A classic Cantonese Beef Chow Fun Noodles recipe (aka Gon Chow Ngo Ho) made with chewy flat ho fun rice noodles and tender flavourful beef slices that is simple and quick to throw together so you can enjoy this any day of the week!
- 300g flank steak or any type of steak (cut thinly against the grain)
- 2–3 stalks green onion
- 1/3 white onion
- 750g fresh sa ho fun noodles (1 package)
- 2 handfuls bean sprouts
- 1 tablespoon soy sauce
- 1/2 teaspoon dark soy
- 1/2 tablespoon shaoxing cooking wine (or dry sherry)
- 2 tablespoons water
- 1/4 teaspoon sesame oil (optional)
- 1/2 teaspoon corn starch (optional)
- Wash the bean sprouts and set aside
- Cut 1/3 of a white onion into slices and set aside
- Wash the green onions and cut off the root ends. Cut the green onions into 2-inch segments. For the thicker parts of the green onions (the white parts) cut those in half lengthwise as well so they are easier to cook and not chunky. Set aside
- Slice the beef against the grain, and place it in a bowl with the marinating sauce. Mix well and set aside to marinate for 15 minutes.
Prepare and Soften the Noodles
- Place the fresh noodles on a plate and microwave it for 1-2 minutes in 30-40 second intervals. At the 1 minute mark, try to loosen up the noodles with your hands. The noodles on the outer edge of the plate usually will soften up first. Loosen the soft ones first, and then put them in the middle of the plate so the non-softened ones can be on the outer edge of the plate to have a chance to get soft.
- Once the noodles are a little soft and separated, set them aside to cool completely before stir-frying.
Making the Sauce
- In a small bowl, combine all the sauce ingredients and set aside.
Putting It Together
- Set the stove to high heat and add a bit of oil to a non-stick frying pan or well-seasoned wok.
- Once the pan is hot, add in the beef and cook it for about 1-2 minutes (No more than 2 minutes) Once it is cooked (it’s okay for it to be medium rare), remove the beef and set aside for later
- Clean out the frying pan/wok and add in a bit of oil. Once the oil is hot add in the white onion and cook for about 1 minute.
- Then add in the noodles and the sauce mix at the same time and stir the noodles with the sauce. Use the sauce to soften up the noodles more, and keep moving the noodles around so it doesn’t sit too long against the pan (else it might stick to it). Cook it for about 1-2 minutes or until it looks soft.
- Throw in the bean sprouts and green onions and the cooked beef and quickly toss it into the noodles and turn off the heat.
- Continue to toss everything together and let the bean sprouts and green onions cook with the residual heat from the pan
- Remove from pan and enjoy! 🙂
- Try to use chopsticks instead of a spatula to toss and push the food around in the pan. Chopsticks are a bit more gentle and will help with keeping the noodles intact and not breaking it up into small pieces.
- Non-stick pan or well seasoned wok is important for this recipe
- If you are having a hard time cutting thin slices of beef, stick the beef in the freezer for 30-40 minutes and then try again. The firmness from it being frozen will make it easier to cut.
- An alternative to microwaving the noodles to soften it, is to steam it.
- Serving Size: 1 Serving
- Calories: 471 cal
- Sugar: 4 g
- Sodium: 2492 mg
- Fat: 6 g
- Carbohydrates: 67 g
- Fiber: 0 g
- Protein: 18 g
Keywords: beef chow fun, beef ho fun