Hong Kong Stir-fried Beef Macaroni (乾炒牛肉通粉) is basically your classic beef chow fun, but instead of the usual hor fun (flat rice noodles), we’re using… macaroni! It still has the same cha chaan teng flavours, savoury, beefy and smoky, and the chewy macaroni gives the perfect bite.
Table of Contents
- Watch How to Make It
- What is Hong Kong Stir-fried Beef Macaroni?
- Ingredients
- How to Make Hong Kong Stir-fried Beef Macaroni
- Top Tips
- Frequently Asked Questions
Watch How to Make It
What is Hong Kong Stir-Fried Beef Macaroni
This dish is a twist on the classic Hong Kong cha chaan teng favourite, beef chow fun. I’ve actually shared my beef chow fun recipe before, and it went viral across my socials!
The original dish features tender beef, chewy thick hor fun (rice noodles), onions and most importantly, that smoky wok hei aroma. This version keeps everything the same, but instead we’re swapping out the hor fun for macaroni.
While this exact combination might not be super common in every HK restaurant, beef chow fun is a staple in both dim sum restaurants and cha chaan tengs. Stir-fried macaroni dishes are also actually pretty common in Hong Kong cafés. As you know, we love giving Western ingredients a local twist.
When I first tried making this, I was a little skeptical. I’ve only ever had macaroni in soups, not stir-fries. But once I tossed it in the wok with that beef chow fun ingredients and let the macaroni get slightly charred and smoky, I was so impressed that it worked so well!
Also, macaroni is so much easier to stir-fry compared to fresh hor fun noodles, which can be delicate and break easily. I still love hor fun for its silky and chewy texture, but macaroni is a fun twist that saves you the hassle and still gives you all those classic beef chow fun flavours.
Why I Love This Recipe
- Tastes just like beef chow fun! But using macaroni makes it so much easier to toss and stir-fry.
- Takes less than 45 mins to make. So quick, easy and comforting.
- No need for hor fun noodles, which can break easily or or clump together if you’re a beginner.
Ingredients
Check out the recipe card below for the full ingredient list.
Macaroni
I’m using the classic elbow macaroni, the kind you would usually use for mac and cheese. I haven’t tried other pasta shapes yet, but feel free to experiment! Just stick to short pasta shapes because they’re easier to toss and stir-fry without breaking.
But to get that signature cha chaan teng vibe though, I would recommending sticking with macaroni. Most Hong Kong cafés use this shape, so it keeps the dish authentic and gives you that true café feel.
Beef
I like using sirloin or ribeye for this recipe. They’re tender, have great marbling and I love treating myself to a good cut of beef when I’m cooking at home anyway!
A tip for thinly slicing beef: freeze it for 30–40 minutes until it’s half frozen and slightly firm. This makes it so much easier to cut into thin and even slices.
Another little Chinese restaurant secret is to marinate the beef with a tiny bit of baking soda. This helps tenderise the meat and keeps it soft and juicy when stir-fried.
Veggies
A traditional beef chow fun usually has sliced white onions, beansprouts and Chinese chives. For this recipe, I used onions, beansprouts and some chopped green onions as garnish.
If you like, you can add sliced bell peppers or carrots for extra colour and nutrition. I like to keep it classic and stick with those three to keep it authentic to cha chaan teng style!
How to Make Hong Kong Stir-Fried Beef Macaroni
Thinly slice your steak against the grain. Tip: freeze for 30–40 minutes so it’s slightly firm, this makes it easier to slice thinly. Combine all the marinade ingredients in a bowl. Add the beef and massage it until most of the liquid is absorbed. Finish with 1 tsp sesame oil to lock in the marinade. Set aside.
Boil the macaroni according to package instructions, but 2 minutes less than recommended so it’s slightly undercooked (al dente). For me, I boiled mine for 5 minutes. Drain and transfer to a bowl. Drizzle 1 tbsp sesame oil over the pasta and toss to prevent sticking. Set aside.
Heat a wok or a deep frying pan over high heat with some neutral oil. Add the marinated beef and stir-fry quickly until it just changes colour (about 80% cooked). Remove from the wok and set aside.
In the same wok, add a bit more oil if needed and stir-fry the onions until fragrant and slightly softened. Add the macaroni and stir-fry sauce (light soy, dark soy and optional MSG) and toss so the sauce evenly coats the macaroni.
Add the beansprouts and beef. Toss everything together for another 30 seconds until everything is evenly coated. Garnish with chopped green onions and enjoy!
Top Tips
1) Freeze the steak
I always like to freeze my steak for 30-40 minutes whenever I need to slice it thinly for a recipe. This firms it up and makes it so much easier to cut thin, even slices.
2) Marinate like a Cantonese pro chef
This is a common technique in Cantonese cooking to achieve a tender and velvety beef texture. Baking soda increases the pH level of the beef, making it more alkaline, which loosens the muscle fibres and prevents them from contracting too tightly during cooking.
It’s not a must, but you can definitely feel a noticeable difference in texture as the beef stays soft and succulent even after high-heat stir-frying.
3) Cook the macaroni slightly under
Boil the macaroni 1–2 minutes less than the package instructions so it’s slightly al dente. After draining, toss it with a little sesame oil to prevent it from sticking while you stir-fry the beef.
More Hong Kong Classics
- Hong Kong Spam and Egg Macaroni Soup
- Hong Kong Scallion Oil Crispy Chicken
- Hong Kong Black Pepper Chicken Rice
Frequently Asked Questions
Yes! Short pasta shapes can work because they’re easy to toss in the wok without breaking. Stick to short pasta to keep the authentic cha chaan teng feel.
Of course. I recommend sirloin, ribeye or flank steak for tenderness and flavour. Just slice thinly against the grain and marinate properly for the best results.
You can! Replace the beef with firm tofu, mushrooms or plant-based meat and keep the sauce the same.
Boiling it slightly underdone (al dente) prevents it from getting mushy when stir-fried and helps it soak up the sauce perfectly.
It’s optional, but a small pinch really helps tenderise the beef and gives that soft and juicy texture you get in Chinese restaurants.
Hong Kong Stir-Fried Beef Macaroni
2
servings30
minutes40
minutesHong Kong Stir-fried Beef Macaroni is basically your classic beef chow fun, but instead of the usual hor fun (flat rice noodles), we’re using… macaroni! It still has the same cha chaan teng flavours, savoury, beefy and smoky, and the chewy macaroni gives the perfect bite.
Keep the screen of your device on
Ingredients
220 g flank/ ribeye/ sirloin steak (beef cut with good marbling)
180 g macaroni pasta (for 2 people)
1 tbsp sesame oil
1/2 white onion, sliced
A handful of beansprouts
1 green onion, chopped (garnish)
- Beef marinade:
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tbsp dark soy sauce
1/2 tbsp Shaoxing cooking wine
1 tbsp cornstarch
1 tsp sugar
1/2 tsp white pepper powder
1/4 tsp baking soda
3 tbsp water
1 tsp sesame oil
- Stir-fry sauce:
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp msg (optional)
Directions
- Thinly slice your steak against the grain. Tip: freeze for 30–40 minutes so it’s slightly firm, this makes it easier to slice thinly. Combine all the marinade ingredients in a bowl. Add the beef and massage it until most of the liquid is absorbed. Finish with 1 tsp sesame oil to lock in the marinade. Set aside.
- Boil the macaroni according to package instructions, but 2 minutes less than recommended so it’s slightly undercooked (al dente). For me, I boiled mine for 5 minutes. Drain and transfer to a bowl. Drizzle 1 tbsp sesame oil over the pasta and toss to prevent sticking. Set aside.
- Heat a wok or a deep frying pan over high heat with some neutral oil. Add the marinated beef and stir-fry quickly until it just changes colour (about 80% cooked). Remove from the wok and set aside.
- In the same wok, add a bit more oil if needed and stir-fry the onions until fragrant and slightly softened. Add the macaroni and stir-fry sauce (light soy, dark soy and optional MSG) and toss so the sauce evenly coats the macaroni.
- Add the beansprouts and beef. Toss everything together for another 30 seconds until everything is evenly coated.
- Garnish with chopped green onions and enjoy!
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