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Beef Chow Fun (Gon Chow Ngau Ho)

Beef Chow Fun is one of the most popular dishes in Cantonese culture and most people from my hometown grow up eating it.  The main ingredient of this dish is “Hor Fun” which is originally from my hometown of GuangZhou, China.  Hor fun is a flat, wide, and long rice noodle. It is commonly used in Cantonese cuisine within stir fry or noodle soup.

Making Beef Chow Fun is not as hard as you think, but it does require some special knowledge and understanding of how to cook the dish. First, picking the right kind of noodles (hor fun) is critical, if not, this dish may come out less than par.  Now, I must admit that I am pretty lucky to live close to two Chinese grocery stores that I can find fresh hor fun any day of the week. If you don’t have a Chinese grocery store around where you live, you can substitute any kind of flat rice noodles. Second, buy good quality and the right cuts of beef! I like to use beef tenderloin because it’s tender and delicious. The dish can be ruined if your beef tastes hard and chewy.  So if you get these two things down, you can easily make your family beef chow fun that tastes just like a traditional Chinese restaurant. Make sure you slice the beef as thin as possible. You need approximately 15-20 slices. If you or your family loves more beef, you can add as much as you want.

Ok, let’s begin to process.


Slice the beef as thin as possible. You need approximately 15-20 slices. If you or your family loves more beef, you can add as much as you want.


Put the beef in a small bowl, add salt, sugar, soy sauce, rice wine and water. Keep mixing the beef in the same direction until the beef absorbs all the liquid.


Next, add in the corn flour, keep mixing.


Add in little bit of olive oil, mix until all combine. Now the beef is marinated, put it on the side.


The store bought fresh hor fun is tightly packed in the package. So you will need to lose them up before you pan fried them. Make sure every single piece of noodle is separated. If you took your hor fun out of refrigerator, the hor fun is hard, which is difficult for you to lose them up, and easily break them apart.  What you need to do is just microwave them a minute or two or until they get warm little bit so it will be easier to disconnect.


Heat a pan over high heat and add some vegetable oil, wait until the oil gets really really hot, like there is almost smoke comes up. Quickly throw in the beef, and stir fired until the beef almost cooked but not fully cooked.


Pour the beef out and drain the oil.


In a clean pan, add some vegetable oil. Put in the hor fun, then stir fried about 1-2 minutes. Remember for fun is really easy to break, therefore stir frying quickly is the key.


Add soy sauce, dark soy sauce, and sugar. Stir until all the hor fun is covered with a nice brown color.


Add the mung bean sprouts, green onions and yellow chives. Keep stirring until the green onions soften.


Throw in the beef, stir for less then 30 seconds.


And grab a pair of chopsticks, dig in!

Beef Chow Fun (Gon Chow Ngau Ho)

  • Yield: 3-4 Servings
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes

Ingredients

  • 1 lb hor fun (flat rice noodles)
  • 10-15 slices beef tenderloin
  • hand full of mund bean sprouts
  • hand full of green onions
  • hand full of yellow chives (optional)
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sugar
  • Sauce for marinating beef:
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tbsp water
  • 1 tsp corn starch
  • 1 tbsp olive oil

Instructions

  1. Slice the beef as thin as possible. Add 1/2 tsp salt, 1 tsp sugar, 1 tbsp soy sauce, 1 tbsp rice wine and 1 tbsp water to the beef. Keep mixing the beef in the same direction until the beef absorbs all the liquid. Add in 1tsp corn starch keep mixing. Then add 1 tbsp olive oil til all combine.

  2. Separate the hor fun.

  3. Heat a pan over high heat and add some vegetable oil. Throw in beef when the oil is really hot. Stir until the beef almost cooked but not fully cooked. This stp should take less than a minute.

  4. Pour the beef out and drain the oil.

  5. In a clean pan, add vegetable oil. Add hor fun stir fry a minute or two.

  6. Add soy sauce, dark soy sauce, sugar, mung bean sprouts, green onion and yellow chives. Quickly stir until all the hor fun covers with a nice brown color.

  7. Last, add the beef. Stir about 20 seconds.

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