Beef Chow Fun

beef chow ho fun or gon chow ngau ho (乾炒牛河)

Beef chow fun is a classic and well known Cantonese dish in southern China. It made from stir fried beef, ho fun (wide rice noodles) and bean sprouts.

Course Main Course, Noodles, Side Dish

Cuisine Asian, Chinese

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 275kcal

Author Tracy O.

Equipment

1 Non stick pan or wok

Ingredients

1 pack Ho fun rice noodles (32oz or 2 pounds)
½ pound Beef ( Beef tri tip or round steak)
5 slices Ginger (0.5 oz)
2 cups Bean sprouts (12 oz)
2 sticks Green onion (2 oz)
1 tablespoon Vegetable oil
⅛ teaspoon Salt (For stir fry bean sprouts)

MARINATED MEAT:

1 tablespoon Soy sauce
2 tablespoons Oyster sauce
½ tablespoon Brown sugar
½ tablespoon Sesame oil
⅛ teaspoon Garlic powder

SAUCE FOR NOODLES:

2 tablespoons Soy sauce
2 tablespoons Dark soy sauce
½ tablespoon Brown sugar

Instructions

If ho fun rice noodles have been refrigerated before, cover ho fun with a wet paper towel and microwave it for one or two minutes. (1 pack of ho fun rice noodles, 32oz or 2 pounds.)
Next, separate the ho fun so it’s not stacked together. It is easier to stir-fry.
Wash and cut 2 sticks of green onion (2 oz) into strips.
After that, sliced ½ pound of beef into strips.
Put the beef into the bowl, add 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, ½ tablespoon of brown sugar, ½ tablespoon of sesame oil, and ⅛ teaspoon of garlic powder. Mix it well.
Let the beef marinate for 15 minutes before cooking.
After, pour ½ tablespoon of vegetable oil into a non-stick pan, turn on the fire to medium-high. Add 2 cups of washed bean sprouts (12oz), sprinkle ⅛ teaspoon of salt, and stir-fry for a minute or so. Then, set them aside.
Next, add 5 slices of ginger (0.5 oz) and the marinated beef into a non-stick pan.
Then, stir-fry them until it turns brown. And, set them aside. (Don't overcook the beef.)
In a small container, add 2 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, and ½ tablespoon of brown sugar. Mix it well.
Add ½ tablespoon of vegetable oil into a non-stick pan, turn on the fire to medium-high.
Then, add ho fun noodles, and pour the sauce mixture from step 9. Stir-fry the noodles for a minute or two.
The following, add the cooked beef, bean sprouts, and green onion to the noodles and stir-fry them a little bit.

Video

Notes

Tips for Restaurant-Style Gon Chow Ngau Ho (乾炒牛河)

Expert Tips for Success

Making authentic Beef Chow Fun at home is easier when you understand a few key Cantonese stir-fry techniques. These tips will help you achieve tender beef, chewy noodles, and the signature smoky flavor found in restaurant-quality Beef Chow Fun.

Marinate the beef first. Marinating tenderizes the beef and adds rich flavor before stir-frying.
Cook the beef separately. Stir-fry the beef just until cooked, then remove it from the wok before cooking the noodles. This keeps the beef tender and prevents overcooking.
Use fresh ho fun whenever possible. Fresh wide rice noodles have the soft, chewy texture that's traditional for Beef Chow Fun.
Handle the noodles gently. Ho fun noodles are delicate and can break easily. Instead of stirring aggressively, use a gentle scooping or tossing motion with chopsticks or a wok spatula.
Add the bean sprouts last. This keeps them crisp and adds a refreshing crunch that contrasts with the soft noodles.

My Cantonese Cooking Tip: Growing up eating Beef Chow Fun, I learned that the noodles should be tossed gently rather than stirred aggressively. Wide rice noodles are delicate and can break apart easily, so using chopsticks and a scooping motion helps keep them intact while allowing them to absorb the sauce evenly.

Nutrition