Beef Chow Fun (Gon Chow Ngau Ho) is a classic Cantonese dish that perfectly combines tender slices of beef with wide, flat rice noodles; all stir-fried to perfection with a mix of vegetables and a rich, flavorful sauce. This dish celebrates texture and taste, offering a satisfying meal as comforting as delicious. Ideal for lovers of Asian cuisine or anyone looking to explore the depths of traditional Cantonese flavors, Beef Chow Fun promises a culinary adventure in every bite, showcasing the perfect balance of ingredients and spices that will leave your taste buds craving more.
AuthorSusan LeeCategoryChinese, Main Course, Stir-FriesDifficultyBeginnerMarinate the Beef:
Combine the sliced beef with soy sauce, oyster sauce, cornstarch, and sesame oil in a bowl. Mix well and let it marinate for at least 15 minutes.
Prepare the Noodles:
If the rice noodles are refrigerated or stiff, blanch them in boiling water quickly or follow the package instructions to loosen them up. Be careful not to overcook. Drain and set aside.
Cook the Beef:
Heat half of the vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until just browned. Remove the beef from the wok and set aside.
Stir-Fry the Noodles:
Add the remaining oil to the wok. Sauté the garlic and onions until fragrant. Add the rice noodles and stir-fry, ensuring they don't stick to the wok. If the noodles start to stick, a splash of water can help loosen them.
Combine Ingredients:
Return the beef to the wok along with the bean sprouts and green onions. Add the dark soy sauce and light soy sauce, and season with salt and pepper. Stir-fry everything together until well combined and the bean sprouts are just tender.
Serve:
Remove the wok from the heat. Taste and adjust the seasoning if necessary. Serve hot.
Ingredients
Directions
Marinate the Beef:
Combine the sliced beef with soy sauce, oyster sauce, cornstarch, and sesame oil in a bowl. Mix well and let it marinate for at least 15 minutes.
Prepare the Noodles:
If the rice noodles are refrigerated or stiff, blanch them in boiling water quickly or follow the package instructions to loosen them up. Be careful not to overcook. Drain and set aside.
Cook the Beef:
Heat half of the vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until just browned. Remove the beef from the wok and set aside.
Stir-Fry the Noodles:
Add the remaining oil to the wok. Sauté the garlic and onions until fragrant. Add the rice noodles and stir-fry, ensuring they don't stick to the wok. If the noodles start to stick, a splash of water can help loosen them.
Combine Ingredients:
Return the beef to the wok along with the bean sprouts and green onions. Add the dark soy sauce and light soy sauce, and season with salt and pepper. Stir-fry everything together until well combined and the bean sprouts are just tender.
Serve:
Remove the wok from the heat. Taste and adjust the seasoning if necessary. Serve hot.
Notes
Perfect Beverage Pairing:
Tsingtao Beer: This light and crisp Chinese lager complement the savory flavors of Beef Chow Fun without overpowering the dish. Its refreshing profile cleanses the palate between bites, making it an excellent choice for this and many other Asian dishes.
Oolong Tea: Oolong tea is a great choice if you prefer a non-alcoholic pairing. Its complex flavor profile, which can range from floral to slightly smoky, pairs well with the rich flavors of the beef and the soy sauce in the dish.
Cabernet Franc: For wine enthusiasts, a Cabernet Franc, with its balanced acidity and moderate tannins, can complement the beef’s richness while not overwhelming the dish’s overall flavor profile.
