Beef Chow Fun (Gon Chow Ngau Ho)

Ingredients

• 0.5 lb Beef (flank or sirloin) (sliced into thin pieces against the grain)
• 0.25 tsp Baking soda (for tenderizing the beef)
• 1 tbsp Soy sauce (for beef marinade)
• 1 tsp Cornstarch (for beef marinade)
• 1 lb Fresh hor fun (wide rice noodles) (separated into individual strands)
• 2 cup Bean sprouts (rinsed and drained)
• 3 Green onions (cut into 2-inch lengths)
• 0.5 White onion (sliced)
• 1.5 tbsp Light soy sauce (for the noodles)
• 1 tbsp Dark soy sauce (for color)
• MSG (a cheeky bit)
• 3 tbsp Vegetable oil (divided for frying beef and noodles)

Steps

1. 1

   Place the fresh beef in the freezer for about 30 minutes to firm up, then slice into thin pieces against the grain.

2. 2

   In a bowl, combine the sliced beef with soy sauce, cornstarch, and a bit of baking soda (the secret to restaurant-style tenderness). Let marinate for at least 15-20 minutes.

3. 3

   Prepare the vegetables by slicing the white onion, cutting the green onions into 2-inch segments, and rinsing the bean sprouts.

4. 4

   Carefully separate the fresh hor fun noodles. If they are cold and stiff, microwave them for 30-60 seconds to soften them so they pull apart without breaking.

5. 5

   Heat a wok over high heat until smoking. Add a tablespoon of oil and sear the beef until just cooked through and browned. Remove the beef from the wok and set aside.

6. 6

   Wipe the wok if necessary, then add more oil. Stir-fry the sliced white onions until fragrant.

7. 7

   Add the hor fun noodles to the hot wok. Ensure the wok is super hot to prevent the noodles from sticking. Toss quickly to coat in oil.

8. 8

   Season the noodles by adding the light soy sauce, dark soy sauce, and a pinch of MSG. Toss vigorously to distribute the color and flavor evenly.

9. 9

   Add the bean sprouts, green onions, and the cooked beef back into the wok.

10. 10

    Toss everything together over high heat for another 1-2 minutes until the bean sprouts are slightly wilted but still crunchy and the noodles have a smoky charred aroma.

Notes

Using fresh rice noodles is essential for the correct texture. If the noodles are stuck together, the microwave trick (30-60 seconds) is the best way to separate them without tearing. High heat is mandatory to achieve 'wok hei'.

Nutrition per serving

• main
• stir-fried
• Cantonese
• beef
• noodles
• Hong Kong
• dinner