Beef Chow Fun (Hong Kong Dry-Fried Beef and Rice Noodles)
Local name: 乾炒牛河
In short: Wide rice noodles stir-fried over fierce heat with marinated beef, bean sprouts and spring onion, glossy with soy and smoky from the wok. It takes about 30 min in total and makes 2 servings.
- Prep
- 20 min
- Cook
- 10 min
- Resting
- 20 min
- Total
- 30 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 620 kcal
Dry-fried beef and rice noodles, gon chow ngau ho, is a test of a Cantonese cook, because the noodles have to be browned and smoky without breaking. Wide, slippery rice noodles are tossed with tender beef, bean sprouts and spring onions in a roaring hot wok. The result has wok hei, a smoky aroma, and is glossy with soy but not wet. Cook one plate at a time.
Instructions
- Mix the beef with the soy sauce, cornstarch, oil, sugar and water. Let it stand for 20 minutes. Stir the sauce ingredients together in a small bowl.
- If the noodles are cold and stuck together, microwave them for 30 seconds or steam them for 1 minute, then separate the strands gently with your fingers.
- Heat a wok over the highest heat until it smokes. Add 1 tbsp oil and the beef in a single layer. Sear for 45 seconds, until browned, then remove to a plate.
- Add the remaining oil and the onion and stir for 20 seconds. Add the noodles and spread them in the wok. Pour the sauce around the edge and toss gently with a spatula for 2 minutes, until evenly colored.
- Return the beef and add the bean sprouts and spring onions. Toss for 1 minute, until the sprouts are just tender and the beef is cooked through.
- Serve immediately on a hot plate. The noodles should be dry, glossy and slightly charred in places.
Tips
- Fresh noodles are essential. Dried rice noodles tend to break and turn gummy in this dish. Cook only 1 or 2 portions at a time so the wok stays hot.
- Handle the noodles gently, folding with a wide spatula instead of stirring hard. Add a few drops of oil if they stick.
Questions and answers
What is wok hei?
It means the breath of the wok: the smoky, slightly charred flavor created by a very hot wok and fast tossing. A home stove will not match it exactly, but a heavy pan on high heat gets close.
Why do my noodles break?
Cold noodles are brittle and stuck together. Warm them briefly and separate them gently before frying, and use a wide spatula to fold instead of stirring.
Can I use another cut of beef?
Yes. Sirloin, tenderloin or skirt steak work. Slice thinly against the grain and marinate with cornstarch, which keeps it tender.
How long does it take to make Beef Chow Fun (Hong Kong 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 (Hong Kong Dry-Fried Beef and Rice Noodles)?
About 620 kcal per serving, with 28 g of protein, 72 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 72 g |
| Fat | 25 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1600 mg |
Estimated values, calculated from the ingredients.
