bridget mention it in the video? Not sure, but considering ATK typically records these videos months in advance for broadcast on PBS where they are usually seen first – this one debuted in October 2024 – it's likely the recipe hadn't been developed yet. It and the Beef Ho Fun recipe (a version of which appears in the ATK/Hunger Pangs collaboration "A Very Chinese Cookbook") are actually in the current issue (May/June 2025) of Cook's Illustrated magazine. Both recipes were developed by Dan and Bridget's colleague David Yu.

  10. The first thing you need is a proper wok fire that's super, super hot and concentrated on the center of the wok, not dispersed up the sides like a Western stovetop. Then you need a properly seasoned wok with wok hei — this is extremely important for the right flavor. Finally you need the proper technique using the former two to cook the dish really fast with a lot of loud sizzle, steam and char smoke.

  17. I am very disappointed that nothing was said about "wok hay," the smoky flavor typical of Beef Chow Fun. "Wok Hay spells the difference between authentic Beef Chow Fun and a look-alike.

  32. the recipe is interesting, other than the fact no one can source chow fun noodles, atk doesn't offer an alternative, and the preparation is like they were scared of the ingredients, and the "velveting" explanation in the middle is to pad out the video's runtime so they can be monetized by ad revenue more, all in all a pretty laughable outting

  39. I tried the baking soda thing and it was horrible, altering the taste of the meat along with the texture. Much later, after abandoning what seemed crazy, I saw an online video where a woman said the baking soda is supposed to be rinsed off, then the meat dabbed dry before continuing. Anybody have thoughts on "velveting" technique?

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