Ho Fung (Beef Chow)

This light Cantonese dish is made with flat, chewy noodles and tender, well-cooked beef, but it's the savory sauce that makes this meal so delicious. Get ready to chow down on this beef chow!

Serves: 6Prep: 4 hours 10 minutesCook: 20 minutesTotal: 4 hours 30 minutesDifficulty: Easy

Serves: 6


  • 3 tablespoons Kikkoman® Less Sodium Soy Sauce, divided
  • 2 tablespoons Kikkoman® Mirin Rice Cooking Wine
  • 2 tablespoons oyster sauce
  • 1 tablespoon plus 2 tsp. Kroger® Pure Sesame Oil, divided
  • 2 tablespoons vegetable oil, divided
  • 1 pound Private Selection™ Angus Beef Boneless Flank Steak, sliced
  • 1 tablespoon Hemisfares™ Double Fermented Soy Sauce


  • In a large bowl, mix 1 tablespoon less-sodium soy sauce, cooking wine, oyster sauce and 1 tablespoon sesame oil. Add flank steak and cover with sauce. Refrigerate for 4 hours, mixing several times.
  • In a bowl, mix 2 tablespoons less-sodium soy sauce, dark soy sauce, two teaspoons sesame oil and sugar. Set aside.
  • In a skillet over medium-high heat, cook meat in 1 tablespoon vegetable oil for 4-6 minutes, or until internal temperature is 160°F, turning once.
  • In separate skillet, sauté onions in remaining oil, about 2 minutes. Toss in noodles and bean sprouts. Mix in green onions, beef and soy sauce.