Beef Chow Fun (Cantonese Dry-Fried Beef and Rice Noodles)
Local name: 干炒牛河
In short: Wide rice noodles seared in a very hot wok with tender sliced beef, bean sprouts and scallions in a savory soy glaze, with smoky wok flavor. It takes about 30 min in total and makes 2 servings.
- Prep
- 20 min
- Cook
- 10 min
- Resting
- 15 min
- Total
- 30 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 585 kcal
Gon chow ngau ho, or dry-fried beef with flat rice noodles, is a test of wok skill in Cantonese kitchens. The noodles are seared in a very hot pan until they pick up a smoky char, then tossed with thin slices of beef, bean sprouts and scallions in a dark, savory glaze. It is called dry-fried because there is no gravy. Cook it in small batches so the noodles brown instead of steaming.
Instructions
- Toss the beef with the soy sauce, wine, cornstarch, water and oil and let it sit for 15 minutes. Stir the sauce ingredients together in a small bowl.
- If the fresh noodles are in a block, warm them in the microwave for 30 seconds or hold them in warm water, then separate the strands gently by hand so they do not tear. Drain well.
- Heat a wok over very high heat until it just starts to smoke. Add 1 tablespoon of oil, then the beef in a single layer. Sear for 45 seconds per side until browned but still pink inside, then remove to a plate.
- Add 1 tablespoon of oil, then the garlic and onion for 15 seconds. Add the noodles, spread them out and leave undisturbed for 20 seconds so the underside chars.
- Pour the sauce over the noodles and toss with a wide spatula for about 1 minute until they are evenly dark and glossy. Add the last tablespoon of oil if they stick.
- Return the beef to the wok with the bean sprouts and scallions. Toss for 30 seconds so the sprouts stay crisp. Serve immediately.
Tips
- Fresh wide noodles from the refrigerated section are best. Do not double the recipe in a home wok, or the noodles will steam and break.
- Skip the beef and use pressed tofu or extra bean sprouts for a vegetarian version, and swap in a mushroom-based sauce.
Questions and answers
What is wok hei?
It is the smoky, slightly charred aroma that comes from food being tossed over fierce heat. At home you can get close by preheating the wok well and cooking in small batches.
Why do my rice noodles break?
They were cold and stiff, or they were moved too much. Warm them gently first, separate the strands by hand and turn them with a wide spatula rather than stirring hard.
Can I use dried rice noodles?
Yes. Soak 200 g (7 oz) of wide dried noodles in warm water for 20 to 30 minutes until flexible but still firm, then drain and use as in the recipe.
How long does it take to make Beef Chow Fun (Cantonese Dry-Fried Beef and Rice Noodles)?
About 30 min in total: 20 min of preparation and 10 min of cooking.
How many calories are in Beef Chow Fun (Cantonese Dry-Fried Beef and Rice Noodles)?
About 585 kcal per serving, with 26 g of protein, 62 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 585 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 62 g |
| Fat | 26 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 1450 mg |
Estimated values, calculated from the ingredients.
